Summer is the perfect time for charcuterie or a sausage board! These types of meals are great for summer parties, because everyone can graze and choose exactly what they would like. Not too mention doing everything on the grill keeps things cool in the kitchen!

close up on board

How to start building your Sausage Board

Start by choosing what you will build on! We used a lovely wooden board you can find at a store like Crate & Barrel, but you can adjust based on size. A nocrumbsleft platter could work wonderfully for a smaller group. Then, you will want some smaller bowls like Crum-bowls and Freds for your condiments and smaller items like cornichons or sauerkraut.

You can place these bowls first, so that you have a blueprint to work from, or you can hold off and nest them in later. Building a sausage board can be really fun and creative, so don’t be afraid to play around with it!

What Sausage to get

This part is completely up to you and your tastebuds! I love Italian sausages and kielbasa, so we used a lot of those on our board. You can do whichever ones you’d like. Feel free to add some dry-cured meats like salami. If you want to keep it Whole30, however, just be sure to get everything Whole30 compatible.

sausage on sheet tray

If you are grilling your sausages like we did, make sure to keep an eye on them. Grill cook time can vary significantly depending on what you have, so just be aware! Since sausages are pre-cooked, you are just looking for that beautiful char on your meat.

What else to add to your board

On our board, we added things like bell peppers, cornichons, sauerkraut, giardiniera, radishes, mustards, and of course Marinated Onions. Whatever you decide to add, definitely don’t skimp on the condiments! To me, they are really what make a sausage board so fun, because every bite can be unique.

sausage board

If you wanted to add other items to make it more like a charcuterie board, you can certainly include some cheeses and nuts. However, I don’t think you need it with such lovely sausages and sauces already on the board.

I am so excited to see all of your takes on this sausage board! Have fun with it, and rate and review it below to let me know how it turned out!

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sausage board2

Summer Sausage Board

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings
  • Category: Appetizers
  • Method: Grill
  • Diet: Gluten Free
Print Recipe

Description

This sausage board is perfect for all of your summer get togethers!

Ingredients

Variety of precooked sausages, if doing Whole30 use Whole30 compatible

Sweet bell peppers

Olive oil

Assorted mustards (yellow, honey, Dijon and whole grain mustard)

Cornichons

Pickles

Sauerkraut

Giardiniera

Radishes, thinly sliced

Marinated Red Onions

Instructions

Preheat your grill to 400F, or medium high.

 

Note: If you’re not using a gas grill, medium high is when you can hold your hand 3 inches above the grate for 2 to 3 seconds before you feel you must remove your hand (high is just 1 or 2 seconds, for reference).

 

Brush the sausages and the sweet bell peppers with olive oil. Feel free to spiral cut some of the sausages for crispy edges. Set aside.

 

Once the grill is hot and ready to go, place the bell peppers on the grill and cook, turning them, until the grill marks are visible, for 4 – 5 minutes on each side, a total of 8 – 10 minutes. Set aside.

 

Note: Watch carefully, as the timing really depends on your grill and the temperature.

 

Assemble a gorgeous platter with the different types of mustards, cornichons, pickles, sauerkraut, giardiniera and radishes. Add the bell peppers.

 

Place the sausages on the grill. Grill until all sides are charred, brown and the sausage starts to blister just a little, for about 5 minutes each side, a total of 10 – 12 minutes.

 

Remove from the grill and place immediately onto the board. Finish off with the Marinated Red Onions and enjoy!

 

 

To take this another level you can make:

–       Pistachio Pesto

–       Cole Slaw