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Creole Sausage Balls with Remoulade Sauce Recipe

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4.1 from 82 reviews

These savory Creole Sausage Balls are a spicy, cheesy appetizer perfect for parties or casual gatherings. Made with hot pork sausage, sharp cheddar cheese, and Creole seasoning, they are baked until golden and served warm alongside a tangy, flavorful remoulade sauce that complements the rich sausage balls beautifully.

Ingredients

Remoulade Sauce

  • 1 cup Mayonnaise
  • 2 tablespoons Creole Mustard (or Whole Grain Mustard)
  • 2 cloves Garlic, minced
  • 1 tablespoon Prepared Horseradish
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Cajun Seasoning
  • 1 tablespoon Flat Leaf Parsley, minced

Creole Sausage Balls

  • 1 pound Hot Pork Sausage (such as Jimmy Dean Hot Sausage)
  • 1 1/2 cups Bisquick Baking Mix
  • 1 pound Extra Sharp Cheddar Cheese, freshly shredded
  • 1 tablespoon Cajun Seasoning
  • 1/4 cup Milk

Instructions

  1. Make the Remoulade Sauce: In a small bowl, combine the mayonnaise, Creole mustard, minced garlic, Cajun seasoning, Worcestershire sauce, prepared horseradish, minced parsley, and lemon juice. Whisk thoroughly until smooth. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 400°F (204°C). Line two half sheet pans with parchment paper and set them aside.
  3. Mix Sausage Ball Dough: In a large bowl, combine the freshly shredded extra sharp cheddar cheese, Bisquick baking mix, hot pork sausage, Cajun seasoning, and milk. Wearing vinyl gloves, use your hands to thoroughly mix the ingredients until a consistent dough forms.
  4. Scoop and Shape Balls: Using a two teaspoon scoop (or measure approximately 11 grams per ball), scoop the dough and roll each portion into a ball with your gloved hands. Place each ball on the prepared baking pans. Arrange four dozen balls on the first pan and the remaining two dozen (approximately) on the second pan.
  5. Bake the Sausage Balls: Bake the first sheet pan in the preheated oven at 400°F for 18 to 20 minutes or until golden and cooked through. Remove from oven and transfer the cooked sausage balls to a wire rack to cool slightly.
  6. Bake the Remaining Balls: Place the second sheet pan with the remaining sausage balls in the oven and bake for the same amount of time. After baking, let them cool slightly on the pan.
  7. Drain Excess Grease: Line a half sheet pan with a double layer of paper towels. Transfer the baked sausage balls onto the paper towels to allow excess grease to drain off.
  8. Serve Warm: Serve the Creole Sausage Balls warm alongside the chilled remoulade sauce for dipping.

Notes

  • You can prepare the remoulade sauce a day in advance to enhance its flavors.
  • Use gloves when mixing the dough to prevent the raw sausage from sticking to your hands and for food safety.
  • If you don’t have a two teaspoon scoop, measure about 11 grams per ball for consistent sizes and even cooking.
  • Allow the sausage balls to cool slightly after baking so they hold together better and are easier to handle.
  • Substitute hot pork sausage with mild if you prefer less spice.

Find it online: https://recipethrive.com/creole-sausage-balls-with-remoulade-sauce-recipe/