Sausage Platter Recipe

Prepare and cook

Bring pork sausages to room temperature for 15 minutes. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add sausages in a single layer, spacing them so they brown. Cook 10–12 minutes, turning every 2–3 minutes until evenly browned and internal temperature reaches 160°F (71°C). Remove to a warm plate and tent with foil.

Slice and heat

Slice smoked kielbasa into 1/2-inch rounds. If chorizo is whole, slice thinly. In the same skillet over medium heat add remaining 1 tablespoon olive oil. Add kielbasa slices and cook 3–4 minutes until edges start to crisp. Add chorizo and cook another 2 minutes just to warm and render some fat. Transfer to the warm plate with pork sausages.

With skillet still hot and any fond loosened, return it to medium-low. Add brown sugar, apple cider vinegar, water, and 1 teaspoon Dijon for a quick glaze. Scrape browned bits and simmer 1–2 minutes until slightly syrupy. Taste and adjust: add a pinch of salt or another 1/2 tsp vinegar if needed. Spoon glaze over the cooked pork sausages and kielbasa lightly to finish.

Arrange mustards in small bowls (whole-grain and Dijon). Place pickles, cornichons, pickled red onions, and halved sweet pickles on the platter. Slice the cheddar or gouda into bite-sized pieces and arrange with pretzel bites or sliced crusty bread. Spread room-temperature butter on one portion of the bread if using. Rewarm pretzel bites in a 350°F (175°C) oven for 5–7 minutes if desired.

On a large serving platter, arrange the glazed pork sausages, kielbasa rounds, and chorizo in separate zones so guests can sample each. Place bowls of mustard and small piles of pickles and cheese between the meats. Tuck bread or pretzel bites around edges. Sprinkle chopped parsley over the meats and place lemon wedges on the side. Provide tongs and small forks for serving.

Let platter rest 5 minutes so glaze sets slightly, then serve warm or at room temperature.