Sharp Cheddar and Pork Sausage Balls
Sharp Cheddar and Pork Sausage Balls. Marcus Nilsson

These holiday favorites benefit from a spicy, sage-heavy bulk pork sausage. Make more than you think you need; they go fast.

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Yield: makes 2 1/2 dozen
Time: 45 minutes


  • 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


  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.