Whitetail Sausage Kolaches with Pepper Relish

Sausage trim often gets trapped in breakfast links and pasta sauce. These kolaches give it a more distinctive home: soft dough, pepper relish, and a filling that feels built for long drives, early hunts, and generous batches.

1 1/2 pounds whitetail sausage
2 peppers
1 onion
Dough for kolaches or enriched roll dough
1 egg
1 tablespoon vinegar
1 tablespoon sugar
Salt
Black pepper

Cook the sausage until just done and drain it well.
Reduce peppers and onion with vinegar and sugar into a thick relish.
Portion the dough, fill it with sausage and relish, and pinch it closed.
Proof until puffy, brush with egg, and bake until glossy and browned.
Let them cool just enough to hold shape before serving.

Freeze them baked and cooled. A quick reheat in a hot oven brings the bread back to life.