- Level: Intermediate
- Total: 1 hr 35 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 1 hr 35 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
Ingredients
Sausages:
Onion Jam:
Mostarda:
Pickled Vegetables:
Board:
Directions
Special equipment:
mason jars- For the sausages: Slice all the dried sausages thinly on the slight bias. Griddle any raw sausages until cooked through or warm according to the package instructions. Allow to cool slightly, then slice on the bias a little thicker than 1/4-inch-thick.
- For the onion jam: In a medium saucepan, add the butter and oil and heat over medium heat. Add the onions and allow to cook down until lightly caramelized, about 15 minutes. Add the sugar, thyme and red wine vinegar, and continue cooking, adding water as needed, until reduced down to a jam-like consistency, another 10 to 15 minutes. Deglaze with the balsamic vinegar. Season with salt and allow to cool.
- For the mostarda: Place the dried apricots, golden raisins, dried figs, thyme and shallot in a small saucepan. Add the white wine, white wine vinegar, mustard seeds and 3 tablespoons water. Bring to a simmer, then allow to cook until the fruit is softened, about 10 minutes. Stir in the butter and Dijon mustard.
- For the pickled vegetables: Place the asparagus and haricots verts in separate mason jars to fit. Divide the garlic cloves, bay leaves and peppercorns between the two jars.
- In a small saucepan, bring the vinegar and 1 cup water to a simmer. Add the salt and sugar and stir to dissolve. Evenly divide between the two mason jars. Allow to cool to room temperature, then store in the fridge for up to 1 week.
- For the board: Preheat a grill or grill pan to medium heat.
- Brush both sides of the ciabatta with olive oil and grill until charred, 2 minutes on each side. Serve warm.
- Arrange all of the sausage board components on a large board and serve.
