Jalapeno Sausage Kolache: Texas Klobasnek

Published: Jul 20, 2023 Last Updated: Jan 10, 2024 by Marye 2082 words. | About 11 minutes to read this article.

These homemade Texas jalapeno sausage kolaches (klobasnek) are as good as any you'll find along I-35 between Dallas and Austin! I use an authentic recipe and process. I'll walk you through how to make them so the dough stays soft and fluffy every time.

Prep Time 2

Cook Time 10

Rising 2

Total Time 2 10

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Table of Contents

🗝️ Key takeaways
🧾 Ingredients
📖 Variations
🥫 How to store leftovers
💭 Things to know
👩‍🍳 FAQs
📚 Related recipes
🍽️ Serve with...
📞 The last word
📖 Recipe
✍🏻 A note from Marye...
💬 Comments

Perfect every time!

My hubby was in TX as a rescuer for the hurricanes. The volunteers brought 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!!

Darcy

🗝️ 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

jalapeno sausage kolaches recipe is delicious & easy! From RestlessChipotle.com

🥫 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.

Jalapeno sausage kolaches are an easy breakfast to go. From RestlessChipotle.com

💭 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

What kind of meat is in kolache?

Generally some kind of sausage is the meat inside a klobasnek, which is what a "meat" kolache is usually called.

What is a true kolache?

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.

What nationality is it?

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.

Can you freeze kolache?

Yes, you can freeze them either baked or unbaked. If you freeze them unbaked let them thaw overnight in the refrigerator before baking.

Is a klobasnek/kolache the same as a pig in a blanket?

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.

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.
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 breakfast potatoes and scrambled eggs.

Jalapeno sausage kolache recipe is a Texas favorite. From RestlessChipotle.com

📞 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

✍🏻 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.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

Comments

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