Creole Sausage Balls with Remoulade Dipping Sauce
Delicious Creole Sausage Balls served with a tangy Remoulade Dipping Sauce, perfect for appetizers.
Equipment
- baking sheet
- mixing bowl
- Small bowl
Ingredients
Sausage Balls
- 1 pound ground pork sausage meat
- 1.5 cups all-purpose baking mix
- 4 cups freshly grated cheddar cheese
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- ¼ cup milk I used non-fat
Remoulade Dipping Sauce
- 1 cup mayo
- 2 tablespoons grainy or Creole mustard
- 1 clove garlic minced
- 1 tablespoon creamed horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- ½ teaspoon Tony Chachere's Original Creole Seasoning
- 1 tablespoon fresh parsley chopped
Instructions
Preparation
- Preheat oven to 400F and move the rack to the middle position. Grease a large baking sheet with cooking spray.
- Add the sausage meat, baking mix, cheddar cheese, Tony's 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 sausage balls for 18-20 minutes or until they're cooked through.
- While the sausage balls are baking, make the remoulade sauce by combining the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Tony's seasoning, and parsley in a small bowl. Set aside until needed.
- Once the sausage balls are done, let them cool for a few minutes, and then plate them and serve with the remoulade dip.
Notes
Sausage balls can be eaten warm or cold. 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. I do not recommend using bagged pre-grated cheese as it can be too dry.
Nutrition
Serving: 1ballCalories: 100kcalCarbohydrates: 5gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 100mgSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 200mgIron: 1mg
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