Name: Creole Sausage Balls with Remoulade Dipping Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Creole
Ingredients: 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 non-fat milk; 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

Jump to Recipe

If you’re on the hunt for a snack that’s bursting with Southern charm and bold flavors, look no further than these irresistible Creole Sausage Balls with Remoulade Dipping Sauce. These golden, cheesy bites pack a punch of Creole seasoning and rich cheddar, perfectly complemented by a tangy, zesty remoulade that elevates every bite. Whether you’re hosting a party, looking for a tasty appetizer, or simply craving comfort food with a spicy kick, this recipe is sure to become a beloved staple in your kitchen.

Creole Sausage Balls with Remoulade Dipping Sauce Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but truly essential, working in harmony to build the perfect balance of hearty, cheesy, and spicy flavors in your Creole Sausage Balls with Remoulade Dipping Sauce. Each one contributes uniquely to the texture, taste, and that signature Creole flair that makes this dish unforgettable.

Ground pork sausage meat: The flavorful base that brings meaty goodness and moisture to the sausage balls.
All-purpose baking mix: Helps bind everything together with a light, tender texture.
Freshly grated cheddar cheese: Adds sharpness and melty richness every time.
Tony Chachere’s Original Creole Seasoning: The secret weapon for authentic Creole spice and depth.
Milk: Used to moisten the mixture, ensuring the sausage balls stay soft yet firm.
Mayonnaise: Forms the creamy base of our tangy remoulade dipping sauce.
Grainy or Creole mustard: Brings a slight tang and texture to the sauce for extra zip.
Minced garlic clove: Injects savory warmth and aroma into the remoulade.
Creamed horseradish: Offers a subtle heat that perfectly complements the Creole sausage.
Worcestershire sauce: Adds umami and complexity to the dipping sauce.
Lemon juice: Brightens the remoulade with fresh acidity.
Fresh parsley, chopped: Garnishes the sauce and adds a refreshing, herbaceous note.

How to Make Creole Sausage Balls with Remoulade Dipping Sauce

Step 1: Preheat and Prep

Start by heating your oven to 400 degrees Fahrenheit, positioning the rack in the middle for even baking. Grease a large baking sheet or two smaller ones with cooking spray, setting the stage for perfectly crisping the sausage balls without sticking.

Step 2: Mix the Sausage Ball Base

In a large bowl, combine the ground pork sausage meat, all-purpose baking mix, freshly grated cheddar cheese, a teaspoon of Tony Chachere’s Original Creole Seasoning, and milk. Use your hands to knead everything together until uniformly blended. This tactile step ensures every bite is bursting with creole flavor and cheesiness.

Step 3: Shape and Bake

Roll the mixture into 1-inch balls and place them evenly spaced on your baking sheet(s). Pop them into the oven and bake for about 18 to 20 minutes or until they’re cooked through and beautifully golden. The aroma will start filling your kitchen with spicy, cheesy warmth and you will know they’re ready when they have that slight crust on the outside.

Step 4: Whip Up the Remoulade Dipping Sauce

While the sausage balls bake, it’s time to prepare the star dipping sauce that makes this recipe unforgettable. In a small bowl, combine the mayonnaise, grainy or Creole mustard, minced garlic, creamed horseradish, Worcestershire sauce, lemon juice, half a teaspoon of Tony Chachere’s Creole Seasoning, and fresh parsley. Stir it well and let those flavors meld as you wait for the sausage balls to finish.

Step 5: Serve and Enjoy

Once the Creole Sausage Balls with Remoulade Dipping Sauce have cooled just enough to handle, arrange them on a serving platter alongside your vibrant, tangy remoulade dipping sauce. Each bite of those savory sausage balls paired with the creamy, zesty sauce is like a mini celebration of Southern flare and comfort food bliss.

How to Serve Creole Sausage Balls with Remoulade Dipping Sauce

Garnishes

A sprinkle of freshly chopped parsley or thinly sliced green onions adds a touch of color and freshness that brightens the dish instantly. A dash of additional Creole seasoning over the remoulade can also boost that signature flavor punch.

Side Dishes

Pair these sausage balls with a fresh garden salad or crisp celery sticks and carrot batons to balance the richness. For a heartier spread, consider southern-style coleslaw or creamy mac and cheese. The contrasting textures and flavors will make the meal even more memorable.

Creative Ways to Present

For parties, serve the Creole Sausage Balls with Remoulade Dipping Sauce in mini muffin tins or on rustic wooden boards with colorful toothpicks for easy snacking. You can also present the remoulade in small individual ramekins sprinkled with paprika for visual appeal and personalization of dipping portions.

Make Ahead and Storage

Storing Leftovers

Any leftover sausage balls should be cooled completely before storing in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and retain their flavor and texture nicely.

Freezing

You can freeze cooked or uncooked sausage balls on a parchment-lined tray until firm, then transfer them to a freezer-safe bag or container. Frozen sausage balls keep well for 1 to 2 months. Just remember to label your packaging with the date for easy reference!

Reheating

Reheat refrigerated sausage balls in a preheated 350-degree oven until warmed through and crisp on the outside, about 10 to 12 minutes. For frozen sausage balls, thaw overnight in the fridge before reheating, or bake directly at 375 degrees for about 20 minutes.

FAQs

Can I use a different type of sausage?

Absolutely! While traditional pork sausage works best for that classic flavor, you can try spicy sausage or even turkey sausage to change up the taste and make it lighter. Just be mindful of seasoning levels if your sausage already has spices.

Is Tony Chachere’s seasoning essential?

Tony Chachere’s Original Creole Seasoning gives these sausage balls their authentic Southern kick, but if you don’t have it, you can substitute with a blend of paprika, cayenne, garlic powder, and black pepper to mimic the flavor.

Can I make the remoulade sauce ahead of time?

Yes! The remoulade sauce actually benefits from sitting for a few hours or overnight in the fridge to deepen its flavors. Just give it a good stir before serving to refresh it.

Are Creole Sausage Balls with Remoulade Dipping Sauce gluten-free?

Traditional all-purpose baking mix usually contains gluten, but you can swap in a gluten-free baking mix to make this recipe suitable for gluten-sensitive guests.

What’s the best way to serve these at a party?

Serve warm on a platter with toothpicks and individual ramekins of remoulade dip so guests can easily enjoy these flavorful bites while mingling. Pair with refreshing beverages to complement the bold, spicy flavors.

Final Thoughts

Creole Sausage Balls with Remoulade Dipping Sauce are truly a crowd-pleasing treat that combines spicy zest, creamy tang, and cheesy indulgence in every bite. I can’t wait for you to try this recipe and experience how effortlessly it brings a taste of Southern hospitality and comfort to your table. Invite friends, pour a drink, and let these sausage balls become your new favorite snack or appetizer staple!

Creole Sausage Balls with Remoulade Dipping Sauce Recipe

★★★★★

5.1 from 27 reviews

Author: anna
Total Time: 35 minutes
Yield: Approximately 24 sausage balls 1x
Diet: Low Fat

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Description

These Creole Sausage Balls with Remoulade Dipping Sauce offer a flavorful Southern-inspired appetizer that’s perfect for parties or game day. Made with ground pork sausage, cheddar cheese, and a touch of Creole seasoning, these bite-sized balls are baked to golden perfection and served with a tangy, creamy remoulade sauce for dipping.

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the middle. Grease a large baking sheet or two smaller sheets (to use upper and lower racks) with cooking spray to prevent sticking.
Combine Ingredients: In a large bowl, add the ground pork sausage meat, all-purpose baking mix, freshly grated cheddar cheese, 1 teaspoon of Tony Chachere’s Creole seasoning, and milk. Use your hands to knead and mix all the ingredients together until fully combined and uniform in texture.
Form Sausage Balls: Shape the mixture into approximately 1-inch diameter balls. Place them evenly spaced on the prepared baking sheet to ensure even cooking.
Bake: Bake the sausage balls for 18 to 20 minutes or until they are cooked through and have a golden exterior.
Prepare Remoulade Sauce: While the sausage balls bake, prepare the remoulade dipping sauce by mixing together mayonnaise, grainy or Creole mustard, minced garlic, creamed horseradish, Worcestershire sauce, lemon juice, 1/2 teaspoon Tony Chachere’s Creole seasoning, and chopped fresh parsley in a small bowl. Stir until smooth and set aside.
Serve: Once the sausage balls are done baking, allow them to cool for a few minutes. Plate them and serve warm alongside the remoulade dipping sauce for an irresistible appetizer experience.

Notes

For a spicier kick, increase the amount of Creole seasoning in the sausage balls or remoulade sauce.
Make sure the baking mix is fresh for best texture; self-rising flour can be used as a substitute if needed.
Use freshly grated cheddar for better melting and flavor compared to pre-shredded cheese.
You can prepare the remoulade sauce a few hours ahead and refrigerate it for the flavors to meld.
Leftover sausage balls can be reheated in the oven at 350°F for 8–10 minutes to retain crispness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Creole