Sausage balls are a classic American appetizer that are especially popular around the holidays. My Cajun twist on the recipe can't be beat!
This post is sponsored by Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
I'm very excited to be partnering with Tony Chachere's again! I absolutely love their Creole seasoning (I sprinkle it on everything from baked potatoes to tuna salad). My previous collaborations with Tony Chachere's include this Cajun Dirty Rice Dressing and this Cajun Chicken Pasta Salad if you're interested.
Tony Chachere's is a family-owned company based in Opelousas, Louisiana. Today, Tony's offerings have grown from the Original Creole Seasoning to the addition of More Spice, Bold, Lite, and No Salt seasoning blends. They're the authority on everything Creole: marinades, dinner mixes, sandwich sauces, roux & gravy mixes, and more.
Sausage balls are made with three main ingredients - sausage (usually pork), cheese (usually cheddar) and baking mix (I used Bisquick Original). They're hand-rolled into balls and then baked to golden perfection. They will go fast at Christmas parties... trust me.
Since I'm partnering with Tony's, it was a no-brainer for me to make a remoulade-inspired dip for these. I also worked some of Tony's famous Creole seasoning into the sausage balls themselves to add some extra Creole kick!
How to make sausage balls
- Preheat oven, grease a large baking sheet, and prep your ingredients;
- Add the sausage meat, baking mix, cheddar cheese, Tony's Original 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 it 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.
(Full ingredients and instructions are in the recipe card below)
Recipe notes:
- I strongly recommend using freshly grated cheddar in this recipe. I tested them with the bagged pre-grated kind, and they did not work for me - the moisture really helps the sausage meatballs hold together.
- The sausage balls have crispy bottoms - that's the best part in my opinion! If you want them to cook more evenly, feel free to rotate them halfway through cooking (you may need to adjust cooking time a little as the oven will lose heat when you open it).
- Don't want to use a pre-made baking/biscuit mix? Try this homemade version.
- I used Tony's Original Creole Seasoning for this recipe, so there's no need to add extra salt. You could use Bold, More Spice, Lite, or No Salt instead depending on your preferences. Here's the full selection of Tony's seasonings.
Will you give this easy sausage balls recipe a try? Do you love remoulade sauce as much as I do?
Let me know if you have any questions in the comments below.
Creole Sausage Balls with Remoulade Dipping Sauce
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
- 1/4 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
- 1/2 teaspoon Tony Chachere's Original Creole Seasoning
- 1 tablespoon fresh parsley chopped
Instructions
- 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.
Kim Thomas says
first time making this recipe .Taking to a Snowbird gathering for mardi gras .. I added a lil extra Tonys Seasonig lol Hope they like spicy cant wait to try my house smaells fantastic will update tomorrow wish us luck .
Natasha says
Yay!! That's great. Good luck! 😀
Terri says
I make a similar recipe, but instead of milk it calls for cream cheese. Also use my kitchen aid mixer to mix everything up with the dough hook. So easy.
Becky says
Very good! I love Tony’s seasonings!
Natasha says
Fantastic!! Me too! 🙂
Julie Prados says
I saw one recipe had capers for the remoulde sauce. I had a recipe from Emeril . But I can’t find it. I may have had green onions in it. Thanks for sharing!
Natasha says
You're welcome! Can't go wrong with Emeril!
Jen says
What would be a good alternative dip instead of remoulade? It’s not a favorite in our house. Would a Cajun ranch sauce be okay?
Natasha says
Sure, I think that would be delicious!
Judy P says
If I make these 3 days ahead of our meal, will it make them tough if I reheat them? I'm thinking I may need to make the dough and not bake them until Sat am. Our meal is going to be on Saturday.
Natasha says
Hi! Hmmm I think reheating them could make them go a bit tough. I don't think they would taste bad, but maybe try reheating them in the oven on a fairly low heat? I think you're right that doing them on Saturday would probably be best.
Tami Fisher says
Won't cooking these in the oven make them greasy and fall apart?
Natasha says
I didn't have that problem.
Bob Reid says
I assume you can make ahead or even freeze?
Natasha says
I haven't tried freezing them, but I think that should be fine. 🙂
Bob Reid says
I made these for the family last night (we're all here!) and the judges were unanimous in declaring this better than my old recipe for sausage balls. The dipping sauce (which my recipe didn't have) was also a delicious addition. Thanks!
Natasha says
Oh wow that's quite the compliment!! I'm so happy they were a hit, Bob!
Sherry schilb says
Any suggestions on making them gluten free? Thank you!
Natasha says
Hi Sherry, I'm afraid I don't. I'm not sure if there's gluten-free baking/biscuit mixes out there... you may want to try that?
Adri Ruff says
These look amazing. With all of the holiday gatherings coming up I absolutely cannot wait to try these out!
Natasha says
Thank you!! Let me know if you make them! 🙂
Naomi Robinson says
I always love how Tony’s makes everything more flavor with just a few turns of the wrist.
Natasha says
Right?!
Lindsay Cotter says
Loving the Cajun twist on these sausage balls! Tony’s Original Creole Seasoning is my favorite! And yes! The remoulade sauce is a must!
Natasha says
I'm glad we see eye to eye! 😉
Leigh Ann says
I seriously love sausage balls and you know I love Tony's too! Such a great idea for a fun holiday appetizer!
Natasha says
Thank you!! Yes, Tony's definitely kicks everything up a notch. 🙂
Alice Y Choi says
These sausage balls look so good! We love Tony Chachere’s!!!
Natasha says
Thanks so much, Alice!!
Mary Ann | The Beach House Kitchen says
You know how much I LOVE Tony's Natasha! These look totally delicious. Bet their seasoning in the balls and the sauce totally boosts the flavor through the roof! Perfect for the holiday season!
Natasha says
Thanks so much, Mary Ann! 🙂