Sausage Kolaches

My Favorite Sausage Kolaches: A Texas Tradition

As a busy working mom, I’m always on the lookout for recipes that are both delicious and manageable. These sausage kolaches fit the bill perfectly. They're a treasured recipe passed down from a friend, and they’ve become a weekend staple in our home. The rich, buttery dough and savory sausage filling make them irresistible, and honestly, even better than anything you’d find at the local bakery. While they may seem like a time-consuming project, the process is actually quite relaxing, almost meditative. It’s a chance to disconnect from the daily grind and focus on creating something delicious for my family.

The first time I made these, I was slightly intimidated by the seemingly complex steps, but don't be fooled! The instructions, while detailed, are easy to follow, especially with the help of the recipe's creator, Mary. Her tips and tricks, like using a barely warm oven to proof the dough, were game-changers. They ensured a perfectly fluffy, light dough – a crucial element to a truly great kolache. And don’t even get me started on the taste! My husband, usually a tough critic, declared them superior to the ones he gets at the local donut shop, a testament to their incredible flavor.

What I love about this recipe is its versatility. While the classic sausage and cheese combo is a guaranteed crowd-pleaser, I've experimented with other fillings, such as apple butter, bacon and egg, and even sweet strawberry jam with cream cheese (I freeze the jam in ice cube trays to prevent sogginess). My kids are especially fond of the sweet variations, and it's fun to get creative with different flavor combinations. One thing I always emphasize is using high-quality ingredients. The richness of the butter-flavored Crisco and the fresh taste of the sausages really elevates the final product.

One of the most rewarding aspects of baking these kolaches is sharing them with loved ones. Whether it's a casual weekend brunch or a special occasion gathering, these treats never fail to impress. The satisfaction of presenting a plate of golden-brown, perfectly baked kolaches is unmatched. The effort is well worth the smiles and compliments they bring. They’re more than just a breakfast treat; they’re a symbol of love, care, and the simple joy of sharing a home-baked creation.

Making these sausage kolaches isn't just about following a recipe; it’s about embracing the process and connecting with a cherished tradition. Every step, from kneading the dough to brushing the egg wash, brings me a sense of satisfaction and accomplishment. It's a reminder that even amidst the chaos of daily life, there’s always time for something special, something that brings joy to my family and to me. The aroma of freshly baked kolaches fills our kitchen with warmth and love – the perfect ending to a busy week and the perfect start to a relaxing weekend. And trust me, the leftovers are just as delicious! Give them a try; you won't regret it.

Beyond the simple act of baking, this recipe has opened my eyes to the rich culinary heritage of Central Texas. These kolaches aren't just pastries; they’re a piece of history, passed down through generations. The recipe is a testament to the power of simple ingredients and culinary creativity. It's a journey, not just a destination, and each step is part of the story. I highly recommend trying this recipe, whether you are an experienced baker or a novice like I once was. The joy it brings is worth every minute.

Step-by-step

• 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 rectangle 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.