A classic Texan breakfast, Sausage Kolache, aka Czech Klobasnek, is a soft, slightly sweetened yeast roll stuffed with sausage, jalapeno, and cheese.
Ok, guys, I must be upfront and politically correct here before showing you how to create such a flavourful recipe.
Suppose you were to have a discussion with a Czech Texan. In that case, they will tell you this is not traditionally a Kolache.
Kolache is a rounded or square yeast roll with a well in the centre filled with fruit or cream cheese.
Klobasnek, on the other hand, is the correct term for my Italian sausage kolaches recipe.
A traditional Czech Klobasnek is when the dough is wrapped entirely around the filling, and you won’t know what’s inside until the first bite.
There are different variations of Klobasnek, but the concept of this recipe is still the same.
At the end of the day, if you were to go to any bakery in the United States, you would only ever ask for a sausage kolache.
And I will be referring to this recipe as sausage kolaches for the purpose of you guys finding my recipe on google.
What is the best sausage to make a sausage Kolache?
There is no right or wrong answer to this question. You can use whatever sausage you love the most.
Traditionally in a Texas doughnut shop, they would simply use hot dogs. Hot dogs are cheap but still taste great.
Although, what if you could ramp the flavour up a little bit.
For the purposes of this recipe, I decided on one of my favourites, Italian sausage.
Italian sausages are super juicy and spicy and come in hot or mild, and the best part is they are bursting with flavour.
Please Note: I have omitted the cheese and jalapeno from the original Texan recipe and gone with only the Italian sausage. I feel the flavour profile from the sausage is more than enough.
But I have added cinnamon and nutmeg to give the roll a slight hot cross bun flavour with a hint of sweetness. Cool huh!
Other sausage options are:
- Kielbasa – pork or pork and beef combined with a strong garlic flavour along with pimentos, cloves, and marjoram. Kielbasa can also be smoked.
- Kranksy – translated (German) Krainer Wurst or (Slovene) klobasa. It is roughly 75% to 80% pork and 25% – 30% bacon. The Kransky is garlicky and has a spicy flavour profile.
Ingredients you’ll need to make Italian sausage Kolaches
- Italian sausages (8 hot dogs or sausages of your choice)
- milk
- instant dry yeast
- plain (all-purpose flour)
- fine sea salt
- 2 eggs
- water
- granulated sugar
- nutmeg
- cinnamon
- unsalted butter
- vegetable oil
How to make a sausage kolache from scratch? Step 1
Power Tip: Pre-warning here, guys. You are going to need to proof twice while preparing the dough. The first proof is 1 hour, and then the second proof is 45 minutes. So try to set yourself enough time.
First, melt 63g of unsalted butter over low heat, then set aside.
Hopefully, you guys have a stand mixer with a dough hook. Otherwise, you’ll need to do the next step by hand.
In a stand mixing bowl, begin adding your dry ingredients. Starting with 3 1/2 cups of plain flour, 1 tbsp of sugar, 10g instant dry yeast, 1/2 tsp fine sea salt, 1/2 tsp nutmeg, and 1 tsp cinnamon.
Combine the dry ingredients using the paddle attachment or a whisk.
Switch to the dough hook attachment and set your stand mixer to low speed.
Begin adding your wet ingredients, starting with 1 egg, 45ml water and 1 1/2 tbsp of vegetable oil and continue mixing on low speed until well combined.
Use a silicone spatula to scrape the sides of the bowl if you find the dough is sticking to the sides.
Turn your mixer to med-high speed and slowly introduce the melted butter and 1 cup of milk.
Mix for 7-10 minutes until the bowl is almost clean.
Loosely roll the dough and place it into a lightly greased bowl. Cover with plastic wrap and place a warm, damp towel over the bowl.
Set aside inside your microwave for 1 hour. This will help to keep your towel warm for longer.
Preparing your Italian sausages
Now it’s time to get our sausages ready!
Preheat your oven to 190°C (375°F). Place the sausages onto a tray lined with baking paper, And Bake for 30 minutes, turning halfway.
Once cooked, remove the sausages from the oven and set them aside to cool.
That’s It!
How to make a sausage kolache from scratch? Step 2
Now we need to get back to our kolache dough.
While still in the bowl, punch down the dough using your fist, then lightly flour your work surface.
Next, divide your dough into 8 even pieces.
Begin rolling each piece into 1/4″ (6-7mm) thick pieces. Place a sausage onto the base of each kolache, and roll the finishing seam side down.
Place your sausage kolaches onto a tray lined with baking paper. And cover with a warm damp towel.
There’s no need to place it in the microwave this time around. Not that it would fit anyway.
Proof your dough for a further 45 minutes at room temperature.
After the second proof is complete, brush each sausage kolache with a simple egg wash, ensuring all of the dough is covered.
This will make them brown up nicely in the oven.
Top with flaky sea salt, sesame, and poppy seeds for garnish. It looks cool too!
Bake in the oven at 190°C (375°F) for 15-18 minutes or until the dough is golden brown all over.
Brush melted butter over your awesome sausage kolaches for added flavour, allowing them to cool before serving.
I am confident you’re going to love my Italian sausage kolaches. They are totally different and taste flipping amazing.
Check out some of our other favourite baking recipes on JustSoYum
- Super Soft Raspberry Jam Doughnuts
- Cream and Jam Long John Doughnut Recipe
- Air Fryer Nutella Doughnuts
- Soft Homemade Mini Dinner Rolls
Soft Klobasnek (Italian Sausage Kolache)
Ingredients
- 6 Italian sausages hot or mild
- 3 ½ cups plain flour all-purpose flour
- 10g instant dry yeast
- 1 tbsp granulated sugar
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1 ½ tsp fine sea salt
- 63 g unsalted butter melted
- 1 cup milk
- 2 eggs beaten
- 45 water
- 1 ½ tbsp vegetable oil
Instructions
- In a small saucepan, melt 63g of unsalted butter over low heat, then set aside.
- Add flour, sugar, yeast, salt, nutmeg, and cinnamon to a stand mixing bowl. Whisk dry ingredients together using the paddle attachment until well combined.
- Switch the paddle attachment to the dough hook and set your stand mixer to low speed. Begin adding your milk, egg yolks, water and vegetable oil. Mix on medium-low speed until well combined.
- Begin slowly introducing the melted butter and mix for an additional 7-10 minutes. Or until almost no dough is sticking to the sides of the mixing bowl.
- Loosely roll the dough and place it into a lightly greased bowl. Cover with plastic wrap and a warm damp towel and let stand for 1 hour.
- Preheat your oven to 190°C (375°F). Place the sausages onto a tray lined with baking paper, brush over some olive oil and cook the sausages for 30 minutes, turning halfway. Once cooked, remove the sausages from the oven and set them aside to cool.
- While still in the bowl, punch down the dough and lightly flour your work surface. Then divide your dough into six even pieces. Roll each piece of dough into ¼” (6-7mm) thick pieces. Then place each sausage at the base and roll, finishing seam side down.
- Place onto a baking paper-lined tray, and cover with a warm damp towel to proof for a further 45 minutes at room temperature.
- Brush each Kolache with egg wash, then top with flaky salt, sesame, and poppy seeds. Bake in the oven at 190°C (375°F) for 15-18 minutes or until golden brown. Once cooked, brush each Kolache with a little melted butter and let cool before serving.
Nutrition
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