Sweet Bacon-Wrapped Sausage Bites

Our Mini Sweet Bacon-Wrapped Sausages are perfect for sharing, although you may not want to!



  • Blue Danube Mild Debreceni Sausage - 2pc

  • Blue Danube Naturally Smoked Side Bacon - 1 package

  • Brown Sugar - 1 cup packed

  • Coca Cola - 3/4 cup



1. Pre-Heat oven to 375 F.

2. Cut Blue Danube Mild Debreceni Sausages in half lengthwise. Then, cut each half into three equal pieces.

3. Cut each strip of Blue Danube Naturally Smoked Side Bacon in half.


4. Make the Sweet Brown Sugar Glaze. In a small saucepan, mix Coca Cola and Brown sugar together.

5. Place saucepan on the stove on medium-low heat. Stir often and heat until mixture is smooth and flowy (approximately 10 minutes). Keep mixture warm on low heat.


6. Cover a baking sheet with aluminum foil and spray a thin layer of non-stick spray.

7. Take one half-piece of Side Bacon and wrap around Debreceni Sausage. When putting the Debreceni onto your baking dish, try to tuck the Side Bacon ends on the bottom of the sausage so that they stay in place. If this does not work, use a toothpick to secure.

Wrap all pieces of Debreceni with Side Bacon and place on tray.


8. Brush Bacon-Wrapped Debreceni with your Sweet Brown Sugar Glaze. Use approximately half of the mixture.

9. Put the tray in the oven for 15 minutes.


10. Take tray out of the oven.
Brush the remainder of your Sweet Brown Sugar Glaze onto your Debreceni.

11. Put the tray back in the oven.


12. Take tray out of the oven and let cool for approximately 10 minutes.

Plate and Enjoy!


Salami Skewers

My Favourite Hungarian Salad-On-A-Stick!



  • Blue Danube Gyulai Sausage Substitute: Blue Danube Csabai Sausage, Blue Danube Csabai Garlic Sausage - 1-2 pc

  • Blue Danube Pick Salami - 1 package

  • Blue Danube Csabai Salami Substitute: Blue Danube Gyulai Salami - 1 package

  • Blue Danube Double Smoked Cheddar Cheese - Cut into Cubes - 1-2 cubes per skewer

  • Grape Tomatoes - 1 per skewer

  • Small Bocconcini Cheese - 1-2 per skewer

  • Lettuce - Washed & Dried

  • Wooden Skewers



1. Decide how many skewers you want to make & select your ingredients accordingly (typically 1-2 of each ingredient per skewer)

2. Cut the Blue Danube Gyulai Sausage diagonally into slices.

3. Cut each leaf of lettuce into half (or quarters, if leafs are very large)

4. Start with a piece of cheese (bocconcini or Blue Danube Double Smoked Cheddar) and pierce it through the sharp end of the skewer. Push it to the opposite end of the skewer.

5. Next, add a piece of Gyulai Sausage.

6. Grab a piece of lettuce that you have cut up. Fold the lettuce until it is approximately the same surface area as the Gyulai Salami (or a bit bigger). Add the folded-up lettuce onto the skewer, piercing through all layers.

7. Add Pick Salami. Fold slice of salami loosely in half, then fold again in half loosely. Add onto skewer, piercing through all layers.


8. Add a grape tomato to skewer.


9. Add Csabai Salami to skewer. Fold Csabai Salami slice in half loosely, then loosely fold in half again. Add to skewer, piercing through all layers.

10. Add another piece of lettuce, folded up.

11. Add another slice of Gyulai Sausage.

12. Add a piece of cheese (bocconcini or Blue Danube Double Smoked Cheddar).
Pro Tip: I like to mix up the cheese variations on the skewers. In my recipe, some skewers had 1 of each type of cheese, while some had the same kind on both ends.


Plate and Enjoy!


Egg & Bacon Breakfast Cups

Made with Blue Danube Naturally Smoked Side Bacon, my Egg & Bacon Breakfast Cups are a quick and easy breakfast that are packed with protein to get you started on the right track for any day!



  • Blue Danube Naturally Smoked Side Bacon - 1 Package

  • Eggs - I used 9 in this recipe to make 9 Breakfast Cups

  • Green Onion - 1 pc cut into rings

  • Blue Danube Granulated Garlic

  • Blue Danube Sweet Hungarian Paprika Powder

  • Onion Powder

  • Salt & Pepper

  • Optional: Mozzarella Cheese - shredded



1. Pre-heat the oven to 400 F.

2. Soften some butter at room temperature and, with a paper towel, spread a thin layer of butter onto your muffin tray to avoid sticking. You can also use a non-stick spray.

3. Open package of Blue Danube Naturally Smoked Side Bacon and line each cup in your muffin tray with one piece. Once all of your cups are lined with bacon, cut up a few pieces of Side Bacon into approx. 2 inch pieces. Line the bottom of each muffin cup with a small piece of Side Bacon. I made 9 cups using 12 pieces of Side Bacon.


4. Bake in the oven for 10 minutes.

5. Take tray out of the oven.
Use a paper towel to dab out excess oil.

6. Crack an egg into each muffin cup.

7. Spice up the egg! Add salt, pepper, Blue Danube Garlic Powder, Blue Danube Sweet Paprika Powder, and onion powder. Sprinkle each spice on top but do not mix!

8. Optional: Add mozzarella cheese.


9. Bake for approx. 10 minutes. Keep an eye on your eggs and bake them until the top is fully cooked (with no runny egg) and fluffy in appearance. I normally keep mine in for an extra 2-3 minutes.

10. Remove pan from the oven and let cool for about 10 minutes. Letting the eggs cool will make them easier to remove without breaking.

11. Sprinkle green onion on top.

12. Run a butter knife around the edges of each breakfast cup to make the cups easier to take out.
Remove from muffin mold with a spoon or the side of a knife.

Plate and enjoy!


Tomato, Spinach & Bacon Flatbread Pizza

My Tomato, Spinach & Bacon Flatbread Pizza is loaded with Garlic and Cheesy flavour and can be used either as an appetizer or a main course!



  • Blue Danube Naturally Smoked Back Bacon - 1 Package

  • Cherry Tomatoes (Marinated)- Approx. 10 pieces

  • Goat Cheese - Approx. 1/2 large loaf

  • Parmesan Cheese

  • Spinach - Approx. 2 large handfuls

  • Basil - Approx. 1 small handful

  • Garlic - Chopped (approx. 3 cloves)

  • 1 Flatbread/Pizza Crust - I used 1 pizza crust for this recipe

  • Blue Danube Garlic Powder

  • Onion Powder

  • Italian Seasoning

  • Oil - I used Extra Virgin Olive Oil



1. Marinate your cherry tomatoes before getting started on the rest of your recipe. You want to let them marinade in the fridge for at least 10 minutes before adding them to the pizza.

How to Marinate Cherry Tomatoes:
1. Cut cherry tomatoes in half lengthwise. Put them into a tupperware container.
2. Drizzle a bit of Oil onto the tomatoes.
3. Add a small pinch of salt, pepper, Blue Danube Garlic Powder, onion powder, and Italian Seasoning. Mix together.
4. Put on a lid and let them sit in the fridge for at least 10 minutes.

2. Pre-heat the oven to 425 F.

3. Sauté the Spinach in garlic.

How to Sauté Spinach:
1. Heat up some oil in a frying pan on medium heat.
2. Add in about 2/3 of your chopped garlic.
3. Add in spinach. Cook for about 2 minutes or until the spinach begins to wilt.
4. Remove from heat.

Pro Tip: You need to start with at least double the amount of spinach that you want to have on your pizza, as the size greatly reduces when it is sautéed.


4. Spread a thin layer of Oil and the remainder of the chopped garlic onto the pizza crust/flatbread. Sprinkle a little bit of salt, pepper, onion powder, and Italian seasoning evenly onto pizza. Make sure to cover the entire pizza to the edges.

5. Cut your loaf of goat cheese into thick slices and place onto the pizza. Add as much as you would like and spread them evenly throughout the entire pizza. I used about 9 slices.

6. Put your cooked spinach onto the pizza. Spread evenly.


7. Add marinated cherry tomatoes throughout the entire pizza.


8. Bake for approx. 10 minutes.
Pro Tip: Keep an eye on your pizza starting at the 8 minute mark to make sure that it doesn’t overcook. Some ovens vary with their cooking time.

9. While the pizza is cooking, open the package of Blue Danube Naturally Smoked Back Bacon. Chop up the Back Bacon pieces into thin strips, about 1-2 inches long and 1cm wide. You can use as much Back Bacon as you would like!

10. Grab one handful of fresh Basil and chop it up into thin strips, similar to the size of the Back Bacon.

11. Take the pizza out of the oven.

12. Add Back Bacon strips on top of pizza.
Pro Tip: I always make sure I put a few strips of the Back Bacon directly onto the melted goat cheese.

13. Add fresh Basil strips on top of pizza.

14. Sprinkle Parmesan cheese on top of pizza.

Cut up, Plate, and Enjoy!


Spicy & Cheesy Hungarian Sausage Dip

Perfect for the Super Bowl or any other Party or Gathering, my Spicy & Cheesy Hungarian Sausage Dip is jam packed with Hot & Delicious flavour and can be made in about 35 minutes!



  • 1 pair of Blue Danube Hungarian Hot Fresh Sausage Substitution: Blue Danube Hungarian Mild Fresh Sausage, Blue Danube Double Garlic Fresh Sausage

  • Blue Danube Garlic Powder - approx. 3/4 teaspoon

  • Blue Danube Chili Flakes - a few flakes, depending on how spicy you want your dip to be.

  • Goat Cheese - 1 tube

  • Parmesan Cheese - 3 spoonfuls

  • Mozzarella Cheese - 1-2 large handfuls

  • 1 Can Diced Tomatoes

  • S&F Pepperoncinis - 5-8 pcs diced up

  • Onion Powder - approx. 3/4 teaspoon

  • Italian Seasoning - approx. 3/4 teaspoon



1. Prepare for the recipe!
Pre-heat the oven to 350 degrees.
Take the goat cheese out of the fridge to soften it up.
Pro Tip: I am a HUGE fan of goat cheese, so although my recipe calls for 1 tube, I often make this using 1 large tube and 1 small tube of goat cheese for extra creaminess.

2. Heat up some oil in a frying pan on medium heat.

3. The first step is to cook your Fresh Sausages.
Before putting your Sausage in frying pan, make an incision lengthwise into each sausage to break the casing.
Remove the casing from sausages.
Pro Tip: When you want to use Sausages as a base meat for a recipe such as a dip (where you want the consistency to be relatively smooth), taking the casing off is a great idea because it allows you to break down the Sausage into ground meat. It also helps to cook the Sausage quickly.


4. Fry up the Hungarian Hot Sausage in your pan on medium heat until it is cooked. Use a spoon to break up the sausage in the pan until it is spread out. The goal is to have the sausage cooked and broken down into ground up meat.
Pro Tip: You can feel confident that your Sausage is ready when all of the meat is brown in colour. The best method is to slowly brown it at medium or medium-low heat and to use your spoon to mix up the meat every few minutes to make sure that it is being cooked evenly. You are going to be baking the sausage as well so you don’t want to overcook it. The benefit of using Sausage as your base meat for a recipe is that it is already spiced and full of flavour, so you don’t need to worry about adding in any extra spices or salt.
Pro Tip: I use a spoon to break up the Sausage in order to avoid excessive scratching damage to my frying pan (the type of damage that a knife or fork could leave). You can also use rubber utensils.


Once cooked, take your pan off heat and put it aside to cool down.

5. In a large casserole dish, mix in all of the ingredients (minus the Mozzarella cheese and 1/3 of the Parmesan cheese).

I like to mix mine in this order:
- Add in diced tomatoes and goat cheese. Mix together.
- Add spices
- Dice up Pepperoncinis and add in. Mix everything together.
- Drain the Sausage Meat and add into recipe.
- Add 3/4 of your Parmesan Cheese. Mix everything together.

Pro Tip: My favourite method to drain the Sausage meat is to remove the
meat from the frying pan using a ladle that has holes/slits in it. This way,
I can drain the access oil and put the meat right into my recipe.

6. Once you have mixed in all of the ingredients, put a generous layer of Mozzarella cheese and your leftover Parmesan cheese onto the top of the casserole.


7. Bake in the oven uncovered for 15 minutes.

8. Broil in the oven uncovered for 5 minutes.

Take out of the oven, let sit for 5 minutes, and enjoy!!
Crackers, Chips, Baguettes, or Pita Bread work great in this recipe for dipping!


Bacon-Wrapped Jalapeño Poppers

What do you get when you mix Delicious Jalapeños + Naturally Smoked Bacon + Homemade Paprika Cream Cheese? A Mouth-Watering, easy-to-make Appetizer that is the perfect addition to any meal, gathering, or event!

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  • 7 Jalapeños

  • Blue Danube Naturally Smoked Side Bacon - 1 pkg

  • Blue Danube Homemade Körözött Cream Cheese - 1 small container



1. Pre-heat oven to 400 F.

2. Wash Jalapenos. Cut them in half lengthwise. Scrape out seeds and white rind.
Pro Tip: For a spicier Jalapeño Popper, leave some seeds inside the pepper for extra zing! If you want a Popper on the mild side, be sure to scrape out all seeds and rind.

3. Pat Jalapeños dry. Add salt and pepper.


4. Spread Blue Danube Körözött Cream Cheese into Jalapenos.
Pro Tip: Wipe off the edges with a paper towel to clean up the appearance of the Jalepeños.


5. Cut slices of Blue Danube Naturally Smoked Bacon in half lengthwise. I find that cutting the bacon in half allows for it to cook faster in the oven to match the cook time of the Jalapeños.

6. Wrap the bacon slice around the Jalapeño Popper. In my recipe, I used one half bacon slice per Jalapeño Popper. However, if you want a more Meaty Popper, I recommend wrapping 1 half slice around the Jalapeno and then wrapping a second half piece around it as well.
Pro Tip: To ensure that the Smoked Bacon slices stay in place, use the Körözött Cream Cheese as a glue to hold it down. You can also try to tuck the ends of the bacon underneath the Jalapeño to hold into place. You can also secure Jalapeños with toothpicks if necessary.

7. Lay Jalapeños onto a baking tray with aluminum foil.


8. Cook for 20 minutes.

Take tray out of the oven, plate Jalapeños, and enjoy!!


Rakott Krumpli

A Delicious Traditional Hungarian Dish loaded with All Natural Meats, Eggs, and Potatoes. This recipe is the perfect comfort food for Ontario’s cold winter days!



  • Blue Danube Naturally Smoked Turista Salami - 1 chunk approx. 300gr. (not sliced)

  • Blue Danube Naturally Smoked Polish Sausage - approx. 300gr

  • Blue Danube Naturally Smoked Debreceni Sausage - 1-2 pcs depending on how much meat you would like in your dish. I used 1 piece of Hot Debreceni to add some extra kick!

  • Optional: Blue Danube Homemade Bread Crumbs for the top layer.

  • Eggs - Approx. 8 depending on your personal preferences.

  • 5-6 White Potatoes

  • 1 lbs Sour Cream

  • 1 lbs Butter for Sauce + 1 small Piece of Butter to coat casserole dish

  • Salt and Pepper



1. Pre-heat oven to 340 F.

2. Boil water in a large pot on the stove.

3. Once water is boiled, add in eggs and potatoes (skin-on) to boil together. Boil until potatoes are semi-soft.
Pro Tip: If the potatoes are boiled for too long and become too soft, they will be very difficult to peel and slice. Remember that we are baking this dish after it’s put together, so a semi-soft potato is perfect!

4. When finished, remove potatoes and eggs from boiling water and let cool for at least 5 minutes.

5. In the meantime, cut up your meat! Cut Blue Danube Debreceni and Blue Danube Polish sausages into circles. Cut Blue Danube Turista salami into small chunks.

6. Once the eggs and potatoes are cooled down, remove the shells of the eggs and slice into circles. Then, remove the skin on the potatoes and slice into circles. Add salt and pepper to both.
Pro Tip: Make sure that you use a very CLEAN knife when slicing your hard boiled eggs, or the yolk will get stuck on your knife, creating a messy egg slice. I like to put some Avocado Oil on a paper towel and run it over the knife when I feel that the knife is getting too sticky.

7. Get a large casserole dish and spread some softened butter on the bottom as your first layer.
Pro Tip: I personally like to use a large and shallow casserole dish for this recipe so that there is a large surface area with fewer layers.
Pro Tip: Leave a small piece of butter out of the fridge for at least 20 minutes. This way, you can easily spread the soft butter onto the bottom of the casserole dish to create a perfect butter coat.

8. Potato Layer - Spread sliced and seasoned potatoes into the casserole dish as your first layer. Spread thickly enough that you can’t see the bottom of the dish.

9. Meat Layer - Add a layer of all three meats combined. I like to spread the meat layer out a bit so that you can still see the potatoes underneath, but this is totally up to you!
Pro Tip: I like to add in each meat one at a time, keeping in mind that there will be three meats in total to create one layer. I personally like to go heavy on the Turista Salami because it is my favourite!


10. Egg layer - Add a layer of seasoned eggs! Depending on your personal preferences, layer as many eggs as you want on top of the meat layer. I like to spread it out while still leaving some space between the eggs.


11. Potato Layer - Add a later of potatoes similar to the layer you began the dish with.
Pro Tip: The amount of layers you have in your Rukott Krumpli depends on the size of your casserole dish. Again, I used a large and shallow casserole dish so I did two full layers (potato, meat, eggs) and topped with a layer of potatoes at the very end.
However you chose to make your dish, remember to put aside enough potatoes to create a layer to top the entire casserole with.

12. Meat Layer.

13. Egg Layer.

14. Final Potato Layer! After you are satisfied with the height of your casserole, top the entire Rukott Krumpli with a nice layer of potatoes. I personally like to keep my top potato layer rather light, as I am not a huge fan of potatoes! But again, this is up to you.

15. It is now time to make the Rukott Krumpli sauce that, in my opinion, is the entire essence of this recipe!
How to:
- Microwave - Put 1 lbs butter in a microwavable bowl and heat until
melted. Let butter cool down for about 10 minutes.
Butter must not be boiling or hot!! Your butter is ready for the next step
when it is liquid, but cooled down enough that it actually feels cool to
the touch.
- Add in 1 lbs of sour cream and mix with a spoon. Mix
butter and sour cream until they are fully blended.

- Stove - In a small sauce pan, heat 1 lbs butter at a low temperature until
- Once butter is melted, turn off heat and let cool. Butter must not
be boiling or hot when mixing in the sour cream!!
Your butter is ready
for the next step when it is liquid, but cooled down enough that it
actually feels cool to the touch.
- Mix in 1 lbs of sour cream with a spoon. Mix butter and sour cream
until they are fully blended.

The consistency that you are looking for when your butter and sour cream are successful mixed together is a rather creamy, white mixture. I recommend stirring for at least one minute.

Pro Tip: If your butter is too hot, the butter with curl when you add the sour cream! I highly recommend that you physically feel your butter’s temperature before adding in the sour cream.

Once fully blended, your Rukott Krumpli sauce is ready to use!

16. Pour Sauce over the top layer of your casserole. Make sure to pour slowly and evenly to ensure that you are covering the entire surface area. The sauce will seep into the previous layers while it is baking to create a delicious coat throughout the dish.
Pro Tip: If you like a really saucy casserole, you can use 1.5 lbs of butter and 1.5 lbs of sour cream and pour 1/3 of the mixture onto your first complete Rukott Krumpli layer (after your second layer of potatoes is added).

17. Optional: Sprinkle a thin layer of Blue Danube Homemade Bread Crumbs on the top of your dish. If you are doing this, I recommend that you allow your dish to bake in the oven uncovered for at least a few minutes.

18. Put Rukott Krumpli in the oven, uncovered, for approx 30 minutes.
Pro Tip: You can also bake the Rukott Krumpli at a higher temperature, covered. I prefer to keep it uncovered and at a lower temperature. If you are choosing to cover your Rukott Krumpli, I would recommend taking off the cover for the last few minutes to crisp up the top layer (especially if you are using bread crumbs!). Remember that the ingredients in the Rukott Krumpli are already cooked, so you can play around with your oven settings depending on how much time you have to cook the dish.

19. Remove from oven and let sit for a few minutes before serving. If you serve the dish while it is too hot, the ingredients are more likely to fall apart when plated.

Plate, serve, and enjoy!


The Deluxe Charcuterie Board

Not only does our Deluxe Charcuterie Board look fantastic, but it also tastes great! Sure to impress all of your guests, the Deluxe Charcuterie Board offers a great assortment of wonderful flavours and textures with something for everyone to enjoy!



  • Blue Danube Mild Wild Boar Csabettes - 2 pieces
    Substitution: Blue Danube Pork Csabettes (Mild, Hot, Garlic, Jalapeño or Peppercorn), Blue Danube Chicken Csabettes (Mild, Hot), Blue Danube Beef Csabettes (Mild, Hot), Blue Danube Mild Turkey Csabettes, Blue Danube Wild Boar Csabettes (Hot), Blue Danube Elk Csabettes (Mild, Hot), Blue Danube Kangaroo Csabettes (Mild, Hot), Blue Danube Venison Csabettes (Mild, Hot), Blue Danube Water Buffalo Csabettes (Mild, Hot)

  • Blue Danube Mild Csabai Salami - 1 package pre-sliced
    Substitution: Blue Danube Hot Gyulai Salami, Blue Danube Csemege Salami

  • Blue Danube Dry Cured Pork Back Bacon - 1 package pre-sliced

  • Blue Danube Flat Pork Shinken - 2 packages pre-sliced

  • Blue Danube Homemade Pick Salami - 1 package pre-sliced

  • Blue Danube Hot Gyulai Sausage - 1 piece
    Substitution: Blue Danube Mild Csabai Sausage, Blue Danube Double Garlic Csabai Sausage

  • Blue Danube Double Smoked Cheddar Cheese - One piece approx. 200 grams

  • Optional: Blue Danube Homemade Körözött cream cheese - approx. 1/2 small container

  • Havarti/ Flavoured Havarti Cheese - One piece approx. 200 gr

  • Brie Cheese - Approx. half of one wheel

  • Goat Cheese/Flavoured Goat Cheese - 1 small package

  • Almonds - Approx. 1 small bowl full

  • Walnuts - Approx. 1 small bowl full

  • Olives - Approx. 1 small bowl full

  • Pickles - 2-3

  • Green Grapes - 1 bunch

  • Asparagus - Approx. 16 pc

  • Grape Tomatoes - Approx. 1 handful

  • Orange Bell Pepper - 1/2 a large pepper

  • S & F Pepperoncini - 4-8pcs

  • That Mustard Sauce - 1 small bowl full

  • Dried Apricots - 1 handful

  • Celery - 1-2 stalks

  • Baguette - 1 long piece

  • Crackers - 1/2 box



1. Select a board that is large enough to serve your guests and hold all of the ingredients.
Also, select at least 5 small bowls or containers that you will also be putting onto your board, as well as 1 small cheese knife and 1 small spoon.
If you do not have a board big enough, the small 5 bowls can go on a separate tray or board.
I typically like to put my bread and crackers onto a separate serving tray as well so that I can fully maximize the space on my board. However, this is totally up to you!

Meat Products:

2. Open up package of Blue Danube Dry Cured Neck and layer it flat onto board.
Pro Tip: I ALWAYS add all of the meat ingredients onto my Charcuterie Boards first!! On the boards that I make for family, friends, and clients, the focus is on the meat products, so I always ensure that all of the meat I want to add can fit onto the board. I recommend that you add the items that are most important to you first!
Pro Tip: I like to add the Dry Cured Neck first because it takes up a larger piece of space and, in my opinion, is the prettiest looking. I like to lay the Dry Cured Neck out flat and layer slices on top of it. I typically put this item on the corner of my board.

3. Open up package of Blue Danube Dry Cured Back Bacon. Lay flat and layer onto board. I usually like to put the Dry Cured Back Bacon in two separate areas on the board (see finished picture for further details).

4. Open up 1 package of Blue Danube Shinken Spec Flat (the other package will be used for the Shinken-Wrapped Asparagus). Fold Shinken in half and layer onto board.

5. Open up package of Blue Danube Pick Salami. Fold salamis in half and either layer or fan them out onto the board. I like to do several layers of Pick Salami on my board as it is one of my favourite ingredients! (See finished picture for further details)

6. Open up package of Blue Danube Csabai Salami. Fold salamis in half and either layer or fan them out onto the board.

7. Cut up Blue Danube Gyulai Sausage into rings. Place onto board in one large bunch.

8. Open up package of Blue Danube Mild Wild Boar Csabettes and cut up at least 2 pieces into little bits.
Pro Tip: I like to put the Csabettes bits into a small bowl on top of the board in order to keep them organized. If you have different sizes of bowls, then use a larger one for this.
Add bowl of Csabettes onto the board.

9. Add Shinken-Wrapped Asparagus onto the board. I have included the instructions on to make these at the end of this recipe!
Pro Tip: I like to put the Asparagus on the corner of my board and stack it as high as I can.


10. Now it’s time to add the rest of the bowls!
Fill one small bowl with olives. If you have different sizes of bowls, use a larger one for this.
Place bowl onto board.

11. Fill one small bowl with That Mustard Sauce and place onto board.

12. Fill one small bowl with Almonds and place onto board.

13. Fill one small bowl with Walnuts and place onto board.


14. Now it’s time to add the cheese!
Cut up Blue Danube Double Smoked Cheddar Cheese into small cubes. Place on board.
Pro Tip: I personally like to group the cheeses on my board based on the type. But, feel free to mix it up if you would like!

15. Cut up Havarti Cheese into small cubes. Place on the board.

16. Open up one small package of Goat Cheese and place onto board.
Pro Tip: When using flavoured Goat Cheese, I like to cut one small slice off the end of the Cheese so that people can see inside of it.
Pro Tip: If you are short for space, you can cut the Cheese in half and place in two spots on the board.

17. Cut up at least 3 wedges of Brie Cheese. Place onto board.

18. If you wish to use Blue Danube Körözött Cream Cheese, fill a small bowl with Körözött and place onto board.


19. Now it’s time to add the rest of the ingredients as fillers on the board. The idea for the rest of the ingredients is to fill up space so that you can no longer see the surface area of the board.
Take at least 4 S&F Pepperoncinis and place them onto the board.
Pro Tip: Pepperoncinis are very juicy! I like to make sure that I am placing them directly on the board so that they are not overlapping on any meat. You don’t want juices from other items to start flowing onto the meat.
Pro Tip: I usually put the Pepperoncinis straight onto the board without any modifications. However, if the stems are unusually long, I like to trim them down.

20. Put a large handfull of Green Grapes onto the board. Depending on how much space you have, you can put one or two larger groupings of Grapes and then sprinkle a few grapes throughout the entire board.
Pro Tip: I prefer to take the stems off grapes when I put them onto the board to make it easier to assemble and easier for guests to pick at.
Pro tip: I used Green Grapes for this recipe to add some more colour, but this is totally up to you!

21. Cut up Pickles lengthwise and place onto board.
Pro Tip: Again, I try to make sure that the pickle juice won’t be directly spilling onto my meats.

22. Cut up Orange Bell Pepper into long pieces and place several slices onto the board. You can use any colour of pepper, but I felt that Orange was the best for this recipe.

23. Cut up 1-2 Stalks of Celery and place onto board.

24. Put one handful of Dried Apricots onto your board. Again, you can use any type of Dried Fruit that can bring a sweetness to the board. I chose Dried Apricots because of their beautiful orange colour. I spread them throughout the entire board in small groupings.

25. Serving utensils - Don’t forget to add utensils to help your guests serve themselves more easily! I suggest using at least one small spoon for the That Mustard Sauce and at least 1 small cheese knife for the Brie and Goat Cheese. Add one more cheese knife or small spoon if you are adding Körözött Cream Cheese.

26. Cut up Baguette into thin slices. Lay slices onto a separate serving dish (if it does not fit onto your board).

27. Put crackers out onto the same serving dish as the Baguettes, if they do not fit onto your board.

Your Charcuterie Board is now Ready to Serve and Eat!

Your charcuterie board can be made the day before your event or the day of! If making your board the night before, cover with cling wrap and store in fridge. You can also place your entire tray into a large clear box liner bag if you have one available.

If there are extra sliced meat or sausages leftover that were not used (or eaten!), cover and store in the fridge for future use or to replenish the board as it gets eaten.


How To Make Shinken-Wrapped Asparagus:


  • Asparagus - Approx. 16 pc

  • Blue Danube Dry Cured Shinken Flat - 1 Package

  • Salt and Pepper

  • Optional: Oil



1. Pre-heat Oven to 400 F.

2. Wash Asparagus and pat dry.

3. Trim off the bottom two inches of each Asparagus. (The woody stem bits)

4. Open package of Blue Danube Dry Cured Shinken Spec Flat and cut strips down the middle lengthwise.
Pro Tip: I always like to cut my meat in half when wrapping it around items. This always helps it to cook faster and allows the item it is covering to breathe.

5. Wrap Shinken Spec around Asparagus. For my recipe, I wrapped 1 half piece onto each Asparagus. You can feel free to add a second piece if you would like!

6. Place wrapped Asparagus onto a baking tray with tin foil.

7. Optional: Drizzle with oil. I did not do this in my recipe because I like the taste without any oil.

8. Add salt and Pepper.

9. Bake for approx. 25 minutes, or until the Shinken Spec is crispy and is the colour you wish to achieve.

10. Remove from oven and let sit for 2-3 minutes. Place Asparagus onto your Charcuterie Board!

Eat and Enjoy!

Items I Love:

Two items that I absolutely love and that I used in this recipe are the S&F Pepperoncini and That Mustard Sauce by SOSS International.

I highly recommend these items because of their bold flavour and beautiful appearance and both of them are available in our retail store for purchase!


Thank you and Happy Eating!