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Grilled Sausage Charcuterie Board

Nathan Michael & Julia Flowers
Servings

A crowd

Prep Time

20 minutes

Cook Time

20 minutes

This Grilled Sausage Charcuterie Board is a casual, flavor-packed spread that feels elevated without trying too hard—perfect for weekend hangouts, backyard gatherings, or whenever you want to impress without overthinking it. Featuring SRF Smoked Beef Sausages in bold flavors like Cheddar Jalapeño and Habanero Pepper Jack, plus grilled veggies, a variety of pickles, and an array of dipping sauces, this board brings the smoke, the spice, and the shareable fun.

Ingredients

  • 2 Smoked Jalapeno Cheddar Sausages
  • 2 Smoked Habanero Pepper Jack Sausages
  • 2 Smoked Beef Sausages
  • Fresh Vegetables - Asparagus, mini sweet peppers, cremini mushrooms
  • Pickles - Hot pickles, bread & butter pickles, pickled okra, sauerkraut
  • Sauces - Honey mustard, BBQ sauce, stone-ground mustard, Dijon
  • Olive oil, kosher salt, and black pepper

Directions

    On the Grill

    1. Grill the Sausages: Heat the SRF sausages on a medium grill until warmed through with nice char marks. Slice each one on a bias into 2–3 inch pieces for easy grabbing.
    2. Grill the Veggies: Toss asparagus, sweet peppers, and mushrooms with olive oil, salt, and pepper. Grill until lightly blistered and tender, about 6 to 8 minutes, turning occasionally.
    3. Prep the Board: Use a large wooden board, slate platter, or oversized ceramic tray. Start by placing small ramekins or bowls for each of your sauces and any liquid-heavy pickles like sauerkraut.

    Build the Spread

    1. Place the sausages in clusters in different sections of the board—don’t just stack them; fan the slices out so the grill marks are visible.
    2. Arrange the grilled veggies in between the sausage groupings to break up the rich flavors with pops of color and freshness.
    3. Fill open areas with pickles, okra, and piles of sauerkraut—use parchment underneath if needed to prevent sogginess.
    4. Finish by tucking in herbs like thyme or rosemary sprigs for visual interest and a fresh aroma.

    Serve

    1. Bring it to the table with tongs or small forks for easy serving and a stack of napkins—because things might get a little saucy.