A charcuterie plate that doubles as dinner: slice the sausage, pour a beer, and let the mustard seed in the casing do the talking. Ready in minutes, this is what weeknights were made for.

Serves 2. 10 minutes, 10 at the stove.

About 180 calories a serving, 12 g protein, 10 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the beef summer sausage into quarter-inch rounds and lay them on a board or plate. Slice the rye bread into half-inch pieces and arrange it alongside. Taste a slice of sausage to check how much you want salt and pepper on the table.
2. Spoon the whole grain mustard into a small bowl, grind pepper over it if you like, and set it in the center. Pour a drink, sit down, and build each bite: sausage, bread, mustard, repeat.

Note Swap the rye for crackers or cornichons if that suits you better. Leftover sausage keeps in the fridge for five days; serve thin slices with cheese the next night. This plate stretches with pickled onions, sliced hard cheese, or a simple bitter green salad on the side.