Sausage and Fruit Spears

Charcuterie, the French art of pates and sausages,

offers a wonderful variety of possibilities for

appetizers. We have always enjoyed mixing different

types of sausages and fruits on picks and developing

sauces and dips to enhance the flavor of these

delicious hors d’oeuvres. The best way to approach

this is to experiment: we like to spear white

Nuremburg-type bratwurst with pears, a lean

Argentine chorizo with fresh pineapple chunks, and

a slice of smoked southern pork like Conecuh

sausage with an apple wedge. You may serve just

one or a combination of these on one platter. All

will go well with a simple mustard-based dip. Here

are two of our favorites:

½ cup of coarse ground mustard

2 tablespoons of sour cream

1 teaspoon of horseradish

1 teaspoon of caraway seeds

or try this sweeter one:

½ cup of Dijon mustard

2 tablespoons of mayonnaise

3 tablespoons of honey

1 teaspoon of sesame seeds, toasted


  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.