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Table of Contents
🗝️ Key takeaways
- Authentic Texas recipe - you won't find this flavor anywhere except the gas stations and donut shops along the I-35 corridor between Dallas and Austin.
- Sausage kolache (klobasnek) are the perfect grab and go breakfast. They freeze well and are easy to reheat.
- I'll walk you through each step and give you hints to make sure the dough stays light and fluffy.
When I posted my fruit Kolache recipe I had no idea y'all would pounce on it and ask for more.
I promised the jalapeno sausage Kolaches recipe and so here it is.
As it bakes the juices from the jalapeno sausages kind of seeps into the dough giving it even more flavor.
And, anyone with a real Texas-Czech background with tell you that these aren't Kolache at all but Klobasnek.
Potato Potahto. Whatever. They're delicious.
🧾 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.
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- 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.
📖 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
- If the klobasnek is frozen let it thaw overnight in the refrigerator.
- Cover with a damp paper towel.
- 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.
- Preheat your oven to 375. Remove the klobasnek from the freezer and take off any wrapping.
- Place on a parchment-lined baking sheet.
- Bake for 10 minutes or until hot all the way through. About 165F with an instant-read thermometer.
💭 Things to know
Expert Tip: You'll see other recipes that call for a 350F to 375F oven. The higher temperature and shorter cooking time in my recipe keep them soft. Trust me.
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!
- 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.
- 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.
- You can let the dough rise overnight in the fridge if you like.
- 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
Generally some kind of sausage is the meat inside a klobasnek, which is what a "meat" kolache is usually called.
Most Texans with a Czech heritage hold a distinction between a Kolache (fruit/sweet) and a Klobasnek (meat), which is a Kolache variation. A true Kolache by these standards is only filled with fruit, nut, or sweet cheese fillings while a Klobasnek/ Klobasniky is a similar pastry filled with meat.
The Kolache originated in Eastern Europe sometime in the 1700s. The original product was a pastry filled with fruit. It came to the United States with Czech immigrants - the meat-filled Klobasniky were first made by Czechs that settled in Texas.
Yes, you can freeze them either baked or unbaked. If you freeze them unbaked let them thaw overnight in the refrigerator before baking.
No way! The pig in a blanket is usually made with breakfast sausages and crescent roll dough or biscuit dough. The klobasnek is made with a slightly sweet yeast dough.
📚 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.
📞 The last word
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.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Texas Jalapeno Sausage Kolaches/ Klobasnek
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
- 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
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.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
This, y'all, is a classic Texas breakfast to go.
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 where ever.
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.
Julie says
Hubby Loves them!
Marye says
Thanks for letting me know- love to hear this!
Melissa Rice says
OMG! This recipe was just what I was looking for. Yummy!!! I use Eckrich jalapeño and cheese sausage. Just like the ones I Texas. These Michigan people didn't know what they were missing. I've made this recipe several times already and I doubled it and everything went well. Thank you for sharing. 😁😁
Marye says
So glad you liked it!
Mandy says
I find it odd that the ingredients call for 3.5 cups of flour, yet the instructions never tell when to add the additional flour after the 1 cup you add on #4. Is that a typo? I see so many comments on how the recipe is great, is everyone just adding the additional flour the same time? Was it meant to add 1 cup at a time instead of a single 1 cup?
Marye says
Instruction #7 - 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.
Kid Cat says
Very good! A real treat for us!
Tomi says
I’m excited to try your recipe. My favorite kolaches are at The Czech Stop in West, TX…they’re out of this world and there are so many varieties. Thank you for sharing your recipe and tips!
Donna Lane says
Hi
What brand of sausage do you use for your kolaches? Out here in Kingman Arizona good quality of sausage is hard to get. My husband is a hot & spicy guy.
I'm a native born Texan my hometown is Pittsburg Texas home of the famous
Pittsburg hot links I would encourage you and your team to try the Links in your kolaches Trust me you will not be disappointed 😞 you can order them cooked or raw and bake them your self
They are the perfect size for kolaches
And this authentic German sausage the recipe came from Germany
I appreciate your kindness and your help,
Donna Lane
Kingman Arizona
P.s
I am a disabled baker do you have any quick and easy pastry and bread recipes that could be helpful to me and my friends?
Donna Lane says
Ma'am
Could you please send me the fruit and cream cheese recipe for the kolaches, also My family loves using Pittsburg hot links from Pittsburg Texas for these kolaches. My grandma made meatball kolaches. You can order Pittsburg hot links online and they will ship them to you. Trust me you will enjoy these kolaches with the Hot Links.
Make sure that the link's are cooked.
Donna Lane
Kingman Arizona
Lucy says
You evil woman! I curse you for the weight I’ve gained trying your recipes. I’ve made these things twice now, and the dough is terrific spot on, better than any one I’ve purchased. I’m in Texas as well, and have found the H‑E‑B premium smoked beef sausage links are great for these. They are on sale this week too, so will be making again. I added jalapeño and cheese separately rather than buying the jalapeño/cheese sausages. I’m making your blueberry cheese cake fridge pie tomorrow as it looks so refreshing during this blasted heat wave we’re having.
What are your thoughts on using evaporated milk for this dough? I’ve noticed you use it to make pudding (packaged) as it makes it creamier …
Thanks for all the lovely (and retro) recipes. Love them and am looking forward to eating my thru them 🙂
Marye says
Sometimes it's good to be bad? Glad you enjoy them! Have you tried the fruit or cream cheese ones? https://www.restlesschipotle.com/easy-homemade-kolaches https://www.restlesschipotle.com/cream-cheese-kolache/
Lucy says
They are next on my list!! My grandmother (2nd gen Czech) made fruit and cream cheese kolache all the time, as well as klobasnek with their homemade deer sausage. Her klobasnek were shorter, about 4-5” with the sausage cut in 1/2 lengthwise. Dough was a bit sweeter than your dough as I remember. Cousins and I would spend summers at our grandparents ranch, and we always had an endless supply of these things and other treats she made. Sadly, I lost her recipes due to a flood. These bring back great memories of her and her awesome cooking.
Lisa says
This was my first time ever making dough, so I was a bit intimidated. I’m pretty sure I screwed up because I got confused at step 4-7 in the directions. It said to add 1 cup of flour then change the paddle, but the recipe called for 3.5 cups. Then add 2 tablespoons at a time? Was I supposed to add 40 more tablespoons? Lol, did anyone else get confused by the directions? I think I need to start over, I just hate wasting ingredients in this economy.
Mabel says
Hi . Can I use this dough to make round sweet filled Kolaches?how much extra sugar should I add to the dough. The recipe worked very well thank you
Marye says
🙂 I've got you! Here's a recipe for cream cheese kolache https://www.restlesschipotle.com/cream-cheese-kolache/ and one with fruit https://www.restlesschipotle.com/easy-homemade-kolaches/
Danielle says
Can you make these all the way up to assembling the kolache, then bake the next morning?
Marye says
Yes you can assemble them and bake the next day. Just cover and refrigerate overnight.
Darcy says
My hubby was in TX as a rescuer for the hurricanes. The volunteers bright them kolaches. He loves them but they aren’t a thing in Colorado. I love cooking so off to Pinterest. This is the best/easiest recipe for kolaches. I add a little garlic to the dough and use high altitude flour but otherwise no adjustments. Perfect every time! Thank you!!
Marye says
Tell your husband thank you for his support and help during that very difficult time!
Andrea says
Hello! I’m planning on making these for my East Texan husband who had to relocate away from Texas.
I have two quick questions:
-I assume you use unsalted butter, yes?
-Do you measure the flour by actual cup or by weight, or does it matter?
Thank you so much!
Marye says
Cups.
Jodi says
Could I make this with a hand mixer rather than a stand mixer?
Marye says
No the dough would tear it up. You could knead by hand though.
DEE ANN MOONEY says
I made them! I found some Jalepeno breakfast sausages that had to be cooked, but the procedure was on the package, so that was good. I made both Jalepeno and pork kolaches. Plus I had a little dough left over and made 4 round ones and used some San Saba Preserves for the filling. My husband is doing a happy dance! I bet he will be over the moon when I try your recipe for actual kolaches.
To be honest, I was scared of my results, but you made it easy for a newby Kolache maker to be successful. SO DELICIOUS! Thank you!
Amber Tucker says
If I freeze before cooking, what would be the thaw and bake process?
Marye says
Thaw overnight in the fridge then bake as directed.