Smoked Kielbasa Recipe

Warm milk and bloom yeast

Warm the whole milk to about 100–110°F (slightly warm to the touch). In a small bowl, combine warm milk, instant yeast and 1 tablespoon of the granulated sugar. Stir and let sit 5–7 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining sugar (2 tbsp) and salt.

Add eggs and yeast mixture

Add the three large eggs and the foamy milk-yeast mixture to the dry ingredients. Mix on low speed until the dough comes together, about 2–3 minutes.

Incorporate butter

With the mixer running on low, add the softened butter a tablespoon at a time, allowing each piece to be fully incorporated before adding the next. Continue mixing 6–8 minutes until the dough is smooth, glossy and slightly elastic. The dough will be tacky but should pull away from the bowl.

First rise

Lightly oil a large bowl with vegetable oil. Transfer dough to the bowl, cover tightly with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1 1/2 hours. Alternatively, cover and refrigerate for 4–8 hours for more flavor (bring back to room temp before shaping).

Prepare kielbasa

If the kielbasa links are larger than desired, trim so each will be fully encased in brioche (you want about a 6–7" length per roll). Pat dry. Lightly brush each link with the 2 tablespoons melted butter to help the cheese adhere and to add flavor.

Slice cheddar

Slice the Wisconsin sharp cheddar into thin slices or strips roughly the length of the sausage so the cheese melts evenly around the sausage when baked.

Divide dough

On a lightly floured surface, gently deflate the brioche dough and divide into 6 equal portions (about 3/4 cup of dough per portion). Let portions rest 10 minutes under a towel to relax the gluten.

Shape and fill

Flatten a portion into an oval about 6–7" long and 4" wide, rolling the edges slightly thinner. Place one sliced cheddar strip in the center lengthwise, then set a butter-brushed kielbasa on top. Fold the long edges of dough over the sausage, pinch seams tightly and roll seam-side down to form a neat log. Tuck ends under to seal. Repeat for all 6 sausages.

Second rise

Place assembled rolls seam-side down on a parchment-lined baking sheet, spacing 1" apart. Cover loosely with lightly oiled plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 45–60 minutes at room temperature.

Preheat oven & egg wash

Preheat the oven to 375°F (190°C). Whisk together the egg and 1 teaspoon cold water to make an egg wash. Gently brush each risen roll with the egg wash and, if desired, sprinkle a small pinch (about 1/8 tsp) of coarse sea salt on top of each roll.

Bake

Bake on the middle rack for 20–25 minutes, rotating the sheet once halfway through, until the brioche is deep golden brown and the internal temperature of the sausage reaches 160°F (71°C). If the tops brown too quickly, tent loosely with foil.

Rest

Remove from oven and brush with a little melted butter if desired. Let rest on the baking sheet 5 minutes before transferring to a wire rack.

Deglaze & combine

While rolls bake or during resting, make the jus: in a small saucepan over medium heat, add the white wine (if using) and reduce by half, about 1–2 minutes. Add the chicken stock, whole grain mustard, light brown sugar and apple cider vinegar. Whisk to combine.

Simmer & reduce

Bring to a gentle simmer and reduce until slightly thickened, about 6–8 minutes, stirring occasionally. The sauce should coat the back of a spoon.

Finish with butter and season

Remove from heat and whisk in the cold cubed butter one piece at a time to slightly emulsify the jus and give it a glossy finish. Season with salt and freshly ground black pepper to taste. Keep warm until serving.

Slice each brioche-wrapped kielbasa on the diagonal or serve whole. Serve warm with the whole grain mustard jus on the side for dipping or lightly drizzled over the cut rolls.