Beautifully lay a cut of sausage and cheese. Beautiful cuts on the festive table: meat, cheese, sausage, fruits

It is quite rare to observe a phenomenon when there is no plate with cheese and sausage slices on the festive table. This is not surprising, because it is these products that become an excellent snack, which usually warms the guests' appetite before serving main dishes. Therefore, don’t neglect the sausage and cheese slices, it’s better to learn how to lay out products so that they resemble a dish from the most expensive restaurant, and then all guests will remember your feast for a long time to come.

If there are several types of sausages or meat products of different colors, they can simply be laid out in the original assortment. Thin slices can be arranged in a spiral or in a circle, alternating dark and light shades, a layout in the form of a rainbow will also look good, while laying out the pieces is done in rows from light to darkest or vice versa.

Since sausage is more pliable than, for example, meat, it can be laid out in the shape of a flower. It is not difficult to do this, one piece is twisted into a tube, after which it must be wrapped in other thin slices.

It’s easier to roll a rose from sliced \u200b\u200bslices, securing it with a toothpick.

Another type of original slicing can be made using conventional dough forms, preferably metal. Thinly sliced \u200b\u200bslices of sausage need to be shaped to your liking, and then gently lay the pieces in rows or assemble in a canapé.

Sausage of a rather large diameter can be finely chopped and folded in half, then next to all the other slices in one direction. In the pockets that formed, you can put additional products, for example, tomato or cucumber. Also, slices can be twisted in the form of a cone resembling a calla flower or twisted into tubes.

To make a sausage cut in the form of a large flower, lay the lettuce leaves on a plate, and then thin slices that will resemble petals; in this layout, it is advisable to lay the middle with dark products, for example, olives. Also in the cutting center you can put a saucer with sauce.

Here are examples of beautiful sausage layouts:

Cheese plate decoration

Unlike sausages, cheese does not have to be sliced \u200b\u200binto thin slices, although if the cheeses are of different shades or with additional additives, then laying in a spiral with transitional colors will look spectacular, the main thing is to stack them alternately from neutral to piquant.

Also, this product can be folded into tubes and cones, if it is soft and does not break and crumble, you can add olive, olive or even a slice of tomato or bell pepper to the middle of each piece. This design will resemble a plate with blooming calla flowers. Roses can also be made from such cheese. Their compilation is the same as in the case of sausage.

Soft and semi-soft types of cheese can be cut in the form of large identical squares or triangles and then lay out any shape that you like from them, alternating varieties with fruits, berries, nuts.

You can also create an original canapé with cheese cubes. To do this, you need to string a piece of cheese on skewers and add a suitable product to it (olives, walnuts, strawberries and so on).

Canapes and sandwiches with bread, pickled vegetables, herbs, pickles and so on are also original.

In addition to skewers, you can use glass containers and multi-level trays for decoration.

Also, various pieces will look beautiful from pieces cut into small cubes.

Suitable for decoration plates and all kinds of cookie cutters.

Here are some examples of cheese plate layouts:

Combined Cheese and Meat Plate

According to the rule of serving dishes, assorted cheese and meat should be laid so that meat products occupy ⅔ plates, and only ⅓ part is allocated to cheese.

Given this rule, in the design of the layout, you can apply all of the above techniques regarding cheese and meat products.

Here are some examples of cheese and meat plates:

Instruments

There are many different tools with which you can create an original cut of sausage and cheese. To cut very thin slices use a special device called a slicer. Also, the housewives use slicers with different nozzles.

For cutting “blue cheeses” they usually use a special knife, instead of a blade it has a strong fishing line. For especially soft varieties, a knife with teeth is better, and for hard varieties, a special spatula is used.

For the original slicing and sausage and cheese, the hostesses use curly knives. Particularly inventive use metal baking dishes to give slices an interesting shape.

The main rule for successful slicing is a well-sharpened knife or any other device.

Slicing Products

For a variety of cold meats, you can take any meat products (balyk, brisket, boiled pork, and so on), the only remark is that the products should not be too fat, that is, it is better not to use salted types in such a dish.

For the cheese composition, you can use any kind of product from blue cheese to ordinary cream cheese.

To make the sausage and cheese slices look bright and beautiful, it is recommended to use other additional products as decorations. For example, the following:

greenery;
olives and olives;
grapes;
a tomato;
cucumber;
pomegranate seeds;
nuts
bell pepper;
figs;
boiled eggs;
various sauces;
berry jams;
boiled and raw vegetables;
pickled vegetables;

You need to start cutting with sausages, because they retain their proper appearance longer. To cut the sausage nicely, carefully divide it into thin slices. Then, you can twist it into various rolls, straws, roses, etc. Inside the sausage tube, you can put sprigs of greens, olives or lemon. Sausages of small diameter can simply be laid out beautifully on a plate. As for cheese cutting, the size of the slices should be small (about 5 - 6 cm). To make the slices look beautiful on a plate, lay lettuce on the bottom. Sausage slices should occupy 2/3 plates, and cheese slices should occupy 1/3. Meat tubes and rolls are placed at the bottom of the plate. Thin slices are laid out on top. A small amount of vegetables can be placed on top of the sausage. Put sliced \u200b\u200bcheese on the rest of the plate. This is a fairly simple way to nicely cut. Sausage slices should consist of equal, even and thin slices. To save time, you can use a special device called "Slicer", which is used for slicing. You can also stock up on curly knives to cut interesting sausage figures with their help. Before you make a cut of the sausage, you should clean it from the film. To easily clean smoked or dried, put it briefly in cold water. If this method does not help, put the sausage in the freezer - then the film will definitely be easy to clean. If you wish, you can beautifully arrange the sausage slices, showing a little imagination. One of the easiest ways is to cut, laid out in the form of a flower. Put greens on the edges of a large dish, lay out the petals from slices of sausage in a circle, the core of the flower is made from cheese. Moreover, you can cut the cheese with a curly knife to make the dish look more impressive. Dr. a cut decoration option is feces flowers. Thin slices of sausage are folded in the form of a bud, and pieces of cheese or olives are inserted into the core. Sausages are laid out on a plate and decorated with sprigs of greenery. You can make roses from sausage. To do this, cut the boiled in thin circles, fold into a bud and tie with a feather of green onions. Each subsequent layer of petals is laid out more freely. For a detailed description, wait in our next posts! ;-) RULES FOR CUTTING FOR CUTTING To give the slicing an original look, you can add additional elements. In addition to greens, olives and lettuce, you can use cherry tomatoes, fresh or pickled cucumbers, pomegranate seeds, strawberries, lemon, mushrooms, nuts, candied fruits, etc. Some craftswomen decorate the cut with fresh or artificial flowers. You can draw original ideas of design in cookbooks, making something unusual and memorable. To really surprise guests, some housewives reheat a cut of sausage and cheese in the microwave. So the cheese will melt and partially cover the sausage, giving it an unusual taste. Sliced \u200b\u200bsausage and cheese can be served in the form of canapes. String pieces of sausage, meat, cheese, vegetables or fruit on a toothpick or skewer. Alternate the ingredients to make a really interesting cut, which will be convenient to take and eat. BEAUTIFUL CUTS ON THE HOLIDAY TABLE: WHAT TO SERVE WITH? When serving sliced \u200b\u200bsausages and cheese, it is important to know how and with what to serve it. It is advisable to serve slices on the table no earlier than 1 hour before the arrival of guests. Vegetable salads, pickles, a side dish of potatoes and rice are ideal for slicing. As for drinks, strong grape wines, vodka, cognac, whiskey and various tinctures are ideal. Such drinks stimulate appetite and are mainly eaten with sausage and cheese. Bon Appetit!

Cold dishes are served primarily on the festive table. Well, if they cause amazed sighs and admiration of the guests. Meat slicing is always popular, especially if it is intricately designed and consists of delicious delicacies:

smoked meats;
balyk;
basturma;
ham;
fat with a layer;
language;
chicken and turkey rolls.

The easiest option is to finely chop all the components of the dish and arrange the slices in a circle, but there is nothing special.

Tip. To get the perfect pieces, you need to use a thin, well-sharpened knife, or slicer, a special device for cutting (slicing).

Holiday serving slicing:

Thinly chop all the ingredients.
On the outer edge of the plate lay half the slices of ham.
Make the inner circle from another type of meat.
Roll each slice of the second half of ham into a tube.
Lay in a circle at the junction of two varieties with the thin edge of the tube to the outside, and wide to the center of the plate. Garnish the dish with herbs and olives.

Another way is to lay out everything that is, in a circle, and in the center make a meat rose:

Cut thin slices of meat.
Roll the first slice into a tube. This is the middle.
Lay other pieces around her, bending the edges.
Fasten the bottom of the rose with toothpicks and make it stable.
Pour the meat flower into the center of the plate and open the “petals” one by one.

Sausage slices and their decoration

Serving a dish with sausages is no different from cold cuts. For cutting, most often use dried and smoked sausage in combination with a meat product, for example, boiled pork.

Thin slices of different varieties are laid out in a circle, decorating with herbs and vegetables (cucumber, bright Bulgarian pepper). Part can be folded in half, tubes or pockets. In the center of a sumptuous dish, a magnificent ham rose will look great:

Slice the ham into 18 thin slices.
Each of them folded in half and make a sausage path.
Gently roll the entire track into a roll.
Tie the roll in half with green onions and cut off one third to form a stable bottom.
Place the resulting core in the center of the plate vertically.
Bend the extreme "petals".
Cut another 6 slices, cut into two halves, and fold each in half.
Lay out additional “petals” around the core.

A beautiful rose can be decorated with branches of greenery. It is better to choose parsley or mint, imitating sheets of roses.

The principles of serving meat and sausage slices

There are an unimaginable number of different serving methods. Memorizing them and trying to repeat them is completely useless. The main thing is to understand the basic principles and fantasize each time, based on their own taste:

The basis of any cut is laying out in a circle varieties of different colors. Their borders can be separated by greens, olives or vegetables.
In combination with meat, it is better to use salads, parsley, dill, and basil leaves in small quantities.
Any product can be rolled into rolls or rolls. If the tube unwinds, you can put it in a cucumber slice with a cut out center.
The slices folded in half look voluminous and magnificent.
An interesting idea is to fold the pads and insert them one into the other so that an appetizing path is formed.
The meat goes well with olives, pomegranate seeds, kiwi slices, grapes and bright berries.

Cheese platter rules

If meat and sausages are combined, then mixing them with cheeses is not recommended; it is better to serve separate cheese plates.

A cheese plate is a combination of several types of cheese. Unlike meat and sausages, cheeses are cut not only into slices, but also into cubes of 25-40 gr.

Attention! Cheeses should be placed on the dish clockwise. The first to put more fresh, softer to taste varieties, then - more piquant. Slices of different types should not be in contact, because can exchange flavors.

A cheese plate can be decorated with sunflower seeds, nuts, pieces of mint. Usually used from 5 grades. If the cheese is diced, you can stick a skewer into each.

Juicy variety of fruits

Usually, in addition to cold snacks, a fruit plate is served. There are no rules for the design or combination of fruits, but the ways of serving are countless:

cut into slices and laid out in a circle;
cut into cubes and equipped with skewers;
make flowers from oranges, kiwi, apples, pears, etc.
create animal figures, for example, dolphins from bananas;
cut fruit with cookie cutters;
thin slices, using skewers, lay out a variety of paintings. For example, from a kiwi, grape, orange, currant and strawberry, you can create an excellent butterfly.

To add originality, fruit slices can be sprinkled with powdered sugar, grated chocolate, mint leaves, nuts, or decorated with fresh flowers.

Beautifully designed cuts will impress and cause a sea of \u200b\u200benthusiasm for friends, relatives and colleagues.

How to make a cut - video

Long gone are the days when meat cuts appeared on the table only on great holidays, and heroic efforts had to be made to get boiled pork and sausage. Now in our stores and in the markets the assortment of meat products is sufficient so as not to have difficulty filling the meat plate, however, like fish or cheese. On the contrary, more choices give rise to many doubts about which type of meat or sausage to give preference to. But the main thing in this matter is not how you fill the meat plate, but how you serve it. The originality and artistic design of the hostess is the main seasoning for this dish. The more diverse the set of meat products will be, the more beautiful and appetizing your meat cutting will be.

How to make and decorate meat slicing for a banquet?

To begin with, remove the shell from the sausages and wherever it is. We cut thin slices at an angle with a sharp knife to make the cut oval. If you are a happy owner of a slicer, then this process is simplified to the maximum, if not, you will need very sharp knives. We clean the surface of boiled pork, ham, tongue with a sharp knife, removing dried dark crusts. We cut the meat across the fibers with a well-ground knife with a narrow and long blade. The blade should completely cut through the product in one motion.

We proceed directly to the serving of meat slices. I must say that cutting effectively looks simply laid on lettuce leaves, this is a good option in haste, when there is no time for something more complicated. Meat slices served on a flat dish sprinkled with paprika or curry look very advantageous. You can complement the picture with sauces of 2 or 3 types, served in gravy boats and placed on the same dish. A more laborious example of how to put the meat slices nicely is shown in the photo.