Jalapeno sausage Kolaches are pillowy puffs of soft dough filled with gooey cheese and jalapeno sausage. They are related the the fruit Kolache but are a heartier, more filling way to start the day. You might also hear them called Klobasnek or Klobasnicky. Others say that they 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.
For this recipe you’ll need: active dry yeast, sugar, ground ginger, milk, unsalted butter, egg, sugar, salt, all purpose flour, cooked jalapeno sausage links, grated cheddar cheese
Table of Contents
When Is a Kolache Not a Kolache
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.
The dough is the same basic dough with a little less sugar in it than the fruit Kolaches. As it bakes the juices from the sausage kind of seep 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 Klobasnicky.
Whatever. They’re delicious.
Check It Out!
If you’re looking for something a bit sweeter? Try these White Chocolate Hot Cross Buns!
Easy Breakfast on the Go
This, y’all, is a classic Texas breakfast to go. You can find jalapeno sausage Kolache in nearly every convenience store along I-35. 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!
I can’t remember when I had my first 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!
Dallas to Austin Means a Stop in West
A few years ago my husband, daughter, son in law, and I were traveling down to Austin for the day. It was a combined business and pleasure trip so we left super early in the morning. When we got to West my husband pulled in to one of the bakeries to get breakfast. Neither my daughter nor my son in law had ever see the multitude of Kolaches that were in that place! There must have been 50 different kinds. It took us all quite a while to decide.
Tips for Making Jalapeno Sausage Kolaches
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.
Also, 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.
Kolache 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) and a Klobasnek (meat), which is a Kolache variation. A true Kolache by these standards is only filled with fruit or 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.
More Homemade Breakfast Rolls
- Fruit Kolache – Ok, this really is a Kolache! Soft, sweet puffs of yum filled to overflowing with sweet, ripe fruit.
- 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.
Sausage & Cream Cheese Crescents from Plain Chicken are looking like next Saturday’s breakfast to me.
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I buy a large amount of yeast at a time. A one pound bag is almost the same price as the small jar in the store! Parchment paper keeps the bottoms from burning, keeps the homemade Kolaches from sticking, and helps give the crust the texture that is a sign of a good Kolache.
Jalapeno Sausage Kolaches Recipe
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 love this recipe please give it 5 stars!
Jalapeno Sausage Kolaches/ Klobasnek
Ingredients
- 1/3 cup water 110F
- 1 tablespoon yeast
- 1 teaspoon sugar
- 1 pinch ground ginger
- 2/3 cup milk , 110F
- 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 1/2 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.
- Run 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.
Notes
Nutrition
Submit Your Own Jalapeno Sausage Kolache Images
Let's Keep in Touch!
Amber Kubik says
May 8, 2019 at 3:04 pmHey there! I was raised in Austin, and now live in Czech Republic with my Czech husband. Just thought I’d clarify the whole kolache dispute a bit further. No one ever seems to mention there is also a discrepancy with the fruit kolache made in Texas- it’s totally different in Czech. Here in Czech, it is a fruit pastry but with a thin,flat, round disc for the base, like a pizza, a small.amount of crust on the sides, and an intricately designed fruit topping- usually a combo of pureed plum, apple, and Poppy seed, with Tavaroh (cream cheese sort of thing here in Czech), and topped with sliced almonds and raisins. The thing sold in Texas as a fruit kolache is actually more like a fruit topped Buchty (pronounced Boo-k-tee) do a Google image search to see what I mean;) also kolač is the proper spelling of a single pastry and sounds like coal-ah-ch, koláče is the plural form, and sounds like coal-ah-chi.
Marye says
May 8, 2019 at 6:04 pmThat’s so interesting Amber!
Christina says
April 16, 2019 at 9:34 pmCan’t wait to try this recipe! How much yeast is needed for the recipe? Thanks!
Marye says
April 18, 2019 at 8:06 am1 tablespoon.
Margi says
April 15, 2019 at 1:32 pmHave a batch rising when I found your site but my next batch will be yours. Lived in Elgin, Tx., for a couple of years (east side of Austin) and a lovely lady opened a kolache shop. which immediately became a hit. Before long she introduced a sausage n cheese kolache and could not keep them in any amount to fulfill all orders. She would make 20 dozen n be sold out in 2 hours.. She kept upping her amount and still wasn’t enough. People would come in an see a tray and just take that to freeze so they always had some. You really had to be there by 7:30 to be able to get even one. But she used sausage that she crumbled, cooked n put sharp cheddar on top, folded and baked. I like the ones with the sausage rolls but nothing has ever topped the crumbled sausage inside. Unfortunately she had health problems and had to close the shop about a year later. That was 1987 and I still remember those kolaches with a mouth that still waters for them.
Marye says
April 15, 2019 at 3:46 pmYou could easily substitute ground sausage and just enclose it. 🙂
Sharon H. says
April 3, 2019 at 8:40 amI happened upon your page and thought I’d let you know that the concoction with sausages are not Czech, but were developed in West, TX in the 50s using kolache dough around a sausage. As another writer indicated, the ones with the sausage rolled inside are not kolache, but they are klobasneky (that’s the plural form; klobasnek is singular). It’s pronounced klo-bah-SNEEK-ee.
PLEASE help others know the differences between these two. Travel down to the Czech Stop in West (or any other Czech bakery there) and they will verify it for you.
Thanks for listening – I’ll look at your other recipes!
Marye says
April 4, 2019 at 11:12 pmSharon – Yes I know. However, search engines don’t care about the real name and if I want people to be able to find this recipe I have to title it as I have – it was a business decision not a cultural one. 🙂
Joey Muhamet says
February 24, 2019 at 11:16 amI just have to say thank you a million times over for this recipe! Grew up in Central Texas, and even lived in West for a few years.
I now live in the Pacific Northwest and I always find myself missing Kolaches. I remember the smell as you approached the bakery just off the freeway, headed into West. It is definitely one of the most amazing memories that I have.
Thank you again Marye!
MARYE AUDET-WHITE says
February 27, 2019 at 9:56 pm🙂 SO glad to hear it!! You’re very welcome. Did you see the fruit kolache and cream cheese kolache recipes as well?
Joseph Muhamet says
March 2, 2019 at 10:37 amI did see both of them and have printed those recipes as well!!! I am so excited to try these this weekend 🙂
Marye says
March 2, 2019 at 10:59 amLet me know what you think…
BJ says
February 12, 2019 at 11:59 amHello, I’m currently in culinary school and we had to come up with an international dish that had a sponge method. Anyways I chose your recipe for my assignment and I have to say they turned out perfectly! The only thing I did differently was, I used ginger paste instead of ground. And I gave them an egg wash after placing them on the baking sheet to rest for 30 minutes to rise. They were delicious. Thank you!
Marye Audet says
February 14, 2019 at 7:58 amYay! That’s awesome!
Amy says
February 10, 2019 at 11:55 amI am so disappointed. I made this recipe EXACTLY as it says and my dough didn’t rise. I tried twice. 😞😭
Marye Audet says
February 14, 2019 at 8:00 amDid you use different yeast each time? It sounds like either your liquids were too hot or the yeast was dead to begin with. Sorry it didn’t work for you.
Susan Gibson says
December 7, 2018 at 10:54 amWhat do you mean by “Run with melted butter”?
Samantha Taber says
May 11, 2018 at 6:17 amCan these be made the day before and baked the following morning?
Marye Audet says
May 11, 2018 at 3:36 pmYes but keep them in the fridge. 🙂
Christoph says
April 17, 2018 at 9:32 amThese look yummy however I must say that growing up a Czech and spending some time in Czech republic I have never seen meat in a Kolache.
Marye Audet says
April 18, 2018 at 10:40 amVery true… however… A large Czech population settled in Texas in the 1800s. So much so that we have entire towns of people with Czech ancestry. Texans like meat. Texans like tradition. SO… the kolache with meat was born. 🙂
Marie says
December 15, 2018 at 7:16 pmThat is definitely a Texas thang!!! They are everywhere and so delicious!!! Hunting some Czech recipes to share with my family. I think the two together would be amazing!
MinShien @ Joyous Apron says
December 1, 2017 at 11:22 amI moved to Texas recently and have been introduced to the amazing-ness that is kolaches. How did I survive 30+ years without it?? I followed your recipe exactly (just did not have ground ginger at hand) and it is FANTASTIC. We loved it. Thank you for sharing!! I will be making this regularly. 🙂
Marye Audet says
December 1, 2017 at 3:43 pmWelcome to Texas and THANK you for letting me know! There are cream cheese kolaches and fruit kolaches on my site as well… you can do a search or look in the recipe index.
Menotu says
October 29, 2017 at 6:32 pmKlobasnek is it’s real name.
Marye Audet says
October 30, 2017 at 4:40 pmthanks!
Victoria says
September 6, 2017 at 2:15 pmI was wondering if I would be able to make the dough this evening, let it rise overnight so that in the morning I could just roll them out and pop them in the oven?
Marye Audet says
September 6, 2017 at 6:10 pmYes and no. You can let the dough rise overnight but you’ll need to let the Kolache rise for 30 minutes or so in the morning. 🙂
Linda says
March 5, 2017 at 9:59 amCan you tell mrcs brand of sausage to use?
Marye Audet says
March 8, 2017 at 5:48 pmI think it’s Johnsonville? Or maybe HEB brand?
Christina says
December 14, 2016 at 9:39 amCan these be frozen raw and cooked at a later time? I am making these as a gift for someone but don’t want to give them to her cooked.
Marye Audet says
December 14, 2016 at 7:51 pmI’ve never done it so I am unsure how it would work. Sorry.
shashi at runninsrilankan says
September 23, 2016 at 4:37 amMarye, I’ve never had a kolache – clearly, I’ve been missing out – look at that dough – so dreamy!
Marye Audet says
September 24, 2016 at 5:58 pmyou have been missing out for sure!
Michelle says
September 22, 2016 at 9:21 pmThese look great, Marye! My kids would definitely love them for breakfast but I have a feeling they’d be a big hit for game day as well!
Cynthia | What A Girl Eats says
September 22, 2016 at 6:17 pmThese look delish! And not just for breakfast! They’d be great for a game day treat too!
Marye Audet says
September 24, 2016 at 5:29 pmThank you! Yep, they are perfect on game day!
Aimee @ ShugarySweets says
September 22, 2016 at 8:11 amOh my these sound amazing. I’m sure my kids would love this for breakfast asap!