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Sausage Kolaches with Bread Machine Shortcut

December 24, 2011

Moose and I have noticed lately that the local donut and kolache shop we go to has started using smaller and smaller sausages in the kolaches.  Since “meat wrapped in bread” is my main quick breakfast option, we were a little annoyed by it.  A few months ago, some friends came and stayed with us for a night on their way through town and I found a great recipe for kolache dough in the bread machine.  I made them again yesterday for our trip to my sister’s today, and made sure to note all of the changes I made to the original recipe.  Making kolaches can be a time consuming process, but they refrigerate well and using the bread machine to knead the dough helps cut down on your prep time.  Spend the first rise time getting your fillings laid out and the whole process will go a lot quicker.

The Filling

Traditionally, kolaches are fruit filled dough cups with flavors ranging from pineapple, to raspberry, to poppy seed.  However, nothing beats the versatility of a meat and cheese kolache for travel food.  It can be eaten with one hand and is a lot less messy than a breakfast sandwich.

Personally, I like to use Slovacek sausage.  It’s a locally available authentic Czech style sausage, and since kolaches are a Czech dish, it’s a natural choice.  Plus, it’s really tasty.  You can use sliced ham, turkey, or any other lunch meat for your meat filling.  Don’t use hot dogs.  If you do choose to use hot dogs, at least use good ones.  I pre-cook my sausage to get a little of the grease out and ensure that they are fully cooked, but this step can be skipped it you are using deli meats.

Cheese can be a bit messy, but it’s a great addition.  Naturally, I use goat cheddar, sliced into thin strips.  Those not allergic to cow dairy can use any kind of cheese that suits their fancy, so long as it’s a good melting cheese.  I’d recommend sweet, buttery cheeses like havarti and provolone, but a lot of places use a mild cheddar.  You’ll want your strips to be long and thin, slightly smaller than your sausage.

Sausage Kolaches with Bread Machine Shortcut

Servings: Servings: 16
Time: Prep Time: 30 Min Cook Time: 15 Min Ready In: 2 Hrs 5 Min
Ingredients:
1/4 cups warm water
1/2 cup butter, softened
1 egg [1]
1 egg yolk
1 cup milk
1/4 cup instant mashed potato flakes
1/4 cup white sugar
1 teaspoon salt
4 cups bread flour
2 teaspoons active dry yeast
2 14 oz sausage links
cheese slices

Directions:

Place water, softened butter, egg, egg yolk, milk, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.

When the cycle is complete, divide into 16 pieces. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.

Divide each sausage link into four even pieces, then slice each piece in half lengthwise. To reduce grease, place sausages on a rack and bake at 350 in the oven for 10 minutes.

Wrap dough around sausage and a slice of cheese.  Fold the ends over the top of the sausage, then pinch the dough together down the middle.[2]  Set on a cookie sheet, seam side down. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 13 to 15 minutes, until lightly browned.[3] Cool on wire rack.

[1] I actually use just over 1/4 cup of egg substitute and it does just fine.  This is a holdover from the original recipe which I’ve left intact for those of you who aren’t allergic to egg yolks.

[2]  Your dough will look like it’s too thin to be much of anything, but don’t worry, the second rise will take care of that.

[3] I give the kolaches a light spray of butter flavored oil before they go in, which gives them a lovely golden brown top.  I’ve seen places that recommend using spray olive oil, or brushing them with melted butter either before or immediately after baking.  YMMV.

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