KAJUN KALACHES WITH HOT TAILS SMOKED SAUSAGE AND CREOLE HONEY MUSTARD

Kajun Kalaches with Hot Tails Smoked Sausage and Creole Honey Mustard image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound smoked pork sausages
One 8-ounce can crescent rolls, preferably Pillsbury
1/2 jalapeño, seeds and ribs removed and minced
1/2 cup plus 3 tablespoons grated Gruyere
2 tablespoons melted butter
Everything Seasoning, recipe follows
Creole Honey Mustard, recipe follows
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 onions
1/2 cup honey
1/2 cup Creole mustard

Steps:

Heat a grill for cooking over medium-high heat.
Grill the sausages on all sides until nice grill marks appear, about 8 minutes total. Let cool until cool enough to handle, then cut each sausage into 2-inch slices.
Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
Roll out the crescent dough and cut each triangle in half. Sprinkle the widest edge of the triangle with a bit of jalapeño, about 2 teaspoons of cheese and the grilled sausage. Roll up and place on the prepared sheet tray. Repeat with the remaining dough, jalapeño, cheese and sausages.
Brush the outsides of the kalaches with the melted butter and sprinkle with everything seasoning. Bake until the cheese is melted and the dough is golden brown, about 12 minutes. Serve with Creole honey mustard.
Mix the poppy seeds, salt, sesame seeds, dried garlic and dried onion together and store in an airtight container for up to 6 months.
Mix the honey and mustard together until combined.