Creole Sausage Balls with Remoulade Dipping Sauce

Sausage balls are a classic American appetizer that are especially popular around the holidays. My Cajun twist on the recipe can’t be beat! 

This post is sponsored by Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.

I’m very excited to be partnering with Tony Chachere’s again! I absolutely love their Creole seasoning (I sprinkle it on everything from baked potatoes to tuna salad). My previous collaborations with Tony Chachere’s include this Cajun Dirty Rice Dressing and this Cajun Chicken Pasta Salad if you’re interested.

Tony Chachere’s is a family-owned company based in Opelousas, Louisiana. Today, Tony’s offerings have grown from the Original Creole Seasoning to the addition of More Spice, Bold, Lite, and No Salt seasoning blends. They’re the authority on everything Creole: marinades, dinner mixes, sandwich sauces, roux & gravy mixes, and more.

Sausage balls are made with three main ingredients – sausage (usually pork), cheese (usually cheddar) and baking mix (I used Bisquick Original). They’re hand-rolled into balls and then baked to golden perfection. They will go fast at Christmas parties… trust me. 

Since I’m partnering with Tony’s, it was a no-brainer for me to make a remoulade-inspired dip for these. I also worked some of Tony’s famous Creole seasoning into the sausage balls themselves to add some extra Creole kick!

How to make sausage balls

1. Preheat oven, grease a large baking sheet, and prep your ingredients; 
2. Add the sausage meat, baking mix, cheddar cheese, Tony’s Original Seasoning, and milk to a large bowl. Using your hands, knead/mix it until it’s well combined;
3. Form 1″ balls and place them on the baking sheet. Bake the sausage balls for 18-20 minutes or until they’re cooked through;
4. 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 it aside until needed;
5. Once the sausage balls are done, let them cool for a few minutes, and then plate them and serve with the remoulade dip. 

(Full ingredients and instructions are in the recipe card below)

Recipe notes:

• I strongly recommend using freshly grated cheddar in this recipe. I tested them with the bagged pre-grated kind, and they did not work for me – the moisture really helps the sausage meatballs hold together.
• The sausage balls have crispy bottoms – that’s the best part in my opinion! If you want them to cook more evenly, feel free to rotate them halfway through cooking (you may need to adjust cooking time a little as the oven will lose heat when you open it).
• Don’t want to use a pre-made baking/biscuit mix? Try this homemade version. 
• I used Tony’s Original Creole Seasoning for this recipe, so there’s no need to add extra salt. You could use Bold, More Spice, Lite, or No Salt instead depending on your preferences. Here’s the full selection of Tony’s seasonings. 
   

Will you give this easy sausage balls recipe a try? Do you love remoulade sauce as much as I do?

Let me know if you have any questions in the comments below.