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Vegetarian Charcuterie board + our Spicy Chorizo sausage

Leave your party guests craving our Spicy Chorizo ME’EAT sausage sliced & paired with fresh veggies, yummy soft cheeses and more…



Ingredients

Serves: 2-6 people appetizer

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water (Chorizo)
  • 3 T olive oil (Chorizo)
  • 2 t vinegar (Chorizo)
  • 1 cucumber
  • 12-15 mini-Pickles (cut large pickle into bite size pieces are fine)
  • 1 can almonds
  • 1 cup dried cranberries or cherries (pit free)
  • 2 of your favorite soft cheeses.
  • 1 green grape vine
  • 1 jar green pitted olives
  • 1 apple

Instructions

Preparation:

  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook, cook for 7-10 minutes or until most of the moisture has evaporated.
  • Place an 18” piece of cellophane onto the counter and place ½ the Chorizo in the center.
  • Fold cellophane over the Chorizo and grab by each end and roll into a sausage. Place into refrigerator for 30 minutes.
  • Pick out a large cutting board or serving platter for the Charcuterie.
  • Wash and Dry vine of grapes and place in one corner of the board.
  • Wash, dry and slice cucumber into ¼ inch slices. To be fancy, peel cucumber on four sides down to the white. Before cutting. Keeping your cucumber together and make pattern of your likings.
  • Slice apple thinly.
  • In small dipping bowls, fill one with pickles and one with olives. Place close to cucumber but not together.
  • Remove Chorizo from the refrigerator and place unto cutting board. Cut ¼ inch slices with sharp knife through the cellophane. Remove cellophane from Chorizo slices and place into trash.
  • Place Chorizo slices on one side of the cucumber separating them by a half inch.
  • Finish the board with almonds and dried fruit (if you have it) all around the board.

    -Enjoy Chef Ko

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