Sunday, January 26, 2014

Sausage and Boudain Kolaches

Scotty B Cooks - Sausage Kolaches and Boudain Kolaches


In 2001 we opened a Daylight Doughnut restaurant in Sour Lake Texas and one of the most popular items that we sold was our homemade Kolaches.  Once word got out about our kolcahes, people would drive for 30 minutes just to get their hands on them.



Well, for years I have been trying to find an easy way to recreate them in the home and still be as close to fantastic as ours were at the doughnut shop.  At Daylight Doughnuts we used a sweat dough mixture with a Hobart mixer the size of a small car.  I don't keep one of those in my house and I don't have access to the 50 pound bags of Daylights sweet dough mix.

Michele told me about these little jewels called Bacon Cheeseburger Bombs that used canned biscuits.  So, of course I made them.  And then I had the "duh!" moment.  Canned biscuits, rolled out flat will be the perfect no fuss dough for my homemade kolaches.  So, here ya go...and when you speak of me...speak well...Let me know what you think.

Kolache Ingredients:

Your favorite Link Sausage - I use Zummos but it's a local brand
Your favorite Boudain Links -I use DJ - Local brand
1 can Pillsbury Grands Butter Biscuits
Block Cheddar Cheese - or your favorite cheese, sliced in 2 inch sizes

Sausage and Boudain Kolaches

Roll out the biscuits for the kolache dough.

Place one or two slices of cheese on the dough.

Place 2 sausage link quarters on top of the cheese.

Wrap the biscuit around sausage and cheese and seal.  Place seal side down on baking sheet.

Cook for about 15 minutes on 350 or until biscuits are golden brown.



 Sausage Kolache Instructions:

Preheat oven to 350.

Remove the biscuits from the can and roll each one as thin as you can.  Cut the link sausage in half and then slice the halves long ways down the middle.  That will give you 4 pieces per link.  Place one slice of the cheese face down on the rolled out biscuit. Then place two sausage quarters flat side down on the cheese end to end.  Wrap the biscuit over the sausage and cheese and seal the edges together.  Place the kolcahe sealed side down on a baking sheet.  Repeat until all of the biscuits are used.  Place in the oven and bake for 15 minutes or until the biscuits are golden brown.

Boudain Kolache Instructions:

Use the same instructions above replacing the sausage with the boudain.  Adjust the sizes as needed.  Skip the cheese on these if you wish.