New busy year demands quick and easy dishes like Creole Sausage Crescent City Savory Appetizer. What is not to love? Bread, Creole Sausage and smeared with a generous helping of France’s finest Dijon mustard.
I fell in love with the Dijon Mustard on my first visit to Paris. The spicy pungent bite lured me in every time. Crispy french bread, cheese that will make your mouth water, very fine house wine and other delights to your senses. Can you hear me sigh?
France on the brain and French mustard in my mouth
My senses could use a French delight or two. Since France is not an option, a dose of Dijon smeared on Creole Sausage Crescent City Savory Appetizer will have to do. France has been on my brain recently since I finished reading my favorite expat’s new book. I read David Lebovitz’s new book L’appart over a few days. L’appart delivers an entertaining ride through David’s “Delights and Disasters” of making Paris his home.
With a book that starts with “Pee in this cup,” David offers humor along with the highs and lows of making his home in Paris. I admire David for having the gumption to pick up, move a world away and start anew in a foreign country. Starting all over is exciting and nerve-racking all at the same time.
As a person still struggling to parlez vous in French, kudos to David. My ear hears the French language but my brain truly moves into slow motion when engaged with the rare opportunity to speak in French. My French Canadian friends have said that I have a sexy accent when I attempt to speak French-Southern . As much as that makes me smile, I believe that they just want to make sure that I feed them again.
David’s newest book will transport you to Paris. L’appart provides an inside look at acquiring a home in Paris. A must read if this is on your list. France has an interesting take on the home acquisition process. David learns what it truly means when you hear ‘pas de probleme’ from your contractor too many times. David is a gifted writer and weaves in the Paris that I love in between the renovations.
L’appart offers lagniappe along with the coaster ride in Paris
A great story on its own but David provides a bit of lagniappe with recipes in between the story lines. I am looking forward to trying David’s recipe for Thai Curry with Lamb and Haricots Verts since Grill Man and I love Thai food. Chocolate Souffle will be another recipe that I add to my next soiree.
If you’re not familiar with David check out his web site at www.Davidlebovitz.com. Upon arrival you will discover mouth-watering photos which provides any traveler a longing for a visit to city of lights. David’s site is a great resource of information on Paris sights and sounds. Who better to suggest amazing food?
New Orleans is the closest city that I know that weaves French throughout the fabric of the city. While your pouring your next glass of Viognier shout out to Alexa for Lucinda William’s song “Crescent City” and make Creole Sausage Crescent City Savory Appetizer.
If you need another appetizer to continue the French theme, check out my pate. It is delicious and also freezes well.
Au revoir mon ami!
| Servings | Prep Time |
| 8 People | 20 Minutes |
| Cook Time | Passive Time |
| 45 Minutes | 30 Minutes |
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Easy appetizer that every meat-eater will be sure to love. Cajun Conecuh Sausage wrapped in crescent rolls and baked. Serve hot with French Dijon Mustard on the side.
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- 2/3 Pound Cajun Conecuh Sausage Select link shaped into letter U if available
- 12 Ounce Crescent Rolls
- 1 Egg white
- 1 Dash Sea Salt
- 1/8 Teaspoon Poppy Seeds
- 2-3 Turns Pepper Grinder
- 1/2 Cup Dijon Mustard
- Preheat oven to 350 degrees. Place parchment paper on baking tray. Add sausage to tray and bake for 30 minutes.
- Meanwhile, Open crescent rolls and lay flat on cutting board. Using a knife cut the edges of the rolls at the seams. Set aside.
- In a small bowl add the egg white and salt. Using a fork whip the egg whites well. Set aside
- When the sausage is ready remove from oven. Place sausage on paper towels to cool and toss parchment. If you want to speed up process, add tray to the refrigerator to sit a spell.
- Using the same baking pan, place another sheet of parchment paper on bottom of tray. Now your ready to wrap the crescent rolls around the sausage. Your goal is a continuous circle of mostly evenly divided bread to sausage ratio. Do NOT get hung up on shape.
- The triangles of dough should be placed side by side to give a continuous wrap of dough as you place them. Start at one end, place large edge of one triangle of dough under sausage and pull over top. Wrap continuously around to cover sausage and then wrap remaining dough around sausage next to covered area. Continue this process until sausage is completely covered. Using your hands make sure that dough edges are sealed and pat down dough as needed.
- Note: For 2/3 pound sausage, I used 6 crescent rolls. I used 1/3 pound left over from 1 pound purchase to wrap single section of sausage to be used later.
- Apply egg wash onto dough. Sprinkle poppy seeds and black pepper evenly around on dough.
- Bake for 12 minutes or until golden brown. Remove from oven. Serve hot and with a side of French Dijon Mustard,
- Lagniappe: This recipe may be made ahead, refreigerated and baked as needed for your soiree.
