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.
- 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.
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?
Midwest Charcuterie Platter
- 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
- Dill dip with fresh vegetables
- Pepper jelly over cream cheese
- Candied pecans
- Mini cheese balls
- Fresh herbs, for garnish
- Crusty bread
- Arrange all the ingredients on a platter. Refill as needed.