Charcuterie Meats For The Holidays: Pairing Smoked Sausages

The holidays are about gathering, sharing, and savoring foods that feel special. A butcher-style charcuterie board brings all of that to the table in a relaxed and festive way. At Wilson Farm Meats in Elkhorn, Wisconsin, our team loves helping families build boards that showcase the best charcuterie meats, smoked sausages, cheeses, and textures. With a heritage that stretches back more than 150 years, our farm-to-table approach means you get honest flavor and quality you can taste. Whether you are hosting a big holiday party or putting together a cozy platter for movie night, this guide will help you pair, place, and present a spread that guests will remember.

Why butcher-style charcuterie feels like home

Butcher-style charcuterie is grounded in flavor, texture, and craftsmanship. It highlights meats that are carefully sourced, patiently smoked, and seasoned with purpose. At Wilson Farm Meats, our heritage breed pork from Wilson Prairie View Farms in Walworth County delivers rich taste and tender texture. Our locally raised beef is custom cut to order. Our smoked specialties, like summer sausage and ring bologna, are processed in our Elkhorn facility. That local attention makes a difference. It means every slice on your board connects back to a real farm story and your own community.

Know your charcuterie meats

Smoked sausages from the Wilson Farm Meats case

Smoked sausages anchor a holiday board with depth and generosity. At Wilson Farm Meats, you will find a thoughtful lineup that covers sweet, savory, mild, and bold. Summer sausage slices beautifully and pairs with almost any cheese. Ring bologna offers nostalgic flavor that fits both kid-friendly and grown-up boards. Bratwurst and wieners, when sliced and served warm or room temperature, bring familiar comfort. Liver sausage provides a creamy, savory spread that shines with mustard and pickles. Each of these charcuterie meats plays a role, and mixing two or three gives your board both variety and balance.

Bacon and ham that bring the holiday cheer

Smoked bacon and ham are favorites for a reason. Crisp bacon adds a salty crunch that wakes up soft cheeses. A thick slice of ham, cut into cubes or ribbons, adds a hearty bite that anchors the board. Both are smoked in-house at our Elkhorn facility, giving them a clean, wood-kissed flavor. If you want a playful touch, twist strips of bacon into curls and bake them until crisp for an easy edible garnish. For ham, try thinly shaved slices rolled with a smear of cream cheese and a chive for a simple, elegant bite.

Beef, pork, poultry, and seafood extras

Creating a board that suits every guest often means offering more than one kind of protein. Wilson Farm Meats carries locally raised beef, custom cut to your preference. A chilled roast beef slice, folded next to sharp cheddar, feels festive and satisfying. Heritage pork from Wilson Prairie View Farms has a rich, full flavor that stands out with tangy pickles and whole grain mustard. If you are looking for other options, we carry fresh poultry and seafood as well. Smoked fish dip, roasted turkey slices, or a few chilled shrimp can round out the assortment. These pieces make your board a complete meal rather than a light snack.

Build a balanced holiday board in seven steps

1. Choose your serving surface. Use a wooden board, a large platter, or a baking sheet lined with parchment. Make sure there is room to let each item breathe.
2. Pick three to five charcuterie meats. Aim for a mix of smoky, mild, and bold. Summer sausage, ring bologna, and ham make a classic trio. Add liver sausage or bacon for creamy or crisp contrast.
3. Select three cheeses with different textures. Choose a soft cheese like brie, a semi-soft like gouda, and a firm or aged cheese like sharp cheddar or parmesan.
4. Add condiments for bright contrast. Whole grain mustard, spicy mustard, jams, and pickles keep bites lively. Honey and cranberry relish bring holiday sweetness.
5. Offer at least two crunchy vehicles. Baguette slices, crusty bread, butter crackers, rye crisps, and pretzel bites add texture and make stacking easy.
6. Include fresh and dried fruit. Grapes, apple slices, pear wedges, dried cherries, and apricots deliver sweetness and color.
7. Finish with nuts and herbs. Toasted walnuts, pecans, or pistachios add crunch. A sprinkle of rosemary or thyme gives your board a seasonal look.

Pairing smoked sausages and cheeses like a pro

Good pairings start with balance. Think about salt, fat, sweetness, and acid. A smoky sausage loves a cheese with creamy richness. A bold, garlicky sausage likes a cheese with tang or bite. Here are some favorite pairings built around charcuterie meats from Wilson Farm Meats.

• Summer sausage with aged cheddar and grainy mustard. The cheddar sharpness cuts through the smoke, while mustard brightens the finish.
• Ring bologna with baby Swiss and dill pickles. Swiss adds nutty sweetness, and pickles add snap and acidity.
• Bratwurst coins with gouda and apple slices. Gouda melts gently on the palate, and apple brings fresh crunch and sweetness.
• Liver sausage with brie and cranberry relish. Brie gives a buttery cushion. Cranberry adds tart fruit that lifts rich flavors.
• Ham with parmesan shards and honey. Salty, nutty parmesan and a drizzle of honey bring a sweet-salty contrast that tastes festive.
• Crisp bacon with blue cheese and pear. Blue cheese offers tang and cream. Pear slices add juicy sweetness that ties the bite together.

Wisconsin cheese picks that please a crowd

Our state knows cheese, and holiday boards are the perfect place to celebrate that pride. If you want to build a board with Wisconsin character, try sharp cheddar, colby, brick, and aged parmesan. Add a soft cheese like brie or camembert for spreadable comfort. Finish with a flavored wedge, such as smoked gouda, to echo the smoke in your sausages. Cut cheeses into different shapes. Cubes for firm cheeses, thin shards for aged cheese, and small wedges for soft cheese. The variety of shapes makes your board look interesting and helps guests pick up pieces with ease.

Textures that bring the board to life

Texture is the secret to a board that guests cannot stop nibbling. Combine creamy, crunchy, chewy, and juicy elements. Creamy items like brie or liver sausage spreads feel luxurious. Crunchy items like crackers, toasted nuts, and crisp bacon keep things lively. Chewy pieces like dried fruit and cured meats add depth. Juicy grapes or citrus wedges reset the palate. When you set the board, place textures side by side. For example, put brie near crisp crackers, and put dried cherries near aged cheddar. Guests will build balanced bites without even trying.

The flavor map for charcuterie meats

Use a simple flavor map to keep your pairings focused and fun. Combine one item from each group to build balanced bites that keep people coming back for more.

• Smoky: summer sausage, ring bologna, bacon
• Salty: ham, parmesan, olives
• Creamy: brie, liver sausage, fresh mozzarella
• Sweet: honey, fig jam, dried apricots, apples
• Tangy: pickles, mustard, cranberries
• Crunchy: nuts, crackers, toasted bread

For example, stack a slice of summer sausage with a thin slice of brie, add a dot of fig jam, and top with a walnut. Now you have smoky, creamy, sweet, and crunchy in one bite. That is the heart of great charcuterie.

Serving sizes and simple prep tips

Planning portions reduces stress on the day of your gathering. For appetizers, plan about 3 to 4 ounces of charcuterie meats per person and 2 to 3 ounces of cheese. Add a handful of crackers or bread per guest. If your board will be the main food, increase the meat to 5 to 6 ounces and the cheese to 4 to 5 ounces per person, and add more sides like nuts and fruit. Slice sausages and cheeses ahead of time and store them in airtight containers. Pull cheeses from the fridge 30 minutes before serving so flavors bloom. Keep extra crackers and condiments nearby to refill as needed. Labeling your cheeses and meats with small recipe cards can help guests explore with confidence.

Seasonal touches that feel like the holidays

Little details make your board feel festive. Use rosemary sprigs, halved pomegranates, or clementine slices for color. Offer a small bowl of cranberry relish as a bright, seasonal accent. Add toasted pecans spiced with cinnamon and a pinch of sugar. For a winter theme, include white cheeses, pale crackers, and a swirl of honey for a snow-kissed look. For New Year gatherings, bring extra crunch with breadsticks and sparkling grapes. These small touches turn a simple assortment into a celebration.

Beverage pairings for smoked sausages and cheese

Good drinks make food taste even better. When your board centers on smoky sausages and rich cheeses, reach for bubbles and bright flavors. A dry cider, pilsner, or kolsch will cut richness and refresh the palate. Malty lagers pair well with bacon and ham. For wine, choose a bright, crisp white like a riesling or sauvignon blanc for contrast, or a light red like pinot noir for balance. Sparkling wine is a great all-around choice for holiday boards. For nonalcoholic options, try sparkling water with citrus, spiced apple cider, or cranberry spritzers. Each adds acidity and lift, which works well with charcuterie meats and cheese.

How Wilson Farm Meats makes local flavor shine

Wilson Farm Meats is a family-owned butcher shop at 406 S. Wisconsin Street in Elkhorn. Our hours are Monday to Friday, 8:00 am to 5:00 pm, and Saturday, 8:00 am to 2:00 pm. For generations, our family has raised and sourced meats with care. Our heritage breed pork from Wilson Prairie View Farms stands out for rich marbling and natural flavor. We offer locally raised beef that we custom cut to your preferences. You will also find fresh poultry and seafood for a complete shopping trip. Our specialty smoked meats, including bacon, ham, bratwurst, wieners, summer sausage, liver sausage, and ring bologna, are processed in our Elkhorn facility for quality you can count on. We also provide custom processing for locally raised beef, pork, lamb, and veal, with room for special requests. Throughout the year, look for our Yearly Pig Sale, weekly specials, and value boxes that give families smart options at good prices. When you walk into Wilson Farm Meats, you meet a team that cares about your meal and your experience.

Holiday board ideas for every gathering

Cozy family movie night board

Keep it simple and comforting. Slice summer sausage and bratwurst coins. Pair with colby and cheddar cubes. Add pretzel bites, apple slices, and a small dish of honey mustard. Include wieners on toothpicks for a warm option. This board is fun for kids and easy to refill.

Festive dinner party board

Build a focused selection. Choose ring bologna, ham ribbons, and crisp bacon twists. Add brie, aged gouda, and parmesan shards. Offer pickled onions, cornichons, fig jam, and whole grain mustard. Place rosemary sprigs between items and finish with toasted pecans and dried cherries.

New Year sparkling board

Match bright flavors with bubbles. Use summer sausage, liver sausage for a spread, and thinly sliced roast beef. Pair with creamy camembert, cave-aged cheddar, and a goat cheese log with herbs. Serve with rye crisps, baguette slices, lemony olives, and a bowl of cranberry orange relish. The mix of smoky, creamy, and citrusy flavors fits the celebration.

Tips for presentation that feel effortless

• Make small clusters. Place meat in groups rather than single layers. It looks abundant and makes grabbing easy.
• Vary shapes and heights. Fold ham into loose ribbons, cut sausage into coins, and cube firm cheese for visual interest.
• Use small bowls. Place mustards, jams, and pickles in small bowls to keep the board tidy.
• Leave breathing room. A little white space keeps the board from feeling crowded.
• Garnish with purpose. Use herbs, citrus slices, or pomegranate seeds for color that hints at flavor.

Frequently asked questions

How far in advance can I prep charcuterie meats?

You can slice most smoked sausages and ham the morning of your event. Store them in airtight containers in the refrigerator. For the best flavor, remove them 20 minutes before serving so the aroma and texture open up. Cooked bacon and bratwurst can be made a few hours ahead and served at room temperature.

What are good options for guests who do not eat pork?

Offer locally raised beef slices, turkey, or a seafood item like smoked fish dip. Add creamy cheeses and bright condiments to make satisfying choices for everyone. At Wilson Farm Meats, our team can help you plan a mix that suits all guests.

How do I keep costs reasonable for a large group?

Choose two main charcuterie meats and two cheeses, then add value with sides like pickles, seasonal fruit, and toasted nuts. Shop weekly specials and value boxes at Wilson Farm Meats. You can also mix premium bites with familiar favorites such as cheddar, apples, and pretzels to keep your board generous and balanced.

What size board should I use?

Use a surface that fits your space and guest count. For 8 to 10 people, a large cutting board or platter works well. For 15 or more, set two boards in different spots so guests can gather without crowding.

Visit Wilson Farm Meats and build your best board yet

When you are ready to plan your holiday spread, visit Wilson Farm Meats at 406 S. Wisconsin Street, Elkhorn, WI 53121. We are open Monday to Friday from 8:00 am to 5:00 pm and Saturday from 8:00 am to 2:00 pm. Our friendly staff can help you choose charcuterie meats, cheeses, and sides that fit your guest list and budget. From heritage breed pork to custom cut beef and in-house smoked specialties, we offer quality that speaks for itself. Ask about weekly specials, value boxes, and our Yearly Pig Sale for extra savings. For more information, explore WILSONFARMMEATS.COM and plan your next visit. This season, bring home the flavors of a true Wisconsin butcher shop and create a board that tastes like the holidays.

A final note on community and craft

Great food is about more than taste. It is about care, memory, and the people who make it possible. Wilson Farm Meats is proud to be part of the Elkhorn community and to share our farm-to-table tradition. With thoughtful pairings, a few simple techniques, and quality ingredients, your holiday charcuterie board can be both beautiful and welcoming. Start with good charcuterie meats, add Wisconsin cheeses, and let the textures and colors do the rest. Your guests will feel right at home, one bite at a time.