Creole Sausage Balls

These Creole Sausage Balls are a fun, flavorful appetizer perfect for any occasion. Whether you’re hosting a holiday gathering, family brunch, Mardi Gras party, or tailgate, their kicked-up Creole seasoning adds just the right twist to make them impossible to resist.

Easy Creole Sausage Balls Recipe

How do Creole sausage balls differ from the classic version? The original sausage balls recipe features simple flavors using pork breakfast sausage, shredded cheddar cheese and biscuit mix. To transform sausage balls into this Creole version, this cheesy sausage ball recipe is tossed with fresh chives, a kicked-up Creole seasoning blend and a generous dollop of Creole mustard.

These little bites are tender, cheesy, and just spicy enough to keep folks reaching for more. Perfect for breakfast spreads, holiday gatherings, tailgates, or anytime you need a crowd-pleasing nibble, they’re a true Southern favorite with a flavorful twist. Put a little taste Creole flavor on your appetizer menu and bake a batch of homemade sausage balls today.

Key ingredients to make Cajun Sausage Balls: (Scroll down for full printable recipe card and quantities.)

• Sausage – Pork breakfast sausage gives these appetizers their signature flavor.
• Flour – Prepared biscuit mix (i.e. Bisquick or a similar brand) adds a tender texture.
• Cheese – Shredded sharp cheddar cheese for a melty cheesy flavor.
• Spice – Cajun seasoning or Creole seasoning for a kicked-up taste.
• Herbs – Fresh chives (or green onions) for color.
• Mustard – Creole mustard gives these sausage balls depth of flavor.
• Liquid – Whole milk or buttermilk for moisture.

How to Make the Creole Sausage Balls Recipe

• Heat Oven and Prepare Pans – Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
• Sift Dry Ingredients – In a medium size mixing bowl, mix together the biscuit mix, creole seasoning and chopped chives.
• Wet Ingredients – Add the sausage, milk and creole mustard.
• Combine – Using your hands, mix until thoroughly combined.
• Add Cheddar 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.
• Oven – Bake per the recipe until golden brown and cooked through.
• Serve warm with sweet-hot mustard, Creole mustard, remoulade sauce or honey mustard for serving.

Kitchen Equipment to Make Creole Sausage Balls

• Large bowl or medium bowl.
• Measuring cups and measuring spoons.
• Cheese grater.
• Large baking sheet pans lined with parchment aluminum foil sprayed with cooking spray.
• Small scoop or meatball scoop. (You can also divide the mixture using a Tablespoon.)

Recipe Variations, Tips and Substitutions

• Cajun Creole Seasoning – There are many variations of Creole seasoning and Cajun seasoning and either will work in this recipe. Use one that’s readily available in your grocery store. Tony’s Original Creole Seasoning (Tony Chachere’s) and Zatarains are both typically easy to find on the spice aisle.
• Cheese – I use sharp cheddar cheese for this recipe. You could use a medium cheddar, extra-sharp cheddar cheese, colby jack cheese or spicy pepper jack cheese.
• Fresh Herbs – You can use chives or finely chopped green onions or chopped parsley.
• Ground Sausage Meat – I use Jimmy Dean sausage for this recipe as it releases less grease while baking. Since it’s not overly greasy, the sausage balls don’t shrink while baking. You could adapt using your favorite brand of sausage, turkey sausage, Italian sausage or andouille sausage. Make sure sausage casings are removed.
• Flour – Bisquick is a convenience item found on the baking aisle. It already has leavening, fats and dairy included making it the go-to for making sausage balls. It’s also fine to use an alternate brand that you enjoy. It’s not interchangeable with all purpose flour or self rising flour.
• Mustard – Why Creole mustard? The mustard beautifully complements the flavor of the pork sausage, and enhances the flavor profile overall. You could use a spicy brown mustard, remoulade dip or Dijon mustard.
• Serving Options – You can serve these with honey mustard, Creole mustard, remoulade dip or Louisiana hot sauce on the side.
• Simple Remoulade Sauce – Make a simple remoulade sauce by combining mayo, Creole mustard, minced garlic, horseradish, a few dashes of Worcestershire sauce, fresh lemon juice, Tony’s original seasoning, and fresh parsley in a small bowl. Stir to combine, then chill until serving.

Storage and Leftovers

• Make-Ahead Tip – Can sausage balls be frozen? Yes, they can be! Place them onto a sheet pan and into the freezer to flash freeze until frozen solid. Transfer them to a plastic storage bag and store in the freezer for up to two months.
• One Day in Advance – You can make these sausage balls one day in advance and pop into the fridge covered with plastic wrap until baking.
• Baking From Frozen – 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.
• Leftovers – Store baked Creole Sausage Balls chilled in the refrigerator in an airtight container for up to 5 days.
• Reheating – 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.

More Creole Inspired Recipes to Make

• You may also enjoy my recipe for Easy Shrimp Creole with a scoop of rice.
• Chicken and Sausage Gumbo is comfort food in a bowl.
• Creole Squash Cakes are seasoned perfectly.
• Creole Andouille Rice Brunch Bake is certain to be the star of your special brunch menu.
• Crawfish Etouffee is a restaurant favorite you can make even better at home.
• Treat the family to homemade Shrimp Po’Boys for supper.
• Another Creole inspired recipe you may like to try is this Crawfish Cheese Bread recipe from Creole Contessa.

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Helpful Kitchen Items:

• Sheet Pans
• Small Scoop
• Cheese Grater
• Mixing Bowls

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5 from 3 votes

Creole Sausage Balls

Cheesy Creole Sausage Balls with a zesty Creole kick. Golden, bite-sized, and perfect for any party or snack spread.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Appetizer, Breakfast

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 a large baking sheet pan (or 2 sheet pan)s with parchment paper. Alternately, line with foil and spray with cooking spray.
• 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 on the middle rack of the oven for 22-25 minutes or until golden brown and cooked through.
• Serve warm with sweet-hot mustard, Creole mustard, remoulade sauce, honey mustard or Louisiana hot sauce for dipping.

Notes

• Cajun Creole Seasoning – There are many variations of Creole seasoning and Cajun seasoning readily available in your grocery store. Tony’s Original Creole Seasoning (Tony Chachere’s) and Zatarains are both typically easy to find on the spice aisle.
• Cheese – I use sharp cheddar cheese for this recipe. You could use a medium cheddar, extra-sharp cheddar cheese, colby jack cheese or spicy pepper jack cheese.
• Fresh Herbs – You can use chives or finely chopped green onions or chopped parsley.
• Ground Sausage Meat – I use Jimmy Dean sausage for this recipe as it releases less grease while baking. Since it’s not overly greasy, the sausage balls don’t shrink while baking. You could adapt using your favorite brand of sausage, turkey sausage, Italian sausage or andouille sausage. Make sure sausage casings are removed.
• Flour – Bisquick is a convenience item found on the baking aisle. It already has leavening, fats and dairy included making it the go-to for making sausage balls. It’s also fine to use an alternate brand that you enjoy. It’s not interchangeable with all purpose flour or self rising flour.
• Mustard – Why Creole mustard? The mustard beautifully complements the flavor of the pork sausage, and enhances the flavor profile overall. You could use a spicy brown mustard, remoulade dip or Dijon mustard.
• Serving Options – You can serve these with honey mustard, Creole mustard, remoulade dip or Louisiana hot sauce on the side.
• Simple Remoulade Sauce – Make a simple remoulade sauce by combining mayo, Creole mustard, minced garlic, horseradish, a few dashes of Worcestershire sauce, fresh lemon juice, Tony’s original seasoning, and fresh parsley in a small bowl. Stir to combine, then chill until serving.

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

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