Texas Sausage Kolaches, or Klobasneks, are a delicious savory version of the traditional Czech pastry. These soft, slightly sweet buns are filled with smoky sausage and baked to golden perfection. Hugely popular in Texas bakeries and breakfast spots, they’re perfect for mornings on the go or leisurely weekend brunches.

Why You’ll Love This Recipe

• Authentic Texan-Czech flavor

• Great for meal prepping or freezing

• Customizable with cheese or spicy additions

• Ideal as a grab-and-go breakfast or party snack

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough

• 10 tablespoons unsalted butter

• 1 cup whole milk

• 3 ½ cups all-purpose flour

• ⅓ cup granulated sugar

• 2 ¼ teaspoons rapid-rise (instant) yeast

• 1 ½ teaspoons salt

• 1 egg

• 1 egg yolk

For the Filling

• 8 small smoked sausage links, split lengthwise and cut into 3-inch pieces

Directions

1. Melt the butter in a saucepan, add the milk, and set aside.

2. In a stand mixer, mix the flour, sugar, yeast, and salt. Add the milk mixture, egg, and yolk. Knead with a dough hook on medium speed for 8 minutes.

3. Transfer to a greased bowl. Let rise in a warm place for 1 to 1 ½ hours until doubled.

4. Punch down the dough. Divide into 16 equal pieces, roll into balls, and let rise again for 90 minutes on parchment-lined trays.

5. Preheat oven to 350°F. Flatten each dough ball, wrap around a piece of sausage, and seal the seam.

6. Bake seam-side down for 22 to 25 minutes until golden.

Servings and Timing

• Servings: 16 kolaches

• Preparation Time: 45 minutes

• Rising Time: 2 hours 30 minutes

• Baking Time: 22–25 minutes

• Total Time: Approximately 3 hours 40 minutes

Variations

• Add cheddar or pepper jack cheese with the sausage

• Include jalapeños for a spicy version

• Use fruit or cream cheese filling for a sweet kolache twist

Storage/Reheating

• Store in an airtight container at room temperature for 2 days or refrigerate for 5 days

• Freeze individually wrapped kolaches for up to 3 months

• Reheat in the oven at 350°F for 10–15 minutes or microwave for 30–60 seconds

FAQs

What’s the difference between kolaches and klobasneks?

Kolaches are typically sweet pastries, while klobasneks are savory, filled with sausage or meat.

Can I use different types of sausage?

Yes, try kielbasa, bratwurst, or breakfast links.

Can I make the dough a day ahead?

Yes, refrigerate after the first rise, then let it come to room temperature before shaping.

Is it okay to add cheese?

Yes, cheese pairs wonderfully with sausage in kolaches.

Can I freeze them after baking?

Yes, cool completely, then freeze wrapped in plastic.

How do I know when they’re done baking?

The tops should be golden and the bottoms lightly browned.

Can I use a bread machine?

Yes, you can mix and knead the dough in a bread machine.

What if I don’t have a stand mixer?

Knead the dough by hand for 10–12 minutes.

Are these good for kids’ lunches?

Absolutely—they’re portable, filling, and kid-friendly.

Can I brush the tops with egg wash?

Yes, an egg wash will give them a shiny golden crust.

Conclusion

Texas Sausage Kolaches are a beloved fusion of Czech tradition and Texan flavor. Their soft, pillowy dough and savory fillings make them perfect for any occasion. Whether served fresh from the oven or reheated from the freezer, these kolaches are always a comforting treat.

Texas Sausage Kolaches (Klobasneks)

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 2.5 hours
• Total Time: 25 minutes
• Yield: 16 kolaches
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These homemade Texas Kolaches are soft, pillowy pastries filled with smoky sausage—perfect for breakfast or on-the-go snacks. This authentic Southern recipe features a rich, buttery dough and juicy smoked sausage links for the ultimate savory treat. Keywords: Texas kolaches, sausage kolaches, breakfast pastries, homemade kolaches, kolache recipe.

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Ingredients

For the Dough:

• 10 tablespoons unsalted butter

• 1 cup whole milk

• 3 1/2 cups all-purpose flour

• 1/3 cup granulated sugar

• 2 1/4 teaspoons rapid rise (instant) yeast

• 1 1/2 teaspoons salt

• 1 egg + 1 egg yolk, slightly beaten

For Sausage Kolaches:

• 8 small smoked sausage links (split lengthwise and cut into 3″ pieces)

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Instructions

Make the Dough:

1. Melt butter in a saucepan over medium heat (do not brown). Add milk, stir, and set aside.

2. In a stand mixer with paddle attachment, combine flour, sugar, yeast, and salt on low speed.

3. Switch to dough hook. Add milk/butter mixture, egg, and egg yolk. Mix on low 1 minute, then knead on medium speed for 8 minutes.

4. While kneading, boil 3 cups of water in a saucepan and grease a large bowl.

5. Shape dough into a ball with floured hands. Place in the greased bowl. Set the saucepan of boiling water on the oven floor and place the dough bowl on a rack above it. Close oven door and let proof 1–1½ hours, until doubled.

6. Remove dough and punch down. Divide into 4 equal parts, then each into 4 (total of 16). Roll into balls and place on parchment-lined baking sheets.

7. Let dough balls proof again in the oven for 90 minutes.

To Make Sausage Kolaches:

1. Wrap each dough ball around a sausage piece, sealing the seams.

2. Place seam-side down on baking sheet.

Bake:

• Preheat oven to 350°F.

• Bake kolaches for 22–25 minutes, until golden.

• Let cool slightly before serving.

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Notes

• Use jalapeño sausage for a spicy twist.

• Brushing with egg wash adds shine.

• Store in an airtight container and reheat for a grab-and-go breakfast.