Creole Sausage Balls with Remoulade Dipping Sauce

Dec 02, 2019
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Sausage Balls are a classic American appetizer and they're especially popular around the holidays. The Cajun twist Salt & Lavender adds to this recipe can't be beat!
Prep time: 25 Minutes   Cooking time: 20 Minutes   Serves: 40 Balls  

INGREDIENTS:

Creole Sausage Balls:
1 Pound Ground Pork Sausage
1 1/2 Cups All-Purpose Baking Mix
4 Cups Freshly Grated Cheddar Cheese
1 Tsp. Tony Chachere's Original Creole Seasoning
1/4 Cup Milk (I use non-fat)
 
Creole Remoulade Dipping Sauce:
1 Cup Mayo
2 Tbsp. Grainy Mustard
1 Clove Garlic Minced
1 Tbsp. Creamed Horseradish
1 Tsp. Worcestershire Sauce
1 Tsp. Lemon Juice
1/2 Tsp. Tony Chachere's Original Creole Seasoning
1 Tbsp. Fresh Parsley, Chopped

DIRECTIONS:

1: Preheat oven to 400° and move the rack to the middle position.
2: Grease a large baking sheet (or two smaller ones - then use the top and bottom racks) with cooking spray.
3: Add the sausage meat, baking mix, cheddar cheese, Tony's Original Creole Seasoning and milk to a large bowl. Using your hands, knead/mix it until it's well combined.
4: Form 1" balls and place them on the baking sheet. Bake the Creole sausage balls for 18-20 minutes or until they're cooked through.
5: While the Creole sausage balls are baking, make the remoulade sauce by combining the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Tony's Original Creole Seasoning and parsley in a small bowl. Set aside until needed.
6: Once the Creole sausage balls are done, let them cool for a few minutes, then plate them and serve with the remoulade dip.
 
Notes:
1: Sausage balls can be eaten warm or cold, and they will keep in the fridge for a few days.
2: You can either use ground sausage meat or buy sausages and take the meat out of the sausage casings.
3: 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 do not work for me.

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Original Creole Seasoning
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