Texas Sausage Kolaches (Klobasnek) (2024)

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These Texas Sausage Kolaches are a hearty breakfast pastry made with a fluffy, sweet breading around a cheese filled sausage. Skip the donut shop and make your own at home!

All about these sausage kolaches…

Texas Kolaches are a hearty breakfast pastry found at most donut shops around the great state of Texas. They are made with a light, fluffy yeast dough that surrounds a sausage. Typically cheese and jalapeno are included.

These pastries came to Texas by way of Czech immigrants. And while most Texans will call one of these a KOLACHE (Kol-ah-chee), Czech Texans will be quick to point out that this name refers to the sweet pastry, filled with fruit jellies. While the sausage variety is technically called a Klobasnek.The donut shops still list these as Kolaches, and if you order a Sausage Kolache, this is exactly what you will get

Ingredients Needed:

Notes on some ingredients:

Sausage: classic options would include a polish sausage. Many local donut shops simply use beef hot dogs.
Cheese: sliced or shredded cheese will work, use what you have on hand.
Jalapeños: for this particular recipe, pickled jalapeños work better. If you have fresh on hand and would prefer to use that I would recommend sautéing them first before adding to the recipe.

How to make (step-by-step):

Step 1: Bloom the yeast. This recipe uses active dry yeast, to reactivate it and to test and make sure that your yeast is nice and active, mix it with some warm water and a bit of sugar. Let this sit for about 5 minutes and you should see bubbles forming on the top. If nothing happens, then it’s possible your yeast is no longer active and you will need to replace it and start over.
Step 2: Combine wet ingredients. The eggs, melted butter, milk, remaining sugar, and salt. Add this to the yeast mixture.
Step 3: Add in the flour needed for the dough.
Step 4: Mix in a stand mixer, or by hand if needed, until dough comes together. It will be sticky.

Step 5: Sprinkle a small amount of flour on a clean counter and gently knead until the dough is no longer sticky and forms into a ball. This should only take an additional 2 tbsp of flour as noted in the recipe.
Step 6: Lightly grease a bowl and place the dough ball inside. Give the dough a spin to coat in the oil. Cover and let rest for for 1 hour until doubled in size. During the last 20-15 minutes of rise time, cook the sausages to have them ready to prep the kolaches.
Step 7: Remove the cover from the dough bowl, punch down the dough and then place dough on a lightly floured work surface.
Step 8: Press the dough out into a rectangular shape approximately 7×5 inches. Then divide into 12 equal portions.

Step 9: Working with one portion of dough at a time, press the dough out into a square (3 inches by 3 inches) then top with cheese, slices of jalapeño, and a cooked sausage. Roll this up and pinch together the dough where it meets. Set this on a baking sheet, seam side down. Top with slices of jalapeño if desired.

Step 10 & 11: Continue working with all the dough, until all kolaches are filled and rolled. Then place on a baking sheet about 1 inch apart, they will spread while they bake, and you will most likely have to cut them apart. Brush the tops with an egg wash before baking. This gives a nice golden coloring. Then after baking brush with a melted butter and honey mixture to give added sweetness and flavoring to the dough.

Expert Tips:

Jalapeños: When making this for the family, it’s possible some may prefer to skip the jalapeño, simply leave them out of the inside of the kolache, and mark the ones you are making with jalapeño with a few slices on top before baking.
Make Ahead: prepare these the night before, cut the second rise (after they are prepped and on the baking sheet) to only 30 minutes. Cover with plastic wrap nice and tight and place in the refrigerator overnight. The next morning, remove from the fridge and let sit out at room temperature while the oven preheats and bake as instructed.
Switch out the Filling: my family loves these with ham and cheese as a filling or you could use scrambled eggs and sausage or bacon. Another popular option in Texas is a Boudin Kolache, cook up the boudin (sausage mixed with rice) and use as a filling!

Kolache: FAQS

Are kolaches a Texas thing?

Traditional Kolaches are a Czech thing. Czech immigration to Texas began in the 1850s. Once here, they settled in Central Texas. Overtime their sweet kolache dough began being used with polish sausage, then cheese and jalapeño were added. This is now a classic Texan recipe thanks to the blending of different food cultures. These meat filled “kolaches” are now featured in most all local donut shops throughout the state.

Is a kolache the same as a “pig in a blanket?”

Pigs in a blanket are typically made using a crescent dough. Kolaches are made using a sweet, yeast dough for making fruit pastries. Making kolaches just a bit sweeter than your average pig in a blanket.In other words, don’t offend your favorite Texan by referring to these as a ”pig in a blanket”.

What are sausage kolaches called?

While most Texans will simply call them kolaches, the actual name is Klobasneks.

Other Breakfast Recipes:

Migas
Loaded Buttermilk Biscuits
Homemade Southern Biscuits
Cheese Grits

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Texas Sausage Kolaches (Klobasnek)

4.94 from 132 votes

Prep: 30 minutes mins

Cook: 14 minutes mins

Resting Time: 1 hour hr 45 minutes mins

Total: 2 hours hrs 29 minutes mins

Servings: 12

Author: Serene

Easy to follow recipe for Homemade Texas Sausage Kolaches! Sausage, cheese and jalapeño all rolled up inside of a sweet, yeast Kolache dough. Brushed with a bit of honey butter after baking, these kolaches will be better than the ones at the local donut shops!

Ingredients

▢ ½ cup water (118 g) warmed to 110 degrees F
▢ ½ cup sugar
▢ 1 tbsp active dry yeast
▢ 8 tbsp unsalted butter melted and cooled
▢ ½ cup milk (123 g)
▢ 2 large eggs beaten
▢ 1 tsp salt
▢ 4 cups all purpose flour (545 g) plus 2 tablespoons for dusting
▢ 12 sausages (full hot dog size)

Egg Wash

▢ 1 large egg
▢ 1 tsp water

Honey Butter

▢ 2 tbsp unsalted butter
▢ 2 tbsp honey

Instructions

Pour the warm water into the bowl of a stand mixer.
Add 1 teaspoon of the sugar and the yeast. Stir to combine. Let this sit for 5 minutes to activate the yeast, it will be bubbly and foamy.
Stir together the eggs, melted butter, milk, remaining sugar, and salt.
Add this mixture to the yeast mixture in the bowl. Pour in half of the flour.
Using a dough hook, mix until combined.
Add the remaining flour and mix. Dough will be sticky. Continue to knead for another 2-3 minutes, dough will still be sticky.
Sprinkle a tablespoon of flour on a clean working surface. Using your hands or a silicone spatula scrape all of the dough onto the floured surface.
Using your hands, knead the dough 2-3 times until dough forms into a smooth ball thanks to the small amount of extra flour on your work-surface.
Pour the teaspoon of oil into a large bowl and spread around to coat the bottom half of the bowl, then place the dough in the bowl, spin and turn over so the top of the dough is lightly greased.
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Cover and let rise in a warm place for 1 hour.
After 40 minutes, while dough is still rising, add the sausages to a large skillet and cook until warmed through, turning while they cook to ensure all sides are lightly seared.
Remove the cover from the bowl, punch the dough down, then remove the dough to a work surface lightly sprinkled with the remaining tablespoon of flour.
Press the dough into a rectangular shape, approximately 7 inches by 5 inches.
Cut the dough into 12 equal square shapes.
Prepare a large baking sheet with a silicone mat or sprayed with non stick cooking spray. Set aside.
Working with one piece of dough at a time, press the dough into a larger square shape, approximately 3 inches by 3 inches. Place a half slice of cheese on one side, then lay the sliced jalapeño on top, then the sausage.
Roll the dough and pinch together where it meets.
Place on the prepared baking sheet with the seam side down.
Press some sliced jalapeno on the top of the dough if desired.
Continue until all the kolaches are prepared. Place the kolaches on the baking sheet with approximately 1/2 to 1 inch of space in between, they rise while they bake, but it’s ok if they run into each other.
Cover and let rise for an additional 45 minutes.
While rising, preheat oven to 400 degrees F.
Remove the cover from the kolaches, prepare the egg wash by beating the egg with the water. Then brush this over the top of the dough.
Bake for 14-15 minutes until the tops are golden. Turn the baking sheet during the middle of baking if needed for even browning.
Remove from the oven, combine the melted butter and honey, and brush this on top of the kolaches while they are still hot.
Let cool for several minutes, then serve warm.

Video

Equipment

Notes

This recipe has been changed and updated from the initial posting in 2020. The dough recipe has been updated to increase the hydration and sweetness. Plus the addition of the honey butter wash at the end has been added. If you are a fan of the original recipe you can find that here: Original Kolache Recipe.

Sausage: classic options would include a polish sausage. Many local donut shops simply use beef hot dogs.
Cheese: sliced or shredded cheese will work, use what you have on hand.
Jalapeños: for this particular recipe, pickled jalapeños work better. If you have fresh on hand and would prefer to use that I would recommend sautéing them first before adding to the recipe.
Make Ahead:prepare these the night before, cut the second rise (after they are prepped and on the baking sheet) to only 30 minutes. Cover with plastic wrap nice and tight and place in the refrigerator overnight. The next morning, remove from the fridge and let sit out at room temperature while the oven preheats and bake as instructed.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe first published April 3, 2020. Recipe has been changed and updated as of July 1, 2022. Original recipe can be found here. Images and video updated to reflect changes.
Photography by the talented @KJandCompany.co

Breads and Rolls Texas Breakfast Recipes

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

Read More About Me

As an enthusiast with a deep understanding of culinary traditions, particularly those rooted in Texan culture, let me delve into the rich world of Texas Sausage Kolaches. My expertise stems from years of exploration in the field of regional cuisines, and I'm thrilled to share insights into the delectable world of these hearty breakfast pastries.

Origins of Texas Sausage Kolaches: Texas Kolaches are a product of cultural fusion, tracing their roots back to Czech immigrants who brought their culinary traditions to the Lone Star State. These immigrants introduced sweet pastries, known as Kolaches, filled with fruit jellies. Over time, the Texan adaptation emerged, featuring a savory twist with sausages, cheese, and jalapeños. It's crucial to note that while many Texans refer to these as "Kolaches," the authentic Czech term for the sausage-filled variety is "Klobasnek."

Ingredients and Variations: The key components of Texas Sausage Kolaches include a light, fluffy yeast dough, sausages (often Polish sausage or beef hot dogs), cheese (sliced or shredded), and jalapeños. The choice of ingredients allows for variations, such as using ham and cheese or scrambled eggs and sausage. Another Texan favorite is the Boudin Kolache, incorporating a filling of boudin (sausage mixed with rice).

Making the Dough: Achieving the perfect dough is crucial for the success of these kolaches. The process involves blooming the yeast by mixing it with warm water and sugar, ensuring its activation. The wet ingredients, including eggs, melted butter, milk, and additional sugar, are combined with the yeast mixture. The flour is gradually added, and the dough is kneaded until it forms a sticky yet manageable consistency. After allowing the dough to rise, it's divided into portions and filled with the chosen ingredients.

Baking Process and Tips: The filled kolaches are placed on a baking sheet, brushed with an egg wash for a golden finish, and baked to perfection. A final touch of melted butter and honey enhances the flavor and sweetness of the dough. Expert tips include accommodating preferences by omitting jalapeños for some portions and marking them accordingly. The recipe also offers a make-ahead option, allowing for overnight preparation with a shorter second rise.

Cultural Significance: While traditional Kolaches have Czech origins, the Texan adaptation has become a staple in local donut shops. The blending of Czech and Texan food cultures over the years has resulted in these meat-filled kolaches becoming a classic Texan recipe. It's a testament to the dynamic nature of culinary traditions and the influence of diverse communities.

In summary, Texas Sausage Kolaches embody a delightful fusion of Czech and Texan culinary influences, creating a unique breakfast pastry that has become a beloved part of Texan culture. The recipe's adaptability and the historical context of its evolution make it a fascinating exploration for both food enthusiasts and those eager to delve into the diverse tapestry of regional American cuisine.