This hearty central Texas breakfast pastry is related the the sweet fruit and cheese kolache but are 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.
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❤️ Why you'll love this recipe
- 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.
- Grab and go breakfast.
- Easy to make with my technique!
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 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.
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.
- Active dry yeast is my preferred kind of yeast but you can use rapid rise if you prefer. 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 prefer 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.
- 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.
- 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. 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 subsititute American cheese or any good melting cheese you like.
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 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 whereever.
You'll definitely want to eat the sausage kolache from there! Hundreds of different varieties.
💭 Tips for success
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.
- You can let the dough rise overnight in the fridge if you like.
- 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.
- 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 or put them in an airtight container and freeze for another time.
👩🏻🍳 Frequently asked questions
Here are the questions I am most frequently asked about this recipe.
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.
📚 Related recipes
- 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.
🥄 Equipment
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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.
📞 The last word
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Jalapeno Sausage Kolaches/ Klobasnek
Print SaveEquipment Needed
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 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
- 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
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We'll never share your email or send you spam. Pinkie swear.First published September 21, 2015. Last updated July 12, 2021 for better readability and better instructions.
Andrea
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
Cups.
Jodi
Could I make this with a hand mixer rather than a stand mixer?
Marye
No the dough would tear it up. You could knead by hand though.
DEE ANN MOONEY
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!