Assorted Cubed Cheese & Sausage Recipe

Prep cheeses

Remove all cheeses from refrigeration 20–30 minutes before serving to come to near-room temperature. Using a sharp knife, cut the cheddar, white cheddar, pepper jack, and colby jack into even 3/4-inch cubes (aim for roughly 1.5–2 cm cubes). Transfer to a large mixing bowl.

Prep sausages

Slice the smoked summer sausage and hard salami into 1/2-inch thick rounds. Cut half the rounds in half to create bite-size pieces that pair well with the cheese cubes. For the cooked chorizo, slice into 1/4-inch thick rounds and then quarter larger slices if needed so pieces are similar in size to the cheese cubes. Add all sausage pieces to the bowl with the cheeses.

Combine

Gently fold the cheeses and sausage pieces with clean hands or two large spoons until evenly distributed. Avoid over-handling to keep cubes intact.

Make dressing

In a small bowl whisk together Dijon mustard, honey, and extra-virgin olive oil until smooth and slightly emulsified. Stir in the chopped parsley, cracked black pepper, smoked paprika, and sea salt.

Toss lightly

Pour the dressing over the cheese and sausage mixture. Using a large spoon, toss gently just until pieces are lightly coated—do not saturate; the coating should be delicate and add flavor without making pieces sticky. Taste and adjust seasoning with a pinch more salt or a touch more honey if desired.

Add toothpicks

If serving as party bites, spear matched pairs (one cube and one piece of sausage) with toothpicks. Alternate cheese types and sausage for visual variety. Reserve about 24 skewers; leave the remaining mix loose in a bowl for self-service if preferred.

Arrange the coated cheese and sausage cubes on a shallow serving platter or wooden board. Neatly place mixed olives, cornichons (or dill pickles), grape clusters, and crackers or sliced baguette around the main pile. Sprinkle a few extra pinches of chopped parsley and a light dusting of smoked paprika over the platter for color.

Serve at room temperature alongside small plates and napkins. Provide extra toothpicks, small spoons for olives/pickles, and a small bowl of extra Dijon-honey dressing on the side for guests who want more.

Leftovers: store any unused coated pieces in an airtight container refrigerated up to 3 days. Move to refrigerator promptly; bring back to room temperature 20–30 minutes before serving again.