Sausage Gravy Kolaches

When I film a video for a recipe I’m not that familiar with, like these glorious kolaches for example, I usually do a very basic, straightforward version. I like to focus on the true essence of the dish without a bunch of extra ingredients and flourishes distracting the viewer. Well, this time I kind of did both.

How to Make Sausage Gravy Kolaches

You’ll find the full, step-by-step recipe below – but here are a few notes from the chef to get you started:

I showed how to make a standard kolache dough and form them into their classic shape. But as far as showing how and what these were filled with, there was nothing traditional about it.
Savory kolaches are not unusual, but I don’t think sausage gravy is one of the more common options. Also, in Texas (where these amazing buns are from) the savory fillings are always stuffed inside the dough, and not on top, like the sweet and fruity versions.
I was more than happy to sacrifice some authenticity here for what I think is a more enticing appearance and went for full sausage gravy exposure. Even though I loved how these looked and tasted, if you’re not a sausage gravy person, you can still follow the exact same recipe and method using any sweet or savory filling you like.

But, no matter which direction you go, this is a truly unique treat that should not be missed. I really hope you give them a try soon. Enjoy!

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Sausage Gravy Kolaches

4.8

(4)

Sausage Gravy kolaches on wire rack garnished with green onions

Prep Time:

45 mins

Cook Time:

30 mins

Rise Time:

2 hrs 15 mins

Total Time:

3 hrs 30 mins

Servings:

Yield:

8 kolaches

Ingredients

Dough

1/2 cup warm milk (110 degrees F (43 degrees C))
1 package active dry yeast
2 tablespoons white sugar
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted
1 large egg
2 1/4 cups all purpose flour, plus more as needed

Sausage Gravy Filling

1 tablespoon unsalted butter
8 ounces ground pork breakfast sausage (or sausage links with casings removed)
1 1/2 teaspoons all purpose flour
4 ounces cream cheese, at room temperature
4 green onions, thinly sliced, plus more for garnish
2 tablespoons milk
2 fresh sage leaves, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch cayenne
1 large egg, beaten, divided

Directions

Combine warm milk, yeast, sugar, salt, and melted butter in the
bowl of a stand mixer with the dough hook attached. Add egg and flour. Drop down dough hook and start kneading on low speed, stopping and scraping down the sides every so often in the beginning to make sure all the ingredients are incorporated, 3 to 5 minutes. Once everything has come together, increase speed 1 notch and continue kneading until dough is very soft, very smooth, and slightly elastic, about 2 minutes.
Transfer dough onto a work surface, knead for 1 minute, and shape
into a smooth ball. Since the dough has butter in it, it won’t be sticky.
Return dough ball to a lightly buttered bowl. Cover, and allow to rise in a warm spot until it has doubled in size, about 90 minutes.
Once dough is risen, transfer to a work surface and punch down to de-gas. Shape back into a ball, and weigh on a digital scale. Divide amount
by 8 and weigh out 8 equal dough portions.
Roll each portion into a smooth ball, using just enough flour to keep it from sticking. Press and flatten the dough into a disc about 3 1/2-inches wide and a 1/2-inch thick. Shape with your hands to make a small
indention in the middle.
Transfer to a silpat-lined baking sheet. Cover and let proof until almost doubles in size, 45 to 60 minutes.
Combine cooled sausage, cream cheese, green onions, milk, sage, ½ of the beaten egg, salt, pepper, and cayenne in a bowl. Mix filling into a thick paste with a spoon.
Preheat the oven to 375 degrees F (190 degrees C)
Use slightly damp fingertips to press a well into the center of each kolache to place the filling. Be sure to leave no more that 3/4-inch of un-pressed dough around the outside. Do not press all the way through the dough to the baking sheet.
Brush each kolache with remaining egg wash. Fill evenly with the sausage cream cheese mixture.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven, transfer to a wire rack, and allow to rest for 10 to 15 minutes before serving.
Top with sliced green onions for garnish.

Chef John

Nutrition Facts (per serving)

379	Calories
22g	Fat
34g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 379
% Daily Value *
Total Fat 22g	28%
Saturated Fat 10g	52%
Cholesterol 105mg	35%
Sodium 502mg	22%
Total Carbohydrate 34g	12%
Dietary Fiber 1g	5%
Total Sugars 5g
Protein 13g	25%
Vitamin C 1mg	2%
Calcium 61mg	5%
Iron 2mg	13%
Potassium 232mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.