I came across a smoked cheese from Sibiu that I didn't want to leave untouched. I can't resist such ingredients for long, so I placed it on a platter with some cold cuts, fresh vegetables, and beer sausages quickly fried in a pan. Simple and to the point, perfect for spreading on the table when you have guests or want something filling without too much effort.
Quick Info
Total Time: 20-25 minutes
Servings: 4 large (hearty appetizer)
Difficulty: easy
Ingredients
250 g pork tenderloin (I usually prefer a drier one)
250 g dried salami (I choose salami with a firm texture)
250 g beer sausages
250 g smoked cheese
250 g cherry tomatoes
100 g black olives (pitted)
1 green chili pepper
1 red bell pepper
Lettuce (a handful for decoration)
Oil for frying (2-3 tablespoons)
For serving: mustard, grated horseradish in vinegar, ketchup (optional)
Preparation Method
1. Slicing the ingredients. Cut the smoked cheese into not very thick slices, just enough to feel the texture. The salami and tenderloin should be sliced as thinly as possible, so they don't dominate the platter.
2. The beer sausages. Score the ends in four lengthwise cuts without separating them completely. This helps them open up a bit while frying. Place them in a pan with a little oil over medium heat, and fry for 2-3 minutes until browned on all sides.
3. The vegetables. Leave the cherry tomatoes whole or cut them in half, according to preference. Wash the bell pepper and remove the stem and seeds, then slice it into rounds. Slice the chili pepper thinly. Wash the lettuce, shake it well, and leave it whole or tear it into large pieces for the bottom of the platter.
4. Arrangement. On a large platter, place the lettuce leaves. On top, layer the slices of tenderloin, salami, smoked cheese, and fried sausages. Scatter the tomatoes, olives, and pepper rounds around the edge. Place the chili pepper separately, as not everyone wants it.
5. Optionally, make a small platter just with sliced vegetables for those who want something fresher alongside the appetizers.
6. Next to the platter, place small bowls with mustard, horseradish, or ketchup, depending on what each prefers.
Why I make this recipe often
I love it because it prepares quickly, doesn't require serious cooking (just frying the sausages), and saves me worries when I don't know what to put on the table for a spontaneous visit. It's easy to adapt based on what you have in the fridge. It keeps well the next day if there's anything left.
Tips and Variations
Tips
- Let the cheese sit at room temperature for 10-15 minutes; it slices better.
- Use a very sharp knife for the cold cuts; they won't crumble.
- Don't fry the beer sausages too much; if they dry out, they become tough and unpleasant.
- You can use other vegetables, whatever you have fresh.
Substitutions
- The smoked cheese can be replaced with hard telemea, sheep cheese, or even matured cheese.
- Salami and tenderloin: any combination of smoked or raw cold cuts, including beef pastrami.
- Black olives can also be green.
- The beer sausages can be replaced with cabanos or thin smoked sausages, but they shouldn't be too fatty.
Variations
- For a heartier version, you can add boiled eggs cut into quarters.
- Add thinly sliced red onion for extra flavor.
- For a different look, roll the slices of cold cuts.
- Instead of red bell pepper, yellow or orange bell pepper works too.
Serving Ideas
- Works as an appetizer for a festive table or when friends come over.
- You can take it on a picnic; everything keeps well cold.
- Good as a quick dinner when you don’t feel like cooking anymore.
- For brunch, place it on a large tray; everyone can take what they want.
Frequently Asked Questions
1. Do the beer sausages have to be fried?
Not necessarily, but if you fry them, the texture and flavor come out better. If you're short on time, they can also be placed raw on the platter.
2. Can I prepare the platter a day in advance?
Yes, but it's best to add the cheese and cold cuts only a few hours before serving to avoid drying out. Slice the vegetables before serving; otherwise, they will release water.
3. What kind of salami should I use?
I prefer firmer, drier salamis (like Săsesc or Sibiu), but Victoria salami or other varieties that are not too fatty work too.
4. Can other types of cheese be added?
Yes, any hard or smoked cheese, depending on what you have on hand or prefer.
5. Is it okay without chili pepper?
Yes. The chili pepper is optional; you can place it separately or leave it out if not everyone likes it.
Nutritional Values (estimate per serving)
Calories: 450-550 kcal (depends on the type of cold cuts and the amount of cheese)
Proteins: 25-30 g
Fats: 35-40 g
Carbohydrates: 7-10 g (from vegetables and a little from cheese)
It is a recipe higher in fats, typical of platters with cold cuts and cheeses.
Storage and Reheating
If you have leftovers, cover the platter with plastic wrap and place it in the fridge. It keeps well for 1-2 days, but the vegetables may release water, so if you want it to look fresh, add the fresh vegetables before serving. The fried sausages can also be eaten cold; I do not recommend reheating them, as they will lose their texture. The cold cuts and cheese do not need reheating.
The recipe is straightforward and to the point, without complicated things. If you have the main ingredients on hand, the rest can be arranged according to taste and preferences.
Quick Info
Total Time: 20-25 minutes
Servings: 4 large (hearty appetizer)
Difficulty: easy
Ingredients
250 g pork tenderloin (I usually prefer a drier one)
250 g dried salami (I choose salami with a firm texture)
250 g beer sausages
250 g smoked cheese
250 g cherry tomatoes
100 g black olives (pitted)
1 green chili pepper
1 red bell pepper
Lettuce (a handful for decoration)
Oil for frying (2-3 tablespoons)
For serving: mustard, grated horseradish in vinegar, ketchup (optional)
Preparation Method
1. Slicing the ingredients. Cut the smoked cheese into not very thick slices, just enough to feel the texture. The salami and tenderloin should be sliced as thinly as possible, so they don't dominate the platter.
2. The beer sausages. Score the ends in four lengthwise cuts without separating them completely. This helps them open up a bit while frying. Place them in a pan with a little oil over medium heat, and fry for 2-3 minutes until browned on all sides.
3. The vegetables. Leave the cherry tomatoes whole or cut them in half, according to preference. Wash the bell pepper and remove the stem and seeds, then slice it into rounds. Slice the chili pepper thinly. Wash the lettuce, shake it well, and leave it whole or tear it into large pieces for the bottom of the platter.
4. Arrangement. On a large platter, place the lettuce leaves. On top, layer the slices of tenderloin, salami, smoked cheese, and fried sausages. Scatter the tomatoes, olives, and pepper rounds around the edge. Place the chili pepper separately, as not everyone wants it.
5. Optionally, make a small platter just with sliced vegetables for those who want something fresher alongside the appetizers.
6. Next to the platter, place small bowls with mustard, horseradish, or ketchup, depending on what each prefers.
Why I make this recipe often
I love it because it prepares quickly, doesn't require serious cooking (just frying the sausages), and saves me worries when I don't know what to put on the table for a spontaneous visit. It's easy to adapt based on what you have in the fridge. It keeps well the next day if there's anything left.
Tips and Variations
Tips
- Let the cheese sit at room temperature for 10-15 minutes; it slices better.
- Use a very sharp knife for the cold cuts; they won't crumble.
- Don't fry the beer sausages too much; if they dry out, they become tough and unpleasant.
- You can use other vegetables, whatever you have fresh.
Substitutions
- The smoked cheese can be replaced with hard telemea, sheep cheese, or even matured cheese.
- Salami and tenderloin: any combination of smoked or raw cold cuts, including beef pastrami.
- Black olives can also be green.
- The beer sausages can be replaced with cabanos or thin smoked sausages, but they shouldn't be too fatty.
Variations
- For a heartier version, you can add boiled eggs cut into quarters.
- Add thinly sliced red onion for extra flavor.
- For a different look, roll the slices of cold cuts.
- Instead of red bell pepper, yellow or orange bell pepper works too.
Serving Ideas
- Works as an appetizer for a festive table or when friends come over.
- You can take it on a picnic; everything keeps well cold.
- Good as a quick dinner when you don’t feel like cooking anymore.
- For brunch, place it on a large tray; everyone can take what they want.
Frequently Asked Questions
1. Do the beer sausages have to be fried?
Not necessarily, but if you fry them, the texture and flavor come out better. If you're short on time, they can also be placed raw on the platter.
2. Can I prepare the platter a day in advance?
Yes, but it's best to add the cheese and cold cuts only a few hours before serving to avoid drying out. Slice the vegetables before serving; otherwise, they will release water.
3. What kind of salami should I use?
I prefer firmer, drier salamis (like Săsesc or Sibiu), but Victoria salami or other varieties that are not too fatty work too.
4. Can other types of cheese be added?
Yes, any hard or smoked cheese, depending on what you have on hand or prefer.
5. Is it okay without chili pepper?
Yes. The chili pepper is optional; you can place it separately or leave it out if not everyone likes it.
Nutritional Values (estimate per serving)
Calories: 450-550 kcal (depends on the type of cold cuts and the amount of cheese)
Proteins: 25-30 g
Fats: 35-40 g
Carbohydrates: 7-10 g (from vegetables and a little from cheese)
It is a recipe higher in fats, typical of platters with cold cuts and cheeses.
Storage and Reheating
If you have leftovers, cover the platter with plastic wrap and place it in the fridge. It keeps well for 1-2 days, but the vegetables may release water, so if you want it to look fresh, add the fresh vegetables before serving. The fried sausages can also be eaten cold; I do not recommend reheating them, as they will lose their texture. The cold cuts and cheese do not need reheating.
The recipe is straightforward and to the point, without complicated things. If you have the main ingredients on hand, the rest can be arranged according to taste and preferences.