Sausage Cheese Balls


  • 114 pounds raw hot Italian pork sausage meat
  • pinch of nutmeg
  • 12 cup finely sliced green onions
  • 12 lb shredded sharp cheddar cheese
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp fine salt
  • 2 tbsp milk



  • Finely slice the green onions
  • Grate the cheese
  • In a small bowl whisk together the flour, baking powder, and salt to make self rising flour

Make the sausage ball dough

  • Add sausage to a medium mixing bowl
  • Add the green onions, then cheese, then the self rising flour
  • Toss with a fork to distribute the flour
  • Switch to your hand and mix until it starts to come together
  • Add milk and continue mixing until just combined and you can form balls
  • Cover with plastic wrap and refrigerate until ready

Form and Bake

  • Preheat the oven to 450°F
  • Line a baking sheet with aluminum foil
  • Form balls using a #40 (112 tbsp) scoop and cold water
  • Place balls relatively close together on the sheet (they don’t spread)
  • Bake at 450°F for 12 minutes
  • Broil for a few minutes to finish


Chef John suggests serving this with a mustard-mayo sauce.