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Kayem Artisan Sausage Charcuterie Board
Serves: 14
Prep & Cook Time: 35 Minutes
Ingredients

1 12 oz pkg ea of Kayem Artisan Sausages – Andouille, Pineapple Uncured Bacon, Sweet with Italian Herbs

10 oz multigrain flatbread

2  tbsp extra virgin olive oil

2 tbsp Parmesan cheese, shredded

1 cup jicama, cut into strips  ¼ x ¼” X 2”

¼ cup white wine vinegar

2 large sprigs tarragon

2 tsp sugar

¼ tsp cinnamon

dash cayenne pepper

¾ cups red grapes, cut in half

¼ cup sour cream

1 tsp wasabi paste

¼ cup whole grain mustard

¼ cup fig jam

½ cup papaya or cantaloupe cut into ¼” pieces

4 ea lrg radishes, with root and stem intact, very thinly sliced on a mandolin

Belgium endive for garnish as needed

Instructions
  • Pre-heat oven to 450°f
  • Place flat bread on a baking sheet, brush with the olive oil, sprinkle generously with parm cheese. Using a pizza wheel, cut into a variety of unique shapes. Bake 4- 5 minutes till nicely browned on the edges and crispy.
  • Marinate the jicama pieces with the wine vinegar and a big sprig of tarragon (can be done well in advance). Reserve a few large sprigs for garnishing on the cutting board.
  • Mix sugar, cinnamon and cayenne together. Sprinkle the cut grapes flesh sides with spice blend.
  • Mix the sour cream with the wasabi.
  • Fill small serving cups with the whole grain mustard, fig jam and wasabi sour cream.
  • Once all the garnishes are prepared, grill the sausages 5-6 minutes per side. Slice on the diagonal ½" size pieces.
  • Assemble the charcuterie board: *Place sausage slices into ½ circular designs around the board, *Create flatbread bundles by stacking into tiers, *Strain the jicama, make a garnish bed with tarragon sprigs and stack with the sliced jicama, *Place the sliced radishes around to provide contrast with the darker meats and the board, *Place the grapes and papaya on endive leaves, place on the board in locations for contrast, *Place the spice cups with the whole grain mustard, fig jam and wasabi sour cream in open space on the board. Serve immediately.
Nutritional Info per Serving
Calories260 Cholesterol45mg Sugars9g
Total Fat15g Sodium660mg Dietary Fiber4g
Saturated Fat5g Carbohydrates19g Protein15g
Kayem Artisan Sausage Charcuterie Board
Serves: 14
Prep and Cook Time: 35 Minutes
Ingredients

1 12 oz pkg ea of Kayem Artisan Sausages – Andouille, Pineapple Uncured Bacon, Sweet with Italian Herbs

10 oz multigrain flatbread

2  tbsp extra virgin olive oil

2 tbsp Parmesan cheese, shredded

1 cup jicama, cut into strips  ¼ x ¼” X 2”

¼ cup white wine vinegar

2 large sprigs tarragon

2 tsp sugar

¼ tsp cinnamon

dash cayenne pepper

¾ cups red grapes, cut in half

¼ cup sour cream

1 tsp wasabi paste

¼ cup whole grain mustard

¼ cup fig jam

½ cup papaya or cantaloupe cut into ¼” pieces

4 ea lrg radishes, with root and stem intact, very thinly sliced on a mandolin

Belgium endive for garnish as needed

Instructions
  • Pre-heat oven to 450°f
  • Place flat bread on a baking sheet, brush with the olive oil, sprinkle generously with parm cheese. Using a pizza wheel, cut into a variety of unique shapes. Bake 4- 5 minutes till nicely browned on the edges and crispy.
  • Marinate the jicama pieces with the wine vinegar and a big sprig of tarragon (can be done well in advance). Reserve a few large sprigs for garnishing on the cutting board.
  • Mix sugar, cinnamon and cayenne together. Sprinkle the cut grapes flesh sides with spice blend.
  • Mix the sour cream with the wasabi.
  • Fill small serving cups with the whole grain mustard, fig jam and wasabi sour cream.
  • Once all the garnishes are prepared, grill the sausages 5-6 minutes per side. Slice on the diagonal ½" size pieces.
  • Assemble the charcuterie board: *Place sausage slices into ½ circular designs around the board, *Create flatbread bundles by stacking into tiers, *Strain the jicama, make a garnish bed with tarragon sprigs and stack with the sliced jicama, *Place the sliced radishes around to provide contrast with the darker meats and the board, *Place the grapes and papaya on endive leaves, place on the board in locations for contrast, *Place the spice cups with the whole grain mustard, fig jam and wasabi sour cream in open space on the board. Serve immediately.
Nutritional Info per Serving
Calories260
Cholesterol45mg
Sugars9g
Total Fat15g
Sodium660mg
Dietary Fiber4g
Saturated Fat5g
Carbohydrates19g
Protein15g
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