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Sausage balls are a classic American appetizer that are especially popular around the holidays. My Cajun twist on the recipe can’t be beat! 

close-up of Bisquick sausage balls with remoulade dipping sauce

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.

Creole sausage balls pictured with Tony Chachere's Original Creole Seasoning

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!

Tony Chachere's Creole seasonings
Which is your favorite?
collage of sausage balls prep

How to make sausage balls

  1. Preheat oven, grease a large baking sheet, and prep your ingredients; 
  2. 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;
  3. Form 1″ balls and place them on the baking sheet. Bake the sausage balls for 18-20 minutes or until they’re cooked through;
  4. 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;
  5. 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)

close-up of sausage ball being dipped in remoulade sauce

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. 
     
close-up of sausage balls and Tony's Famous Creole Seasoning

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.

close-up of Bisquick sausage balls with remoulade dipping sauce
5 from 5 votes

Creole Sausage Balls with Remoulade Dipping Sauce

Sausage balls are a classic American appetizer that are especially popular around the holidays. My Cajun twist on the recipe can’t be beat! 
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 40 (approx.) balls

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. 

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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33 Comments

  1. This looks great! Is the sausage precooked? I’m thinking of trying to deep fry these like a hush puppies.

    1. Hi! It’s uncooked. I think you could for sure deep fry it vs. baking, just ensure it’s fully cooked. Let me know how they go!

  2. 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 .

  3. 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.

  4. 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!

  5. 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?