Post #3660108

my instinct that the boudin-to-dough ratio would be off was correct in the end. I made one full-sausage kolache which I will probably eat tonight, but the others are each a half-sausage (they are large sausages for kolaches, and the dough is also thick and fluffy) so I have 4 cooked sausages that will go right into the fridge and idk maybe I'll do a second batch tweaking what I accomplish here tonight? I might even stick those in the toaster oven to try and brown them, I didn't get color at 300°F and the casing is still a bit toothy