Kolaches Wrapped in Potato Flake Sourdough

Sausage and cheese sourdough kolaches are the most delicious savory breakfast for on the go. Pair that with sweet, fluffy potato flake sourdough to encase the juicy sausage and stringy cheese, and you’ve got the perfect twist on a donut shop favorite!

What is a kolache?

You might be reading this and thinking “what in the world are kolaches?”

There are two types of kolaches. One with a sweet filling and one filled with meat and cheese.

What you will learn how to make today is a meat and cheese kolache. Better known as a Texas kolache.

This type of kolache is filled with a cheddar cheese and a smoked sausage. Then, it’s wrapped up in the dough and baked until done. It’s a very similar idea to what many southerners call “pigs in a blanket.”

Why use a potato flake starter?

While you could simply make a yeast bread to wrap up the sausage and cheese, just like many of the donut shops do. Using a potato flake starter has its benefits.

Some of the benefits of using a potato flake starter are:

• natural fermentation
• improved digestibility
• extended shelf life
• nutrient availability

When you use a potato flake starter, the natural yeasts and bacteria in the starter will ferment the grains and make it much easier for your body to digest.

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Tools you will need:

Stand mixer with dough hook (optional, but makes it easier)

Measuring cups and spoons

Baking Sheet (I prefer stone but metal will work)

Bench Scraper and bowl scraper

Ingredients:

For the dough:

3 Cups all purpose flour

1/4 cup melted butter (not hot)

1/2 cup milk

1/2 cup potato flake starter

1 teaspoon salt

1/3 cup of sugar

1 egg + 1 egg yolk

For the filling:

8 smoked sausage cut in half to make 16 pieces

8 slices of mild cheddar cheese cut in half to make 16

How to make the potato flake sourdough for sausage and cheese kolaches:

First, add all of the dough ingredients to your stand mixer bowl.

I usually like to add my starter first and top it with the flour. This is just to help protect the starter from butter that might be too warm when you first poor it in. Otherwise, if the butter is too hot when you pour it in, it can kill your starter. It could also start to cook the eggs that are added.

Kneed the dough until the ingredients are all incorporated. This is a very sticky dough. Use a silicone spatula to scrap the dough all together in somewhat of a ball shape.

Cover with plastic wrap or another air tight covering such as bees wax wrap. Do not use just a wet tea towel, this will cause your dough to dry out.

Place the dough in a warm place to ferment over night. In the winter, I like to put mine in a oven that is turned off, with ONLY the light on. This provides just enough heat to help it rise beautifully.

Prepare the cheese and sausages by cutting them in half and putting them in an airtight container in the fridge. This will make assembly much easier once the dough is ready.

After the bulk ferment

The next morning, or about 8-12 hours later, the dough should be doubled. Go ahead and preheat the oven to 350 degrees.

Using a dough scraper, remove the dough from the bowl and divide into 16 equal pieces. You can just eyeball it, or be precise and use a kitchen scale.

Press each dough piece into a rectangular shape.

Wrap the sausage in the cheese, place it in the middle of the dough, and wrap the dough around it, pinching the seams together as you go.

You could also use the dough stitching technique. It sounds super fancy but basically all that means is to pull the sides of the dough inward in small increments, alternating left to right.

If the dough is sticking to the surface and is unable to move easily, use the bench scraper to remove it from the work surface.

Continue to wrap each one until all of the kolaches are formed.

Bake in a 350 degree oven for about 25 minutes, or until golden brown.

Kolache Variations:

Although you can’t beat the traditional Texas sausage and cheese kolache, the options of variations are almost endless.

Here are some fun flavors you could try:

1. Jalapeño Kolaches:
   • Add diced jalapeños to the sausage and cheese filling for a spicy kick.
2. Buffalo Chicken Kolaches:
   • Use a chicken sausage, mix in buffalo sauce and blue cheese for a tangy and spicy buffalo chicken flavor.
3. Breakfast Burrito Kolaches:
   • Use breakfast sausage links (precooked), cheese, and scramble eggs (cook flat to wrap easily) for the filling.
4. Pizza-Style Kolaches:
   • Use a mozzarella cheese stick wrapped in large pepperoni. Dip in pizza sauce for added flavor.

Feel free to experiment with these variations or come up with your own creative twists. The versatility of sausage and cheese kolaches makes them a ideal for trying new flavors.

Whether you choose to savor these kolaches for breakfast, share them at a gathering, or enjoy them as a comforting snack, everyone is sure to enjoy this donut shop favorite.

Pin for later:

Sausage and Cheese Kolaches Wrapped in Potato Flake Sourdough

Sausage and cheese sourdough kolaches are the most delicious savory breakfast for on the go. Pair that with sweet, fluffy potato flake sourdough to encase the juicy sausage and melted cheese, and you've got the homemade version of a donut shop favorite!

5 from 3 votes

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Equipment

• Stand mixer with dough hook (optional, but makes it easier)
• measuring cups and spoons
• Baking Sheet (I prefer stone but metal will work)
• Bench Scraper and bowl scraper

Ingredients

  

For the dough:

• 3 Cups all purpose flour
• 1/4 cup melted butter cooled, not hot
• 1/2 cup milk
• 1/2 cup potato flake starter Fed and active
• 1 teaspoon salt
• 1/3 cup of sugar
• 1 egg + 1 egg yolk

For the filling:

• 8 smoked sausage cut in half to make 16 pieces
• 8 slices of mild cheddar cheese cut in half to make 16

Instructions

 

• Add all of the dough ingredients to your stand mixer bowl.
• Kneed the dough until the ingredients are all incorporated. This is a very sticky dough. Use a silicone spatula to scrap the dough all together in somewhat of a ball shape.
• Cover with plastic wrap or another air tight covering such as bees wax wrap.
• Place the dough in a warm place to ferment over night.
• Prepare the cheese and sausages by cutting them in half and putting them in an airtight container in the fridge.
• After the bulk ferment, about 8-12 hours later, the dough should be doubled. Preheat the oven to 350 degrees.
• Using a dough scraper, remove the dough from the bowl and divide into 16 equal pieces.
• Press each dough piece into a rectangular shape.
• Wrap the sausage in the cheese, place it in the middle of the dough, and wrap the dough around it, pinching the seams together as you go.
• If the dough is sticking to the surface and is unable to move easily, use the bench scraper to remove it from the work surface.
• Continue to wrap each one until all of the kolaches are formed.
• Bake in a 350 degree oven for about 25 minutes, or until golden brown.

Notes

Read the full post for lots of helpful details and information. 

If you don’t bake on stone, use parchment paper to line your pan.

Don’t add hot butter to your dough or it will kill your starter.