1 pound smoked sausage, cut into ½-inch-thick slices (such as Conecuh)
1 tablespoon minced shallot
1 tablespoon seeded minced fresh jalapeño
1½ cups all-purpose flour
1½ cups plain yellow cornmeal
2¼ teaspoons baking powder
2 teaspoons kosher salt
¼ teaspoon ground red pepper
1 (15-ounce) can sweet potato purée
1 (8-ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
1½ pounds ground mild breakfast sausage
Pepper jelly, to serve
Instructions
Preheat oven to 375°. Line rimmed baking sheets with parchment paper. Set aside.
In a medium skillet, cook smoked sausage over medium-high heat until browned, approximately 7 minutes. Using a slotted spoon, set sausage aside, reserving rendered fat in pan. Add shallot and jalapeño; cook until softened, approximately 5 minutes. Set aside.
In a large bowl, stir together flour, cornmeal, baking powder, salt, and red pepper. Add sweet potato and cream cheese, stirring to combine. Add Cheddar, breakfast sausage, and shallot mixture, stirring to combine. Shape mixture into 1½-inch balls; place on prepared pans.
Bake until browned and cooked through, 15 to 18 minutes. Serve with smoked sausage and pepper jelly.