Cheddar and Sausage Balls

Make more than you think you need; they go fast.

  • Serves

    2 1/2 dozen

  • Cook

    45 minutes


By Annie Pettry

Published on December 3, 2015

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.


  • 1 lb. pork sausage
  • 1 lb. extra-sharp cheddar cheese, grated
  • 14 cup all-purpose flour
  • 1 tbsp. minced sage
  • 1 12 tsp. kosher salt
  • 14 tsp. freshly ground black pepper
  • 18 tsp. cayenne
  • 1 large egg, lightly beaten


Step 1

Heat the oven to 375°. In a large bowl, mix sausage, cheese, flour, sage, salt, pepper, cayenne, and egg. Form the meat into 2-inch balls. Arrange the balls 2 inches apart on parchment paper-lined baking sheets and bake until golden brown, about 30 minutes. Transfer balls to a platter and serve warm.

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