Pimento Cheese & Sausage Recipe
As served at the James Beard House. Creamy and delicious from-scratch recipe served with our sliced, premium all-beef sausage links and crackers.
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Ingredients
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Pimento Cheese
Sausage & Accompaniments
Method
Pimento Cheese
- 1
Prep the cheeses
Finely grate the sharp cheddar and white cheddar into a large mixing bowl. Cut the softened cream cheese into small pieces and add to the bowl so it will come up to room temperature with mixing.
- 2
Combine base
Add the mayonnaise to the bowl with the grated cheeses. Using a sturdy rubber spatula or electric hand mixer on low, fold and mix until combined and smooth but still slightly textured. If using a mixer, pulse briefly so the mixture remains slightly rustic.
- 3
Add flavorings
Stir in the drained, finely chopped pimentos, horseradish (if using), Worcestershire sauce, hot sauce, lemon juice, kosher salt, and freshly ground black pepper. Mix thoroughly so the pimentos are evenly distributed.
- 4
Adjust seasoning and texture
Taste and adjust seasoning: add more salt, pepper, or hot sauce if desired. If the mixture seems too thick, add an extra tablespoon of mayonnaise at a time until spreadable. If too loose, stir in a tablespoon more grated cheese.
- 5
Chill and meld flavors
Transfer the pimento cheese to a covered container and refrigerate for at least 1 hour (up to 24 hours) to let flavors meld. Stir in chopped chives just before serving and reserve a small sprinkle for garnish.
Sausage & Assembly
- 6
Warm and slice sausages
If sausages are cold from refrigeration, place them in a shallow saucepan with 1 cup of water. Bring to a gentle simmer, then reduce heat and simmer for 4–5 minutes to warm through. Drain and pat dry. Alternatively, slice sausages crosswise into 1/4-inch rounds with a sharp knife. For a caramelized edge, leave them whole and roast/sear before slicing.
- 7
Sear for color (optional)
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add whole links or rounds in a single layer and cook without moving until edges brown, about 2–3 minutes per side for rounds or 4–6 minutes for whole links, turning to brown all sides. Transfer to a plate lined with paper towel to drain.
- 8
Slice (if not already sliced)
If you warmed whole links and prefer bite-sized pieces, slice them into 1/4-inch thick rounds on a slight diagonal for a nicer presentation. Arrange sausage slices on a serving platter.
- 9
Plate and serve
Spoon the chilled pimento cheese into a shallow bowl or spread it on a small wooden board. Garnish with the reserved chopped chives and an extra grind of black pepper. Place the sliced, warm sausages beside the pimento cheese and arrange crackers around the board. Serve immediately so sausages are warm and cheese is cool-creamy.
- 10
Storage
Store leftover pimento cheese in an airtight container in the refrigerator for up to 5 days. Keep cooked sausage refrigerated and consume within 3–4 days; reheat gently in a skillet or oven.