I've made this sausage plate many times after getting the idea from the December 2021 issue of Food & Wine. I'm compiling it here because I keep forgetting where I saw it (in the Bottle Service article) so that I can quickly refresh my memory of what they included on the plate. I like to use chicken sausages from Trader Joes, where there are a variety of flavor profiles to choose from, but any sausage you like will do. This is the kind of recipe where you basically compile a bunch of ingredients together to make a plate, so there's minimal actual cooking involved, other than grilling or pan frying the sausage and roasting or boiling the potatoes.
Ingredients
- 1 package sausages
- 1 lb baby yellow potatoes
- 8 oz brie or other soft cheese for melting
- assorted cured meats
- salad greens
- cornichons or pickles
- baguette
Instructions
- Slice round of brie or camembert in half, and then slice lengthwise so that you can place the rounds, rind-down and cut side up, on an oven-safe skillet for melting.
- Roast of boil potatoes until ready to serve.
- Grill or pan fry sausages until cooked, per instructions, usually about 12-15 minutes. I like to pan fry for 5-7 minutes and then poach in white wine, covered., until cooked through.
- Arrange cooked sausage, potatoes, charcuterie, and salad on a rustic plate.
- Arrange rack in top of oven and preheat broiler to high. Roast the cheese until pourable, usually 3-5 minutes. Pour melted cheese over the each plate.
- Serve with a baguette or crusty bread.