Hillshire Farm® Fully Cooked Split Smoked Sausage Kolaches with Roasted Chile and Onion

These 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.
 

Hillshire Farm® Smoked Sausage

 

Recipe courtesy Chef Alex Hoefer, Wind Creek Casinos

Hillshire Farm® Fully Cooked Split Smoked Sausage Kolaches with Roasted Chile and Onion

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Ingredients

Serves
40

Dough:

1 cup

milk

1 cup

granulated sugar

2 teaspoons

kosher salt

½ cup

butter, softened

½ ounce

active dry yeast

1 cup

warm water (about 100 degrees F)

4 each

eggs

9 cups

all-purpose flour, plus more for benching

Filling:

4 pounds

green chiles (We use Anaheim or Hatch)

5 large

yellow onions, julienned 

As needed

salt and pepper 

40 slices

sharp white Cheddar cheese

3 pounds

shredded Oaxaca cheese

As needed

melted butter

Show ingredients

Directions

Step 1

For the Dough: 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.

Step 2

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.

Step 3

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.

Step 4

For the filling: Roast and peel the chiles, then roughly chop them. Remove the seeds for less heat.

Step 5

Lightly caramelize the onions and season with salt and pepper.

Step 6

Sear the sausages to color them. Finish in a 275 degree F oven until cooked through. Let cool.

Step 7

Preheat the oven to 350 degrees F. Lightly oil or spray a baking sheet.

Step 8

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 chile on the dough. Wrap the edges around the fillings and pinch the edges shut. The fillings should be completely enclosed.

Step 9

Place the kolaches on the prepared baking sheet. Brush with butter and bake for 11 to 14 minutes, until golden brown.

 

Chef Notes: 

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.

 

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.

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