But my job is to illustrate what Texas food is really like, and in it’s heart of hearts, (or it’s stomach of stomachs) there is a little golden pedestal for the kolache.
However, my other obligation to those of you that read this blog is to educate, and what we know as kolaches here in Texas are known as klobasniki in the Czech Republic, the land of their birth. The word kolache in Czechoslovakia was originally reserved for non-meat filled pastries, but these days in Texas, kolache can mean either a fruit filled, or sausage filled pastry.
Kolache, klobasnek, klobasniki
At the risk of ranking lower in an online search for a good recipe for a Texas sausage kolache, I am opting (insisting) that we call this amazing sausage roll by its authentic name of klobasnek. Also, note that the plural of klobasnek is klobasniki.
Texas Sausage Kolaches are Really Czech Klobasniki
My friends that make Mexican style chorizo over at Chorizo de San Manuel (just down the road from the ranch) make an amazing jalapeño cheese Polish sausage that is a favorite at carne asadas, and was the perfect choice for my klobasniki recipe. Any Polish style sausage will work, but the Texas preference for this sausage roll fave is a spicy sausage.
Right now I am reading James Michener’s Texas which lays out very clearly why Texas has such a varied array of cultures, which is reflected in our favorite dishes. Farmers and investors came from all over Europe to stake their claim in our part of the country. Their ability to thrive kept them here, and perpetuated the delicious recipes that they brought with them. Indigenous tribes, Germans, Polish, Czech, Spanish, Italians, Greeks, and Mexican all played a part at our distinctive dinner table, and it is my greatest joy to unravel the mystery of our seemingly mixed up Texas menus.
Texas style klobasniki are not too hard to make, if you know how to make bread, and are great to bring along to any carne asada. I can almost hear the “Thanks for the kolaches!” which is your cue to deliver a little bit of Texas food history, and tell them about the klobasnek.
I’ve made my own version of sausage kolaches not realizing what the correct name is. Thanks for setting me straight as to klobasnek!
I used my kolache dough recipe from Czech Gma, and similar size sausage. Dough amount batch is the same but mine had more fat & sugar, more pliable to work with that I could stretch dough around more sausages & yield more klobasniki. I’ve been taught to heat the liquids temperature only to 110 degrees before adding to yeast.
Glad to have a better & hopefully more authentic klobasnek dough recipe to add to my kitchen library, However, this technique is too much dough per each klobasnek, I’ll just divide the dough into smaller portion & make 24+ yield.
Thanks again.
Hi, I like you idea of half the dough and making more! I will do that next time I make them. I had no idea they were called klobasnek either until a culinary friend corrected me. Now we are all smarter! Thanks for writing, and I will try your version. Hugs!
MG
Please add a “jump to recipe” link.
Great idea!! I will !
MG
I add sauerkraut and cheddar cheese and I split my sausage in half
I like those details! I need to make these again for my kids during the holidays! Thanks for writing Dolores!
I love your description. You totally nailed this. Thank you again. Beautifully written. And the spelling is accurate. This is no Kolache. Kolbasniky it is.
Very kind Melissa! I love these things, so they deserve a little respect, right? Klobasniky forever!
5 star receipt I will be using your receipt, a great one !!
Thank you so very much Dolores! MG