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Creole Sausage Balls with remoulade dipping sauce

  • Prep Time: 25m
  • Cook Time: 20m
  • Total Time: 45m


Creole Sausage Balls

  • 1 lb Ground Pork Sausage
  • 1 1/2 c All-Purpose Baking Mix
  • 4 c Freshly Grated Cheddar Cheese
  • 1 tsp. Tony Chachere's Original Creole Seasoning
  • 1/4 c Milk (I use non-fat)

Creole Remoulade Dipping Sauce

  • 1 c Mayo
  • 2 tbsp. Grainy Mustard
  • 1 Clove Garlic Minced
  • 1 tbsp. Creamed Horseradish
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Lemon Juice
  • 1/2 tsp. Tony Chachere\'s Original Creole Seasoning
  • 1 tbsp. Fresh Parsley, Chopped


  1. Preheat oven to 400° and move the rack to the middle position.
  2. Grease a large baking sheet (or two smaller ones - then use the top and bottom racks) with cooking spray.
  3. Add the sausage meat, baking mix, cheddar cheese, Tony's Original Creole Seasoning and milk to a large bowl. Using your hands, knead/mix it until it's well combined.
  4. Form 1" balls and place them on the baking sheet. Bake the Creole sausage balls for 18-20 minutes or until they're cooked through.
  5. While the Creole sausage balls are baking, make the remoulade sauce by combining the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Tony's Original Creole Seasoning and parsley in a small bowl. Set aside until needed.
  6. Once the Creole sausage balls are done, let them cool for a few minutes, then plate them and serve with the remoulade dip.