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Ingredients
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Sausage Balls
Creole Hot Honey Mustard Dipping Sauce
Finishing & Garnish
Method
Sausage Balls
- 1
Preheat
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it. If using an air fryer, preheat to 350°F (175°C) and lightly oil the basket.
- 2
In a large mixing bowl, combine the ground pork sausage, shredded sharp cheddar, grated Parmesan, self-rising flour, garlic powder, onion powder, black pepper, and kosher salt.
- 3
In a small bowl, whisk together the milk and egg until combined. Pour the milk-egg mixture into the sausage-cheese-flour mixture.
- 4
Using a sturdy spoon or your hands (wear gloves if preferred), mix until ingredients are evenly combined and the mixture holds together. Do not overmix — stop once homogeneous.
- 5
Portion the mixture into 1 to 1¼-inch balls (about 1 tablespoon to 1.5 tablespoons each). You should get roughly 28–36 sausage balls depending on size. Place balls on the prepared baking sheet spaced about 1 inch apart.
- 6
Lightly brush or spray the tops with the tablespoon of vegetable oil to promote browning.
- 7
Bake in the preheated oven for 18–22 minutes, or until golden brown and internal temperature reaches 160°F (71°C). If using an air fryer, cook in batches at 350°F (175°C) for 10–12 minutes, shaking the basket halfway through, until browned and cooked through.
- 8
Remove from oven or air fryer and let rest on the baking sheet for 5 minutes.
Creole Hot Honey Mustard Dipping Sauce
- 9
While the sausage balls bake, make the dipping sauce. In a small bowl, whisk together the creole-style hot honey, Dijon mustard, mayonnaise, apple cider vinegar, Creole seasoning, and hot sauce (if using) until smooth and emulsified.
- 10
Taste and adjust: add more honey for sweetness, more hot sauce for heat, or a pinch more Creole seasoning to taste.
- 11
Transfer the sauce to a small serving ramekin and refrigerate until ready to serve. Bring to room temperature before serving for best texture.
Finishing & Serve
- 12
Arrange the sausage balls on a serving platter. Dust lightly with smoked paprika.
- 13
Sprinkle the finely chopped fresh dill and chives over the sausage balls for a bright, herbaceous finish.
- 14