Meat Smorgasboard – Agf Recipe

If sausages are raw, preheat a skillet over medium heat and add 1 tbs olive oil. Cook sausages, turning occasionally, until browned and cooked through (internal temperature 74°C / 165°F), about 10–12 minutes. If pre-cooked, warm in a skillet or oven at 180°C / 350°F for 6–8 minutes until heated through and nicely browned.

Rest sausages 3 minutes, slice diagonally into 1/2-inch pieces and arrange on the board. Garnish with chopped cilantro if using.

Preheat oven to 200°C / 400°F and line a rimmed baking sheet with foil and a wire rack. Lay bacon slices on the rack in a single layer.

For candied bacon: sprinkle brown sugar evenly across bacon and crack black pepper over top. Bake 12–18 minutes until edges are crisp and sugar is caramelized. For plain crispy bacon: bake 12–16 minutes until desired crispness.

Transfer bacon to paper towels to drain and cool briefly. Break into bite-size pieces for the board and set aside.

Pat chicken thighs dry and season with 1 tsp smoked paprika, 1 tsp garlic powder, 3 tsp salt, and 1 tsp black pepper.

Heat 1 tbs olive oil in a heavy skillet over medium-high heat. Sear chicken thighs 2–3 minutes per side until golden (they do not need to be fully cooked through).

Add 120 ml chicken stock (or water) to the skillet, bring to a simmer, reduce heat to low, cover and cook 12–15 minutes until chicken is cooked through (internal temp 74°C / 165°F).

Remove chicken to a cutting board, shred with two forks, then stir in 3 tbs smoky BBQ sauce. Taste and add more sauce or a pinch of salt if needed. Keep warm until assembly.

Heat 2 tbs neutral oil in a large nonstick skillet over medium-high heat until shimmering.

Working in batches, lay prosciutto slices in the skillet — they will crisp quickly. Fry 30–60 seconds per side until lacy, crisp, and slightly browned at the edges.

Transfer to paper towels to drain. If desired, drizzle each slice with a small amount of honey while still warm to add a sweet-savory note.

Preheat oven to 200°C / 400°F (if finishing in oven) or prepare a skillet for stovetop finishing.

In a bowl, combine 0.5 cups panko breadcrumbs and 60 ml milk; let soak 2 minutes. Add ground beef, ground pork, 1 beaten egg, 0.25 cup grated Parmesan, minced garlic, chopped parsley, 1.5 tsp salt and 1 tsp black pepper. Mix gently until just combined — avoid overworking.

Portion mixture into 1.5-inch (about 35 g) meatballs — should make ~18–20. Place on a tray.

Heat 2 tbs olive oil in a large skillet over medium heat. Brown meatballs in batches, 2–3 minutes per side until deeply browned (they will not be fully cooked).

Transfer browned meatballs to the oven and roast at 200°C / 400°F for 8–10 minutes until cooked through (internal temp 71°C / 160°F). Alternatively, cover skillet and reduce heat to medium-low and cook an additional 6–8 minutes until done.

Remove and let rest 3 minutes. Keep warm for assembly.

Select a large serving board or platter. Arrange each meat component in its own cluster with small spaces between for visual contrast: sliced jalapeño cheddar sausage, candied/crisp bacon pieces, a pile of pulled BBQ chicken, fried prosciutto slices, and meatballs.

Add small bowls or piles of cornichons, mixed olives, grainy mustard and soft cheese near the meats for dipping and palette-cleansing.

Insert toothpicks into meatballs and sausage slices for easy picking. Garnish the board with any remaining parsley or cilantro and serve warm. Provide small tongs and spoons for sauces.