The Best Sausage Kolaches You’ll Ever Bake: A Step-by-Step Guide
Hey everyone, Jason Griffith here. There’s something truly special about a perfect breakfast. For me, it’s a taste of sweet and savory that feels like a warm hug on a Saturday morning. I’m talking about Sausage Kolaches. If you’ve never had a real, fluffy, buttery kolache, you’re in for a treat. These aren’t just pigs in a blanket; they are a cherished Texas classic with Czech roots, featuring a slightly sweet, impossibly soft dough wrapped around a savory sausage. The contrast is what makes them so addictive.
Why I Love This Recipe
This recipe isn’t just about making kolaches; it’s about creating a little bit of magic in your kitchen. The dough is the star of the show. It’s forgiving, easy to work with, and rises beautifully, giving you that light, airy texture that is absolutely essential. I’ve spent years perfecting this recipe, tweaking the yeast, the sugar, and the butter to get that perfect balance. It’s a recipe that fills your home with the most incredible aroma and makes everyone gather in the kitchen, eager for the first bite. Plus, they’re perfect for meal prepping—bake a batch on Sunday, and you have a grab-and-go breakfast all week long.
Ingredients
For the Dough:
- 1 cup warm milk (105−115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 4-4 1/2 cups all-purpose flour, plus more for dusting
For the Filling:
- 12-16 pre-cooked breakfast sausage links (or smoked sausage, if you prefer a different flavor)
- 1 large egg, for egg wash
Swaps and Notes
- Milk: Whole milk works best here for richness, but 2% will also do.
- Butter: I always use unsalted butter to control the saltiness, but salted butter can be used, just reduce the added salt in the recipe by half.
- Sausage: While breakfast sausage is traditional, feel free to use sliced smoked sausage or even little hot dogs for a kid-friendly version. You could even use a vegetarian sausage if you’re looking for a meat-free option.
- Sweetness: For a less sweet dough, you can reduce the sugar to just 2 tablespoons.
- Flour: Start with 4 cups and add more as needed. The dough should be soft and slightly sticky, but not a wet mess. Over-flouring will make the kolaches dry.
Step-by-Step Instructions
Step 1: Activate the Yeast In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes, until the mixture is foamy. This shows the yeast is alive and ready to work.
Step 2: Make the Dough Add the melted butter, eggs, and salt to the yeast mixture. Stir until well combined. Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook until a soft dough forms.
Step 3: Knead the Dough Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes, until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on low speed for 5-7 minutes.
Step 4: First Rise Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 5: Shape the Kolaches Once risen, punch the dough down gently and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces. Roll each piece into a small log, then flatten it slightly. Place one sausage link on the flattened dough and wrap the dough completely around it, pinching the seams to seal.
Step 6: Second Rise Place the shaped kolaches, seam-side down, on a parchment-lined baking sheet. Cover them again and let them rise for another 30 minutes.
Step 7: Bake Preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining egg with a tablespoon of water for an egg wash. Brush the tops of the kolaches with the egg wash. Bake for 15-20 minutes, or until they are golden brown and cooked through.
Step 8: Cool and Serve Let the kolaches cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm for the best experience.
Tips for Success
- Don’t Overheat the Milk: Make sure your milk is warm, not hot. If it’s too hot, it will kill the yeast and your dough won’t rise. Aim for the temperature of a warm bath.
- Pinch the Seams Tightly: Ensure the dough is sealed well around the sausage to prevent it from bursting open during baking.
- Patience is a Virtue: Don’t rush the rising process. Allowing the dough to rise properly is the key to that light, fluffy texture. A warm spot, free from drafts, is ideal.
Serving Suggestions and Pairings
These kolaches are fantastic on their own, but they pair wonderfully with a simple cup of coffee or a glass of fresh orange juice. For a heartier breakfast, serve them alongside some scrambled eggs or a fruit salad. If you’re feeling extra indulgent, a side of creamy gravy for dipping is an absolute game-changer. These are also a staple at parties and gatherings and would fit right in with a Walking Taco Bar or an appetizer spread that includes Totchos.
Nutritional Information (per serving, estimated)
- Calories: 250-300 kcal
- Protein: 10-15g
- Carbohydrates: 30-35g
- Fat: 10-15g
Note: This is an approximation and can vary based on the type of sausage and exact measurements.
Storage and Leftover Tips
Once cooled, kolaches can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, just pop them in the microwave for 30-45 seconds or in a toaster oven until warmed through. They also freeze beautifully. Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat as desired.
More Recipes You Will Love
If you’re a fan of savory, comforting meals with a sausage twist, you’ll definitely want to try these recipes. My Tomato Skillet with Okra and Sausage is a fantastic one-pan dinner. For a true taste of the South, you can’t beat my Cajun Chicken Sausage Gumbo. And for a fun, crowd-pleasing appetizer, be sure to check out these Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
Final Thoughts
Making these sausage kolaches from scratch is one of my favorite weekend activities. The process is a bit of a labor of love, but the payoff is immense. There’s no comparison to a fresh-baked kolache, straight from the oven. I hope you give this recipe a try and share the delicious results with your friends and family. Let me know how they turn out and what sausage you used in the comments below! Don’t forget to tag me on social media so I can see your beautiful creations. Happy baking!
Texas-Style Sausage Kolaches: The Ultimate Fluffy & Savory Breakfast Treat
Ingredients
- 1 cup warm milk (105–115°F)
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 1 pound cooked sausage links
- 1 egg wash (1 egg beaten with 1 tablespoon water)
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, salt, and melted butter. Add the frothy yeast mixture and the egg. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5-10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Once the dough has risen, punch it down and roll it out into a large rectangle. Cut into squares.
- Place a cooked sausage link in the center of each square and fold the dough over to seal.
- Arrange the kolaches on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
- Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.
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