Kielbasa and sauerkraut star in a tasty filling for these scrumptious stuffed rolls, which make a great dinner with soup or salad. My family also loves leftover bundles right out of the refrigerator for a quick lunch. -Barb Ruis, Grandville, Michigan
- 6 bacon strips, diced
- 1 cup chopped onion
- 1 can (16 ounces) sauerkraut, rinsed and well drained
- 1/2 pound smoked kielbasa or Polish sausage, coarsely chopped
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic salt
- 1/4 teaspoon caraway seeds
- 1/8 teaspoon pepper
- 1 package (16 ounces) hot roll mix
- 2 eggs
- 1 cup warm water (120° to 130°)
- 2 tablespoons butter, softened
- Poppy seeds
- In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.
- In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes.
- Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes.
Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm.
Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through. Yield: 16 servings.
Originally published as Surprise Sausage Bundles in Taste of Home August/September 1998, p25
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