By Channel Segment
Fully Cooked Split Smoked Sausage Kolaches Recipe
Ingredients
- 1 cup Milk
- 1 cup Granulated Sugar
- 2 tsp. Kosher Salt
- 1/2 cup Butter - Softened
- 1/2 oz. Active Dry Yeast
- 1 cup Warm Water (About 100°F)
- 4 ea. Eggs
- 9 cups All-Purpose Flour (Plus More For Bleaching)
These Hillshire Farm® Fully Cooked Split Smoked Sausage Link Kolaches have a light dough filled with sausage, cheese, and a mix of roasted mild green chile and onion. They’re a variation of a popular grab and go breakfast item.
Directions
- Heat the milk in a saucepan over medium heat. Stir in the sugar, salt, and butter to dissolve. Set aside to cool to room temperature. Be careful not to scorch the milk.
- In a stand mixer bowl with a dough hook, combine the yeast and warm water. Stir on low to activate yeast. Stir In the cooled milk mixture, eggs, and 4 cups of the flour. Beat until smooth. Add the rest of the flour gradually, mixing as you go. Mix until the dough is elastic and stiff but not dry.
- Turn the dough onto a floured board and knead until smooth and elastic, about 10 minutes. Coat with butter or neutral oil and place in a large bowl, covered, for about 1 hour in a warm area, until the dough is doubled in size.
Filling
Ingredients
- 4 lbs. Green chiles (Use Anaheim or Hatch)
- 5 large Yellow Onions - Julienned
- As needed Salt And Pepper
- 40 ea. Hillshire Farm® Fully Cooked Split Smoked Sausage Links 6:1
- 40 slices Sharp White Cheddar cheese
- 3 lbs. Shredded Oaxaca Cheese
- As needed Melted Butter
Directions
- For the filling: Roast and peel the chiles, then roughly chop them. Remove the seeds for less heat.
- Lightly caramelize the onions and season with salt and pepper.
- Sear the Hillshire Farm® Fully Cooked Split Smoked Sausage Links to color them. Finish in a 275°F oven until cooked through. Let cool.
- Preheat the oven to 350°F. Lightly oil or spray a baking sheet.
- Turn the dough out onto a floured board. Roll it into a log about 4 inches around. Cut into 10 equal pieces and each of those into quarters.
- Press each piece into an oval shape slightly larger than a sausage using your hands.
- Place 1 slice of Cheddar cheese, 1 sausage, a pinch of Oaxaca cheese, and a small spoonful of onion and chiles on the dough.
- Wrap the edges around the fillings and pinch the edges shut. The fillings should be completely enclosed.
- Place the kolaches on the prepared baking sheet. Brush with butter and bake for 11 to 14 minutes, until golden brown.
- Depending on who is making them, the count can go up or down by a couple. The key is making sure the seams are sealed well and they are not overfilled.
Chef's note: These can be cooled and wrapped in individual sleeves and sold as grab-and-go items. They can be reheated in a Turbo Chef-type oven or a microwave by the customer or kitchen staff. Some people like to dip them in a ranch-type sauce, but I personally enjoy them just as they are.
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