Southern Cheese and Charcuterie Board
Although she now lives in California, food and lifestyle blogger Eden Passante, creator of the award-winning Sugar and Charm website, lived in the South for a few years with her family, and it was a wonderful experience for them and their bellies. “Southern food is delicious, y’all,” Eden says. One of her favorite takeaways from those days was the Southern cheese platter. Not long after they arrived, their neighbors fixed them one, and they devoured it. A unique twist on a classic cheese and charcuterie board, this is a little heartier so it can be a meal. Eden loves the flavors of barbecue sauce, seared sausages and spicy pickles all coming together on this popular Southern tradition. Published in her first cookbook, Entertaining with Charm, Eden’s version makes a crowd-pleasing addition to springtime gatherings.
Ingredients
- 3/4 lb. (375 g) smoked sausage, such as andouille
- 3/4 lb. (375 g) kielbasa
- 3/4 lb. (375 g) smoked turkey sausage
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1/2 lb. (250 g) American cheese
- 1/2 lb. (250 g) sharp cheddar cheese
- 1/2 lb. (250 g) jalapeño cheddar cheese
- 1 cup (about 8 oz./250 g) pimento cheese, homemade or store-bought
- 1/2 lb. (250 g) green olives
- 1/2 lb. (250 g) pepperoncini
- 1/2 cup (4 fl. oz./125 ml) barbecue sauce
- 1/2 cup (4 oz./125 g) spicy mustard
- 1/2 cup (6 oz./185 g) hot honey
- 1/2 lb. (250 g) pickled okra
- 24 saltine crackers
- Paprika for sprinkling
Directions
Cut all the sausages into slices 1/2 inch (12 mm) thick. In a large cast-iron skillet over medium heat, warm the olive oil. Working in batches if needed to avoid crowding, add the sausage slices in a single layer and pan-fry, turning once or twice, until heated through and nicely browned on both sides, 6 to 7 minutes. Transfer to a board or platter when ready to serve.
Cut the American, cheddar and jalapeño cheeses into slices 1/2 inch (12 mm) thick. Scoop the pimento cheese into a small bowl.
Put the olives, pepperoncini, barbecue sauce, mustard and honey in individual small bowls and place on a large serving board or platter. Add all the sausages and cheeses, the pickled okra and crackers to the board or platter, arranging them attractively around the bowls. Sprinkle paprika over all the sausages and cheeses for extra flavor and color and then serve. Serves 6.
Eden’s Tip: Instead of cooking the sliced sausages on the stove top, you can fire up your grill and grill the links over a medium fire, turning as needed to avoid burning, until heated through and browned and a bit crispy on the outside, 6 to 8 minutes. Transfer to a cutting board and cut into slices 1/2 inch (12 mm) thick for serving.
Adapted from Entertaining with Charm by Eden Passante (Weldon Owen, 2024)