Spicy meatballs with a flavorful remoulade dipping sauce. If you can't get andouille sausage, you can use keilbasa and just add some extra Cajun spice or cayenne to the mix. From "The Meatball Cookbook Bible"....
Chop the onion and scallions. Mince the garlic. Remove casings from sausages (if necessary). Cut sausage into chunks and chop finely in a food processor.
In a small mixing bowl, prepare the remoulade sauce by mixing the mayonnaise, chopped scallions, 3 cloves chopped garlic, lemon juice, mustard, parsley, horseradish sauce, and chili sauce. Whisk well and season with salt and pepper. Refrigerate until ready to use.
Heat the oil in a small skillet and add the onions and 2 cloves chopped garlic. Sautee for about 3 minutes or until onion is translucent.
In a large bowl, whisk the egg, milk and Worcestershire sauce. Add the breadcrumbs and cheese and mix well.
Add the onion mixture, chopped sausage, and ground beef to the bowl, season with salt and pepper, and mix well.
Divide mixture into 8-12 sausage-shaped portions. Insert a metal skewer into each portion so that the tip of the skewer is almost at the top of the meat. Bamboo skewers may be used but should be soaked well in cold water first.
Prepare a medium-hot grill. Grill skewers for 6-8 minutes, uncovered if using a charcoal grill. Turn gently using tongs to cook all sides.