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.
(By the way, in case you don't know either, it's pronounced shar-COO-tur-ee.)
So what IS a Charcuterie Platter, anyway?
It's basically a cheese board fill with all the best possible snacks you could want or dream of.
In my case, I loaded it up with all my favorite regional delicacies from Wisconsin and Minnesota.
Here are some of the highlights.
- 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.
Other Charcuterie fill-ins.
- 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. My brother recently told me about Apple Jack cheese... can't wait to try that one!
- Green olives. Also black olives and midget gherkins.
- Grapes or cherries from Door County. In the fall, apples from The Elegant Farmer.
- Mustard(s). 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?
As they saying goes: It doesn't get any better than this!
Midwest Charcuterie Platter
- Braunschweiger, sliced
- Venison sausage, quartered and sliced
- Ham and pickle roll ups
- Mozzarella pretzel sticks
- Peanuts in the shell
- Cheese, sliced (Colby-Jack, Pepper Jack)
- Olives and pickles
- Grapes or cherries
- Whole-grain mustard
- Crackers or rolls
- Fresh herbs, for garnish
- Arrange all the ingredients on a platter. Refill as needed.