New Orleans Stuffed Mirliton
Filled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons…
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!
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Ingredients
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1 Pound Ground Pork Sausage
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1 1/2 Cups All-Purpose Baking Mix
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4 Cups Cheddar Cheese, Freshly Grated
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1 Teaspoon Tony’s Original Creole Seasoning
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1/4 Cup Milk
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1 Cup Mayonnaise
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2 Tablespoons Grainy Mustard
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1 Clove Garlic, Minced
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1 Tablespoon Creamed Horseradish
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1 Teaspoon Worcestershire Sauce
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1 Teaspoon Lemon Juice
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1/2 Teaspoon Tony’s Original Creole Seasoning
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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.
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