Midwest Charcuterie Platter

A Midwest Charcuterie Platter ripe with regional offerings including braunschweiger, venison sausage, mozzarella pretzel sticks, and ham and pickle roll ups. All the best Midwestern snacks on one delicious cheeseboard!

A Midwest Charcuterie Platter ripe with regional offerings including braunschweiger, venison sausage, mozzarella pretzel sticks, and ham and pickle roll ups. All the best Midwestern snacks on one delicious cheeseboard!

I became obsessed with charcuterie platters long before I knew how to say charcuterie. Every time I see one in a magazine or on Pinterest, I stare at it endlessly and dream of making my own.

But I wanted to make a Charcuterie platter free of stuffy ingredients and assuming sauces that so often go with something described as Charcuterie.

Ingredient notes:

  • Braunschweiger: It’s a lot like pate: whipped smoked liver which sounds DISGUSTING but is actually SO GOOD, I’m obsessed.
  • Venison sausage: Because anyone with a hunter in the family knows you run the risk of being saddled with venison sausage in all forms, forever.
  • Ham and pickle roll ups: These little gems are cream-cheese-slathered ham slices (should be Badger Baked Ham, BTW) wrapped around pickle spears and cut into pieces. Or, if you’re SUPER AWESOME, just leave them whole.
  • Mozzarella pretzel sticks: This is just the best idea ever, right? Cut up string cheese (preferably Baker smoked string cheese, if a genie is granting wishes), and stab it with a pretzel stick. So stinkin’ tasty.

A Midwest Charcuterie Platter ripe with regional offerings including braunschweiger, venison sausage, mozzarella pretzel sticks, and ham and pickle roll ups. All the best Midwestern snacks on one delicious cheeseboard!

Recipe tips and variations:

  • Peanuts: Salted and still in the shell, obviously.
  • Cheese: Colby-Jack is pictured, but basically all the cheese, ever. Preferably from Wisconsin. Bonus if you buy it in a five-pound block.
  • Green olives: Also black olives and midget gherkins.
  • Grapes or cherries: From Door County. In the fall, apples from The Elegant Farmer.
  • Mustard: Spicy brown or whole grain, not yellow.
  • Crackers: Sociables, Club, Townhouse, Chicken in a Biskit. All good.
  • Plants for garnishing: What’s growing in your yard? Chives are native, thyme is a perennial. Whatever you can find. Wood violets, anyone?

A Midwest Charcuterie Platter ripe with regional offerings including braunschweiger, venison sausage, mozzarella pretzel sticks, and ham and pickle roll ups. All the best Midwestern snacks on one delicious cheeseboard!

A Midwest Charcuterie Platter ripe with regional offerings including braunschweiger, venison sausage, mozzarella pretzel sticks, and ham and pickle roll ups. All the best Midwestern snacks on one delicious cheeseboard!

Midwest Charcuterie Platter

A Midwest Charcuterie Platter ripe with regional offerings including braunschweiger, venison sausage, mozzarella pretzel sticks, and ham and pickle roll ups. All the best Midwestern snacks on one delicious cheeseboard!
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 443kcal
Author: Meggan Hill

Ingredients

  • Braunschweiger
  • Venison sausage or beef sausage, quartered and sliced
  • Ham and pickle roll ups
  • Mozzarella pretzel sticks
  • Cheese sliced (Colby-Jack, Pepper Jack)
  • Olives (black and green with pimentos) and pickles, preferably Milwaukee brand
  • Red grapes
  • Mustard whole grain, spicy brown
  • Crackers
  • Dill dip with fresh vegetables
  • Pepper jelly over cream cheese
  • Candied pecans
  • Mini cheese balls
  • Fresh herbs, for garnish
  • Crusty bread

Instructions

  • Arrange all the ingredients on a platter. Refill as needed.

Nutrition

Calories: 443kcal
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Comments

Your email address will not be published. Required fields are marked *

Recipe Rating




This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Melissa

    It’s nice to see braunschweiger incorporated. I’m making my first official charcuterie board tomorrow morning and I grabbed some braunschweiger hoping I could fit it in. I see it. It works. I’m doing it!5 stars

    1. meggan

      Hi Melissa, I’m so sorry for the really late reply. I just wanted to say I’m always happy to meet another person who likes braunschweiger, I LOVE IT, and people think I’m weird because I do. :) It’s amazing, the best. And yes, it belongs on a charcuterie platter! I hope it worked out for you. Happy New Year! -Meggan

  2. Lovely idea for a post, Meggan… my husband loves things like this! We often have something similar, but Mediterranean style. I think I should branch out next time and try Wisconsin-style!

    Love the pretzels in mozzarella!5 stars

    1. meggan

      Thanks, Helen! You should do a Med-style one for your blog, you’re totally the expert there. :) But yes pretzels in mozzarella are silly and FAB! :)

  3. Dave

    Beautiful!!!  That wouldn’t last five minutes. Now put that between two trays of your deviled eggs. Now I’m hungry again. :-))5 stars

    1. meggan

      Hey Dave!!! Thanks. Yes, I was thinking about deviled eggs when I was constructing this. :) But they really just deserve a platter of their own because I eat at least 6 at a time. So great to hear from you. Stay cool!

Scroll to top