Recipe courtesy of Sam Carroll and Cody Carroll

Kajun Kalaches with Hot Tails Smoked Sausage and Creole Honey Mustard

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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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

Everything Seasoning:

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 

Creole Honey Mustard:

1/2 cup honey

1/2 cup Creole mustard 


  1. Heat a grill for cooking over medium-high heat.
  2. 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.
  3. Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
  4. 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.
  5. 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.

Everything Seasoning:

Yield: 1/2 cup
  1. Mix the poppy seeds, salt, sesame seeds, dried garlic and dried onion together and store in an airtight container for up to 6 months.

Creole Honey Mustard:

Yield: 1 cup
  1. Mix the honey and mustard together until combined.
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