Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1/2 cup Yellow Onion, finely diced
  • 1/2 cup Celery, finely diced
  • 1 Tbsp Fresh Sage, finely minced
  • 1 lb Bulk Pork Sausage
  • 1 1/2 cups Sharp Cheddar Cheese, freshly grated
  • 2 cups Stuffing Mix (dry, unseasoned cubes)
  • 1 large Egg, lightly beaten
  • 1/4 cup Low-Sodium Chicken Broth
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • Pinch Ground Nutmeg

Instructions:

  1. Prepare the Aromatic Base: Melt the butter in a skillet over medium heat. Add the diced onion and celery. Cook until softened but not browned, about 6–8 minutes.
  2. Infuse and Cool: Stir in the fresh sage. Cook for 1 minute until fragrant. Remove the mixture from the heat and transfer it to a large mixing bowl to cool completely (approximately 15 minutes). This is crucial, as hot mixture will partially cook the egg and fat.
  3. Combine Ingredients: To the cooled aromatic mixture, add the pork sausage, freshly grated Cheddar cheese, dry stuffing mix, salt, pepper, and nutmeg. Pour in the lightly beaten egg and the chicken broth.
  4. Mix and Chill: Using your hands or the paddle attachment of a stand mixer, combine all ingredients until just homogenous. Do not overmix. Cover the bowl and refrigerate the mixture for at least 30 minutes. This firms up the fat, making the balls easier to roll.
  5. Shape: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a small cookie scoop (approx. 1.5 Tbsp), portion the mixture into uniform balls. Roll gently between your palms to smooth the shape and place them 1 inch apart on the prepared baking sheet.
  6. Bake and Serve: Bake for 20–25 minutes, rotating the pan halfway through, until the balls are golden brown and the internal temperature registers 165°F (74°C). Transfer the sausage balls to a wire rack briefly before serving.