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!
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.