Savory Texas Sausage Kolaches: A Klobasnek Recipe for Authentic Flavor

Texas Kolaches, often called Klobasneks when filled with savory ingredients, are a beloved culinary tradition. These delightful pastries, a testament to the state’s rich Czech heritage, offer a delicious combination of sweet, yeasty dough and savory fillings. While sweet fruit-filled kolaches are common, the sausage-stuffed klobasneks hold a special place in Texan hearts (and stomachs!). This recipe guides you through creating authentic Texas sausage kolaches, ensuring a flavorful and satisfying experience.

What’s the Difference Between a Kolache and a Klobasnek?

This is a question often debated, and the answer depends on who you ask and where in Texas they live! Generally, kolaches are considered to be filled with sweet fillings, such as fruit, cream cheese, or poppy seeds. Klobasneks, on the other hand, are typically filled with savory ingredients, most commonly sausage. However, the terms are often used interchangeably, especially when referring to sausage-filled pastries.

Essentially, a klobasnek *is* a type of kolache. Think of it like squares and rectangles – all squares are rectangles, but not all rectangles are squares. All klobasneks are kolaches, but not all kolaches are klobasneks. For the sake of clarity, this recipe focuses on the sausage-filled variety, which we’ll primarily refer to as klobasneks, while acknowledging their kolache heritage.

The Key to Perfect Klobasneks: The Dough

The foundation of any great kolache or klobasnek is the dough. It should be soft, slightly sweet, and have a wonderful yeasty flavor. This recipe utilizes a enriched dough, meaning it contains ingredients like milk, butter, and eggs, which contribute to its rich texture and flavor. Don’t be intimidated by working with yeast; this recipe provides clear instructions for ensuring success.

Ingredients for the Dough:

* 1 cup whole milk, warmed to 110-115°F (43-46°C)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ¼ cup granulated sugar
* 1 teaspoon salt
* 2 large eggs, lightly beaten
* ¼ cup (½ stick) unsalted butter, melted and cooled slightly
* 4 cups all-purpose flour, plus more for dusting

Instructions for the Dough:

1. **Activate the Yeast:** In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir gently and let stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is alive and active.
2. **Combine Wet Ingredients:** Add the salt, eggs, and melted butter to the yeast mixture. Stir or mix on low speed until well combined.
3. **Add the Flour:** Gradually add the flour, one cup at a time, mixing on low speed (or stirring with a wooden spoon if mixing by hand) until a shaggy dough forms.
4. **Knead the Dough:** If using a stand mixer, knead the dough with the dough hook attachment for 5-7 minutes on medium speed, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky. Add a little more flour, one tablespoon at a time, if needed.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing flavor and creating a light and airy texture.
6. **Punch Down the Dough:** Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.

The Heart of the Klobasnek: The Sausage Filling

The sausage is the star of the show in a klobasnek. While you can use various types of sausage, the most authentic choice is a good-quality smoked sausage, such as Czech sausage or a traditional pork sausage. Avoid breakfast sausage, which is typically too sweet and crumbly. Feel free to experiment with different flavors, such as jalapeno cheddar sausage for a spicy kick.

Ingredients for the Sausage Filling:

* 1 pound smoked sausage (Czech sausage, pork sausage, or your favorite), cut into 2-3 inch pieces
* Optional: 1 tablespoon olive oil (if cooking onions or peppers)
* Optional: ½ cup diced onion
* Optional: ½ cup diced bell pepper (any color)
* Optional: Shredded cheddar cheese, for topping

Instructions for the Sausage Filling:

1. **Prepare the Sausage:** If using pre-cooked sausage, simply cut it into the desired size. If using raw sausage, cook it thoroughly in a skillet over medium heat until browned and cooked through. Drain off any excess grease.
2. **Cook Vegetables (Optional):** If adding onions and/or peppers, heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper and cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside to cool slightly.

Assembling the Klobasneks: Shaping and Stuffing

There are a few different methods for shaping klobasneks. This recipe offers two popular options: the “wrap” method and the “pocket” method. The wrap method involves wrapping the dough around the sausage, while the pocket method creates a small pocket in the dough to hold the sausage.

Instructions for Assembling the Klobasneks:

**Option 1: The Wrap Method**

1. **Divide the Dough:** Divide the dough into 12-16 equal pieces.
2. **Roll Out the Dough:** On a lightly floured surface, roll each piece of dough into an oval or rectangle, about 4-5 inches long and 2-3 inches wide. The dough should be thin but not so thin that it tears easily.
3. **Place the Sausage:** Place a piece of sausage in the center of the dough.
4. **Wrap the Dough:** Wrap the dough around the sausage, overlapping the edges and pinching them together tightly to seal. Make sure the sausage is completely enclosed in the dough to prevent it from drying out during baking.
5. **Place on Baking Sheet:** Place the assembled klobasneks seam-side down on a baking sheet lined with parchment paper.

**Option 2: The Pocket Method**

1. **Divide the Dough:** Divide the dough into 12-16 equal pieces.
2. **Shape into Balls:** Roll each piece of dough into a ball.
3. **Create a Pocket:** Use your fingers or a rolling pin to flatten each ball into a circle, about 3-4 inches in diameter. Use your fingers to gently press down the center of each circle, creating a shallow pocket.
4. **Place the Sausage:** Place a piece of sausage in the center of the pocket.
5. **Pinch the Edges:** Gently pinch the edges of the dough around the sausage to partially enclose it, leaving the top of the sausage exposed. This creates a visually appealing and rustic look.
6. **Place on Baking Sheet:** Place the assembled klobasneks on a baking sheet lined with parchment paper.

**For Both Methods:**

* **Add Toppings (Optional):** If desired, sprinkle shredded cheddar cheese over the top of the klobasneks. You can also brush the dough with a beaten egg for a golden brown crust. Be sure to do this before the second rise.
* **Second Rise:** Cover the assembled klobasneks with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until slightly puffed. This final rise allows the dough to become light and airy.

Baking the Klobasneks: Achieving Golden Perfection

Baking the klobasneks at the right temperature and for the correct amount of time is crucial for achieving a golden brown crust and a fully cooked dough. Keep a close eye on them while they bake to prevent them from burning.

Instructions for Baking the Klobasneks:

1. **Preheat the Oven:** Preheat the oven to 375°F (190°C).
2. **Bake the Klobasneks:** Bake the klobasneks for 15-20 minutes, or until golden brown and the dough is cooked through. The internal temperature of the dough should reach at least 190°F (88°C).
3. **Cool Slightly:** Remove the klobasneks from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.

Serving and Storing Klobasneks: Enjoying Your Creation

Klobasneks are best served warm or at room temperature. They are a perfect breakfast, brunch, lunch, or snack. They can be enjoyed on their own or with your favorite condiments, such as mustard, ketchup, or hot sauce.

Serving Suggestions:

* **Breakfast:** Serve klobasneks with a side of scrambled eggs or fresh fruit for a hearty and satisfying breakfast.
* **Lunch:** Pack klobasneks in a lunchbox for a delicious and portable meal.
* **Snack:** Enjoy klobasneks as a mid-afternoon snack to tide you over until dinner.
* **Game Day:** Klobasneks are a crowd-pleasing appetizer for game day gatherings.

Storing Klobasneks:

* **Room Temperature:** Klobasneks can be stored at room temperature in an airtight container for up to 2 days.
* **Refrigerator:** Klobasneks can be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the oven or microwave before serving.
* **Freezer:** Klobasneks can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

Tips for Success: Mastering the Klobasnek

* **Use High-Quality Ingredients:** The flavor of your klobasneks will only be as good as the ingredients you use. Choose high-quality sausage, fresh eggs, and good butter.
* **Don’t Overwork the Dough:** Overworking the dough can result in tough klobasneks. Knead the dough just until it is smooth and elastic.
* **Let the Dough Rise Properly:** Allowing the dough to rise properly is crucial for developing flavor and creating a light and airy texture. Be patient and let the dough rise until doubled in size.
* **Seal the Dough Tightly:** When wrapping the dough around the sausage, make sure to seal the edges tightly to prevent the filling from leaking out during baking.
* **Don’t Overbake:** Overbaking the klobasneks can result in dry and tough pastries. Bake them until golden brown and the dough is cooked through.
* **Experiment with Fillings:** While sausage is the traditional filling, feel free to experiment with other savory fillings, such as ground beef, pulled pork, or vegetables.
* **Add Cheese:** Shredded cheddar cheese is a popular topping for klobasneks, but you can also use other types of cheese, such as Monterey Jack or pepper jack.
* **Get Creative with Spices:** Add a pinch of cayenne pepper or a dash of hot sauce to the sausage filling for a spicy kick.

Variations: Exploring Different Klobasnek Flavors

* **Jalapeno Cheddar Klobasneks:** Add diced jalapenos and shredded cheddar cheese to the sausage filling for a spicy and cheesy twist.
* **Bacon Cheddar Klobasneks:** Add cooked and crumbled bacon and shredded cheddar cheese to the sausage filling for a savory and smoky flavor.
* **Pulled Pork Klobasneks:** Fill the klobasneks with tender and flavorful pulled pork for a delicious and unique variation.
* **Vegetarian Klobasneks:** Fill the klobasneks with a mixture of sautéed vegetables, such as onions, peppers, mushrooms, and zucchini.

Conclusion: A Taste of Texas Tradition

Making Texas sausage kolaches (klobasneks) at home is a rewarding experience. The combination of sweet, yeasty dough and savory sausage filling is simply irresistible. With this recipe and helpful tips, you can create authentic and delicious klobasneks that will impress your family and friends. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a taste of Texas tradition!