Description
These Creole Sausage Balls with Remoulade Sauce bring the bold flavors of New Orleans right to your kitchen. Made with spicy pork sausage, sharp cheddar, and Creole seasoning, these bite-sized appetizers are perfect for game day, Mardi Gras, or any gathering. Serve them warm with a tangy homemade Remoulade Sauce for an authentic taste of Louisiana cuisine.
Ingredients
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Remoulade Dipping Sauce
- 1 cup mayonnaise
- 2 tbsp Creole mustard (or whole grain mustard)
- 2 cloves garlic, minced
- 1 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp Cajun seasoning (e.g., Tony Chachere’s)
- 1 tbsp flat-leaf parsley, minced
Creole Sausage Balls
- 1 lb hot pork sausage (e.g., Jimmy Dean Hot Sausage)
- 1 1/2 cups Bisquick baking mix
- 1 lb extra-sharp cheddar cheese, freshly shredded
- 1 tbsp Cajun seasoning
- 1/4 cup milk
Instructions
Make the Remoulade Sauce:
- In a small bowl, whisk together mayonnaise, Creole mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, and parsley.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
Make the Sausage Balls:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine shredded cheddar, Bisquick, pork sausage, Cajun seasoning, and milk.
- Using vinyl gloves, mix by hand until a dough forms.
- Use a small ice cream scoop (about 2 teaspoons) to portion out the dough. Roll each portion into a smooth ball (about 11g each).
- Arrange 4 dozen sausage balls on the first prepared baking sheet.
- Bake for 18-20 minutes, until golden brown.
- While the first batch bakes, form the remaining dough into another 2 dozen balls and place them on the second baking sheet.
- Remove the first batch from the oven and transfer to a wire cooling rack.
- Bake the second batch for 18-20 minutes.
- Line a baking sheet with paper towels and transfer the cooked sausage balls to drain excess grease.
- Serve warm with Remoulade Sauce on the side.
Notes
- Creole Mustard: If unavailable, substitute whole grain mustard.
- Cajun Seasoning: Tony Chachere’s Original Creole Seasoning works great.
- Cheese Tip: Always shred cheese fresh—pre-shredded cheese contains additives that can affect texture.
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheating: Microwave or bake until heated through to 165°F (74°C).
Nutrition
- Serving Size: 1 sausage ball
- Calories: 78 kcal
- Sugar: 0g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg