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    Home » Breakfast

    Klobasnek aka Texas Sausage Kolache

    Modified: Oct 24, 2024· Published: Nov 20, 2023 by Alaine · 47 Comments

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    An authentic Central Texas Czech recipe for homemade sausage kolaches. A rich, lightly sweet yeast dough wrapped around a savory sausage filling and then baked till golden brown.

    pan of baked sausage kolaches

    Klobasnek is the more technically correct name, for what is widely known throughout Texas as the sausage kolache. The donut shops are credited with making the meat version popular throughout Texas. Whereas now most places, if you walked in asking for a klobasnek, they would likely kindly offer you a kolache. Though here in the Czech Belt of Texas, you can still get corrected if using the wrong terminology.  

    Throughout this post, I will use both terms for the Texas breakfast staple, kolache and klobasnek, so that people searching for an authentic recipe can find this one. 

    Jump to:
    • Making the dough
    • Filling
    • Popular klobasnek fillings:
    • Assembling the sausage kolache
    • Baking
    • Serving and Storage
    • 📖 Recipe
    cooked golden brown klobasnek

    When I recently asked my son if he wanted a kolache or klobasnek he replied rather frustrated with “a Kuh-LAH-chee” while pointing towards the sausage filled pastries. 

    Even HEB named their frozen sausage filled pastries kolaches. I suspect that the klobasnek will continue to be widely recognized as the Texas Sausage Kolache. 

    I personally always thought the plural term for klobasnek, which is klobasniky, was so fun to say. I’m a little sad that never took off. 

    closeup of sausage kolache center

    Making the dough

    The first step of making homemade sausage kolaches is to make your kolache dough. I’ve written extensively on my Cream Cheese Kolache Recipe lots of tips to get the dough right. I use the same dough recipe for both sweet and savory filled kolaches. My Texas Kolache recipe is adapted from an award-winning recipe out of Hallettsville. 

    I don't recommend making any changes to the dough recipe. I find the klobasnek a bit trickier to make, because you must roll out and shape the dough, which is rather sticky.

    Tips on making the dough

    For more detailed instructions, I recommend reading the tips on my original kolache recipe. In case you don’t, here are a few basic tips.

    • I recommend making the dough by hand versus using a stand mixer. 
    • The dough is sticky, and this YouTube video will help you with the technique to knead it. 
    • Don’t add too much flour because it will make your kolaches dry. After the first rise, the dough will be easier to work with.

    Filling

    For klobasnek, you want to use a fully cooked breakfast sausage link. The sausage should be around 3” in length. If you use a full-size specialty sausage, you can quarter it. If you use an uncooked sausage, be sure to fully cook it before rolling it up in the dough. 

    Many donut shops use hot dogs, but I recommend using a higher quality sausage, especially since you are spending the time to make them from scratch. Of course if that is the nostalgic taste you are to trying to recreate, a halved hot dog will work. 

    What breakfast sausage to use?

    I usually buy Kiolbassa fully cooked pork links or the Eckrich breakfast links. 

    Most breakfast link packages contain 10 sausages. This recipe makes 12 sausage kolaches, so I recommend buying two packs. 

    picture of breakfast sausage links

    Popular klobasnek fillings:

    • Jalapeno Cheese Sausage Kolache: Use a jalapeno cheese sausage. 
    • Sausage and Cheese: Use ½ slice of cheddar cheese and one sausage link. 
    • Sausage, Cheese, and Jalapeno: Layer ½ slice of cheddar cheese, 3-4 slices of pickled jalapeno and one sausage link. 
    • Ham and Cheese: Use ½ slice of cheese and 1-2 slices of rolled up ham. 
    • Brisket: Fit a slice of brisket or chopped brisket into center. Also delicious topped with jalapenos and/or cheese. 
    • Boudin Kolache
    cheese, jalapeno and sausage on kolache dough

    Assembling the sausage kolache

    Now that you've made your dough, here is a step-by-step of how to assemble the kolaches.

    dough cut into 12 pieces

    Cut dough into rectangles

    On a lightly floured surface, turn out risen dough. Flatten and shape into 11” x 12” rectangle. I prefer to shape with my hands, but you can use a rolling pin too. Cut evenly into 12 squares using a pastry or pizza cutter. Each small square should be at least 3” X 3”. You can flatten a little more as the dough tends to shrink and contract after you cut it. 

    breakfast sausage on center of kolache dough rectangle

    Add filling

    Place sausage in center of each piece of dough.

    sausage wrapped in dough with visible seam

    Wrap and shape

    Bring sides around and pinch in the center to form a seam. You are trying to have more dough on top, than the bottom. Pull and stretch top and bottom dough around sausage and pinch to merge with center seam. It is much like you are wrapping a blanket around a baby. 

    **After a few, you will find your technique and get better. You should never compare your first batch to after you have made these a few times. 

    pan of rolled, unbaked sausage klobasnek

    Rise and prep for baking

    Place filled sausage kolaches seam side down on a baking sheet at least 1-2 inches apart. Brush tops liberally with melted butter. Cover and let rise at room temperature for 30 minutes. 

    Baking

    Bake at 350F for 30-35 minutes or until tops are golden brown and sausage is fully heated. Remove from oven and brush the tops of the kolaches with more melted butter. Let cool on baking sheet for 10 minutes. 

    I experimented with baking at higher temperatures, but found they browned too quickly for my preference. If your pastries are browning too quickly, cover with aluminum foil. 

    closeup of dough cooked

    Serving and Storage

    These sausage kolaches are the perfect portable breakfast. Most people typically enjoy them straight out of a paper bag from the kolache or donut shop. They make a great breakfast entrée or snack. 

    Store leftover klobasnek in the refrigerator. This recipe stores well and you can enjoy reheated kolaches for many days. I like to make a big batch and freeze for a quick weekday breakfast. 

    pan of a dozen cooked sausage kolaches

    📖 Recipe

    baking sheet of golden brown baked Texas sausage kolaches

    Klobasnek aka Texas Sausage Kolache

    Alaine @ My TX Kitchen
    An authentic Central Texas Czech recipe for homemade sausage kolaches.
    5 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 4 hours hrs
    Cook Time 35 minutes mins
    Total Time 4 hours hrs 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12

    Ingredients
      

    Proof Yeast

    • ¼ cup Warm water 100-110F
    • 2 ¼ tsp. Active Dry Yeast 1 packet
    • 1 tsp. Sugar

    Dough

    • ½ cup Sugar
    • 1 cup Milk
    • ¼ cup shortening or butter melted
    • 1 ½ tsp. Salt
    • 1 Egg Yolk
    • 3 ⅓ cup Bread Flour sifted
    • 2 Tbsp. Butter melted for brushing

    Filling

    • 12 fully cooked breakfast sausage links

    Instructions
     

    • Activate yeast. Combine warm water, yeast, and 1 tsp. of sugar in small bowl. Stir and let sit for 10 minutes. Yeast should be bubbly and have doubled in size.
    • In a large bowl, stir together sugar, milk, melted shortening, salt and the egg yolk. Stir in yeast mixture. Add 1 cup of sifted bread flour at a time until 3 cups are added. Stir until a sticky dough starts to form.
    • Sprinkle the remaining ⅓ cup bread flour on a hard work surface, turn the dough out onto the surface and knead for 10-12 minutes. Dough will be sticky and elastic. Transfer dough into a lightly greased bowl, cover and let rise in a warm place for 1 hour.
    • Punch dough down. Turn out dough onto a lightly floured surface. Shape dough into a 11” X 12 “rectangle. Using a pastry or pizza cutter, cut dough evenly into twelve 3” X 3” squares.
    • Place sausage in center of each piece of dough. You can flatten dough a little more if needed. Bring sides around sausage and pinch in the center the to form a seam. You are trying to have more dough on top than the bottom. Pull and stretch top and bottom dough around sausage and pinch to merge with center seam.
    • Place filled sausage kolaches seam side down on a lightly greased baking sheet at least 1-2 inches apart. Brush liberally with melted butter. Cover and let rise for 30 minutes.
    • Bake in preheated oven at 350F for 30-35 minutes or until tops are golden brown and sausage is reheated. Remove from oven and brush with additional melted butter. Let kolaches cool for 10 minutes.

    Notes

    Ingredient Notes: Bread flour was measured before sifting.
    Baking – If kolaches are browning too quickly, cover with aluminum foil.
    Sausage, Jalapeno and Cheese Kolaches - Layer ½ slice of cheddar cheese, 3-4 slices of pickled jalapeno and one sausage link in center of dough.
    **Please see the full blog post for pictures of the steps and additional tips in making the sausage kolaches. 
    Keyword klobasnek, sausage kolache
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
    sausage kolache halved with visible sausage link

    How to make the day before

    • After the first rise, cover the dough and place in the refrigerator. 
    • Remove dough from the fridge the next morning and let dough start to reach room temperature. Follow instructions for rolling and filling sausage kolaches.
    • ​The dough is always a little bit easier to work with when you make them this way. 

    How to freeze kolaches

    Wrap each sausage kolache individually in plastic wrap. Place wrapped klobasnek in a freezer safe Ziploc bag in the freezer. 

    To reheat from freezer -Remove plastic wrap and microwave for 30 seconds. Flip klobasnek over and microwave for additional 30 seconds. 

    Cheers! - Alaine

    More kolache related posts you may enjoy:

    • FAQ on Making Homemade Kolaches
    • Cream Cheese Kolaches
    • Fruit and Cream Cheese Kolaches

    More Breakfast Recipes

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      Blueberry Buttermilk Muffins
    • stack of prepared orange waffles on white plate with sliced oranges
      Orange Waffles
    • cast iron skillet of jalapeno sausage gravy next to fresh biscuits
      Jalapeno Sausage Gravy
    • baked kolaches filled with cream cheese and fruit filling and streusel topping
      Fruit and Cream Cheese Kolaches
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    Reader Interactions

    Comments

    1. Stella

      December 06, 2023 at 2:03 pm

      5 stars
      Thank you for a wonderful new family favorite. Also tried it using cream cheese or jam. SOO Good.

      Reply
      • Alaine

        December 07, 2023 at 9:25 am

        You are very welcome! I love both sweet and savory fillings. Thank you, so glad your family enjoyed!

        Reply
        • Jay

          August 21, 2024 at 9:59 am

          5 stars
          I haven't had a kolache, for politically correct people (klobasnek), in 30 years, one of my old school buddies that I grew up with in Houston, sent me a picture bragging that he has a place down from his home in Tennessee where sell kolaches. So, it put me on a mission to make my own, 3 dozen.
          Well they were a hit in the mitten state where I live and work. 3 of my co-workers also grew up in Texas and I was able to trigger food memories for them also. Thank you for a spot on recipe.

          Reply
          • Alaine

            August 21, 2024 at 6:04 pm

            That's really cool, I appreciate you sharing that! 30 years is a long time to not have a kolache. I'm glad to hear they were enjoyed by all, especially the Texans. Stories like this are one of the reasons I pursue collecting and sharing old, authentic Texas recipes.

            Reply
            • Christi

              November 02, 2024 at 1:11 pm

              5 stars
              Omg!!! Originally from Texas and I have not found anywhere that makes these like home so I had to use your recipe. They came out amazing!! Thank you!!!

            • Alaine

              November 06, 2024 at 9:05 am

              You're very welcome! Glad to hear, that's exactly why I shared the recipe 🙂

        • Alaine

          August 26, 2024 at 8:23 am

          Yes the dough should nearly double after the first rise. A few things come to mind, is did the yeast properly proof and what temperature was it where you were rising the dough? The dough does rise really slow if it is too cool. I hope they had a rise when you baked them otherwise it makes me think it would be the yeast.

          Reply
      • Ryan

        September 17, 2024 at 11:20 am

        These look incredible. If you make a double batch how do you suggest dividing the dough to roll out in to the rectangle?

        Reply
        • Alaine

          September 17, 2024 at 1:28 pm

          Yes, exactly. Let the dough have the first rise and then divide it in half and roll out. I just eyeball the dough and divide into two equal sized balls.

          Reply
      • Kaileigh

        November 16, 2024 at 5:38 pm

        5 stars
        I have made this recipe 3 times recently for my Texas raised husband and they’ve turned out great all 3 times! I am often intimidated by yeast but this recipe is super easy to follow. I used a stand mixer for mixing/kneading and it worked well! This recipe is definitely a keeper 😊

        Reply
        • Alaine

          November 21, 2024 at 9:17 am

          Love to hear this! Thank you for sharing!

          Reply
      • Mimi

        April 18, 2025 at 5:00 am

        What kind of sausage (brand name) is used. I’m in NC and not sure where to find German sausages.

        Reply
        • Alaine

          April 18, 2025 at 4:02 pm

          Name brand “Kiolbassa” fully cooked breakfast sausages are one I recommend, although I don’t know about the availability in NC. Another common option would be Eckrich Breakfast Sausage Links.

          Reply
    2. Wife and Mother of Boys

      January 27, 2024 at 3:18 pm

      5 stars
      These were so yummy! My son said they were better than the bakery’s kolaches! I used unbleached all purpose flour because I was out of bread flour and Down Home sausage in mine. All of my guys loved them, so I will be making these again! Thanks for the recipe.

      Reply
    3. Patricia Holden

      February 10, 2024 at 12:22 am

      5 stars
      Can you use all purpose flour? If so do I need to add baking powder? How much

      Reply
      • Alaine

        February 10, 2024 at 7:13 am

        Hi Patricia - Yes you can use All Purpose Flour. No need to add any baking powder. The kolaches might not rise as high, due to lower protein content in AP Flour, but they will still be tasty and turn out fine.

        Reply
    4. Ryan

      March 13, 2024 at 11:49 am

      Can these be prepared the night before and baked the next morning?

      Reply
      • Alaine

        March 13, 2024 at 3:29 pm

        Yes, absolutely. Store covered in the fridge and then set them out at room temp for about an hour before baking. Be sure to brush with butter before baking.

        Reply
    5. Kelly McLain

      April 03, 2024 at 9:31 am

      Thanks so much for this recipe and for clarification for those who call this a Sausage Kolache. “If it’s not sweet, it’s not a kolache!” My family is Czech and I’m always correcting people that these are Klobasnek! I couldn’t find my Nana’s recipe, so I found yours and they came out beautifully! Dekuji!

      Reply
      • Alaine

        April 04, 2024 at 4:00 pm

        I hope that the proper name will eventually become more prevalent. You're very welcome! Always makes my day when a Texas Czech gives the recipe their seal of approval.

        Reply
      • Levy

        July 05, 2024 at 6:25 am

        5 stars
        I love this recipe. I am new to baking and this recipe is very easy to make and turns out perfect every time.

        Reply
        • Alaine

          July 08, 2024 at 12:50 pm

          Thank you, Levy.

          Reply
    6. Gwendolyn Walker

      April 20, 2024 at 8:31 am

      Can I use honey not sugar

      Reply
      • Alaine

        April 21, 2024 at 6:40 am

        Not for a 1:1 replacement. If you use honey, you would need to use less honey than sugar and reduce the total amount of liquid in the recipe. I have not tried, so I do not have exact measurements.

        Reply
    7. Melissa

      June 06, 2024 at 8:25 am

      Help! My dough came out flat and the bottoms started burning quickly so I pulled them out of the over after 15 minutes. Any tips on how I can remedy this for my next try. Also, I live in Colorado so the high altitude is also a factor. Thank you!

      Reply
      • Alaine

        June 06, 2024 at 9:00 am

        Emailed you. I'm thinking it is the high altitude. If any of my readers have made changes for the high altitude, please do share!

        Reply
    8. Cassidy Tubbs

      June 26, 2024 at 9:52 am

      I know it says the dough will be sticky, but mine was IMPOSSIBLY sticky. (It may be the humidity to blame.) Could I add more flour so it’s a *little* bit easier to work with? Or what else would you suggest?

      Reply
      • Alaine

        June 27, 2024 at 10:22 am

        I would go ahead and add a couple of tablespoons of flour at a time until it is easier. You can also let the mixture sit for ~20 minutes before you knead it. This helps the flour absorb the moisture and makes it easier to work with. Good luck!

        Reply
        • Mary

          October 12, 2024 at 10:16 pm

          When we lived in Colorado I added extra flour and also put a pan of water in the oven when baking. We lived at 9,000 ft.

          Reply
    9. A Very Fat Cook

      September 01, 2024 at 8:48 am

      5 stars
      For anyone wondering, if you wanted to do mini kilobases (like with those appetizer sausages), make them the same way and just reduce the cook time to ~10 minutes

      Reply
      • Alaine

        September 02, 2024 at 7:21 am

        Thanks for the tip!

        Reply
        • Ruby

          October 02, 2024 at 8:53 pm

          5 stars
          Thank you for sharing your recipe. This was my first time making Klobasnek. Your directions were easy to follow and your tips helped for a novice baker like myself. Definitely will make again. I give it ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

          Reply
          • Alaine

            October 03, 2024 at 11:13 am

            Thank you! I really appreciate that. It's hard to go back to store-bought once you learn how to make them at home. The more you make this recipe, the easier it gets too.

            Reply
    10. Robert Stack

      October 31, 2024 at 7:27 am

      5 stars
      I've either made these or a similar recipe and they turned out very good. Only problem was my technique in assembling them. But that'll improve with experience. I'm planning on making these again these weekend, and elevating them with some Texas raised, pure Japanese genetics Akaushi sausage. That should be over the top!!

      Also, I really appreciate you trying to preserve Texas tradition and heritage. Even little things like referring to these as klobasnek/klobasniky is great to hear.

      Reply
      • Alaine

        November 01, 2024 at 8:21 am

        Thank you, Robert. I really appreciate that!

        Wow I bet those will be delicious! Might have to try that myself sometime. Exactly, the first batch is always tricky figuring out how to work with the dough but you really do get better each time. Enjoy the klobasnek!

        Reply
    11. Keely

      January 01, 2025 at 11:50 am

      5 stars
      Made these today and the family loved them! I grew up getting kolaches in West at Czech Stop and these are identical! Thank you for this recipe!

      Reply
      • Alaine

        January 05, 2025 at 2:45 pm

        So glad you made them! Thank you.

        Reply
    12. Kristi Johnson

      January 12, 2025 at 12:51 pm

      5 stars
      What a great recipe! Dough was perfect, taste was great. Everyone enjoyed. Thank you!

      Reply
      • Alaine

        January 13, 2025 at 8:18 pm

        Glad to hear, you're welcome!

        Reply
    13. Inger Sherbeck

      March 21, 2025 at 2:03 pm

      What kind of sausage do you recommend for the authentic Texas style?

      Reply
      • Alaine

        March 22, 2025 at 7:51 am

        I like to buy the Kiolbassa Original Pork Breakfast Links. They are available in some Texas HEB's. A pork or beef breakfast link from a local meat market would be another option.

        Reply
      • Vicky Bowron

        April 24, 2025 at 1:46 pm

        5 stars
        These are so amazing! The dough is so fantastic that I used the leftover to make garlic/butter rolls and couldn't be happier. Thank you!!!

        Reply
        • Alaine

          April 28, 2025 at 1:59 pm

          Thank you! Sounds yummy, I want to try that sometime too.

          Reply
    14. Nate

      April 24, 2025 at 9:18 am

      5 stars
      Alaine! You are a God-send! I never comment on blogs but I just had to because of how special this is. I live in Florida and only get kolaches when I go visit my parents. The closest I get is Buc-cees in North Florida, which as much as I love Buc-cees, their kolaches don't really do it for me (their BBQ is amazing though). This recipe turned out perfectly (and I'm not really a baker). Thank you so much for posting this!

      Reply
      • Alaine

        April 28, 2025 at 1:58 pm

        You are very welcome, I really appreciate your comment! I agree with you about Bucee's. Cheers!

        Reply
    15. Alondra

      June 01, 2025 at 1:15 pm

      5 stars
      These were so good! I did everything exactly as you said and they turned out great. My Texan husband was craving them (we live in FL) and he said they tasted just like the ‘real thing’. Thank you!

      Reply
      • Alaine

        June 05, 2025 at 10:46 am

        So glad to hear, thank you for the review!

        Reply
    5 from 23 votes (8 ratings without comment)

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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