Looking for the ultimate Mardi Gras appetizer or a winning game day snack? These easy Creole Sausage Balls with Remoulade Sauce bring the vibrant flavors of New Orleans straight to your kitchen. Perfectly seasoned with Cajun spices and paired with a tangy, homemade dipping sauce, this recipe is a guaranteed crowd-pleaser that is as simple to whip up as it is delicious to eat.
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Why You'll Want to Make Creole Sausage Balls with Remoulade Sauce
- Effortless Entertaining: These bites are quick to prepare and can be made in large batches (up to 6 dozen!), making them perfect for parties.
- Authentic Flavor: The combination of hot pork sausage, extra sharp cheddar, and Tony Chachere's Creole seasoning delivers a true taste of Louisiana.
- Versatile Dipping: The homemade remoulade sauce is a tangy, creamy masterpiece that elevates these sausage balls from a simple snack to a gourmet treat.
- Make-Ahead Friendly: You can store these in the fridge or freezer, ensuring you always have a quick appetizer ready for unexpected guests.
Ingredients - Here's What You'll Need
Steps to Make Remoulade Sauce
- Place mayonnaise, Creole mustard, minced garlic, Creole seasoning, Worcestershire sauce, prepared horseradish, minced parsley, and lemon juice in a small bowl.
- Use a small whisk to combine all the remoulade sauce ingredients. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Steps to Make Creole Sausage Balls
- Preheat oven to 400°F. Line two half sheet pans with parchment paper and set aside. Place freshly shredded extra sharp cheddar cheese, Bisquick baking mix, hot pork sausage, Creole seasoning, and milk in a large bowl.
- Put on a pair of vinyl gloves and use your hands to work all of the ingredients together to form a dough.
- Use a small two teaspoon ice cream scoop to scoop the dough. If you want to be precise, each two teaspoon ball should weigh 11 grams.
- Roll the dough into a ball with your gloved hands.
- Place the ball on the prepared baking pan. Continue making balls until you have four dozen on one half sheet pan. Bake the first pan in a 400°F oven for 18-20 minutes. Continue forming the dough into balls until all of the dough has been formed and placed on the other prepared pan, you should have two dozen (give or take) on the other pan.
- Remove the pan from the oven and place on a wire cooling rack. Bake the second pan in the oven. Allow the balls to cool slightly for a couple minutes on the pan.
- Line a half sheet pan with a double layer of paper towels and transfer the Creole Sausage Balls to allow the grease to drain. Serve warm with the Remoulade Dipping Sauce on the side.
Whether you are hosting a festive New Orleans-themed party or just need a reliable easy appetizer recipe for your next game-day bash, these Creole Sausage Balls are a standout choice. Their savory, spicy profile combined with the cool, tangy homemade remoulade creates a sophisticated flavor balance that guests will love. Save this recipe for your next gathering and watch these "disappear fast" as the ultimate crowd-pleasing bite.
Frequently Asked Questions
Yes! You can store cooked sausage balls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To keep them from drying out, reheat them in a 350°F oven until they reach an internal temperature of 165°F. You can also use a microwave for a quicker option.
The recipe specifically recommends Tony Chachere's Original Creole Seasoning, but you can use any commercial Creole or Cajun seasoning. Alternatively, you can make your own using a blend like "Emeril's Essence"
After mixing the ingredients, you should cover and refrigerate the sauce for at least 30 minutes to allow the various flavors to properly meld together.
Recipe Tips and Tricks
- Shred Your Own Cheese: Avoid pre-shredded bags. Freshly shredded cheese lacks the anti-clumping additives found in pre-shredded versions, which ensures your sausage balls stay moist and hold together better.
- The Right Mustard: While Zatarain's Creole Mustard is the gold standard for this recipe, you can substitute it with a high-quality whole-grain mustard if you can't find it.
- Don't Over-bake: Keep an eye on the oven around the 18-minute mark to prevent the cheese from burning or the meat from drying out.
- Uniform Size: Using a small ice cream scoop ensures even cooking and a professional presentation.
Other Great Appetizers
- Cajun Pork Boulettes with Spicy Dip
- Southern Style Deviled Potatoes with a Potato Salad Twist
- Spicy New Orleans Shrimp Remoulade (Classic Appetizer)
- Cajun Sausage Bites with Spicy Dipping Sauce
- Layered Shrimp Cocktail Dip - Perfect Appetizer
- Fried Cheese Balls (Crispy, Gooey, and Totally Irresistible)
- Hot Dog Burnt Ends
- Buffalo Chicken Mini Bread Bowls
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Creole Sausage Balls with Remoulade Sauce
Equipment
- Large mixing bowl
- Vinyl Gloves
- 3 half sheet pans
- Parchment paper
- small ice cream scoop
- Paper Towels
Ingredients
Remoulade Dipping Sauce
- 1 c Mayonnaise
- 2 tbs Creole Mustard1 or Whole Grain Mustard
- 2 cloves Garlic minced
- 1 tbs Prepared Horseradish
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Lemon Juice
- 1 teaspoon Cajun Seasoning2
- 1 tbs Flat Leaf Parsley minced
Cajun Sausage Balls
- 1 lb Hot Pork Sausage (I used Jimmy Dean Hot Sausage)
- 1 ½ c Bisquick Baking Mix
- 1 lb Extra Sharp Cheddar Cheese freshly shredded3
- 1 tbs Cajun Seasoning2
- ¼ c Milk
Instructions
Steps to Make Remoulade Sauce
- Place mayonnaise, Creole mustard, minced garlic, Creole seasoning, Worcestershire sauce, prepared horseradish, minced parsley, and lemon juice in a small bowl.
- Use a small whisk to combine all the remoulade sauce ingredients. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Steps to Make Creole Sausage Balls
- Preheat oven to 400°F. Line two half sheet pans with parchment paper and set aside.
- Place freshly shredded extra star cheddar cheese, Bisquick baking mix, hot pork sausage, Creole seasoning, and milk in a large bowl. Put on a pair of vinyl gloves and use your hands to work all of the ingredients together to form a dough.
- Use a small two teaspoon ice cream scoop to scoop the dough. If you want to be precise, each two teaspoon ball should weigh 11 grams. Roll the dough into a ball with your gloved hands.
- Place the ball on the prepared baking pan. Continue making balls until you have four dozen on one half sheet pan. Bake the first pan in a 400°F oven for 18-20 minutes. Continue forming the dough into balls until all of the dough has been formed and placed on the other prepared pan, you should have two dozen (give or take) on the other pan.
- Remove the pan from the oven and place on a wire cooling rack. Bake the second pan in the oven. Allow the balls to cool slightly for a couple minutes on the pan. Line a half sheet pan with a double layer of paper towels and transfer the Creole Sausage Balls to allow the grease to drain. Serve warm with the Remoulade Sauce on the side.
- Yield: 6 dozen Creole Sausage Balls
Tips/Notes
- I used Zatarain's Creole Mustard. If you can't find it, you can substitute whole grain mustard.
- I used Tony Chachere's Original Creole Seasoning.
- Make sure you shred the cheese yourself, as pre-shredded cheese contains additives that can affect the recipe.
- Creole Sausage Balls can be stored in the refrigerator for up to three days in an airtight container, I like to use a Ziploc bag. Or in the freezer for up to three months. They can be reheated in the microwave or regular oven until an internal temperature of 165°F is reached.
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