Jalapeno sausage kolaches are pillowy puffs of soft dough filled with gooey cheese and jalapeno sausage. They are related the the fruit kolaches 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 kolaches at all but 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
The Restless Chipotle Channel
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 kolache 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.
This, y’all, is a classic Texas breakfast to go. You can find jalapeno sausage kolaches 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 kolaches 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 kolache!
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.
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.
You may need
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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
Jalapeno Sausage Kolaches: Best Breakfast Ever
Ingredients
- 1/3 cup water 110F
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 pinch ground ginger
- 2/3 cup milk 110F
- 2 tablespoons melted unsalted butter
- 1 beaten egg at room temperature
- ¼ cup sugar
- 1 teaspoon salt
- 3 ½ cups to 4 ½ all-purpose flour
- 10 cooked jalapeno sausage links
- 10 tablespoons grated cheddar cheese
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
If you liked these homemade sausage kolaches you may also like these Restless Chipotle favorites…
From left to right: Homemade Fruit Kolaches, Apple Butter Cinnamon Rolls, Peanut Butter Sweet Rolls
Here are some similar recipes from a couple of my favorite bloggers.
Sausage & Cream Cheese Crescents Plain Chicken
Sausage and Egg Breakfast Rolls Jo Cooks
Part of Meal Plan Monday – check it out!
Susan Gibson says
What do you mean by “Run with melted butter”?
Samantha Taber says
Can these be made the day before and baked the following morning?
Marye Audet says
Yes but keep them in the fridge. 🙂
Christoph says
These 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
Very 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
That 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
I 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
Welcome 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
Klobasnek is it’s real name.
Marye Audet says
thanks!
Victoria says
I 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
Yes 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
Can you tell mrcs brand of sausage to use?
Marye Audet says
I think it’s Johnsonville? Or maybe HEB brand?
Christina says
Can 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
I’ve never done it so I am unsure how it would work. Sorry.
shashi at runninsrilankan says
Marye, I’ve never had a kolache – clearly, I’ve been missing out – look at that dough – so dreamy!
Marye Audet says
you have been missing out for sure!
Michelle says
These 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
These look delish! And not just for breakfast! They’d be great for a game day treat too!
Marye Audet says
Thank you! Yep, they are perfect on game day!
Aimee @ ShugarySweets says
Oh my these sound amazing. I’m sure my kids would love this for breakfast asap!