📝 About This Recipe
This elevated take on a classic Midwestern staple transforms traditional summer sausage into a gourmet experience. By searing the slices to achieve a caramelized crust and pairing them with a sophisticated sweet-and-savory glaze, we unlock a depth of flavor that transcends the typical cold platter. It’s the ultimate rustic snack that balances smoky, cured notes with the brightness of fresh herbs and stone-ground mustard.
🥗 Ingredients
The Sausage
- 12 ounces High-quality Summer Sausage (beef or venison blend, casing removed)
- 1 tablespoon Unsalted Butter (for searing)
Honey-Dijon Glaze
- 3 tablespoons Stone-ground Dijon Mustard
- 2 tablespoons Wildflower Honey
- 1 teaspoon Apple Cider Vinegar (to cut the richness)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
The Accompaniments
- 4 ounces Sharp Cheddar Cheese (aged at least 12 months, sliced into squares)
- 1/2 cup Cornichons (drained and patted dry)
- 24 pieces Water Crackers or Crostini (plain or lightly salted)
- 1/4 cup Pickled Red Onion (homemade or store-bought)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Coarse Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by removing the outer casing from the summer sausage using a sharp paring knife.
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2
Slice the sausage into uniform medallions approximately 1/4-inch thick. Consistency is key for even searing.
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3
In a small mixing bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and smoked paprika until smooth.
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4
Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
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5
Add the butter to the pan. Once it begins to foam and turn slightly brown, arrange the sausage slices in a single layer.
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6
Sear the slices for 2-3 minutes on the first side until a dark, mahogany crust develops.
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7
Flip the slices using tongs. Immediately brush the seared tops with a generous amount of the Honey-Dijon glaze.
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8
Cook the second side for another 2 minutes. The fat from the sausage will mingle with the glaze to create a sticky coating.
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9
Remove the pan from heat and toss the slices once more to ensure every piece is fully coated in the reduced glaze.
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10
Prepare your serving board by arranging the crackers and aged cheddar slices in an alternating pattern.
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11
Place one warm sausage medallion atop each cheese-topped cracker.
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12
Top each assembly with a single cornichon or a few strands of pickled red onion for acidity.
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13
Garnish the entire platter with minced chives and a final crack of black pepper.
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14
Serve immediately while the sausage is warm and the cheese just begins to soften from the heat.
💡 Chef's Tips
Use a room-temperature sausage for the best sear; cold meat can cause the temperature of the pan to drop too quickly. If you prefer a spicier kick, substitute the Dijon with a spicy brown mustard or add a pinch of cayenne to the glaze. Don't overcrowd the pan; if necessary, sear the sausage in two batches to ensure a crisp texture rather than steaming the meat. For a cleaner presentation, use a mandoline to slice your cheese and garnishes to a uniform thickness. If the glaze thickens too much in the pan, add a teaspoon of water or apple juice to loosen it back up.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Riesling or a dry Chenin Blanc to balance the fats. A cold Amber Ale or a malty Lager complements the smoky notes of the cured meat perfectly. Serve alongside a bowl of salted Marcona almonds and green olives for a complete charcuterie experience. Offer a small bowl of extra Honey-Dijon glaze on the side for those who want an extra punch of flavor. For a non-alcoholic pairing, a sparkling apple cider provides a refreshing contrast to the savory sausage.