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New Orleans Creole Sausage Kolaches - Louisiana style smoked sausage smothered in creole butter and rolled in a spicy cheese puff pastry. An adult version of pigs in a blanket with authentic New Orleans flavor.

New Orleans Creole Butter Smoked Sausage Kolaches

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.
Course Appetizer, Main Course, Snack
Cuisine American, creole
Keyword New Orleans Sausage Appetizer, Puff Pastry Sausages
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 12 servings
Calories 266kcal


  • 1 lb smoked sausage
  • 8 oz refrigerated crescent rolls
  • 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
  • tsp Tony Chachere's Original Creole Seasoning
  • 2 tsp parsley
  • 2 green onions, diced

Everything Seasoning

  • ½ tsp poppy seeds
  • ¼ tsp white sesame seeds
  • ½ tsp black sesame seeds
  • ½ tsp dried minced garlic
  • ½ tsp dried minced onion

Creole Mustard

  • 2 tbsp dijon coarse ground mustard
  • 1 tsp Tony Chachere's No Salt Seasoning Blend
  • 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.


Calories: 266kcal | Carbohydrates: 10g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 601mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg