Texas Sausage Kolache Recipe: The New Breakfast King

Name: Texas Sausage Kolache Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 2 h 29 min
Ingredients: ½ cup water, warmed to 110 degrees F; ½ cup sugar; 1 tbsp active dry yeast; 8 tbsp unsalted butter, melted and cooled; ½ cup milk; 2 large eggs, beaten; 1 tsp salt; 4 cups all purpose flour, plus 2 tablespoons for dusting; 12 sausages (full hot dog size); 1 large egg; 1 tsp water; 2 tbsp unsalted butter; 2 tbsp honey

Jul 19

Written By Mariano Clement Gupana

Discover > Texas Recipes > Texas Sausage Kolache Recipe: The New Breakfast King

I've always enjoyed the delicious taste of a Texas sausage kolache and wanted to share my experience with making this scrumptious treat at home. In the comparison of kolache vs klobasnek, Texas sausage kolaches are slightly sweet, while the similar klobasnek is a savory recipe. They are both Czech-inspired pastries, which have become a staple in Texan cuisine and are a popular choice for breakfast or a snack on the go. The combination of a slightly sweet, pillowy yeast dough and a juicy sausage filling creates an irresistible taste that keeps you returning to the golden kolache menu for your next bite.

Making Texas sausage kolaches at home is easier than one might think. Preparing the dough takes a bit of patience as it requires time for the yeast to activate and the dough to rise. However, the process is straightforward and can be done by even the most novice bakers. Blooming the yeast is essential, as it helps guarantee a successful rise for the final product. Mixing a small amount of sugar in warm water with yeast allows it to reactivate and become bubbly.

Once the dough has risen, assembling the kolaches is a breeze. Rolling the dough, filling it with sausage, ham and cheese and folding it into the desired shape is a fun and rewarding experience. Baking the kolaches to golden perfection and enjoying the warm, delicious treat fresh out of the oven is the ultimate reward for your efforts.

History and Origin

I discovered that the Texas sausage kolache, also known as klobasnek, has its roots in Czech culture. It was brought by Czech immigrants to Texas in the late 1800s. These immigrants settled primarily in Central Texas, where they played a significant role in shaping the region's food culture.

The word 'kolache' comes from the Czech word 'kola,' which means 'wheel' or 'round.' The original kolache is a slightly sweet, cookie-sized pastry made at home, with each family having its own unique recipe. Over the years, families adjusted their kolache recipes based on local produce and pantry staples that were available to them in Texas.

The introduction of sausage to the kolache came later. Wendel Montgomery, known as the 'Grandfather of Kolaches,' is credited with inventing the sausage kolache when he convinced his mother-in-law to make them for their bakery in the Lone Star State. These sausage-stuffed pastries have since become a staple breakfast item in Texas, being sold in almost every donut shop.

Today, the Texas sausage kolache has evolved significantly from its traditional Czech heritage. However, it still retains its connection to the Czech immigrants who brought this delicious pastry to the heart of Central Texas.

What is a Sausage Kolache?

A Sausage Kolache is a delicious and popular pastry that originally hails from the Czech Republic but has found its place in Texas cuisine. Also known as Klobasnek or Klobasnik, these pastries are made by wrapping a yeast-based dough around sausage or other fillings, which give them their distinctive taste and texture.

I enjoy Texas Sausage Kolaches for their unique combination of savory sausage and slightly sweet dough. The process of making Sausage Kolaches starts with preparing the perfect dough. This dough is slightly sweet and often enriched with eggs and butter, similar to the dough used for traditional Czech Kolaches, which are sweet pastries filled with fruit or cheese. The dough should be light, soft, and tender to provide the perfect contrast to the delicious sausage filling.

When I choose the sausage for my Kolaches, I look for good-quality breakfast sausage, cheese-filled sausage, or even jalapeño sausage for those who enjoy a bit of spice. Usually, the sausage is par-cooked before being enclosed in the dough to ensure it cooks evenly without overcooking the dough. Some recipes even call for adding cheese inside the kolache, offering a gooey, melty surprise when you bite into these delectable treats.

Assembling and shaping the Sausage Kolaches is an enjoyable process. After preparing the dough and letting it rise, I roll it out and cut it into portions. Each portion should be large enough to wrap around the sausage, forming a cylinder or oval shape. Once shaped, the kolaches are left to rise again until they become beautifully puffy, and then they are baked until golden brown.

In Texas, Kolaches have become increasingly popular, and it's now common to find variations such as Texas Sausage Kolaches, which feature a local twist on the traditional Klobasnek recipe. These savory pastries have found a beloved home in the Lone Star state and for a good reason – they are the perfect combination of satisfying dough and delectable smoked sausage and filling.

Ingredients Overview

So, how to make homemade kolaches? As a delicious and traditional Texan treat, sausage kolaches, also known as klobasneks, are something I absolutely love making. In this section, I'll overview the ingredients you'll need when creating these savory pastries.

Flour

Firstly, you'll need all-purpose flour (how long does flour last?) as the base for your dough, providing structure to your kolaches.

Yeast

Active dry yeast (how long does active dry yeast last?) will be used to make the dough rise, giving the kolaches their desired fluffiness.

Milk

To create the perfect dough, I like to use whole milk for the liquid component, which adds a creamy richness to the dough. To help activate the yeast, you'll need some granulated sugar and warm water as well.

Butter

For the dough, you'll also need unsalted butter, melted to make it easier to incorporate into the dough mixture.

Salt and Eggs

Salt is added for flavor enhancement, and don't forget to include large eggs for extra richness and structure.

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Now, let's talk about the star of the kolache: the filling!

Sausages

Generally, you use sausages as the primary filling ingredient, giving the kolaches their savory flavor. You can use your favorite breakfast sausage links or even jalapeño sausages if you prefer a spicy kick.

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Cheese

To accompany the sausage, you'll likely want some cheese for a creamy, delicious layer within the pastry. Common choices include cheddar cheese or cream cheese for a tangy twist. Feel free to get creative here with different cheese varieties to suit your taste.

Fruit

Another optional filling for homemade kolaches, are fruit fillings for a slightly sweet contrast to the savory sausage and cheese. A dollop of your favorite fruit preserves, like apricot or prune, will provide a delicious combination of flavors.

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Egg Wash

Lastly, you'll need an egg wash to brush over the kolaches before baking. This helps create a beautiful golden crust when you bake them in the oven. The egg wash is simply made by whisking an egg with a small amount of water.

In summary, I find that the key components of a successful Texas sausage kolache recipe include a fluffy and slightly sweet dough, satisfying sausage and cheese fillings, and a perfectly golden crust. I hope you enjoy experimenting with this recipe and adding your personal touch to create your perfect kolache!

Dough Preparation

To prepare the dough for Texas Sausage Kolache, I start by gathering necessary ingredients and equipment, including a stand mixer, dough hook, plastic wrap, and a warm place for the dough to rise.

First, I combine warm water, sugar, and active dry yeast in a small bowl, allowing the yeast to activate and foam up. This takes about 5 minutes. While waiting, I melt some butter, but ensure it's not too hot to avoid killing the yeast.

Next, I attach the dough hook to large bowl of my stand mixer and slowly combine the activated yeast mixture, melted butter, salt, and part of the flour to create the kolache dough. I make sure to start with a low speed to avoid making a mess in my kitchen. Once the dough starts coming together, I gradually increase the speed until the ingredients are well combined.

Now, it's time to knead the dough. I ensure that my stand mixer is set to a medium-low speed. After kneading the dough for about five minutes, it should become smooth and elastic. If it is still sticky, I can add more flour a tablespoon at a time until it reaches the desired consistency.

Once the dough is ready, I take it out of the mixer and shape it into a ball. I then place it in a greased bowl, covering it with plastic wrap or a damp towel. I let it rise in a warm place for about an hour, or until dough ball has doubled in size.

After the dough has risen, I punch it down and transfer it to a clean and floured surface. Using a rolling pin, I roll the dough out and cut it into squares for the klobasnik, also known as sausage rolls or kolaches. Then, I proceed to assemble and bake them according to the recipe.

By following these steps, I am confident in the perfect kolache dough for the delicious Texas Sausage Kolache. The key is to be patient during the proofing process and to handle the dough gently to ensure sticky dough and the light and airy texture that everyone loves in a great kolache.

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Sausage and Cheese Filling

When I make Texas sausage kolache, I love to use a variety of sausages to create a delicious and filling pastry. For a traditional choice, I use regular breakfast sausages. Additionally, I love the flavor of cheddar cheese combined with the warmth of jalapenos to create a spicy and cheesy option.

Before preparing the filling, I usually pre-cook the sausages to ensure they’re golden and have a slight crispiness to them. Cooking tip: you can either fry them in a pan or bake them in the oven. I also beat an egg and melted butter nearby to help with sealing the dough later.

For the cheese, I find that sharp cheddar provides a punch of flavor that perfectly complements the savory sausages. However, if you want it milder, feel free to use a different cheese that suits your preference.

To assemble the kolache, I start by rolling the two dough balls into a rectangle shape. Next, I place a cooked sausage in the center, followed by a slice of cheddar cheese and a few slices of jalapeno (if desired). To seal the kolache, I fold the dough around the sausage and cheese mixture, ensuring that the seam side is facing down. This helps to avoid any leakage during the baking process.

After sealing the Texas sausage kolache, I brush the top with the egg and melted butter mixture to give it a nice golden color. Finally, I place the kolaches on a baking sheet for easy cooking, and soon enough, I have a tray of delicious and satisfying sausage and cheese kolaches ready to enjoy.

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Baking Process

When I bake Texas sausage kolache, the first thing I do is preheat my oven to the right temperature, which is usually around 350°F (175°C). This ensures that the oven is ready and evenly heated by the time my dough and sausages are prepared.

Before placing the kolaches on a baking sheet, I like to line the sheet pan with parchment paper. This not only prevents the kolaches from sticking but also makes cleaning up a breeze. For an evenly browned kolache, I make sure to give them enough space on the prepared baking sheet, so they won't touch each other during baking.

Although it's not always available at donut shops, I prefer to brush my kolaches with melted butter just before baking. This step enhances their flavor and helps them achieve that irresistible golden brown color. When everything is ready, I place the kolaches in the preheated oven and keep an eye on them, usually baking for 15-20 minutes, until they are golden and the sausages are cooked through.

While baking, I find it helpful to rotate the baking sheet halfway through the process to ensure even browning of my kolaches. Once they reach the desired golden brown color, I carefully remove them from the oven and transfer them to a cooling rack.

Throughout the baking process, I always make sure to follow the recipe and trust my instincts. After all, I want my Texas sausage kolaches to not only look appetizing but taste delicious as well.

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Serving and Storing

I find that Texas sausage kolaches are perfect for breakfast or as a snack throughout the day. After preparing the dough using a dough hook and filling it with sausage, cheese, and optional jalapeños, the kolaches can be enjoyed warm, straight from the oven.

When I make a batch of these delicious pastries, I love visiting my local donut shop and picking up some beef hot dogs or polish sausage for a klobasnik-style filling and roll dough with. The combination of cheese and sausage wrapped in the sweet pastry dough is truly irresistible.

For storing, I usually place the leftover fruit kolaches in an airtight container and keep them in the refrigerator for up to 5 days. Reheating them in the microwave or oven for a few seconds brings back their freshly baked taste and warmth.

If too many kolaches are left after breakfast or a gathering, I also have the option to freeze them. First, I allow them to cool completely before wrapping each individually in plastic wrap, then place them in an airtight container or a freezer-safe plastic bag. When I'm ready to enjoy them again, I simply remove them from the freezer and let them thaw in the refrigerator or at room temperature before reheating.

In summary, Texas sausage kolaches are a delicious and versatile treat, whether served fresh from the oven or reheated after being stored in the refrigerator or freezer. And with my favorite klobasnik-style fillings from the local donut shop, these pastries become an irresistible delight that I can enjoy anytime.

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Nutrition Information

When it comes to Texas sausage kolache, it is essential to be aware of the nutritional content of this delicious treat. I, for one, sometimes want to be conscious of what I'm consuming.

Calories

For a single serving, a Texas sausage kolache roughly contains 268 calories. Keeping this in mind helps me regulate my calorie intake.

Carbohydrates

Regarding carbohydrates, the traditional recipe has about 30 grams of carbs, which is reasonable for a filling breakfast. Protein is also present in dough recipe in decent amounts, approximately 14 grams per serving, no doubt due to the sausage.

Fat Content

While enjoying a kolache, I should also be aware of the fat content. Each pastry contains about 9 grams of fat, with around 3 grams of saturated fat - something worth noting if monitoring my intake. Importantly, the cholesterol level is about 30 milligrams, and the kolache has 448 milligrams of sodium.

In terms of other fats, the kolache contains approximately 3 grams of polyunsaturated fat and 4 grams of monounsaturated fat. Although the nutritional content might vary depending on specific ingredients used, these values give a good idea of what to expect.

Vitamins and Minerals

As for the vitamins and minerals, Texas sausage kolache provides a modest amount of potassium (about 150 milligrams) and a small percentage of vitamin A and C. The calcium content is around 16 milligrams, while iron is about 2 milligrams per serving.

Overall, Texas sausage kolache is a tasty and satisfying meal with a balance of carbohydrates, proteins, and fats. Considering its nutrition information allows me to enjoy it as an occasional indulgence while being mindful of my dietary needs.

Yield: 12

Author: Nadine Madrigal