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Creole Sausage Balls With Remoulade Dipping Sauce

Prep Time

25 minutes

Cook Time

20 minutes

Servings

10-20 people

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!

Creole Sausage Balls With Remoulade Dipping Sauce

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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

  1. Preheat oven to 400°F 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. 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.

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