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Kicked Up Creole Sausage Balls

These Kicked Up Creole Sausage Balls are a fun and delicious appetizer to serve for most any special occasion. Whether it’s a holiday gathering, family brunch, Mardis Gras or tailgating the Creole seasoning in these sausage balls gives them just the flavor twist to make them impossible to resist.

Kicked Up Creole Sausage Balls

Easy Kicked-Up Creole Sausage Balls Recipe

How do Creole sausage balls differ from classic sausage balls? Sausage balls are simple to make and both flavors start with dry biscuit mix, pork breakfast sausage and shredded cheddar cheese. This variation of sausage balls ups the ante just a bit with the addition of Creole seasoning, a dash of Creole mustard and a little chives or green onion for flavor and color. They’re a tasty little two bite goodie that you can serve any time of day or for any occasion. How to make Kicked Up Creole Sausage Balls: (Scroll down for full printable recipe.)

  • Prepare Pans – Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • Dry Ingredients – In a medium size mixing bowl, mix together the biscuit mix, creole seasoning and chopped chives or onion.
  • Wet Ingredients – Add the sausage, 1/2 cup of milk or buttermilk and creole mustard.
  • Combine – Using your hands, mix until thoroughly combined.
  • Add Cheese – After the sausage and biscuit mix is combined, add in the shredded cheddar cheese. Mix until evenly distributed.
  • Form Balls – Divide the mixture using a small cookie scoop. Roll the mixture into bite size balls and place onto the cookie sheet 1-inch apart.
  • Bake – Bake per the recipe until golden.
  • Serve warm with sweet-hot mustard, Creole or honey mustard for serving.
Kicked Up Creole Sausage Balls

How to Make the Best Creole Sausage Balls Recipe

The original sausage balls recipe features simple flavors using pork breakfast sausage, shredded cheddar cheese and biscuit mix. To transform sausage balls a Creole version, this cheesy sausage ball recipe is embellished with fresh chives, a kicked-up Creole seasoning and a generous serving of Creole mustard. Put a little taste of NOLA and Mardis Gras on your appetizer menu and bake a batch of homemade sausage balls today.

  • Ingredients you’ll need to make homemade Kicked Up Creole Sausage Balls: Pork breakfast sausage, biscuit mix (i.e. Bisquick or similar) shredded cheese, Creole seasoning, fresh chives (or green onions), Creole mustard and milk or buttermilk.
  • Kitchen tools you’ll need: A medium bowl, measuring cups and spoons, cheese grater, sheet pans, meatball scoop or small ice cream scoop, (You can also divide the mixture using a Tablespoon.)What Creole seasoning should I use to make sausage balls? There are many variations of Creole seasoning and the short answer is to use one that’s readily available in your grocery store. Tony Chachere’s and Zatarains are both typically easy to find.
  • What sausage is best for making sausage balls? I use Jimmy Dean sausage as I find it’s not terribly greasy and the sausage balls don’t shrink while baking.
  • What is biscuit mix? Dry biscuit mix is the same thing as Bisquick which is a brand most are familiar with and it’s easy to find. It’s also fine to use whatever brand you like most.
  • Can I use green onions in place of chives for Creole Sausage balls? Ye,s finely chopped green onion will work fine in the recipe.
  • Why Creole mustard? The mustard beautifully compliments the flavor of the pork sausage, and enhances the flavor profile overall.
  • Can sausage balls be frozen? Yes, they can be! Place them onto a sheet pan and into the freezer until frozen solid. Transfer them to a plastic storage bag and store in the freezer for up to one month.
  • Bake sausage balls from frozen, allowing 15 minutes on the pan at room temperature and increasing the bake time for 5-10 minutes to accommodate.
  • Store baked Creole Sausage Balls chilled in the refrigerator in an airtight container for up to 5 days. Reheat in single servings in the microwave or larger portions in an air fryer at 350°F for 2-3 minutes depending on how many you’re reheating.
Kicked Up Creole Sausage Balls

More Creole Inspired Recipes to Make

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Kicked Up Creole Sausage Balls

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Creole, Southern
Keyword: kicked-up-creole-sausage-balls, sausage-balls-recipe
Servings: 42 servings
Calories: 79kcal
Author: Melissa Sperka

Ingredients

  • 2 1/4 cups dry biscuit mix i.e. Bisquick
  • 2 tsp Creole seasoning
  • 2 Tbsp chopped chives or 2 green onions thinly sliced
  • 1 lb hot or milk pork breakfast sausage i.e. Jimmy Dean
  • 1/2 cup milk or buttermilk
  • 3 Tbsp creole mustard plus additional for serving
  • 1 1/2 cups shredded sharp cheddar cheese
  • Sweet-hot Creole or honey mustard for serving

Instructions

  • Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • In a medium size mixing bowl, mix together the biscuit mix, creole seasoning and chopped chives or onion.
  • Add the sausage, 1/2 cup of milk or buttermilk and creole mustard.
  • Using your hands, mix until thoroughly combined. (If this is your first time making sausage balls, it takes a few minutes to fully incorporate all of the ingredients.)
  • After the sausage and biscuit mix is combined, add in the shredded cheddar cheese. Mix until evenly distributed.
  • Divide the mixture using a Tbsp or small cookie scoop. Roll the mixture into bite size balls and place onto the cookie sheet 1-inch apart.
  • Bake for 22-25 minutes or until golden.
  • Serve warm with sweet-hot mustard, Creole or honey mustard for serving.

Notes

If you can’t find creole mustard, a deli style whole grain or Dijon mustard can be used instead.

Nutrition

Serving: 1serving | Calories: 79kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 189mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

24 Comments

  1. Can you make the balls the day before, refrigerate and then bake them the next day? Or are you better off baking them and then reheating them?

  2. 5 stars
    Do they freeze well? If so, would I make them and freeze them before cooking or freeze them after cooking? If freezing them after cooking what is the best way to reheat?

    1. Hi Ladd, they freeze well both ways. You can form them, place on a sheet pan and freeze solid, then pop into a bag and freeze. Bake from frozen per the recipe, adding about 5-10 minutes to the time, until baked through. I usually let them sit on the pan a bit to thaw before popping into the oven, to shorten the time. Test one for doneness.

  3. Hi I am planning on making this as an appetizer this year. Can you inform me how much I would get from this so I can determine if in need more ingredients. Thank you!

  4. That is precisely why I wrote the recipe using a “regular” sausage. Adding the amount of spice and adjusting the level of heat to your personal taste is every cooks perogative. ~ Melissa

  5. >> Anonymous Anonymous said…
    >> I usually use hot sausage…

    With a hot sausage, you let someone else dictate your product. The spicy sausage spice will overwhelm what you are trying to do. Going with a milder base allows you to have more ‘impact’ with what YOU want, in this case Creole.

  6. I use plain sausage when I make these due to adding Creole seasoning. Yes, it would make them more spicy, but, use your best judgement to make them to your personal taste.

  7. What a fantastic twist! I love sausage balls. I can tell I’m going to be nibbling a bit too much at the holiday party this year. I’m always the one who lingers anyway. Thanks!

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