This Smoked Sausage & Cheese board is a party staple trust me you will love it!
Indulge in a culinary symphony of savory delights with our smoked sausage and cheese board. Crafted to tantalize the taste buds and delight the senses, this exquisite spread features an array of premium smoked sausages and artisanal cheeses, meticulously curated for your enjoyment.
Why is it recommended to put your smoked sausages in an ice bath
Prevent Overcooking: An ice bath rapidly cools the sausages, halting the cooking process to prevent them from becoming overcooked. This helps maintain their ideal texture and juiciness.
Better Appearance: Cooling the sausages quickly can help prevent wrinkling of the casing, which contributes to a more appealing appearance.
Safety: Rapid cooling can also help in controlling the growth of bacteria by bringing the sausages quickly through the temperature danger zone (40°F – 140°F or 4°C – 60°C), where bacterial growth is most rapid.
Using an ice bath is a common practice among professional sausage makers and home cooks alike to ensure the best possible final product.
Ingredients
- 3-4 Texas Twinkie Sausages
- 3-4 Italian & cheese sausages
- 1-2 sleeves of club crackers
- 8 ounces of sliced cheddar cheese
- 8 ounces of sliced colby jack cheese
- Pickled Jalapenos
- Bread & Butter pickle slices
- Habanero Stuffed Olives
Instructions for Smoked Sausage & Cheese Board
Preheat your smoker to 200 degrees Fahrenheit(93°C) using hickory wood for that authentic flavor.
Indirectly smoke your sausages until they reach an internal temperature of 155 degrees Fahrenheit(68°C).
Once you’ve reached 155 degrees(68°C), carefully remove the sausages from the smoker and immerse them in an ice bath for 20 minutes to halt the cooking process.
After the 20-minute mark, take the sausages out of the ice bath and gently pat them dry. This step is crucial for achieving the perfect texture.
Return the sausages to your smoker and continue smoking until they reach an internal temperature of 158 degrees Fahrenheit.
Once the sausages hit 158 degrees(70°C) perfectly done and ready for the next step.
Remove the sausages from the smoker and allow them to cool for 10-15 minutes before slicing. This resting period helps to redistribute the juices for optimal flavor.
Now, slice the sausages into serving sizes, getting ready to assemble your delicious charcuterie board.
Gather your favorite charcuterie board and begin arranging the components. Add pickled jalapenos, habanero-stuffed olives, bread & butter pickle slices, cheese, crackers, and, of course, the beautifully sliced smoked sausages.
These Jalapeno Popper Stuffed Sausage have a similar flavor profile
