Texas Sausage Kolaches (Klobasneks)

These Texas Sausage Kolaches are a breakfast pastry made with a sweet, fluffy breading surrounding cheese-filled sausage. Make them at home for a hearty and delicious breakfast!

These Texas Sausage Kolaches are a delightful twist on a classic breakfast pastry. The combination of fluffy dough, savory sausage, gooey cheese, and a hint of jalapeño creates a symphony of flavors. As a chef, I appreciate the cultural influence behind these kolaches, with Czech roots adding a unique touch to Texan breakfast tradition. Whether you're a local or trying them for the first time, these kolaches are a delicious journey for your taste buds!

Vadim Rachok

Chef

All About These Sausage Kolaches…

Texas Kolaches are a popular breakfast pastry in Texas made with fluffy yeast dough, sausage, cheese, and jalapeno.

These pastries were brought to Texas by Czech immigrants. Although most Texans refer to them as “kolaches,” Czech Texans clarify that this name only applies to sweet pastries filled with fruit jellies. The savory version with sausage filling is actually called a “klobasnek.” However, donut shops still label both varieties as “kolaches.” So, if you order a “sausage kolache,” you will receive the savory version.

Sausage Kolaches Ingredients:

Dough

• Flour: Gives texture to kolaches by providing structure and bulk to the dough.
• Dry Yeast: Acts as a leavening agent, helping the dough rise and become light and fluffy.
• Milk: Adds moisture and richness to the dough, contributing to its tenderness and taste.
• Sugar: Add the sugar to feed the yeast.
• Salt: Enhances the flavor of the dough and regulates yeast activity.
• Chicken egg yolks: Add richness, color, and flavor to the dough, making it more tender and flavorful.
• Olive oil: Contributes to the texture of the dough and adds a touch of flavor.
• Butter: Adds richness and flavor to the dough. The result is a tender, buttery dough.

Filling

• Sausages: These are used as a filling for the kolaches. They provide a savory element that contrasts with the sweetness of the dough.
• Parmesan cheese: Adds a salty and savory flavor to the filling, which enhances the overall flavor of the dish.
• Thyme: Provides an aromatic and earthy flavor to the filling.
• Marinated jalapenos: Add a spicy kick to the filling and balance out the flavors with a little heat.
• Sesame seeds: Sprinkled on top of the kolaches for added texture and flavor.

How to Make (Step-By-Step):

1. To knead the dough: Add yeast to warm milk (up to 104 degrees F (40 degrees C)), and let stand for 5 minutes. 
2. Then, in a large bowl, mix 18 ounces (510 g) of flour, sugar, and salt. Add milk and yeast and knead.
3. Next, add two egg yolks and 50 ml water, and mix well. Add 2 ounces (60 g) of softened butter and knead for 3-4 minutes until the dough becomes elastic.
4. Add 0,5 ounces (15 g) of olive oil and grease the surface of the dough.
5. Then, cover the dough with a towel or plastic wrap. Place in a warm place for 1 hour – 1 hour 20 mins.
6. When the dough has risen, place it on a floured table, roll it out, and divide it into 8 equal parts. Roll each part well into balls.
7. Then, roll each piece into a rectangular shape.
8. Place the sausage on the edge of the dough, sprinkle with Parmesan cheese, and wrap so that some of the sausage protrudes from the dough.
9. Place on a parchment-lined baking sheet, cover with a towel and let rise in a warm place for another half hour.
10. Brush each dough piece with egg yolk and sprinkle with coarse sea salt, thyme, pickled chili, or sesame seeds. 
11. Preheat the oven to 356 degrees F (180 degrees C) and bake the kolaches for 25 minutes. 
12. Once cooked, allow them to cool for 20-30 minutes. Enjoy!

Chef Recipe Tips:

• You can mix the egg yolks with melted butter and brush the dough on top for even more flavor and aroma.
• Feel free to add your favorite spices and dishes to the kolaches.
• You can use other hard cheeses instead of Parmesan.

How to Make Kolaches Ahead?

You can make kolaches in advance and bake them the next day to save time. Prepare them the night before and reduce the second rise (after they are prepared and on the baking sheet) to only 30 minutes. Place in the refrigerator overnight, covered tightly with plastic wrap. The next morning, take them out of the refrigerator and let them stand at room temperature while you preheat the oven and bake according to the instructions.

Is a Kolache the Same as a Pig in a Blanket?

Pigs in a blanket are typically made from crescent dough. Kolaches are made with a sweet, yeast-raised dough that is used to make fruit tarts. This makes the kolaches just a little bit sweeter than the average pig in a blanket. In other words, don’t insult your favorite Texan by calling them “pig in a blanket.”