The acacia sausage board is one of those small things that instantly complete a drinks gathering. You put a dry sausage on it, set the knife in place and slide it to the middle of the table. Everyone slices their own pieces, you do not need to pre-cut anything and there is no plate of dried-out rounds waiting around.
Why an acacia sausage board is practical
Dry sausage sliced ahead of time loses moisture and flavour within a quarter of an hour. Slicing fresh at the table keeps the fat soft and the flavour full. Because the board is small, it stays alongside the rest of the food without taking up space, even while you are still busy with the kamado.
- Matching black knife included
- Acacia wood is hard and has a closed grain
- Compact size, fits between the other dishes
- Slicing fresh at the table keeps the sausage tasty
- Also usable for cheese, pâté or a piece of bread
How to use it
Place the sausage diagonally on the board and use the included knife to cut thin slices at an angle, which gives larger slices with more surface area. Just leave the knife on the board in between, so your guests can carry on themselves.
Caring for the acacia wood
Wipe the board with a lightly damp cloth and dry it immediately. Do not let it soak and do not put it in the dishwasher, because acacia warps and the grain lifts. If the wood turns dull, rub in a thin layer of neutral wood oil and wipe away the excess.
Larger boards for the same table are at serving boards and chopping boards. Looking for a sharper knife alongside it? Take a look at knives or see the full range under knives and chopping boards.
