These bite-sized delights are packed with flavor! Savory sausage, sharp cheddar, and a generous dose of Tony Chachere's Creole seasoning create a deliciously addictive appetizer. Perfect for parties or a quick snack.
Ingredients
1pounds ground pork sausage
1.5cups all purpose baking mix (such as Bisquick)
16ounces sharp cheddar cheese, freshly grated
1/4cup milk
1teaspoon Tony Chachere's Original Creole Seasoning
Creole Dipping Sauce:
1cup mayonnaise
2Tbsp. dijon or grainy mustard
1clove garlic, grated or finely minced
1teaspoon Worchestershire sauce
1teaspoon lemon juice
1/2teaspoon Tony Chachere's Original Creole Seasoning
1Tbsp. fresh parsley, chopped
Instructions
1
For the Sausage Balls:
Preheat the oven to 400F.
Add sausage meat, cheese, seasoning, milk, and baking mix to a mixing bowl or stand mixer. Combine the ingredients by kneading or mixing until it's well combined.
Form into 2" balls using a heaping tablespoon measure or a medium cookie scoop filled flat.
Place the balls on an ungreased or parchment lined cookie sheet. The balls will not spread when baking, so you can place them about 1 inch apart.
Bake at 400F on the center rack for 20-25 minutes until browned and crispy.
2
For the Dipping Sauce:
While the sausage balls bake, add all sauce ingredients to a small bowl and combine. Set aside until needed.
Once the sausage balls are baked, let them cool for 5 minutes before plating and serving with the creole dipping sauce.
- Enjoy sausage balls served warm or cold. - You can make the sausage ball dough ahead and bake them up fresh for event. Store the rolled out dough balls in the refrigerator until you’re ready to bake. - Sausage balls are best when prepared with freshly grated cheese rather than bagged pre-grated.
