If you’re looking for a hearty spread to satiate your Super Bowl party, we’ve built the ultimate Sausage Platter to score points with hungry fans. West Wind Farms offers more than 25 varieties of bratwursts and sausages to build a platter that is not only impressive but delicious, and all brats and sausages are locally-raised, well-seasoned, and nitrate-free.
Choose from fresh sausages like the Hot Italian seasoned with fennel, coriander and nutmeg, or opt for smoked selections like the peppery Andouille that tastes fantastic when charred in the oven. Add a few jars of Jones Mill Farm’s handmade relishes, whole-grain mustard, and a warm ale and cheddar dip, and your West Wind Farms Sausage Platter will be rocking and rolling through the 4th quarter.
For this sausage platter, we chose a diverse selection of sweet, spicy, and savory from the West Wind Farms’ ample menu — the sweet Hawaiian-style pork sausage, a Smoked Sweet Pepper and Onion, the fresh Classic Pork Brat, a spicy smoked Andouille, the Hot Italian sausage, and the gooey, earthy Mushroom and Swiss cheese Brat.
We like to simmer our brats in equal parts water and dark ale until they’re plump and juicy (about 20 minutes), and use the rest of the ale for a warm cheese dip to accompany our spread. These West Wind Farms brats are also tasty seared in a skillet or on a grill after they have been simmered. The choices are endless and all delicious.
For the smoked sausages, we opted to sear them in a hot cast-iron skillet and finish them in a 350 oven to roast. The outside of these sausages became crispy and delicious. When finished, slice the sausages into rounds or on the bias after they have fully rested for about 15 minutes to preserve the natural juices.
For the warm ale and cheddar dip, we simply combined butter with flour to produce a roux, then whisked in a dark ale and Hatcher Family Dairy milk. We added the sharp-tasting Kenny’s Farmhouse Ted that we found at the MoonShadow Farm booth (which is a bleu aged cheddar) to our yeasty béchamel, along with yellow mustard, Worcestershire sauce, hot sauce, paprika, and salt and pepper. (note: The warm ale and cheddar dip does best when served in a chafing dish to keep it smooth and creamy.)
To round out our West Wind Farms Sausage Platter, we added the sweet and piquant Apple relish and Saurkraut from Jones Mill Farm. Slice your sausages, add a dollop of whole-grain mustard, and you’ll have a impressive platter of local sausages for some serious Super Bowl snacking.
West Wind Farms Sausage Platter
West Wind Farms Sausages (we chose Hawaiian-style, Hot Italian, Smoked Sweet Pepper and Onion, Mushroom and Swiss Cheese Brat, Classic Pork Brat, and Smoked Andouille)
2 cups dark ale for simmering
Jones Mill Farm Apple Relish
Jones Mill Farm Sauerkraut
Warm ale and cheddar dip
Warm Ale and Cheddar Dip
1 10 ounce package Kenny’s Farmhouse Ted cheese from MoonShadow Farm, grated
1 cup dark ale
1 cup whole or 2% Hatcher Family Dairy milk
2 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
Hot Sauce to taste
1 teaspoon paprika
salt and pepper