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Whole Wheat Sausage Kolache

IngredientsDairy, Eggs, Grains, Pork
Menu PartEntree
whole wheat sausage

Source: Cypress-Fairbanks ISD, Houston

Southeastern Texas, where this suburban Houston school district is located, has a strong Czech/German heritage, says Brent Trudeau, the district’s executive chef. “ It goes back about 150 years,” he says. “This hand held meat and bread combo was their gift to our culinary history. Our food obviously benefits from a rich Mexican history, but we pull from all directions.”



3 lb., 4 oz. instant dry yeast
22 lb. cold water, divided
1 lb. dry milk
28 lb. baker’s flour
30 lb., 8 oz. whole wheat flour
1 lb. salt
7 lb. granulated sugar
4 lb. solid shortening
12 lb., 8 oz. eggs
Vegetable oil, as needed


950 2-oz. sausage links
238 slices American cheese (about 15 lb.)
950 pieces dough (1.75-oz. each), rolled and cut into triangles


For the dough

  1. Mix yeast in part of water to thoroughly dissolve.
  2. Place all dry ingredients into mixing bowl. Mix on low speed for two minutes.
  3. Add yeast, eggs and water. Mix on medium speed for 8 to 10 minutes, until dough leaves sides of bowl.
  4. Add enough vegetable oil to grease sides of bowl.
  5. Floor proof dough for 30 minutes. Work as usual. Proof until double in size.

To make kolache

  1. Roll out dough and cut into triangles, enough to make 950 triangles.
  2. Place one-quarter slice of cheese at the base of each triangle. Lay sausage on top of cheese.
  3. Gently pull the two bottom corners of dough out and roll towards the tip. Secure the ends.
  4. Place kolache on sheet pans, 20 per pan. Spray with egg wash. Proof.
  5. Bake at 350°F for 12-15 minutes.

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