Kajun Kalach­es with Hot Tails Smoked Sausage and Cre­ole Hon­ey Mustard

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time


  • 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)
  • Everything seasoning
  • Creole honey mustard
  • Everything Seasoning
  • 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.
  • For the Honey Mustard
  • Mix mustard and honey together until combined.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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