Ever since I can remember I have had a loving relationship with soft breads and cabbage and as of recently the pig. Yes, I love pork and I’m not ashamed. But when I recently ate at a Czech Bakery in Texas I found a Kolache that combined my favorites. I decided that the bakery was too far to drive to fulfill the craving when it came so I decided to create my own twist to this delicious snack, breakfast or hors d’oeuvre. Whatever you want to call it. I call it a Croissant Sausauge Kolache with Kraut(cabbage).

Things you’ll need:

Pillsbury Crescent dough (I use the honey butter flavor)

1 Johnsonville Bratswurst sausage (I use the Beer ‘n’ Bratswurst flavor)

2 Tbs Sauerkraut

1/4tsp of olive oil

½ cup of water

2 skillets

pepper

Pre-heat oven to 375 degrees

First add olive oil to a skillet (preferably cast iron) and set to medium-high

Place the sausage in the skillet and let cook for 5 minutes turning over frequently, let brown on both sides

After browning, carefully add the water to the hot skillet (I let the skillet cool off a little bit before adding the water)

After adding water to sausage in skillet, place a lid on the skillet and let sausage simmer for about 12 minutes

While the sausage is simmering, take another skillet and cook the sauerkraut

Place a skillet on medium heat and add the kraut

Cook for about 5minutes add 1-2 dashes of pepper, once it is hot you can take it off the stove

Next on an ungreased cookie sheet unfold the dough and separate the triangles

Spread the kraut across the triangle being careful to avoid the ends and not to pickup too much juice from the kraut in the skillet

After spreading the kraut across the dough, the sausage should be done cooking, slice the sausage with a fork so that you have a piece that is big enough to roll up in the dough

Place the sausage on top of the kraut and dough

Last, start from widest part of the triangle and roll towards the narrow point of the triangle being careful to keep the sausage and kraut rolled up inside the dough.

Once the dough, kraut and sausage is rolled up, tuck any loose hanging kraut or sausage inside and be sure to cover it with the dough

Place inside oven and bake for about 12 minutes or until golden brown

Then, Bon appetite! or in Czech “užívat si!”

Bonus: You can also add cheese to the recipe ( my favorite is swiss)