The Angler’s Mark | Recipe of the Month: Cajun Kalaches #AmeliaIsland #Florida #FishingFishing #FishingCharter #FishingReport #Fishing

This post was originally published on this linked web site as a

Fishing Report from The Angler's Mark.  

This recipe is from Sam and Cody Carroll. We made this to take as our contribution to the annual neighborhood Christmas party. The went over good!

Ingredients:
1 lb smoked sausage links
1 8oz can crescent rolls
1/2 jalepeno, seed and ribs removed, minced
1/2 cup plus 3 Tablespoons grated Gruyere cheese
2 tablespoons melted butter
Everything seasoning ( recipe follows)
Creole Honey Mustard (recipe follows)EVERYTHING SEASONING
2 Tablespoons poppy seed
2 Tablespoons Kosher salt
2 Tabelspoons sesame seed
1 1/2 Tablespoons dried minced garlic
1 1/2 Tablespoons dried minced onion

CREOLE HONEY MUSTARD
1/2 cup honey
1/2 cup Creole Mustard

Heat a grill for cooking over medium/high heat.

Grill sausages for about 8 minutes until nice grill marks appear. Let cool, then slice into 2″ size slices.

Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

1.      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.

1.      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.