Kajun Kalaches with Hot Tails Smoked Sausage and Creole Honey Mustard
Cajun Aces, Season 2
1 lb smoked pork sausages
1 cup gruyere
½ minced jalapeño, seeds and ribs removed
1 (8 ounce) can original crescent roll (preferred brand: Pillsbury)
Creole honey mustard
2 tbsps sesame seeds
2 tbsps poppy seeds
1 ½ tbsps dried minced onions
1 ½ tbsps dried minced garlic
1 tbsp kosher salt
Creole Honey Mustard
½ cup Creole mustard
½ cup honey
Heat grill to medium high heat. Add sausages and grill on all sides until nice grill marks appear, about 8 minutes total. Remove from grill and cool. Once cool enough to handle cut each sausage link into 1 inch pieces.
Heat oven to 375 degrees. Line a sheet tray with parchment.
Roll out the crescent dough. Cut each triangle in half. Sprinkle the bottom of the triangle with a bit of jalapeño and about 2 teaspoons of cheese. Roll up. Repeat with remaining dough and sausages.
Brush outside of the kalaches with melted butter and sprinkle with everything salt. Bake for 12 minutes, until golden brown. Serve with Creole Honey Mustard.
For the Everything Seasoning
Mix all the ingredients together and store in an airtight container for up to 6 months.