Recipe courtesy of Hruska's Kolaches
Sausage and Gravy Kolache
- Level: Intermediate
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 790
- Total Fat
- 37
- Saturated Fat
- 14
- Carbohydrates
- 88
- Dietary Fiber
- 5
- Sugar
- 18
- Protein
- 27
- Cholesterol
- 115
- Sodium
- 724
- Total: 12 hr 40 min (includes proofing and chilling times)
- Active: 40 min
Ingredients
Sausage and Gravy Filling:
2 pounds Breakfast Sausage, recipe follows
1 cup canola oil
2 tablespoons ground black pepper
4 tablespoons salt
8 ounces flour
8 cups milk
Dough:
10 ounces (2 1/2 sticks) butter
4 cups milk
Two 4-ounce packages active dry yeast
4 pounds all-purpose flour
10 ounces sugar
6 egg yolks
1 tablespoon salt
Breakfast Sausage:
2 pounds ground pork
1 pound ground beef
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chopped fresh sage
Directions
- For the sausage and gravy filling: Put the Breakfast Sausage into a pan on the stove. Pour the oil into the pan and onto the sausage. Break into bite-sized pieces and turn on the heat. Season and distribute evenly with 1 tablespoon black pepper and 2 tablespoons salt. Mix together and cook the meat until done, about 10 minutes.
- Once the sausage is fully cooked, turn the heat to low and distribute the flour evenly onto the sausage. Make sure the oil and the flour combine to form a thick roux. Once each sausage piece is thoroughly covered with flour, turn the heat back onto high. Add the milk to the pan and stir to break up any sausage clumps. Add the remaining 1 tablespoon pepper and 2 tablespoons salt to the milk. Bring to a simmer and cook, mixing periodically so that the flour does not cook on the bottom of the pan. Once the milk starts to boil, continually stir the mixture as it thickens, ensuring it doesn't burn. Once the sausage starts to "pull" from the sides of the pan, the gravy is cooked completely. Pour into a dish and refrigerate overnight so it gets gelatinous.
- For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 3-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
- Building the sausage and gravy kolache: Preheat the oven to 350 degrees F.
- When the dough is soft and plump, place a ball into one hand and flatten. Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet. Continue with the remaining dough balls and filling.
- Bake the kolaches until golden brown, 12 to 15 minutes. Let cool and enjoy.
Breakfast Sausage:
- In a large bowl, add the pork, beef, salt and pepper, garlic powder, onion powder, sage and 1 tablespoon cold water and mix thoroughly.