Creole Sausage Balls

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

Course Appetizer, Breakfast

Cuisine Creole, Southern

Keyword kicked-up-creole-sausage-balls, sausage-balls-recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings 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.

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