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!
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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