Creole Sausage Crescent City Savory Appetizer
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.
Servings Prep Time
8People 20Minutes
Cook Time Passive Time
45 Minutes 30Minutes
Servings Prep Time
8People 20Minutes
Cook Time Passive Time
45 Minutes 30Minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Place parchment paper on baking tray. Add sausage to tray and bake for 30 minutes.
  2. Meanwhile, Open crescent rolls and lay flat on cutting board. Using a knife cut the edges of the rolls at the seams. Set aside.
  3. In a small bowl add the egg white and salt. Using a fork whip the egg whites well. Set aside
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Apply egg wash onto dough. Sprinkle poppy seeds and black pepper evenly around on dough.
  9. Bake for 12 minutes or until golden brown. Remove from oven. Serve hot and with a side of French Dijon Mustard,
  10. Lagniappe: This recipe may be made ahead, refreigerated and baked as needed for your soiree.

Share this: