Place mayonnaise, Creole mustard, minced garlic, creole seasoning, Worcestershire sauce, prepared horseradish, minced parsley, and lemon juice in a small bowl.

Use a small whisk to combine all the remoulade sauce ingredients. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Preheat oven to 400°F. Line two half sheet pans with parchment paper and set aside.

Place freshly shredded extra sharp cheddar cheese, Bisquick baking mix, hot pork sausage, Cajun seasoning, and milk in a large bowl. Put on a pair of vinyl gloves and use your hands to work all of the ingredients together to form a dough.

Use a small two teaspoon ice cream scoop to scoop the dough. If you want to be precise, each two teaspoon ball should weigh 11 grams. Roll the dough into a ball with your gloved hands.

Place the ball on the prepared baking pan. Continue making balls until you have four dozen on one half sheet pan. Bake the first pan in a 400°F oven for 18-20 minutes.

Continue forming the dough into balls until all of the dough has been formed and placed on the other prepared pan, you should have two dozen (give or take) on the other pan.

Remove the pan from the oven and place on a wire cooling rack. Bake the second pan in the oven. Allow the balls to cool slightly for a couple minutes on the pan.

Line a half sheet pan with a double layer of paper towels and transfer the Creole Sausage Balls to allow the grease to drain. Serve warm with the Remoulade Sauce on the side.