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0 from 15 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 Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 40 (approx.) balls
Course: Appetizer

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

    Cup of Yum
  1. 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.
  2. 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.
  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 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.

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.