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Creole Sausage Balls with Remoulade Dipping Sauce

Creole Sausage Balls with Remoulade Dipping Sauce

Delicious Creole Sausage Balls served with a zesty Remoulade Dipping Sauce, perfect for gatherings and parties.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Cajun American
Servings 40 balls
Calories 100 kcal

Equipment

  • large baking sheet
  • Small bowl
  • Large bowl

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
  • ¼ cup milk (I used non-fat)

Remoulade Dipping Sauce

  • 1 cup mayo
  • 2 tablespoons grainy or Creole mustard
  • 1 clove garlic minced
  • 1 tablespoon creamed horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon Tony Chachere's Original Creole Seasoning
  • 1 tablespoon fresh parsley chopped

Instructions
 

Preparation

  • Preheat oven to 400F and move the rack to the middle position. Grease a large baking sheet (or two smaller ones - then use the top and bottom racks) with cooking spray.
  • Add the sausage meat, baking mix, cheddar cheese, Tony's seasoning, and milk to a large bowl. Using your hands, knead/mix it until it's well combined.
  • Form 1" balls and place them on the baking sheet. Bake the sausage balls for 18-20 minutes or until they're cooked through.
  • While the sausage balls are baking, make the remoulade sauce by combining the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Tony's seasoning, and parsley in a small bowl. Set aside until needed.
  • Once the sausage balls are done, let them cool for a few minutes, and then plate them and serve with the remoulade dip.

Notes

Sausage balls can be eaten warm or cold (I prefer warm), and they will keep in the fridge for a few days. You can either use ground sausage meat or buy sausages and take the meat out of the sausage casings. I tested this recipe with the bagged pre-grated kind of cheese, and I do not recommend it. It's too dry, and the sausage balls did not work for me. I used Tony's Original Creole Seasoning for this recipe, but you could use Bold, More Spice, Lite, or No Salt instead depending on your preferences.

Nutrition

Serving: 1ballCalories: 100kcalCarbohydrates: 3gProtein: 7gFat: 7gSaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgVitamin A: 100IUCalcium: 200mgIron: 1mg
Keyword appetizer, Cajun, Creole Sausage Balls, Holiday Recipes, Remoulade Dipping Sauce, sausage balls recipe
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