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If you love bold flavors paired with comforting bites, the Creole Sausage Balls with Remoulade Dipping Sauce Recipe is going to become your new favorite party treat or snack. These golden, cheesy sausage balls pack a wonderful punch of Cajun spice and live beautifully alongside a zesty, creamy remoulade sauce that brightens every mouthful. It’s such a joyful dish that perfectly balances smoky, spicy, and tangy notes, proving that simple ingredients can come together to create an unforgettable appetizer or cozy snack that everyone will rave about.
Ingredients You’ll Need
Gathering these straightforward yet powerful ingredients is the key to nailing the Creole Sausage Balls with Remoulade Dipping Sauce Recipe. Each item plays an essential role in building layers of texture, flavor, and color that make this dish irresistibly delicious.
- 1 pound ground pork sausage meat: Provides juicy, flavorful protein with just the right amount of fat to keep the balls moist.
- 1.5 cups all-purpose baking mix: Adds structure and a tender crumb, acting as the perfect binder.
- 4 cups freshly grated cheddar cheese: Melts beautifully inside the balls, giving them rich, gooey cheesiness and a golden crust.
- 1 teaspoon Tony Chachere’s Original Creole Seasoning: Brings that signature Creole spice kick and complexity.
- 1/4 cup milk (non-fat preferred): Moisturizes the dough, ensuring the sausage balls stay soft without becoming greasy.
- 1 cup mayo: Forms the creamy base for the remoulade dip, lending richness and smooth texture.
- 2 tablespoons grainy or Creole mustard: Adds bright, tangy notes that cut through the richness of the sausage balls.
- 1 clove garlic (minced): Infuses the remoulade with a savory, aromatic depth.
- 1 tablespoon creamed horseradish: Delivers a spicy zing that lifts the dipping sauce to the next level.
- 1 teaspoon Worcestershire sauce: Adds umami complexity and subtle tang to the sauce.
- 1 teaspoon lemon juice: Balances the flavors with fresh acidity and brightness.
- 1/2 teaspoon Tony Chachere’s Original Creole Seasoning: Sprinkles extra seasoning magic into the remoulade.
- 1 tablespoon fresh parsley (chopped): Adds a pop of green color and fresh herbal flavor to finish the dip.
How to Make Creole Sausage Balls with Remoulade Dipping Sauce Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F, making sure the rack is positioned in the middle for even cooking. Don’t forget to grease a large baking sheet or two smaller ones with cooking spray to ensure none of those delicious sausage balls get stuck or lose their perfect shape during baking.
Step 2: Combine the Sausage Ball Ingredients
In a large bowl, combine the ground pork sausage meat, baking mix, freshly grated cheddar cheese, a teaspoon of Tony Chachere’s Original Creole Seasoning, and milk. Get your hands in there and knead the ingredients thoroughly until everything is well incorporated and evenly distributed. This hands-on step is so satisfying and ensures each bite will have a perfect balance of flavors and textures.
Step 3: Form and Bake the Sausage Balls
Roll the mixture into 1-inch balls, placing each one on the prepared baking sheet, leaving a little space between them so they cook evenly. Bake for 18 to 20 minutes, watching for that beautiful golden color and ensuring they are cooked through but still tender and juicy inside. The aroma at this point is absolutely irresistible!
Step 4: Whip Up the Remoulade Dipping Sauce
While the sausage balls are in the oven, mix up the remoulade sauce by whisking together mayo, grainy or Creole mustard, minced garlic, creamed horseradish, Worcestershire sauce, lemon juice, half a teaspoon of Tony Chachere’s Original Creole Seasoning, and freshly chopped parsley in a small bowl. This zesty, creamy sauce is what elevates the Creole Sausage Balls with Remoulade Dipping Sauce Recipe from tasty to unforgettable.
Step 5: Cool, Plate, and Serve
Once baked, allow the sausage balls to cool for a few minutes so they firm up slightly for easier dipping. Arrange them on a platter alongside the bowl of remoulade sauce. This inviting presentation invites everyone to dig in and savor the full flavor experience of the Creole Sausage Balls with Remoulade Dipping Sauce Recipe.
How to Serve Creole Sausage Balls with Remoulade Dipping Sauce Recipe
Garnishes
A sprinkle of finely chopped fresh parsley or chives over the sausage balls and the remoulade adds a beautiful pop of color and herbaceous brightness that complements the rich, spicy flavors perfectly.
Side Dishes
These sausage balls are a star appetizer but pair wonderfully with crunchy vegetable sticks like celery and bell peppers or a crisp green salad to balance their richness. For a more substantial meal, serve alongside creamy coleslaw or spicy jambalaya for a true Creole feast.
Creative Ways to Present
Try serving these sausage balls on skewers with a dollop of remoulade on each bite for a fun party appetizer. Alternatively, nestle them in mini slider buns with a touch of the remoulade sauce for a playful twist that’s perfect for game day or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Creole Sausage Balls with Remoulade Dipping Sauce Recipe, store them in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days, making for easy snacks or quick meals later on.
Freezing
For longer storage, freeze the fully cooked sausage balls in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be frozen for up to 2 months. Freeze the remoulade sauce separately in a small airtight container to maintain its creamy texture and flavor.
Reheating
Reheat the sausage balls in a 350°F oven for about 10 minutes or until warmed through, which helps keep their crisp edges. Avoid the microwave if possible, as it can make them soggy. Serve immediately with chilled remoulade sauce for the best experience.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! While pork sausage gives the best flavor and fat content, turkey sausage can be a leaner alternative. Just be aware that the texture might be slightly drier, so you may want to monitor the baking time carefully.
Is there a gluten-free option for the baking mix?
Yes, you can substitute the all-purpose baking mix with a gluten-free baking mix of similar consistency. Just ensure it has the right binding properties to keep your sausage balls intact and tender.
Can I make the remoulade sauce spicier?
Definitely! Add a pinch of cayenne pepper or a few dashes of hot sauce to the remoulade for an extra kick. Adjust gradually to match your preferred spice level.
How do I know when the sausage balls are fully cooked?
The sausage balls should be golden brown on the outside and firm to the touch. Internally, they should reach an internal temperature of 160°F for safe pork consumption. Using a meat thermometer can help if you’re unsure.
Can these sausage balls be served cold?
They are best served warm for optimal flavor and texture, but feel free to enjoy any leftovers cold or at room temperature. They still make a tasty snack right out of the fridge paired with the fresh remoulade dip.
Final Thoughts
There is nothing quite like the comforting, spicy, cheesy goodness of the Creole Sausage Balls with Remoulade Dipping Sauce Recipe. Whether you’re planning a crowd-pleasing appetizer for a party or a cozy snack to enjoy any day, this recipe delivers vibrant flavors and effortless joy. Give it a try—you’ll soon understand why it’s become one of my personal go-to’s for warm, flavorful bites that bring everyone to the table.
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Creole Sausage Balls with Remoulade Dipping Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Approximately 40 sausage balls
- Category: Appetizer
- Method: Baking
- Cuisine: Creole
Description
These Creole Sausage Balls are a flavorful appetizer featuring ground pork sausage, sharp cheddar cheese, and Creole seasoning, baked to golden perfection. Served with a tangy remoulade dipping sauce that combines mayo, Creole mustard, garlic, horseradish, and fresh parsley, they offer a perfect balance of spicy and creamy that’s ideal for parties or casual gatherings.
Ingredients
Sausage Balls
- 1 pound ground pork sausage meat
- 1.5 cups all-purpose baking mix
- 4 cups freshly grated cheddar cheese
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- 1/4 cup milk (non-fat recommended)
Remoulade Dipping Sauce
- 1 cup mayonnaise
- 2 tablespoons grainy or Creole mustard
- 1 clove garlic (minced)
- 1 tablespoon creamed horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Tony Chachere’s Original Creole Seasoning
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle. Lightly grease a large baking sheet or two smaller ones with cooking spray to prevent sticking.
- Mix Sausage Ball Ingredients: In a large bowl, combine the ground pork sausage meat, all-purpose baking mix, freshly grated cheddar cheese, 1 teaspoon of Tony Chachere’s Original Creole Seasoning, and 1/4 cup milk. Use your hands to knead and mix everything thoroughly until well combined.
- Form and Bake Sausage Balls: Shape the mixture into 1-inch diameter balls and arrange them evenly spaced on the prepared baking sheet(s). Bake in the preheated oven for 18-20 minutes, or until the sausage balls are cooked through and golden brown on the outside.
- Prepare the Remoulade Sauce: While the sausage balls are baking, combine mayonnaise, grainy or Creole mustard, minced garlic, creamed horseradish, Worcestershire sauce, lemon juice, 1/2 teaspoon Tony Chachere’s seasoning, and chopped fresh parsley in a small bowl. Mix well and set aside to let the flavors meld.
- Serve: Once the sausage balls are done baking, allow them to cool slightly for a few minutes. Transfer them to a serving platter and serve warm alongside the prepared remoulade dipping sauce.
Notes
- Ensure the sausage balls are uniformly sized for even baking.
- You can substitute non-fat milk with any milk of choice, but it affects richness slightly.
- The Tony Chachere’s seasoning adds authentic Creole flavor, but you may adjust to taste if unavailable.
- For a spicier remoulade, add a pinch of cayenne pepper or hot sauce.
- Make ahead: Sausage balls can be formed and refrigerated for a few hours before baking.
