Best Sausage Kolaches Recipes

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
• Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
• Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
• Bake in the preheated oven until golden, 12 to 15 minutes.

KLOBASNEK (SAUSAGE KOLACHES)

Steps:

• Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat.
• In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes.
• Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.
• Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour.
• Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1/2 tablespoon of the cheddar cheese, 2 slices of jalapeño, and a piece of sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes.
• Preheat the oven to 375°F.
• Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Bake, uncovered, for 15 to 18 minutes, or until lightly browned. After you remove them from the oven, brush each klobasnek with the remaining melted butter. Serve warm. They are best on the day they are made, but they can be tightly wrapped and then reheated, up to 2 days after baking. They can also be frozen.

HOMEMADE SAUSAGE KOLACHES

Steps:

• In a small bowl, combine the yeast with the water.
• Set aside.
• In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
• Mix in the egg yolks, milk, and salt, combining well.
• Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
• Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
• Grease a baking sheet.
• Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
• Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
• Set them aside to double in size again, about 45 minutes to one hour.
• Gently indent the top of the dough with your thumb, fairly deep.
• Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
• Bake in 425 oven for 10- 12 minutes or until golden brown.
• Immediately brush butter on the top.
• They are best eaten as soon as they are cool enough to handle.

SAUSAGE KOLACHES - KLOBASNICKY

Steps:

• Beat together warm water, sugar, yeast, 1 cup warm milk and 1 3/4 cups flour thoroughly and let stand for 1 hour.
• (I usually make the sponge in a large metal bowl, and let it sit in a barely warm oven for the hour. I preheat my oven to 170, then open the door of it to let some of the heat escape for about 3 to 5 minutes. BE SURE TO TURN YOUR OVEN OFF! I cover the bowl with a clean flour sack towel and pop it in.).
• Add Crisco, 1/4 cup warm milk, salt, egg yolks and 2 1/4 cups flour. Beat well and let rise until double in bulk.
• ( when I put the sponge in the barely warmed oven, I microwave the Crisco. It's really hot, so I let it stand out while the sponge is perculating. If you put the Crisco in when it is too hot, it will kill the yeast. The results are not pretty, lol. I usually use butter flavored Crisco.).
• Then work down (stir it with a wooden spoon. It releases all the "air" trapped in it. The dough will be very soft, and a little sticky.).
• Make the parts for each sausage roll. Cover the sausage and cheese with the dough you have patted out.( I use a silpat, and pat each golf ball size blob down to a rectange about 3 inches by 5 inches and about 1/4 of an inch thick.) Make sure to seal the cheese and sausage up well, and place the seam side down on the sheet pan.
• (It's hard to put an exact measurement on this because some like to use the big sausages, and others the little smokies. I usually use about a golf ball size for the sausages that are about 4 inches long and 1/2 inch in diameter. Any more, and I have way too much breading around the sausage. This dough really grows after the 2nd rise.).
• Beat the egg and water together to make an egg wash. Brush the egg wash over the tops of the kolaches. (This makes them a beautiful golden brown. I usually reserve the 2 egg whites that I separate from the yolks for the dough and it has worked like a charm for me.).
• Let rise 15 minutes. (I've found that 15 minutes is plenty, because the kolaches continue to puff up in the oven. I've left them overnight, and it caused the bread to be too spongy, and they went stale very quickly.).
• Bake at 400 degrees until golden brown, about 15 minutes.
• Some additional notes: I've made these in a bread machine on the dough setting and just dumped everything in for the sponge and the dough. It's a lot less work, but after it is baked, the bread does not have the fine texture the it does when you do all of the steps as listed.
• Also, underestimate the amount of dough you need to wrap around your filling. If the yeast that you have used is fresh, a little dough goes a long way!
• Some fillings that I have tried are apple butter, bacon, egg and cheese, ham and cheese, strawberry jam with cream cheese. Anytime I use jam, I freeze the jam in one of those ice trays that make long tubes of ice for water bottles, and I brush the dough with a little melted butter before I put the "jam cube" on it to prevent sogginess. These are a hit with my children.

EASY SAUSAGE KOLACHES - THAT TASTE HOMEMADE!

Steps:

• 1. On wax paper sprayed with cooking spray let dough pieces thaw to room temperature. I spray the tops of dough pieces and cover with plastic wrap while they are thawing.
• 2. With a rolling pin - roll a piece of dough, place a sausage link in the center and wrap dough around it. Place on a sprayed cookie sheet. Continue until all kolaches are assembled.
• 3. Spray tops of kolaches and cover with plastic wrap. Let rise in a warm place until doubled in size about an hour. Remove plastic wrap for baking.
• 4. Bake at 400 degrees until golden brown about 20 minutes depending on your oven. Serve warm.

TEXAS SAUSAGE KOLACHES

Steps:

• Dissolve 3 tsp. yeast and 1 T sugar in 1/4 cup of warm water. Allow to foam while you combine 3 T of sugar with 1 cup of coconut milk. Heat the sugar and milk mixture until it is warm to the touch. Add the yeast mixture to the milk mixture in a large bowl and add 1 3/4 cups of flour. Stir 100 times in one direction with a wooden spoon. Cover the sponge and allow to rest in a warm spot for 1 hour. After 1 hour, add 1/4 cup of melted shortening, 1/4 cup of canola oil, 1/4 cup of coconut milk, 2 egg yolks, 1 1/2 tsp. salt, and 2 1/4 cups of flour. Stir until combined. Lightly flour a working surface and knead adding no extra flour until the dough is smooth and elastic. Allow the dough to double in bulk which will take a couple of hours. You can let it rise in the fridge overnight and just warm it up to room temperature on the counter or in the oven with just the pilot light on before you continue. Divide the dough into quarters and roll each quarter into a rectangle about 1/8″ thick. Divide the rolled dough into 9 smaller rectangles and place a small sausage (about 2″ long) or piece of sausage into the center. Fold the dough over the sausage, pinching to seal. Place the sealed side down on a lightly greased baking sheet and paint with an egg wash made with 1 egg and 1 T coconut milk or water beaten well together. Preheat the oven to 400. Allow the kolaches to rise for about 20 minutes before you bake them. Bake them for 15 minutes or until golden brown.

SAUSAGE AND CHEESE KOLACHES

Steps:

• Dissolve dry yeast in warm water. Let stand for (4-5) minutes.
• Place all dry ingredients (flour, dry milk, sugar and salt) in mixer bowl.
• Using a dough hook, blend on low speed for approximately (2) minutes.
• Add oil and blend on low speed for approximately (2) minutes.
• Add water. Mix on low speed for (1) minute.
• Mix dough on medium speed for (8) minutes, or until dough is smooth and elastic.
• Place dough in warm area (about 90°F) until doubled in size.
• Punch down dough to remove air bubbles.
• Cut 2" rolls (2 oz). Flatten with hand to make dough spread; place a sausage link and 1 slice of cheese in center of dough and fold over to close in sausage and cheese.
• Bake at 350°F until lightly browned. (Oven temperatures may vary).

SAUSAGE KOLACHES

Steps:

• 1. Beat together warm water, sugar, yeast, 1 cup warm milk and 1 ¾ cups flour thoroughly and let stand for 1 hour. (I usually make the sponge in a large metal bowl, and let it sit in a barely warm oven for the hour. I preheat my oven to 170, then open the door of it to let some of the heat escape for about 3 to 5 minutes. BE SURE TO TURN YOUR OVEN OFF! I cover the bowl with a clean flour sack towel and pop it in.).
• 2. Add Crisco, ¼ cup warm milk, salt, egg yolks and 2 ¼ cups flour. Beat well and let rise until double in bulk. (when I put the sponge in the barely warmed oven, I microwave the Crisco. It's really hot, so I let it stand out while the sponge is percolating. If you put the Crisco in when it is too hot, it will kill the yeast. The results are not pretty. If the Crisco starts to firm up again before the hour is up, microwave it for 10 second intervals at a time until it is soft enough to add, just don't get it too hot.).
• 3. Then work down the dough (stir it with a wooden spoon. It releases all the "air" trapped in it. The dough will be very soft, and a little sticky.).
• 4. Make the parts for each sausage roll. Cover the sausage with the dough you have patted out.( I use a silpat, and pat each golf ball size blob down to a rectangle about 3 inches by 5 inches and about ¼ of an inch thick.) Make sure to seal the sausage up well, and place the seam side down on the sheet pan. If using the larger sausages, I pinch off about an egg-sized ball of dough, roll, then pat out. You can also add cheese and jalapeno if using plain sausages. If in doubt, less dough is better than more dough. This stuff rises like crazy, especially if your yeast is fresh.
• 5. Beat the egg whites and water together to make an egg wash. Brush the egg wash over the tops of the kolaches. (This makes them a beautiful golden brown. I don't always even add the water and it works great).
• 6. Let rise 15 minutes. (I've found that 15 minutes is plenty, because the kolaches continue to puff up in the oven)
• 7. Bake at 400 degrees until golden brown, about 15 minutes.
• 8. If you have any left-over dough, roll it into balls, flatten it a bit, make indentions with your thumb, and fill with cherry pie filling, jelly, jam, basically whatever your heart desires. Top with a confectioners-sugar-and-milk glaze after baking. Yum!

SAUSAGE KOLACHES

Steps:

• Instructions Sprinkle the yeast over warm water in the bowl of your stand mixer. Let proof for 5 minutes, until foamy/creamy.Turn the mixer to low and add the milk, melted butter, 2 eggs, sugar, and salt until mixed thoroughly.Add the flour in two batches and mix only until just combined. The dough will be wet and sticky.Cover with plastic wrap and let rest for 1-2 hours, until dough has doubled.Punch down and refrigerate covered overnight or for at least 4 hours.Divide dough into ~2.5 inch balls (I weighed mine at 2.5 oz each) and set on a lined baking sheet.Cover and let rest for 15 minutes.Flatten each dough ball and top with a couple slices of jalapeno and pinch of grated cheddar (if using) and place the sausage on top.Wrap the dough around the fillings, pinching the edges together and placing seam-side down on the baking sheet.Cover and let rest for 20 minutes, while preheating oven to 375.Bake for 25-30 minutes, until browned.Let the kolache cool for 20 minutes and serve.Leftovers will keep tightly wrapped in the fridge for 3-4 days rs

KLOBASNEK (SAUSAGE KOLACHES)

Steps:

• Preparation Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat.
• In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes.
• Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.
• Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour.
• Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1/2 tablespoon of the cheddar cheese, 2 slices of jalapeño, and a piece of sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes.
• Preheat the oven to 375°F.
• Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Bake, uncovered, for 15 to 18 minutes, or until lightly browned. After you remove them from the oven, brush each klobasnek with the remaining melted butter. Serve warm. They are best on the day they are made, but they can be tightly wrapped and then reheated, up to 2 days after baking. They can also be frozen.
• /n /n
• Reprinted with permission from The Homesick Texan by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by 10 Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
• /n /n
• LISA FAIN is a seventh-generation Texan who cuurently resides in New York City. When not on the hunt for chile peppers, she writes and photographs the award-winning food blog Homesick Texan. She is the author of The Homesick Texan Cookbook, an IACP Award finalist. An active member of Foodways Texas and the Southern Foodways Alliance, Lisa is also a certified barbecue judge.