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These Texas Sausage Kolaches are a hearty breakfast pastry made with a fluffy, sweet breading around a cheese filled sausage. Skip the donut shop and make your own at home!
All about these sausage kolaches…
Texas Kolaches are a hearty breakfast pastry found at most donut shops around the great state of Texas. They are made with a light, fluffy yeast dough that surrounds a sausage. Typically cheese and jalapeno are included.
These pastries came to Texas by way of Czech immigrants. And while most Texans will call one of these a KOLACHE (Kol-ah-chee), Czech Texans will be quick to point out that this name refers to the sweet pastry, filled with fruit jellies. While the sausage variety is technically called a Klobasnek. The donut shops still list these as Kolaches, and if you order a Sausage Kolache, this is exactly what you will get
Ingredients Needed:
Notes on some ingredients:
- Sausage: classic options would include a polish sausage. Many local donut shops simply use beef hot dogs.
- Cheese: sliced or shredded cheese will work, use what you have on hand.
- Jalapeños: for this particular recipe, pickled jalapeños work better. If you have fresh on hand and would prefer to use that I would recommend sautéing them first before adding to the recipe.
How to make (step-by-step):
- Step 1: Bloom the yeast. This recipe uses active dry yeast, to reactivate it and to test and make sure that your yeast is nice and active, mix it with some warm water and a bit of sugar. Let this sit for about 5 minutes and you should see bubbles forming on the top. If nothing happens, then it’s possible your yeast is no longer active and you will need to replace it and start over.
- Step 2: Combine wet ingredients. The eggs, melted butter, milk, remaining sugar, and salt. Add this to the yeast mixture.
- Step 3: Add in the flour needed for the dough.
- Step 4: Mix in a stand mixer, or by hand if needed, until dough comes together. It will be sticky.
- Step 5: Sprinkle a small amount of flour on a clean counter and gently knead until the dough is no longer sticky and forms into a ball. This should only take an additional 2 tbsp of flour as noted in the recipe.
- Step 6: Lightly grease a bowl and place the dough ball inside. Give the dough a spin to coat in the oil. Cover and let rest for for 1 hour until doubled in size. During the last 20-15 minutes of rise time, cook the sausages to have them ready to prep the kolaches.
- Step 7: Remove the cover from the dough bowl, punch down the dough and then place dough on a lightly floured work surface.
- Step 8: Press the dough out into a rectangular shape approximately 7×5 inches. Then divide into 12 equal portions.
- Step 9: Working with one portion of dough at a time, press the dough out into a square (3 inches by 3 inches) then top with cheese, slices of jalapeño, and a cooked sausage. Roll this up and pinch together the dough where it meets. Set this on a baking sheet, seam side down. Top with slices of jalapeño if desired.
- Step 10 & 11: Continue working with all the dough, until all kolaches are filled and rolled. Then place on a baking sheet about 1 inch apart, they will spread while they bake, and you will most likely have to cut them apart. Brush the tops with an egg wash before baking. This gives a nice golden coloring. Then after baking brush with a melted butter and honey mixture to give added sweetness and flavoring to the dough.
Expert Tips:
- Jalapeños: When making this for the family, it’s possible some may prefer to skip the jalapeño, simply leave them out of the inside of the kolache, and mark the ones you are making with jalapeño with a few slices on top before baking.
- Make Ahead: prepare these the night before, cut the second rise (after they are prepped and on the baking sheet) to only 30 minutes. Cover with plastic wrap nice and tight and place in the refrigerator overnight. The next morning, remove from the fridge and let sit out at room temperature while the oven preheats and bake as instructed.
- Switch out the Filling: my family loves these with ham and cheese as a filling or you could use scrambled eggs and sausage or bacon. Another popular option in Texas is a Boudin Kolache, cook up the boudin (sausage mixed with rice) and use as a filling!
Kolache: FAQS
Are kolaches a Texas thing?
Traditional Kolaches are a Czech thing. Czech immigration to Texas began in the 1850s. Once here, they settled in Central Texas. Overtime their sweet kolache dough began being used with polish sausage, then cheese and jalapeño were added. This is now a classic Texan recipe thanks to the blending of different food cultures. These meat filled “kolaches” are now featured in most all local donut shops throughout the state.
Is a kolache the same as a “pig in a blanket?”
Pigs in a blanket are typically made using a crescent dough. Kolaches are made using a sweet, yeast dough for making fruit pastries. Making kolaches just a bit sweeter than your average pig in a blanket. In other words, don’t offend your favorite Texan by referring to these as a ”pig in a blanket”.
What are sausage kolaches called?
While most Texans will simply call them kolaches, the actual name is Klobasneks.
Other Breakfast Recipes:
Texas Sausage Kolaches (Klobasnek)
Easy to follow recipe for Homemade Texas Sausage Kolaches! Sausage, cheese and jalapeño all rolled up inside of a sweet, yeast Kolache dough. Brushed with a bit of honey butter after baking, these kolaches will be better than the ones at the local donut shops!
Ingredients
- ½ cup water (118 g) warmed to 110 degrees F
- ½ cup sugar
- 1 tbsp active dry yeast
- 8 tbsp unsalted butter melted and cooled
- ½ cup milk (123 g)
- 2 large eggs beaten
- 1 tsp salt
- 4 cups all purpose flour (545 g) plus 2 tablespoons for dusting
- 12 sausages (full hot dog size)
Egg Wash
- 1 large egg
- 1 tsp water
Honey Butter
- 2 tbsp unsalted butter
- 2 tbsp honey
Instructions
- Pour the warm water into the bowl of a stand mixer.
- Add 1 teaspoon of the sugar and the yeast. Stir to combine. Let this sit for 5 minutes to activate the yeast, it will be bubbly and foamy.
- Stir together the eggs, melted butter, milk, remaining sugar, and salt.
- Add this mixture to the yeast mixture in the bowl. Pour in half of the flour.
- Using a dough hook, mix until combined.
- Add the remaining flour and mix. Dough will be sticky. Continue to knead for another 2-3 minutes, dough will still be sticky.
- Sprinkle a tablespoon of flour on a clean working surface. Using your hands or a silicone spatula scrape all of the dough onto the floured surface.
- Using your hands, knead the dough 2-3 times until dough forms into a smooth ball thanks to the small amount of extra flour on your work-surface.
- Pour the teaspoon of oil into a large bowl and spread around to coat the bottom half of the bowl, then place the dough in the bowl, spin and turn over so the top of the dough is lightly greased.
- Cover and let rise in a warm place for 1 hour.
- After 40 minutes, while dough is still rising, add the sausages to a large skillet and cook until warmed through, turning while they cook to ensure all sides are lightly seared.
- Remove the cover from the bowl, punch the dough down, then remove the dough to a work surface lightly sprinkled with the remaining tablespoon of flour.
- Press the dough into a rectangular shape, approximately 7 inches by 5 inches.
- Cut the dough into 12 equal square shapes.
- Prepare a large baking sheet with a silicone mat or sprayed with non stick cooking spray. Set aside.
- Working with one piece of dough at a time, press the dough into a larger square shape, approximately 3 inches by 3 inches. Place a half slice of cheese on one side, then lay the sliced jalapeño on top, then the sausage.
- Roll the dough and pinch together where it meets.
- Place on the prepared baking sheet with the seam side down.
- Press some sliced jalapeno on the top of the dough if desired.
- Continue until all the kolaches are prepared. Place the kolaches on the baking sheet with approximately 1/2 to 1 inch of space in between, they rise while they bake, but it’s ok if they run into each other.
- Cover and let rise for an additional 45 minutes.
- While rising, preheat oven to 400 degrees F.
- Remove the cover from the kolaches, prepare the egg wash by beating the egg with the water. Then brush this over the top of the dough.
- Bake for 14-15 minutes until the tops are golden. Turn the baking sheet during the middle of baking if needed for even browning.
- Remove from the oven, combine the melted butter and honey, and brush this on top of the kolaches while they are still hot.
- Let cool for several minutes, then serve warm.
Video
Notes
This recipe has been changed and updated from the initial posting in 2020. The dough recipe has been updated to increase the hydration and sweetness. Plus the addition of the honey butter wash at the end has been added. If you are a fan of the original recipe you can find that here: Original Kolache Recipe.
- Sausage: classic options would include a polish sausage. Many local donut shops simply use beef hot dogs.
- Cheese: sliced or shredded cheese will work, use what you have on hand.
- Jalapeños: for this particular recipe, pickled jalapeños work better. If you have fresh on hand and would prefer to use that I would recommend sautéing them first before adding to the recipe.
- Make Ahead: prepare these the night before, cut the second rise (after they are prepped and on the baking sheet) to only 30 minutes. Cover with plastic wrap nice and tight and place in the refrigerator overnight. The next morning, remove from the fridge and let sit out at room temperature while the oven preheats and bake as instructed.
Nutrition
Serving: 1 | Calories: 559kcal | Carbohydrates: 44g | Protein: 19g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 757mg | Potassium: 294mg | Fiber: 1g | Sugar: 12g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
- Recipe first published April 3, 2020. Recipe has been changed and updated as of July 1, 2022. Original recipe can be found here. Images and video updated to reflect changes.
- Photography by the talented @KJandCompany.co
We live in Georgia now, and miss these! What kind of sausage should we be looking for? I’ve only eaten them, and never made them when I lived in Texas.
You can use any sausage. The ones in the photos are Johnsonville Cheddar Sausages. They are full size sausages that have cheese in the centers. You can really use any favorite brand, and if they don’t have cheese on the inside you can always add some cheese around the sausage so that it bakes up inside the kolache.
Hello, I was curious to know if I can double this recipe?
I made a batch last evening. I used Chappell Hill’s smoked garlic link sausage. I split the link into 8 pieces, and did the same with the dough. I made four with cheese, and the other four with cheese and Hatch chiles.
My wife and i have been snacking on them all day.
The dough came together really well, and is sufficiently soft, yet has some structure. Thanks for a great recipe.
These were easy and wonderful! We live in Texas where kolaches are easily available and these were better then some we get locally. We prefer ham and cheese and that worked out great by wrapping a 1/2 slice of cheese with two pieces of sandwich ham.
Wonderful recipe! They kept well too. 30s in microwave and breakfast is served! This recipe deserves more reviews.
How long do these keep in the fridge or can they be frozen?
Can these be frozen and reheated later?
I made these today…. WOW! They came out perfectly! I was a bit intimidated using yeast, I haven’t ever tried my hand at bread before. They are amazing, I used Cheddar Brats, Manda hot sausage and Conecuh sausage! Mmmmmmm, Mmmmm Good
Wish I could add a photo
The dough is perfect!! Tastes like Kolache Factory. Will be making this with other fillings!
Every once in a while, I get the urge to try something new in the kitchen and to continue to impress my wife. This morning, I decided to look up how to prepare kolaches, and this is where I landed. Now, I live in Louisiana, and was introduced to kolaches at the myriad of donut shops in Acadiana.
This recipe did not disappoint. Given the minor history lesson about German immigrants bringing the recipe over, I am thankful for the kaleidoscope of culture our nation possess. My wife loved it instantly, and is planning on having some for breakfast. I was afraid that I was going to botch the yeast mixture, but the precise measurements led to a fluffy and delicious experience. Thank you once again for the recipe.
One note, kolaches are Czech not German. Just an FYI
So, in the description you talk about how the dough surrounds cheesy sausage and there is cheese in the photos, but I don’t’ see any cheese in the recipe. Would you buy ground sausage and place the cheese inside and then all it up then fry it? Or place the cheese along side the cooked sausage then wrap it up?
If you can’t find sausages pre-made with cheese in them, I would wrap a sausage in cheese and bake it that way.
I’d suggest you cut a slit into the sausage and stuff the cheese in it. The less cheese contacts the bread, the better it will fully cook without being doughy.
I sprinkle cheese over the cooked sausage and then roll it up. Works just fine and the dough inside cooks just fine as well.