These Kicked Up Creole Sausage Balls are a fun appetizer to serve for most any special occasion. Be it a holiday gathering, Fat Tuesday or Mardis Gras, the creole seasoning in these sausage balls gives them just the flavor twist to make them memorable.
How are Creole Sausage Balls Different from Classic Sausage Balls?
Sausage balls are simple to make starting with dry biscuit mix, breakfast sausage and cheddar cheese. This recipe ups the ante a bit with the addition of Creole seasoning, Creole mustard and a little green onion for flavor and color.
- The original sausage balls recipe features simple flavors using pork sausage, shredded cheddar cheese and biscuit mix, It's been served in the South for as long as I can remember. It's simple and delicious!
- Wanting to take a fresh look at this dish I came up with this Creole variation. To the sausage mixture, I add fresh chives, kicked-up Creole seasoning and a healthy dose of Creole mustard.
- The mustard beautifully compliments the flavor of the pork sausage, and this Creole version has now become a family favorite. Put a little Mardis Gras in your appetizer menu and bake a batch today.
Are you planning a celebration? You may also like to try this Crawfish Cheese Bread from Creole Contessa.
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Helpful Kitchen Items:
Kicked Up Creole Sausage Balls
Servings: 42 servings
- 2 ¼ 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 mild ground pork breakfast sausage [i.e. Jimmy Dean]
- ½ cup milk or buttermilk
- 3 Tbsp creole mustard plus additional for serving
- 1 ½ cups shredded sharp cheddar cheese
- Sweet-hot Creole or honey mustard for serving
- 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, ½ 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.
If you can't find creole mustard, a deli style whole grain or Dijon mustard can be used instead.