Peg's Pimiento Pigs

These pimiento pigs are a throwback casserole that deserves a comeback. Browned sausage links get wrapped in strips of sweet pimiento pepper, lined up in a baking dish, and smothered in a nutmeg-spiked cheese sauce before a quick trip to the oven.

The cheese sauce is a classic bechamel: butter, flour, and milk cooked until smooth, then finished with American cheese and a pinch of nutmeg. American cheese melts into a silky, pourable consistency that clings to the sausages without turning grainy, which is exactly why it works better here than a sharper cheese would.

The pimiento wrapping isn’t just for looks. Those sweet roasted peppers add a mild, smoky sweetness that balances the salty, fatty sausage and rich cheese sauce. Every bite has all three flavors together.

Chef Tips

• Brown the sausage links well before wrapping. They finish cooking in the oven, but you want that caramelized crust for flavor.
• Drain the pimiento strips and pat dry so they stick to the sausage instead of sliding off.
• Stir the sauce constantly while adding the milk to prevent lumps. A smooth sauce is everything here.
• Serve hot straight from the oven while the cheese sauce is still bubbly and pourable.

Variations

• Use sharp cheddar instead of American cheese for a more intense, tangy sauce.
• Swap sausage links for cocktail franks and serve as a retro party appetizer.
• Add a teaspoon of Dijon mustard to the cheese sauce for a sharper bite.