French Charcuterie Board with Saucisson Sec

French Charcuterie Board with Saucisson Sec

Recipes with Saucisson Sec de l'Ardèche

A charcuterie board built around saucisson sec de l'Ardèche as the centerpiece. Cornichons, Dijon mustard, unsalted butter, a wedge of Comté, and a basket of sliced baguette. No fussy arrangements. The saucisson goes in the middle, the knife beside it, and guests cut their own slices. This is apéritif food, not dinner.

Prep Time

15 min

Cook Time

0 min

Servings

6

Difficulty

Easy

Ingredients

  • 1 whole saucisson sec de l'Ardèche (about 300g)
  • 200g cornichons
  • 100g unsalted butter, cold
  • 150g Comté cheese, in one wedge
  • 2 tablespoons Dijon mustard
  • 1 baguette de tradition, sliced
  • Handful of walnuts
  • Optional: a few slices of jambon sec

Steps

1

Take the saucisson sec out of the fridge 30 minutes before serving. Cold fat has no flavor.

2

Place the whole saucisson on a wooden board with a sharp knife beside it. Do not pre-slice the entire sausage. Guests will cut their own.

3

Arrange the cornichons in a small bowl or directly on the board. Put the mustard in a ramekin. Place the butter on a small dish.

4

Set the Comté wedge on the board with a separate knife. Add the baguette slices in a basket or napkin on the side. Scatter the walnuts.

5

Serve with a bottle of Côtes du Rhône or Saint-Joseph red, opened 15 minutes before pouring.

Tips

The board is only as good as its ingredients. Cheap saucisson, industrial cornichons, and supermarket baguette will give you a cheap board. Spend the money on the saucisson and the butter. Slice on the bias for maximum surface area.