Serves 8
45 min
Cajun Kalaches with Hot Tails Smoked Sausage and Creole Honey Mustard
Recipe GLPRe7f6a9bcc9aeea
Smoky grilled sausage wrapped in buttery crescent roll dough, seasoned with a zesty everything spice blend and topped with melted Gruyere cheese. These handheld Cajun-inspired pastries are served with a tangy Creole honey mustard for dipping and make an excellent main course or appetizer.
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Ingredients
1 pound smoked pork sausages
8 ounces One 8-ounce can refrigerated crescent roll dough
1/2 jalapeño pepper, seeds and ribs removed, minced
1/2 cup plus 3 tablespoons grated Gruyere cheese
2 tablespoons unsalted butter, melted
2 tablespoons poppy seeds
2 tablespoons kosher salt
2 tablespoons sesame seeds
1 1/2 tablespoons dried minced garlic
1 1/2 tablespoons dried minced onion
1/2 cup honey
1/2 cup Creole mustard
Directions
Prepare an everything seasoning blend by combining the poppy seeds, kosher salt, sesame seeds, dried garlic, and dried onion in a small bowl. Mix until evenly combined. This seasoning can be made ahead and stored in an airtight container.
Prepare a Creole honey mustard by whisking together the honey and Creole mustard until fully combined. Set aside for serving.
Heat your grill to medium-high heat. Once hot, place the smoked sausages on the grill and cook for about 8 minutes, turning occasionally to develop nice grill marks on all sides.
Remove the sausages from the grill and allow them to cool until safe to handle. Once cooled, cut each sausage into 2-inch pieces.
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
Unroll the crescent roll dough and carefully separate each triangle along the perforations. Cut each triangle in half lengthwise to create smaller triangles.
Working with one dough triangle at a time, place a piece of grilled sausage near the base of the wide edge. Top the sausage with about 2 teaspoons of the minced jalapeño and 2 teaspoons of grated Gruyere cheese.
Roll the dough triangle tightly from the wide edge toward the point, encasing the sausage and cheese filling. Place the rolled kalache seam-side down on the prepared baking sheet. Repeat with all remaining dough triangles and filling.
Brush the outside of each kalache generously with melted butter. Sprinkle the everything seasoning blend over the buttered kalaches, coating them evenly.
Place the baking sheet in the preheated oven and bake for approximately 12 minutes, until the dough is golden brown and the cheese is fully melted.
Remove from the oven and allow to cool for 2 minutes. Serve warm with the prepared Creole honey mustard for dipping or drizzling.
