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.
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 non-fat milk
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 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
Nutrition
- Serving Size: 3 sausage balls with 2 tablespoons remoulade sauce
- Calories: 320
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: Creole sausage balls, remoulade sauce, appetizer, party food, Southern cuisine, sausage appetizers
