Ingredients

1 recipe Savory Biscuit Mix, recipe follows
1/2 cup grated cheddar
3/4 cup water
24 ounces kielbasa or other fully cooked sausages, cut into 6 (4-ounce) portions
6 long sticks, ends whittled to a sharp point, or 6 long kabob sticks
Essence, recipe follows
1/2 cup Dijon or Creole mustard
1/4 cup honey
1 tablespoon whiskey

Instructions

Preheat a fire, or preheat the oven to 375 degrees F. If using an oven,
lightly grease a large baking sheet.

In a bowl, add the cheese to the biscuit mix and toss to combine. Work the water into the biscuit mix to make
a dough being careful not to over-mix. On a lightly floured surface, pat out the biscuit mix into a large

rectangle, about 1/4-inch thick. Cut lengthwise into 6 equal strips.

Skewer the sausages on the sticks. Wrap each sausage diagonally with the dough. Sprinkle lightly with Essence.
If cooking over a fire, stick the bottom of the sticks into the ground, with the meat and dough over the fire.
To cook in the oven, place on the prepared baking sheet. Cook until the sausages are warmed through and the
crust is golden brown, 15 to 20 minutes.

Remove from the heat source.

In a small bowl, whisk together the mustard, honey, and whiskey until smooth.

Remove the sticks from the sausages and arrange on plates. Serve hot with the mustard sauce for dipping.
Savory Biscuit Mix:
2 cups all-purpose flour
1/4 cup plus 1 tablespoon powdered milk
1 tablespoon baking powder
2 teaspoons Essence, recipe follows
1/4 teaspoon salt
1/2 cup vegetable shortening or lard Combine all the ingredients except the shortening in a bowl.

Cut in the shortening until the mixture resembles coarse cornmeal. Place in an airtight container and store in
a cool place.

Yield: 2 1/2 cups
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow,
1993.