This post is sponsored by Tony Chachere’s Famous Creole Cuisine. All opinions, text, images or video are 100% my own.
New Orleans Creole Butter Smoked Sausage Kolaches are my latest game day tailgating football appetizer obsession. Delicious smoked sausage rolled in creole butter and wrapped in a puff pastry blanket filled fresh jalapeno peppers, shredded cheese, and a flavorful cream cheese spread. A quick and easy hors d’oeuvre with classic Creole flavor that’s seasoned with Tony Chachere’s Original Creole Seasoning. An adult version of pigs in a blanket with unique flavor originating in Louisiana.
A kolache or klobasniky is a traditional pastry arranged with a filling and baked in the oven. Originating in Czech as a sweet bakery pastry, this delightfully filled yeast dough has grown in popularity so much that it’s also recognized throughout the United States for its savory recipe versions.
Creole Kolache Appetizer
THE SAUSAGE: Use andouille or kielbasa sausage. Kielbasa is highly recommended if this New Orleans style sausage can’t be found locally.
PASTRY DOUGH: An easy dough for kolaches I like to use is basic crescent roll dough found in the refrigerated breakfast section of the grocery store. A soft, puffy dough creates a delicious blanket around the sausage. Inside the blanket, the dough is loaded with creamy melted cheeses and hot pepper flavor. First, chive and onion cream cheese is spread on the biscuit dough. Minced jalapenos and shredded cheese get added along with smoked sausage glazed in Creole butter.
DIPPING SAUCE: A really good dipping sauce to pair with kolaches is a simple Creole mustard. I like to buy dijon mustard that’s coarse ground and add a little water to it for easy serving. Tony Chachere’s No Salt Seasoning Blend builds on extra Creole flavoring that I find I can’t go without. While ketchup, cheese dip, or creamy salad dressings are all perfectly acceptable to serve with kolaches as a dip, Creole mustard is my favorite and go-to dipping recipe for a quick tailgate appetizer.
Kolache Flavor: Creole-Style
Louisiana is known as the food capital of the world. Over 50 million tourists flock to the state every year. At the top of their food list is classic Creole cuisine and this city does not disappoint. That’s because local cooks flavor their dishes every step of the way.
- SEASONING – Spices and herbs are key to developing flavor. The local folks here understand that and it’s something that New Orleans has been doing right for centuries. Tony Chachere’s Original Creole Seasoning is a staple in Louisiana and it’s what I use in every day cooking to deepen flavors. It’s often used in place of salt and pepper here meaning that it’s served with almost every meal.
- BUTTER: An important flavoring component. Butter adds a rich taste and golden exterior to the dough. In addition, sausage is rolled in butter with Creole seasoning so when you bite into it, you’ll taste some of the same flavors that are in Red Beans and Rice, Jambalaya and even Gumbo.
- TOPPINGS: A little goes a long way. Use green onions and parsley to add fresh flavor. Make your own homemade everything seasoning blend to add even more sharpness. Sprinkle the blend onto the dough before baking.
Kolache Reader Questions and Tips
Can I make these the day before? You may. I really prefer Kolaches fresh out of the oven when the cheese is melted and the biscuit is hot. TIP: To reheat, set the baked kolaches on a sheet pan. Cover it with foil and bake in a 300°F -350°F oven for 8-12 minutes or until heated through. To re-crisp the pastry crust, remove the foil the 5 minutes or simply broil on high for 3 minutes.
Where can I find Tony Chachere’s Original Creole Seasoning? You don’t have to live in Louisiana or even the south to snag a bottle of the most trusted seasoning blend. Head to your local grocery store and browse the spice section for the famous green bottle featuring a chef on it or simply buy it here on their website.
Can I use any sausage? Kielbasa and andouille are my top choices. For kids, swap out the smoked sausage for hotdogs.
Golden Puff Pastry: Not only does Tony Chachere’s Original Creole Seasoning adds a ton of deep flavor to this quick bite appetizer, but it also enriches the dough in a beautiful golden-brown crust.
A spicy southern Louisiana creole appetizer served as a crowd-pleasing finger food recipe with authentic NOLA flavor. A must for tailgating crowds and game day parties. Serve kolaches with Creole Mustard Dipping Sauce.
New Orleans Creole Butter Smoked Sausage Kolaches
- 1 lb smoked sausage
- 8 oz refrigerated crescent rolls
- ⅔ cup grated gouda cheese may substitute mozzarella cheese
- 2 tbsp chive and onion cream cheese spread
- 1 jalapeno, rib, and seeds removed, finely minced
- 4 tbsp unsalted butter, melted
- 2½ tsp Tony Chachere's Original Creole Seasoning
- 2 tsp parsley
- 2 green onions, diced
- ½ tsp poppy seeds
- ¼ tsp white sesame seeds
- ½ tsp black sesame seeds
- ½ tsp dried minced garlic
- ½ tsp dried minced onion
- 2 tbsp dijon coarse ground mustard
- 1 tsp Tony Chachere's No Salt Seasoning Blend
- 1½ tsp water
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Lightly oil a large skillet over medium heat. Cut sausage into 2-inch pieces, about 12 total. Brown sausage until golden; about 4 minutes per side.
- Melt butter. Stir in 2½ tsp Tony Chachere's Original Creole Seasoning.
- Unroll crescent dough. Cut dough at seams then cut each triangle in half.
- Spread ½ tsp cream cheese on the dough. Sprinkle the widest edge of the triangle with minced jalapeno. Top with a little shredded cheese.
- Roll sausage piece in creole butter. Add on top of the cheese. Roll up dough starting at the widest edge first. Brush rolled kolache with creole butter mixture. Place on the baking sheet. Repeat with the remaining ingredients.
- Mix poppy seeds, black and white sesame seeds, onion, and garlic in a bowl. Sprinkle mixture on top of buttered kolaches.
- Bake in the oven for 12-15 minutes or until the dough is golden brown. Top with green onions and parsley.
- Mix dijon mustard, Tony Chachere's No Salt Seasoning Blend, and water. Serve with green onions, parsley, and creole mustard dipping sauce with kolaches.