Texas Kolaches: The Ultimate Homemade Sausage Pastry Guide

Authentic Homemade Texas Sausage Kolaches

There’s something irresistibly comforting about biting into freshly baked kolaches with their pillowy soft dough wrapped around savory sausage. This Central Texas bakery staple brings together Czech heritage and Texan flavors in one delicious handheld treat that’s perfect for breakfast, snacking, or even dinner.

These authentic Texas-style sausage kolaches (technically called klobasneks) feature a subtly sweet, enriched yeast dough wrapped around juicy sausages. While traditional Czech kolaches are fruit-filled pastries, these savory variations have become iconic in Central Texas bakeries, gas stations, and donut shops. This recipe brings the beloved Texan classic right to your kitchen!

Why You’ll Love These Homemade Kolaches

• Authentic Texan flavor with Czech influence
• Make-ahead friendly – perfect for busy mornings
• Freezer-friendly for meal prep
• Customizable with your favorite sausage varieties
• Impressive yet approachable recipe for bread-making beginners

Ingredients for Perfect Kolaches

For the Dough:

• 1 cup milk, divided
• ¼ cup granulated sugar
• ¼ cup unsalted butter
• 1 teaspoon salt
• 1 package (2¼ teaspoons) active dry yeast
• ¼ cup warm water (105-115°F)
• 1 large egg, beaten
• 3½ to 4 cups all-purpose flour

For the Filling and Topping:

• 20 breakfast sausage links or 10 full-size smoked sausages, cut in half
• 2 tablespoons melted butter, for brushing
• Optional: 1 tablespoon everything bagel seasoning or poppy seeds for topping

How to Make Texas Sausage Kolaches

1. In a small saucepan, heat ½ cup milk over medium heat until it just begins to bubble around the edges. Remove from heat immediately.
2. Add sugar, butter, and salt to the hot milk and stir until the sugar dissolves and butter melts completely. Set aside to cool to room temperature (about 10 minutes).
3. In a large mixing bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.
4. Add the cooled milk mixture, remaining ½ cup milk, and beaten egg to the yeast mixture. Stir to combine.
5. Gradually add 3 cups of flour, mixing until a soft dough forms. Add remaining flour as needed to form a slightly sticky dough that pulls away from the sides of the bowl.
6. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
7. Place dough in a greased bowl, turning once to grease top. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
8. Punch down dough and divide into 20 equal portions. Shape each into a ball.
9. Flatten each ball into a 3-inch disk. Place a sausage link in the center.
10. Fold the dough around the sausage, pinching the seams to seal completely. Place seam-side down on parchment-lined baking sheets, leaving 2 inches between each kolache.
11. Cover and let rise for 30 minutes, or until puffy but not quite doubled.
12. Preheat oven to 375°F (190°C).
13. Brush the tops of kolaches with melted butter and sprinkle with optional seasoning if desired.
14. Bake for 15-18 minutes, rotating pans halfway through, until golden brown.
15. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Expert Tips for Kolache Success

• Dough texture: The dough should be soft and slightly sticky, but still workable. Add flour gradually until you reach this consistency.
• Rising environment: For optimal rising, place dough in a warm, draft-free area. If your kitchen is cool, preheat your oven to its lowest setting for 1-2 minutes, then turn it off and place the covered dough inside.
• Sausage options: Try different varieties like jalapeño cheddar sausage, bratwurst, or even vegetarian alternatives.
• Add cheese: Place a small strip of cheddar or American cheese alongside the sausage before wrapping for an extra gooey center.
• Storage: Store cooled kolaches in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Variations on Classic Kolaches

Breakfast Kolaches

Replace the sausage with a mixture of scrambled eggs, cheddar cheese, and crumbled bacon for a complete breakfast in one bite.

Jalapeño Popper Kolaches

Add a thin slice of jalapeño and a strip of cream cheese alongside the sausage for a spicy kick.

Sweet Fruit Kolaches

For traditional Czech-style kolaches, skip the sausage and create an indentation in each dough ball. Fill with fruit preserves and a streusel topping.

Frequently Asked Questions About Kolaches

What’s the difference between kolaches and klobasneks?

Technically, true Czech kolaches are sweet pastries with fruit filling. The savory sausage-wrapped versions popular in Texas are properly called klobasneks, though most Texans simply call both varieties kolaches.

Can I freeze kolaches?

Yes! Once baked and cooled, wrap individual kolaches tightly in plastic wrap and freeze for up to 3 months. Reheat in the microwave for 30-45 seconds or in a 325°F oven for 10-15 minutes.

Can I make the dough ahead of time?

Absolutely. After the first rise, punch down the dough, cover tightly with plastic wrap, and refrigerate overnight. Let it come to room temperature for 30 minutes before shaping.

Nutrition Information

Per serving: 264 calories,
13g fat (7g saturated fat),
51mg cholesterol,
367mg sodium,
27g carbohydrates
(1g fiber, 6g sugar),
9g protein

Whether you’re a Texas native missing home or just discovering these delightful treats, these homemade sausage kolaches will quickly become a family favorite. With their perfect balance of fluffy bread and savory filling, they’re ideal for breakfast on-the-go, packed lunches, or casual entertaining.

Recipe inspired by AllRecipes Texas Sausage Kolaches