Sausage kolaches, a popular pastry commonly found in Czech and Slovak communities, have their origins deeply rooted in Central European cuisine. The kolache itself is a traditional Czech pastry, typically made with a sweet dough and filled with various ingredients such as fruit, cheese, or poppy seeds. The addition of sausage to the kolache creates a savory variation that has become particularly beloved in regions like Texas, where Czech immigrants settled in the 19th century. The dough is typically shaped into a small roll, with a sausage nestled in the center, and then baked until golden brown. The combination of the soft, slightly sweet dough and the savory, flavorful sausage creates a delightful contrast that has made sausage kolaches a cherished breakfast or snack item.
When it comes to the taste of sausage kolaches, they are known for their deliciousness and satisfying flavors. The dough provides a light and slightly sweet base, while the sausage filling adds a savory and juicy element. The contrast between the tender dough and the well-seasoned sausage creates a mouthwatering combination that appeals to many palates. The flavors meld together harmoniously, making each bite a delightful experience. Whether enjoyed on their own or paired with condiments like mustard or ketchup, sausage kolaches are a tasty treat that satisfies both sweet and savory cravings.
Sausage kolaches are commonly eaten for breakfast or as a quick snack throughout the day. In Czech and Slovak communities, they are often enjoyed with a cup of coffee or tea in the morning. In Texas, sausage kolaches have become a staple in many breakfast establishments and bakeries, where they are readily available to be enjoyed at any time. They are also a popular grab-and-go option for busy individuals looking for a tasty and convenient meal. Whether eaten as a hearty breakfast or as a satisfying snack, sausage kolaches are a versatile treat that can be enjoyed at any hour of the day.
Sausage kolache
Ingredients
- 1 Pkg active Dry yeast
- 1/4 Cup cup water warmed to 110-115F
- 1 Cup milk warmed to 110-115F
- 4 Tbsp butter melted and cooled to warm
- 2 large eggs
- 1/2 Cup cup sugar
- 1 Tsp salt
- 5 Cup flour
- For the filling:
- Grated cheddar optional
- Fresh jalapeno slices optional
- Smoked sausage cut into 3-4 inch pieces and halved lengthwise if very thick
Instructions
- Sprinkle the yeast over warm water in the bowl of your stand mixer. Let it proof for 5 minutes, until foamy/creamy.
- Turn the mixer to low and add the milk, melted butter, 2 eggs, sugar, and salt. Mix thoroughly.
- Add the flour in two batches (start with the low amount) and mix only until just combined. The dough will be tacky but should be firm enough to crawl up the dough hook. Add additional flour as necessary.
- Cover the dough with plastic wrap and let it rest for 1-2 hours, until it has doubled in size.
- Punch down the dough and refrigerate it covered overnight or for at least 4 hours.
- Divide the dough into approximately 2.5-inch balls (you can weigh them at 2.5 oz each) and place them on a lined baking sheet.
- Cover and let the dough balls rest for 15 minutes.
- Flatten each dough ball and top it with a couple slices of jalapeno and a pinch of grated cheddar (if using), then place the sausage on top.
- Wrap the dough around the fillings, pinching the edges together, and placing them seam-side down on the baking sheet.
- Cover and let them rest for 20 minutes while preheating the oven to 375°F (190°C).
- Bake for 25-30 minutes, until they are browned.
- Let the kolache cool for 20 minutes before serving.
- Leftovers can be kept tightly wrapped in the fridge for 3-4 days and can also be frozen.
