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
Scale
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.
