Shrimp Maque Choux
This classic Cajun side dish is now a full meal! The Beach House Kitchen says it…
Get RecipeSausage 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!
Shop Tony's Flavors In This Recipe
Ingredients
-
1 Pound Ground Pork Sausage
-
1 1/2 Cups All-Purpose Baking Mix
-
4 Cups Cheddar Cheese, Freshly Grated
-
1 Teaspoon Tony’s Original Creole Seasoning
-
1/4 Cup Milk
-
1 Cup Mayonnaise
-
2 Tablespoons Grainy Mustard
-
1 Clove Garlic, Minced
-
1 Tablespoon Creamed Horseradish
-
1 Teaspoon Worcestershire Sauce
-
1 Teaspoon Lemon Juice
-
1/2 Teaspoon Tony’s Original Creole Seasoning
-
1 Tablespoon Fresh Parsley, Chopped
- Clear
Directions
- Preheat oven to 400°F 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 Original Creole 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 Creole sausage balls for 18-20 minutes or until they’re cooked through.
- 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.
- Once the Creole sausage balls are done, let them cool for a few minutes, then plate them and serve with the remoulade dip.
NOTES:
- Sausage balls can be eaten warm or cold, 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.
- This recipe was also tested with bagged grated cheese and it is not recommended because it’s too dry to make the sausage balls work.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
More Spice Pork Shoulder
Tender, juicy and full of sweet-heat flavors, this More Spice Pork Shoulder by Firehouse Grub is sure…
Get Recipe