Creole Sausage Balls with Remoulade Sauce

Bring the taste of New Orleans to your kitchen with these easy Creole Sausage Balls with a tangy Remoulade Sauce. Easy to make and packed with flavor, they’ll disappear fast. Perfect for Mardi Gras celebrations, game day, or any occasion – they’re sure to be a crowd-pleaser.

Jump to:

• Ingredients – Here’s What You’ll Need
• Steps to Make Remoulade Sauce
• Steps to Make Creole Sausage Balls
• Recipe Tips and Tricks
• Other Great Mardi Gras Appetizers
• Recipe

Ingredients – Here’s What You’ll Need

Steps to Make Remoulade Sauce

1. Place mayonnaise, Creole mustard, minced garlic, Creole seasoning, Worcestershire sauce, prepared horseradish, minced parsley, and lemon juice in a small bowl.

2. 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

1. 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.

2. Put on a pair of vinyl gloves and use your hands to work all of the ingredients together to form a dough.

3. 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.

4. Roll the dough into a ball with your gloved hands.

5. 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.

6. 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.

7. 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.

Creole Sausage Balls with Remoulade Sauce are a delicious taste of Louisiana that are perfect for any gathering. Get ready for a taste sensation that will have everyone asking for the recipe. They’re the perfect appetizer for any occasion!

Recipe Tips and Tricks

• Make sure you use freshly shredded cheese, as pre-shredded cheese contains additives that can affect the recipe.

• For the Creole Seasoning I used Tony Chachere’s Original. However, you can use and commercial Creole or Cajun seasoning. Or if you want to make your own, might I suggest our recipe for Emeril’s Essence.

• For the mustard I used Zatarain’s Creole Mustard. The only place I was able to find it was at Walmart. However if you can’t find it, you can substitute any whole grain mustard.

• 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.

Other Great Mardi Gras Appetizers

Recipe