Though the word charcuterie is French and technically refers to cured meat, the concept—rooted in the simple meals of European laborers—has morphed into a protein-intensive free-for-all. Now, there's no wrong place to plunk a platter of meat, cheese, fruit, and carbs.
Whether you call it a charcuterie spread, a snack platter, a ploughman’s lunch, or a deconstructed food pyramid (just riffing here), a gorgeous board full of dairy, protein, and other deliciousness is a wonder to behold… and the perfect culinary stage for a little improv. That’s why charcuterie board ideas and inspiration keep popping up on feeds year-round.
Want to array three different styles of sausage? We obviously support this (and have suggestions!). Want eight meats and half a dozen mustards? Go wild. If some purist protests, kindly ask them to leave. Those who stay get to share one of life’s great pleasures pleasurable experiences: designing the perfect bite by creating a harmony of layered meat, cheese, and crunch for someone who truly understands your sausage-loving soul.
If freestyling isn’t your jam, though, we’ve got you covered with expert advice for building a sausage charcuterie board sure to impress.
Build Your Board Around a Flavor (Hint: Start with Sausage)
Like the charcutiers of 15th-century France, you are an artist. Treat your snack slab like a canvas and create a focal point. Draw in the eyes, yes, but more importantly, guide the taste buds with a central flavor. Obviously, for our purposes, chicken sausages are ideal, and their flavor profiles should steer every other decision on the board.
Just don’t back off other strong flavors.
“You could include some pretty intense cheeses, like a long-aged cheddar,” says cheese instructor Lee Musho. She doesn’t object to other meats in the mix, so if you feel compelled, lean into a grilled sausage's smokiness by pairing it with speck or a smoked salami. But she also doesn’t think the extra protein is necessary. “For me, it’s enough for one meat to be the star,” she says.
How to Slice and Prep Sausage for Charcuterie Boards
There are a few ways to prepare juicy, naturally cased pre-cooked sausages, depending on what texture you’re after. What’s most important is that you slice the sausage before serving, either into coins or diagonal ovals (on a bias) so it’s easy to eat. “I’m not going to just pick up one of those full sausages and take a bite of it and set it back down on the board,” Lee says.
For maximum juiciness, sear or grill the whole sausages first, let them cool completely so the juices stay inside, then slice. If you don’t have a grill, no problem. A cast-iron grill pan delivers those coveted char marks and smoky flavors.
If you’re craving crispy, caramelized edges on every bite, slice first and then fry them in a pan. For an elevated touch, try Lee’s marinating technique: cook sausage coins with good olive oil, lemon peel, and black peppercorns, then let them rest in that aromatic oil to “make it feel a little bit more special.” When the slices are ready, arrange them in a snake or spiral directly on the board or place them in a bowl.
How to Mix Cheeses, Textures, and Colors
When Lauren Cunningham-Housman—an American Cheese Society Certified Cheese Professional and owner of The Corner Counter in Redhook, NY—designs a charcuterie board, she considers variety. “I want to include cheeses with different milk types—cow, goat, sheep—and styles,” she says. “For example, a soft creamy chèvre, a semi-firm cow’s milk, and harder aged sheep’s milk.”
For accompaniments, she leans into diverse flavors and textures. “Think briny Castelvetrano olives, salty marcona almonds, crunchy corn nuts, chewy dried apricots, or tart cherries,” she says.
She also always tries to include fresh produce: “Whatever fruit or veg is in season and sprigs of fresh herbs.”
Lee agrees that little things like fennel pollen, seeds, and herbs and edible flowers can add great color and interest.
Balance Savory Flavors with Acidic, Sweet, and Spicy
Cut through rich, lip-smacking sausages and umami-forward cheeses with pickled vegetables and cornichons, mustards, and fresh stone fruits. If you like a little heat with your sweet, you can do a flight of mustards, hot honey, or even a red-pepper jelly. And if you’re already grilling the sausages, don’t turn off the grill just yet—throw on some shishitos or jalapenos for a little smoky-spicy complexity… or even slices of that stone fruit, if you dare.
Charcuterie Board Ideas by for Every Sausage Project Flavor
Once you've chosen your talent, tell its story. For a board featuring the Italian Herb Chicken Sausage, for example, Lauren’s going full Mediterranean. “I’d include marinated mozzarella balls (Ciliegine), chunks of a quality Parmigiano Reggiano, a good aged balsamic, a roasted tomato spread along with crunchy Taralli and herbed Focaccia,” she says. “Include some heirloom cherry tomatoes and fresh basil for a pop of color and brightness.”
If your board highlights the Melty Cheddar Chicken Sausage, Lee recommends a beer-garden vibe. Surround the sausage with mustards, pickles, apples, fondue-inspired cheeses like gruyere and Emmenthaler, maybe some sauerkraut, and pretzels. “At this point, it’s just a full grazing board,” she says.
As for the ever-versatile Classic Roasted Chicken Sausage, Lee’s all in on a bánh mì-inspired board with pickled carrots and radish, baguette slices, a mild, grillable cheese like halloumi or paneer, and a dipping bowl of sriracha.
Hit the Right Note for the Moment
The same sausages can anchor completely different experiences depending on what surrounds them and how you present them, so tailor to your audience and occasion. For a date night for two, Lauren likes the idea of a petite, decadent board with “a rich, triple crème paired with fresh strawberries and dark chocolate-covered almonds.”
By contrast, for something like a game-day gathering, she’d opt for crowd favorites that echo Lee’s beer garden theme—aged cheddar and a butterscotch-y gouda with Bavarian mustard for dipping, crunchy pickle slices, and pretzel sticks. “Slice up some of the Melty Cheddar Chicken Sausage and you have a hearty feast for your party!” she says.