Charcuterie Board Recipe
including house made sausages, smoked mole chicken salad, pickled vegetables, and focaccia bread.
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Ingredients
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House-made sausages
Smoked mole chicken salad
Pickled vegetables
Focaccia bread
Board accoutrements
Method
House-made sausages
- 1
Prepare meat mixture
Chill the ground pork and fatback briefly so they are very cold (helps bind). In a large bowl combine the chilled pork, chopped fatback, kosher salt, black pepper, minced garlic, crushed toasted fennel seed, smoked paprika and red wine vinegar. Add ice water and mix by hand or with a paddle on low speed until the mixture is sticky and cohesive, about 1–2 minutes.
- 2
Stuff into casings
Mount a sausage stuffer or use a funnel attachment on a grinder. Rinse soaked hog casings well and slide one end over the nozzle. Feed the meat mixture into the stuffer, filling casings evenly but not too tight. Twist sausages into 4–5 inch links. Prick any air pockets with a needle and re-twist as needed.
- 3
Cook sausages
For best flavor, gently poach the sausages in simmering water (not boiling) at about 165°F (74°C) for 12–15 minutes until internal temperature reaches 160°F (71°C). Remove and chill slightly. Finish by searing in a hot skillet with 1 tablespoon vegetable oil over medium-high heat, turning to brown all sides about 2–3 minutes per side to develop color and a caramelized crust. Keep warm or refrigerate for serving at room temperature.
Smoked mole chicken salad
- 4
Cook and smoke chicken
Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon smoked paprika. Rub with 1 tablespoon olive oil. Grill or pan-sear over medium-high heat until browned, then transfer to a smoker or a grill with smoking chips and smoke lightly for 10–15 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, roast in a 375°F (190°C) oven 20–25 minutes. Let cool slightly.
- 5
Shred and combine
Once cool enough to handle, shred the chicken into bite-size pieces. In a bowl whisk together 2 tablespoons mole paste, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon lime juice, and 1 teaspoon honey until smooth. Taste and adjust mole quantity for intensity. Fold shredded chicken into the dressing until evenly coated. Stir in sliced green onions, 2 tablespoons chopped toasted pumpkin seeds and 2 tablespoons chopped cilantro. Chill for at least 30 minutes to allow flavors to meld.
Pickled vegetables
- 6
Make pickling brine
In a small saucepan combine 3/4 cup white vinegar, 3/4 cup water, 2 tablespoons sugar, 1 teaspoon kosher salt, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds and 1/2 teaspoon dried chile flakes. Bring to a simmer just until sugar dissolves, about 2–3 minutes. Remove from heat and let cool 5 minutes.
- 7
Pack and pour
Place the prepared carrots, radishes, cucumber and red onion into a clean jar or shallow container. Add fresh dill or cilantro sprigs if using. Pour the warm brine over the vegetables ensuring they are fully submerged. Let cool to room temperature, then refrigerate at least 1 hour (best after 4 hours or overnight). Store refrigerated up to 2 weeks.
Focaccia bread
- 8
Make dough
In a bowl combine 1 cup warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar or honey. Let sit 5–10 minutes until foamy. In a large bowl combine 3 cups flour and 2 teaspoons kosher salt. Add the yeast mixture and 1/4 cup olive oil. Mix until a sticky dough forms. Knead briefly (about 3–4 minutes) until smooth but still tacky. You may add up to 2 tablespoons extra water if too stiff.
- 9
First rise and shape
Oil a large bowl with olive oil, place dough inside and turn to coat. Cover and let rise in a warm place until doubled, about 1 to 1.5 hours. Transfer dough to an oiled baking sheet (9x13 or similar) and gently stretch to fit. Cover and proof 20–30 minutes.
- 10
Dimple and bake
Preheat oven to 425°F (220°C). Use your fingertips to press dimples across the surface of the dough. Drizzle remaining olive oil over dough, sprinkle with coarse sea salt and chopped rosemary. Bake 18–22 minutes until golden brown and cooked through. Remove from oven and cool slightly. Slice into strips or cubes for the board.
Board assembly and finishing
- 11
Prepare components
Arrange cheeses, marinated olives, dried fruits and mixed nuts in small piles or bowls on the board. Slice sausages into 1/4–1/2 inch rounds and place near cheeses. Spoon the smoked mole chicken salad into a small bowl and garnish with extra pepitas and cilantro. Drain and scatter pickled vegetables in a small dish or directly on the board.
- 12
- 13
Serve
Serve the charcuterie board at room temperature. Provide small forks, serving spoons and toothpicks. Leftovers: refrigerate chicken salad and sausages; bring to room temperature before serving again.