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close-up of Bisquick sausage balls with remoulade dipping sauce
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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 Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Cajun American
Keyword: sausage balls recipe
Servings: 40 (approx.) balls
Author: Natasha Bull

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.