Barossa Mettwurst Board with Pickles
A classic South Australian tasting board featuring sliced artisanal Barossa mettwurst, sharp house-pickled onions, gherkins, aged cheese, and rye bread.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Wooden serving board
- •Small saucepan
- •Chef's knife
- •Small ramekins
- •Heatproof jar
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 30 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 26 g
- calories
- 520 kcal
Instructions
- 1
Combine the apple cider vinegar, water, caster sugar, and mustard seeds in a small saucepan.
- 2
Bring the mixture to a simmer over medium heat until the sugar dissolves completely.
- 3
Place the sliced red onion into a heatproof jar and pour the warm brine over the top.
- 4
Leave the onions to cool on the benchtop for at least 15 minutes to pickle quickly.
- 5
Slice the garlic and pepper mettwurst thinly on a slight diagonal using a sharp chef's knife.
- 6
Slice the aged cheese into bite-sized wedges or rough shards.
- 7
Arrange the sliced mettwurst in overlapping ribbons across a large wooden board.
- 8
Drain the pickled onions and arrange them on the board alongside the halved dill gherkins.
- 9
Spoon the seeded mustard into a ramekin and nestle it beside the sliced meats and cheese.
- 10
Serve the board at room temperature with the sliced rye bread and softened salted butter alongside.
Chef's tips
Always bring mettwurst out of the fridge 20 minutes before serving, as the flavour and texture improve dramatically at room temperature. Use a sharp, non-serrated chef's knife to slice the sausage thinly without tearing the cured meat. If you have time, make the pickled onions a day ahead for deeper flavour and a brighter pink colour.
Ingredient substitutions
- garlic mettwurst → high-quality cured German-style salami or smoked Polish sausage
- dark rye bread → crusty white sourdough loaf or gluten-free artisanal seeded crackers
- seeded mustard → hot English mustard or sweet Bavarian mustard
Storage
Store leftover sliced mettwurst and cheese tightly wrapped in cling film in the fridge for up to 4 days, keeping pickles separate.
Reheating
This cold smallgoods board is served at room temperature and should not be reheated.
Common mistakes to avoid
- •Serving the mettwurst straight from the fridge, which mutes the rich garlic and smoke flavours.
- •Slicing the mettwurst too thickly, which makes the cured texture chewy rather than tender.
- •Skipping the acidic pickles, which are essential to cut through the rich, fatty smallgoods.
Serving suggestions
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