If deliciously easy recipes that are gone in a flash are what you like to serve at your get togethers, then Creole Sausage Balls are for you! This simple recipe kicks up the classic goodness of everybody’s southern party favorite with a hint of unforgettable Louisiana flavor using my house-made Creole seasoning, Worcestershire sauce and dried parsley.
Everybody loves sausage balls. And why not? They are the perfect meaty, cheesy party bite! With their crispy golden outsides and tender insides, no appetizer spread is quite complete without them! There’s nothing better for weekend get-togethers, tailgates, Super Bowl parties and holiday gatherings.
Want more ways to liven up your classic sausage ball recipe? Try these Green Chile Sausage Balls. They’re reader favorites too!
So what happens when all the traditional goodness of the original sausage ball recipe meets a little Louisiana flair? You get an unforgettable, flavor bomb of a snack with a little kick no one can stop eating!
What Makes Creole Sausage Balls Special?
The classic sausage ball recipe is made with ground sausage meat, grated cheddar cheese and a basic biscuit mix.
Creole Sausage Balls are made with the same traditional goodness, just kicked up a notch with my simple house Creole Seasoning (Less salt, more flavor than Tony Chachere.I always keep a batch mixed up and on hand), a dash of savory Worcestershire sauce and a little dried parsley for flavor and color. Say hello to loads of spicy, savory flavor!
What To Know Before Getting Started
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
all purpose baking/biscuit mix (I use Bisquick Original.)
Recipe Substitutions: You can use the mild variety of ground breakfast sausage, if you think your family will enjoy that more. Also feel free to sub with your favorite turkey sausage or even Italian sausage. You’ll just have to remove the sausage casings first.
Colby Jack and Pepper Jack cheeses are also great subs for variety! You can use a mild cheddar cheese, but I’ve found that a freshly grated sharp cheddar gives the recipes a bite in keeping with the kicked up Creole flavors.
How To Make Spicy Creole Sausage Balls
Prep. Preheat your oven to 375° degrees Fahrenheit. Line the bottom of a large baking sheet with a silicone baking mat (or aluminum foil and spray it with non stick cooking spray).
Mix & Roll. In a large bowl, mix all of the ingredients together until they are evenly incorporated (I start with the meat and cheese first). Use a small scoop to form mixture into 1 inch balls and place them evenly spaced on your foiled lined baking sheet.
Bake. Bake the sausage balls in your preheated oven for 18-20 minutes or until they are golden brown with crisp outsides. Remove from baking sheet and serve warm with the dipping sauce(s) of your choice. (See below for suggestions.)
I made these for my Easter brunch using turkey sausage, & they were delicious. Recipe also multiplied well (I think I tripled it). Definitely don’t forget to spray the aluminum foil with cooking spray to prevent sticking!-Shannon
Pro Tips & Things to Know
Knowing the recipe ratio is 2:2:1 (2 cups sausage, 2 cups cheese, 1 cup baking mix) makes increasing (or decreasing) this recipe a snap!
Also knowing that 1 pound of meat = 2 cups & an 8 ounce block of cheese grates to 2 cups helps.
Taking the sausage out of the fridge 10-15 minutes before you start makes mixing the ingredients easier.
Using the ground meat tool for the first few mixes guards against over working the sausage. (Ever wonder why some people’s sausage balls look meaty while others’ look paste-y?)
Using a 1 inch scoop makes your sausage balls all the same size, ensuring they all take the same amount of time to cook.
Sausage balls NEVER stick to silicone baking mats, and you get the crispy bottoms and cheese bits that are so good!
Sticking can still happen with aluminum foil even with cooking spray, but it does make clean up easier. Parchment paper can be used also.
A broiler pan is a handy for keeping the sausage balls up out of the grease/ sausage drippings. However, you don’t get those nice crispy bottoms that are so good!
Preheat oven to 375° degrees Fahrenheit. Line the bottom of a baking sheet with foil and spray with non stick cooking spray.
In a large mixing bowl, mix all of the ingredients together until they are evenly incorporated. Roll mixture into 1 inch balls and place them evenly spaced on the foiled lined baking sheet.
Bake for 18-22 minutes or until sausage balls are golden brown with crisp outsides. Remove from baking sheet and serve warm with dipping sauce(s) of your choice.
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I made these for my Easter brunch using turkey sausage and they were delicious. Recipe also multiplied well (I think I tripled it). Definitely don’t forget to spray the aluminum foil with cooking spray to prevent sticking!
Shannon
I made these for my Easter brunch using turkey sausage and they were delicious. Recipe also multiplied well (I think I tripled it). Definitely don’t forget to spray the aluminum foil with cooking spray to prevent sticking!
Hi, Shannon!
Oh, I love the idea of using turkey sausage! Can’t wait to try that myself!