Category: Pork -

Sausage Kolache     

Ingredients:
Smoked Boudin or Sausage Filling

Dough:
1 tablespoon plus 1 cup warm milk (103 to 110℉)
1 teaspoon plus 6 tablespoons sugar
2 envelopes (4 ½ teaspoons) active dry yeast
14 tablespoons unsalted butter, melted, plus 1 tablespoon for the bowl
3 large egg yolks
4 cups all-purpose flour, sifted
½ teaspoon kosher salt

Sausage Filling:
2 tablespoons unsalted butter
1 onion, diced
2 jalapeños, seeded and minced
1 pound pork breakfast sausage, cooked and crumbled
1 teaspoon freshly ground black pepper
2 cups shredded pepper Jack cheese

Preparation:
Dough: Whisk the warm milk and 1 teaspoon sugar together. Add the yeast and stir until dissolved. Let the yeast sit until foamy, about 10 minutes. Whisk 12 tablespoons of melted butter and the egg yolks into the yeast mixture.

In the bowl of a stand mixer, whisk the flour, the remaining 6 tablespoons sugar, and the salt together. Fit the stand mixer with the dough hook; gradually add the yeast mixture to the flour mixture and mix on low speed until no dry flour remains, about 1 minute. Increase the speed to medium and knead until a dough forms in the bowl but still sticks to the bottom, 2 to 3 minutes (the dough should be smooth and glossy).

Transfer the dough to a lightly buttered mixing bowl, turning it to butter all sides. Cover the bowl and let the dough rise in a warm spot until it has doubled in size, about 1 hour.

Preheat the oven to 350℉. Line two rimmed baking sheets with parchment paper.

Punch down the dough and divide it into four equal portions. Place each piece of dough on a lightly floured counter and knead for 1 minute, until uniform and not sticking. Shape 6 dough balls of equal size from each quarter. Flatten the dough balls with your hand, shaping them into disks 2 to 3 inches wide.

Place 2 to 3 tablespoons of the sausage mixture or boudin in the center of each and wrap the edges around, sealing the dough with your fingers and forming a small ball. Place the stuffed rolls seam-side down on the prepared baking sheets. Continue until all the dough and filling have been used. Cover the rolls with a clean towel and let rise in a warm spot for about 20 minutes.

Brush the rolls with the remaining 2 tablespoons melted butter and bake until golden brown, 20 to 25 minutes. Transfer to a wire rack.

Sausage Filling: Melt the butter in a large cast-iron skillet over medium heat. Add the onion and jalapeños and cook until softened, about 3 minutes. Add the sausage and cook until browned, about 5 minutes. Add the black pepper. Transfer the mixture to a paper towel-lined plate to drain and cool for 5 minutes. In a medium bowl, combine the cooled sausage mixture with the cheese; set aside.

Date added: 2024-12-19
Number of visits: 444