Preheat oven to 350F (or to whatever temperature your phyllo cup package says).
In a large skillet over medium heat, cook the ground italian sausage until cooked through and brown (aka no longer pink), about 5-7 minutes.
In a medium bowl, stir together the cooked italian sausage and shredded white cheddar cheese until fully incorporated (aka the cheese is melting into the sausage).
Fill each phyllo cup with the sausage cheese mixture, arrange them on a baking sheet, then bake for about 10 minutes (or to whatever time your phyllo packaging instructs). Sprinkle sea salt and chopped chives over top of the stuffed and cooked phyllo cups then DEVOUR.