Jalapeno Sausage Kolache: Texas Klobasnek

These homemade Texas jalapeno sausage kolaches (klobasnek) are as good as any you'll find along I-35 between Dallas and Austin! I use an authentic recipe and process. I'll walk you through how to make them so the dough stays soft and fluffy every time.

Total time for the recipe to be finished.Total Time 2 hours hours 10 minutes minutes

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This is the real-deal, backroads-of-Texas kind of recipe—the kind you’ll only find in gas stations and donut shops along the I-35 corridor between Dallas and Austin. We’re talkin’ authentic sausage kolache (technically klobasnek, but we’re not here to start a fight), and they’re the ultimate grab-and-go breakfast that freezes like a dream and reheats even better. I’ll walk you through every step, with all the tips and tricks to keep that dough as light and fluffy as a cloud over a Texas bluebonnet field.

🧾 Ingredients

To make everyone in the universe happy I am going to use klobasnek and kolache interchangeably here.

Whichever I use it means the same, ok? Here are the ingredients for this recipe - they're pretty simple.

• Active dry yeast is my preferred kind of yeast but you can use rapid rise if you want. Just add it with the dry ingredients and skip the proofing step.
• Sugar helps the yeast to grow and it's best not to leave it out of the recipe. You can substitute a little honey if you'd rather but sugar substitutes will NOT work.
• Ground ginger helps activate the yeast. I found this tip in a cookbook from the 1800s and I've used it for decades. Works like a charm. If you don't have any feel free to leave it out. It does not flavor the dough.
• Milk is the liquid here. Use whole milk because the fat helps keep the dough soft. If you have dairy allergies you can use an alternative.
• Butter adds richness and flavor to the dough. It's also brushed on during the rising period to keep the dough from developing a crust.
• Egg enriches the kolache dough - make sure it's at room temperature.
• Salt keeps the yeast in check so it doesn't rise too much and it adds flavor. I use kosher salt. If you use table salt reduce the measurement by about ¼th.
• All-purpose flour is my flour of choice here because I want the dough to stay softer and more tender than it would with higher protein flour.
• Cooked jalapeno sausage is widely available where I live. You could substitute regular sausage if you like but make sure it's cooked. The kind I use is a little bigger around than a hot dog. It's not the little link sausages or breakfast sausage.
• Cheddar cheese gets gooey and delicious in this recipe. You could substitute American cheese or any good melting cheese you like.

📖 Recipe

Texas Jalapeno Sausage Kolaches/ Klobasnek

4.77 from 88 votes

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These homemade Texas jalapeno sausage kolaches (klobasnek) are as good as any you'll find along I-35 between Dallas and Austin! I use an authentic recipe and process. I'll walk you through how to make them so the dough stays soft and fluffy every time.

Course Brunch

Cuisine Amercian Heritage

Prep Time: 2 hours hours

Cook Time: 10 minutes minutes

Rising: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings:10

Calories:339

Author:Marye Audet-White

Ingredients

• ▢ ⅓ cup water 110F-115F, check with instaread thermometer if you're not sure
• ▢ 1 tablespoon yeast
• ▢ 1 teaspoon sugar
• ▢ 1 pinch ground ginger
• ▢ ⅔ cup milk , 110F-115F - check with thermometer
• ▢ 2 tablespoons butter, melted
• ▢ 1 egg , room temp - beaten
• ▢ ¼ cup sugar
• ▢ 1 teaspoon salt
• ▢ 3 ½ cups all-purpose flour, may need up to 4 ½ cups
• ▢ 10 cooked jalapeno sausage links
• ▢ 10 tablespoons cheddar cheese, grated

Instructions

• Mix the water, yeast, teaspoon of sugar, and ginger in a small bowl.
• Set aside for 5 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment mix the milk, melted butter, egg, sugar, and salt until smooth.
• Add 1 cup of the flour and beat on low until blended.
• Add in the yeast mixture and beat just until blended.
• Remove the paddle attachment and replace it with a dough hook.
• Knead the dough with the dough hook adding flour 2 tablespoons at a time until the dough doesn’t stick to the sides of the bowl.
• Knead for 3 minutes longer.
• Remove the dough from the bowl and form it into a ball.
• Rub all sides with melted butter and place in a greased bowl.
• Cover with a clean tea towel and let rise until doubled, about 1 ½ hours.
• Punch down the dough.
• Divide dough into 10 portions.  
• Roll each into a 5-inch x 2 ½-inch rectangle.
• Sprinkle 1 tablespoon of grated cheese down the center, lay a cooked sausage on top, and wrap the dough around the sausage and cheese, pinching to seal.
• Place seam side down on parchment lined baking sheets and let rise 30 minutes.  
• Bake at 425F for 8 to 10 minutes or until golden.
• Turn off oven, open door, and let rest 3 minutes more.
• Remove from oven and serve warm.

Notes

Storage:

Let them come to room temperature and place in an airtight container or cover securely with plastic wrap. Plan to eat them within 4 or 5 days.

To freeze klobasnek you'll want to let them come to room temperature and place in an airtight container. Freeze for up to 3 months.

Tips

• Have all ingredients at room temperature unless otherwise instructed in the recipe.
• The dough is very sticky and you'll be tempted to put too much flour in. Don't do it! Your kolache will be too dense and heavy.
• You can let the dough rise overnight in the refrigerator if you like.
• You'll see other recipes that call for a 350F to 375F oven. The higher temperature and shorter cooking time in my recipe keeps them soft. Trust me.
• These are best the day they are made. If you don't eat them all right away wrap them tightly and freeze for another time.

Nutrition Facts

Calories: 339kcal | Carbohydrates: 39g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 487mg | Potassium: 142mg | Fiber: 1g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 2.4mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

📖 Variations

• Chopped, crispy bacon
• Ham and cheese
• scrambled eggs
• Louisiana boudin sausage
• Leftover brisket and cheese

🥫 How to store leftovers

Since klobasnek are filled with meat the leftovers will need to be refrigerated.

Refrigerate

Let them come to room temperature and place in an airtight container or cover securely with plastic wrap. Plan to eat them within 4 or 5 days.

Freeze

To freeze klobasnek you'll want to let them come to room temperature and place in an airtight container. Freeze for up to 3 months.

I like to freeze the klobasnek in individual freezer bags so I can remove as many servings as I need.

Reheat

Microwave

1. If the klobasnek is frozen let it thaw overnight in the refrigerator.
2. Cover with a damp paper towel.
3. Reheat cold klobasnek or kolache on high for 1 to 2 minutes or until hot. I use a 1200-watt microwave and it takes about 1 ½ minutes. Check often - yours may be different!

Oven

You can reheat these delicious Czech pastries from frozen if you use an oven.

1. Preheat your oven to 375. Remove the klobasnek from the freezer and take off any wrapping.
2. Place on a parchment-lined baking sheet.
3. Bake for 10 minutes or until hot all the way through. About 165F with an instant-read thermometer.

💭 Things to know

I can't remember when I had my first jalapeno sausage kolache, I just know that since then I've loved them The dough is so pillowy soft that it's addictive. Although I normally choose the sweeter fillings there is definitely a time and a place for this savory bun!

• Ovens are not all the same. If the klobasnek seem to be getting too brown then put a piece of aluminum foil over the top. Or, you may need to let them cook a little longer to make sure they're done.
• Always use COOKED sausage.
• This recipe uses sausages with jalapeno and cheese that are the size of hot dogs or a little bigger. If you can't find them use smaller sausages and cook about half the time.
• These are best the day they are made. If you don't eat them all right away wrap them tightly or put them in an airtight container and freeze for another time.

👩‍🍳 FAQs

📚 Related recipes

• Cream Cheese Kolache - These are my very favorite. Creamy, tangy, sweet cheese filling. Sometimes I put a spoonful of cherry filling on top of the cheese before baking.
• Cinnamon Rolls - Big as Texas and bursting with sweet spicy cinnamon flavor and covered with gooey icing. If these were illegal I'd spend the rest of my life in jail.
• Cream Cheese Crowns - Kind of like a cinnamon roll, kind of like a danish... Kind of like heaven on a plate.
• Egg bites are perfect for adding quick protein to your morning.

🍽️ Serve with...

These are great grab-and-go breakfasts. I usually don't serve them with anything.

If you are having a sit-down breakfast or brunch you might like to serve them with a side of pan fried potatoes and scrambled eggs.

This hearty Central Texas breakfast pastry is related the sweet fruit kolache and cheese kolache but is a more filling way to start the day.

You might also hear them called klobasnek or klobasnicky.

Some say that Texas sausage kolache aren't proper kolaches at all but should be called sausage rolls. Personally, my mouth is usually too full to argue about something this delicious.

Call these puffy pillows of delicious addiction kolache or klobasnek or klobasniky but definitely put them on your brunch table soon!

They are SO good.

You can find jalapeno sausage kolache in nearly every convenience store and doughnut shop along I-35 from Dallas to Austin. That's not to say that you'll want to EAT them from the convenience store... just that they're there.

Personally, if you're making that drive, I suggest that you stop in West. There's a large Czech community there and that's where I stop when I am headed down to Austin or wherever.

You'll definitely want to eat the sausage kolache from there! Hundreds of different varieties.

First published September 21, 2015. Last updated July 20, 2023 for more information, storage instructions, and readability.