Here is how to make an Alabama style redneck charcuterie with the pimento cheese, Conecuh sausage, Wickles pickles, and a few other products preferred by those of us in Alabama.
Use a great pimento cheese.
Pimento cheese is key for a great redneck charcuterie. I share my favorite pimento cheese recipe below for those of you who want to make your own. If you prefer picking up premade pimento cheese, many local eateries have great in house versions. If you can find My Three Sons Gourmet Pimento Cheese in your local grocery, buy it. It is as good as homemade in my opinion.
Tips for making the best homemade Pimento Cheese
- Use block cheese and grate by hand. Don’t use pre-shredded (which has its place~just not here).
- Use a combination of sharp and extra sharp cheddar. Pimento cheese needs the kick of sharp cheeses (no mild).
- Use two different grate sizes. Half large grated and half medium to small grated is perfect.
- Use high quality cheese. Cracker Barrel, Cabot and Tillamook are great options.
- Use a good mayo. Duke’s is close to homemade and what I prefer for pimento cheese.
In the video below, I show how easy it is to mix up a batch of my favorite homemade pimento cheese~a slightly adapted My Recipes version.
- 1 (8 oz) block sharp cheddar
- 1 (8 oz) block extra sharp cheddar
- 1/ 1/2 cups mayonnaise
- 1 (4 0z) jar pimentos (do not drain)
- 1 TB Worcestershire
- 1 tsp finely diced onion
- 1/2 tsp red (cayenne) pepper
- 1 TB diced "tamed" pickled jalapeños (optional)
- In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
- Grate cheddar cheeses, using two sides of a box grater so that half or 3/4 is large grated; the rest is smaller grated.
- Stir mayo mixture into cheeses. Refrigerate at least 12 hours.
- Serve with cracers, Conecuh sausage, and Wickles if desired.
Use a great smoked sausage.
In Alabama, we love our homegrown Conecuh sausage. It is my favorite. You can buy Conecuh sausage in spicy or regular. I buy the regular hickory smoked. There are larger links and smaller ones; I buy the smaller links. The slices are about the size of a dime and fit perfectly atop the saltine cracker. You can grill the sausage and coat the slices in barbecue sauce (photo below). You can also saute the sausage in a skillet and omit the sauce.
Use real saltine crackers.
I use my favorite saltine crackers~Nabisco. You can use your favorite; just use saltines. Don’t substitute Ritz or any other type of cracker. It may taste good, but you’ll be giving up the redneck factor significantly lol.
Use great pickles.
I use Wickles pickles, another Alabama made product. These are my favorite pickles ever. They are sweet & spicy and with a touch of heat. If you can’t find Wickles, I suggest a spicy bread and butter pickle rather than a dill pickle.
How to Make an Alabama Style Redneck Charcuterie
Wickles pickles and Conecuh sausage are made in Alabama, which makes this redneck charcuterie “Alabama style.” You can tweak the products to your liking. The ingredients are simple, but the results are SO yummy.
On a simple disposable tray (the one in the photo is from Dollar Tree) arrange the following.
- Wickles Pickles (sweetly spicy)
- Sliced Jalapenos (I use tamed)
- Sliced Conecuh Sausage (grilled or sauteed with barbecue sauce if desired)
- Pimento Cheese (your favorite)
In the video below, I show how I put together this yummy appetizer platter.
There you have it! The ingredients and recipe for an easy, delicious, Alabama style redneck charcuterie. If you make this, please share your thoughts in the comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!