Need ideas and pictures for a sausage tray for a gathering

[rexlan]

I need to make up a nice sausage tray for a small group of folks (8) and looking for ideas and presentation.  I saw Rick's and it looked real nice.

I was thinking of some small size salami and summer sausage in the 1 1/2" or 2" size.  I'd like to have 4-5 different sausages on it and some nice cheese as well.  Is it worth smoking any cheese since it will not have time to "mature" or what to buy ?

Help ... need ideas!

 

[smoking b]

I need to make up a nice sausage tray for a small group of folks (8) and looking for ideas and presentation.  I saw Rick's and it looked real nice.

I was thinking of some small size salami and summer sausage in the 1 1/2" or 2" size.  I'd like to have 4-5 different sausages on it and some nice cheese as well.  Is it worth smoking any cheese since it will not have time to "mature" or what to buy ?

Help ... need ideas!

You could get some fresh mozzarella or cheese sticks to smoke. You don't have to wait to eat it. Cream cheese can be eaten after a 2-3 day rest & I have heard muenster doesn't have to wait long either.

As far as pictures go here are some to look at for ideas...

http://www.google.com/search?q=meat...PA0QH5woH4Bw&ved=0CAcQ_AUoAA&biw=1192&bih=543

 

[chef jimmyj]

Try Google Images, Sausage and Cheese Platters. Hundreds of pics to use as a reference. As far as Cheese goes, it is best to limit selection to 3 types, Cheddar, Pepper Jack and Swiss are always popular but typical, aka BORING. If your guests are more adventurists, Camembert, Brie or the more pungent Tallegio are great Soft ripened cheeses. The semi-hard full flavored Gruyere, Aged Gouda or Raschera, are rich and nutty.  Lastly a blue veined cheese like Stilton, Gorgonzola Dolce or Cabrales, rounds out the selection and add a salty contrast when paired with Fruits like Red or Champagne Grapes, Crisp Gala or Honey Crisp Apples or Sweet and firm Bosc Pears. Slice the apples or Pears and place in water with a crushed Vitamin C tablet or a little Lemon Juice to keep them from turning brown before service, drain well. Hope this helps. If you need more info on cheese, send a PM. BTW...Skip the crackers and have a nice warm, crunchy French Baguette, sliced at the last minute, to serve with the Sausages and Cheese...JJ

 

[rexlan]

Hey ... thanks folks!

Holy cow - there is a pile of pictures ....  I'll have a good look at that