Photography by Jim Bathie | Recipe Development by Amanda Stabile | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
These Cheesy Andouille Balls are a spicy, crowd-pleasing twist on a Southern party classic. Made with smoky andouille sausage, creamy cheeses, and a kick of Creole seasoning, these bite-sized snacks bake up perfect for holiday gatherings, or easy appetizers everyone, from kids to adults, will love.
Cheesy Andouille Balls
Makes about 42
Ingredients
- 8 ounces ground pork breakfast sausage
- 6 ounces andouille sausage, finely chopped
- 2 cups all-purpose baking mix
- 1 (8-ounce) block white Cheddar cheese, shredded
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- 1 (8-ounce) package cream cheese, softened
- 1½ tablespoons Creole seasoning Creole mustard, to serve
Instructions
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, stir together sausages, baking mix, cheeses, and Creole seasoning until well combined. Divide mixture into 2-tablespoon portions, and roll into smooth balls. Place on prepared pan.
- Bake until golden brown and crisp, 15 to 18 minutes. Serve warm with mustard.
