I'm obsessed with sausage balls," says Annie Pettry, chef-owner of now-shuttered Louisville, Kentucky restaurant Decca. "No matter where I am on Christmas morning, I'm making them." Hers are juicy pork sausage mixed with cheddar cheese that oozes out and forms a lacy, cracker-like disk at the bottom—just like her mother always made them. "Christmas would be incomplete without them," she says. These holiday favorites benefit from a spicy, sage-heavy bulk pork sausage. Make more than you think you need; they go fast.
Featured in: "Go Eat Latkes in Your Pajamas."
- 1 lb. pork sausage
- 1 lb. extra-sharp cheddar cheese, grated
- 1⁄4 cup all-purpose flour
- 1 tbsp. minced sage
- 1 1⁄2 tsp. kosher salt
- 1⁄4 tsp. freshly ground black pepper
- 1⁄8 tsp. cayenne
- 1 large egg, lightly beaten