Cheddar and Chicken Sausage Grazing Board
Crisp seared chicken sausage pairs with sharp cheddar, crunchy walnuts, tangy pickles, and zesty Dijon on a quick, high-protein grazing board.
This vibrant grazing board transforms wholesome pantry and deli staples into a satisfying, high-protein spread in under twenty minutes. Sizzling, caramelized chicken sausage slices contrast beautifully with cool, crumbly sharp cheddar and crisp lacto-fermented pickles. Set it out with nutty raw walnuts and piquant Dijon mustard for an easy shared lunch or post-workout platter.
Ingredients
Every ingredient is a real Clearshelf product, scored- 8912 oz sugar-free Italian chicken sausages, cut into 1/2-inch diagonal slices
- 971 tbsp avocado oil
- 896 oz sharp cheddar cheese, sliced into bite-sized triangles
- 931 cup dill pickles, sliced into thick coins
- 861/2 cup raw walnut halves
- 89
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Slice the sharp cheddar cheese into bite-sized triangles and slice the dill pickles into coins, setting both aside.
- 2
Warm the avocado oil in a wide skillet over medium-high heat for 1 minute until lightly shimmering.
- 3
Add the sliced sugar-free Italian chicken sausages to the hot skillet in a single layer and sear undisturbed for 3 to 4 minutes until deeply browned and crisp on the bottom.
- 4
Turn the sausage slices over and sear the second side for 2 to 3 minutes until browned and sizzling, then transfer them to a plate to rest for 1 minute.
- 5
Spoon the Dijon mustard into a small condiment bowl and place it near the center of a serving board.
- 6
Arrange the warm chicken sausage slices, sharp cheddar cheese triangles, dill pickles, and raw walnut halves in abundant piles around the mustard and serve immediately.
You can sear the sausage links ahead of time and serve them chilled, or reheat them quickly in a dry pan just before assembling the board.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.