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Creole Sausage Balls with Remoulade Sauce

Creole Sausage Balls with Remoulade Sauce

Susan Ensley
Bring the taste of New Orleans to your kitchen with these easy Creole Sausage Balls with a tangy Remoulade Sauce.
5 from 4 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Game Day, Mardi Gras
Cuisine American, Mardi Gras
Servings 72 Creole Sausage Balls
Calories 78 kcal

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

  1. I used Zatarain's Creole Mustard. If you can't find it, you can substitute whole grain mustard.
  2. I used Tony Chachere's Original Creole Seasoning.
  3. Make sure you shred the cheese yourself, as pre-shredded cheese contains additives that can affect the recipe.
  4. 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.

Nutrition

Calories: 78kcalCarbohydrates: 2gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 12mgSodium: 140mgPotassium: 32mgFiber: 0.1gSugar: 0.4gVitamin A: 138IUVitamin C: 0.2mgCalcium: 52mgIron: 0.2mg
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