Klobasnek or Sausage and Cheese Kalaches
Dive into Texas Czech heritage with our Sausage and Cheese Klobasneks—soft, buttery homemade dough wrapped around melty American cheese and smoky breakfast sausages. Kolache or klobasnek? Settle the debate in your kitchen with this easy, authentic recipe that’s a bakery staple from Central Texas to your breakfast table.
Bring the irresistible aroma of a Central Texas bakery into your own kitchen with homemade klobasneks—soft, buttery yeast dough wrapped around smoky sausages and gooey American cheese. Whether you side with the purists calling them klobasneks or join the locals shouting “sausage kolache,” this easy recipe delivers that perfect golden, pillowy bite in under 3 hours. Grab your bowl and let’s settle the debate one warm, cheesy roll at a time!
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Around 1840, a wave of Czech families settled across Central and East Texas, bringing their traditions and recipes with them. Among the treasures they shared was the klobasnek—a savory pastry that’s become a beloved Texas classic. We’re forever grateful for the delicious legacy these immigrants left behind.
This Texas this sausage cheese kolache recipe, made with homemade dough, is absolutely irresistible. You’ll find these gems in nearly every bakery across my corner of Texas—they’re my go-to breakfast, but they shine just as bright for snacks or lunch. No local bakery? No problem. They’re surprisingly simple to whip up at home!
Also did you know there is a difference between a kolache or Klobasnek?
What is a Kolache:
There is actually a “debate” concerning the name. On one side of the discussion is that anything savory or with meat is not a “kolache” but a “Klobasnek” leaving only the sweet that are called Kolaches.
On the other side of this discussion is all these yummy treats are called “kolaches”, they insist that it doesn’t matter if it’s filled with meat or a fruit filling, it’s still a kolache.
Our sausage cheese kolache or klobasnek recipe is similar to a pig-in-a-blanket with cheese and some cute little sausages (wieners) baked inside an airy yeast dough. But whichever name you would like to call these meat pastries, you will all agree they are fantastic.
Whether you call them klobasneks or sausage cheese kolaches, these Texas Czech treasures deliver pillowy dough wrapped around melty cheese and savory sausage in every warm bite. Perfect for breakfast, lunch, or snacking, they’re a must-make homage to Central Texas bakeries. Grab the recipe and enjoy this debate-worthy delight at home!
Sausage Cheese Kolache or Klobasnek Recipe:
Ingredients for Klobasnek Dough:
- ¼ ounce active dry yeast (2 1/4 teaspoons)
- 1 cup whole milk, warmed
- ¼ cup sugar
- 3 cups flour, divided plus more for kneading
- 2 eggs
- 12 Tablespoons unsalted butter (1 ½ sticks)
- 1 teaspoon salt
Ingredients for Klobasnek Filling:
- 8 slices of American Cheese
- 8 ounces package of Smok-Y breakfast sausages
Equipment Needed:
- Large Dough Bowl
- Baking Sheet
🥣 Recipe Tips
- Warm the milk just right – Heat it to 100–110°F (lukewarm, not hot). Too cool and the yeast won’t activate; too hot and it’ll kill the yeast. A foolproof rise starts here.
- Roll and seal tightly – After wrapping the sausage and cheese, pinch the dough edges firmly and tuck the seam underneath. This prevents cheesy leaks and keeps every bite packed with filling.
- Double butter for Texas shine – Brush with melted butter before baking for golden color, then again right after for that irresistible soft, glossy finish straight out of a Central Texas bakery.
How to make Sausage Cheese Kolaches or Klobasnek:
- In a large bowl, combine yeast, warm milk, sugar and 1 cup of flour
- Cover and let it rise until doubled in size.
- Melt the butter.
- Beat the eggs, salt, and half of the melted butter
- Add egg mixture to yeast mixture and blend.
- Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist, but not sticky. Add more flour as needed.
- On a floured surface, knead the dough until dough is smooth and highly malleable, about 10 minutes.
- Put dough in a lightly oiled bowl, cover and let rise until doubled in size, about 1 hour.
- After dough has risen, punch it down and pull off egg size pieces.
- In your hands, roll pieces into balls and then flatten to about 3-4 inches in diameter.
- Place sausage (or hot dogs) and cheese in the center of each piece, then fold one side over and roll until sausage is enclosed, pinching to seal.
- Place the klobasneks on a greased baking sheet, cover and let rise for another 30-45 minutes.
- Preheat oven to 375 degrees.
- Brush the tops with melted butter and bake until lightly browned, about 15-18 minutes.
- Brush with the remaining melted butter one more time when they come out of the oven Serve warm.
5 Delicious Klobasnek Filling Variations
Pro Tip: Pre-cook any raw meats and pat dry to avoid soggy dough. Seal tightly and bake as directed!
- Jalapeño-Cheddar
- Ingredients: 1 Smok-Y Link + 1 Tbsp diced pickled jalapeños + 1 Tbsp shredded sharp cheddar
- Twist: Adds a spicy, tangy kick—West, TX bakery style.
- Bacon & Egg Breakfast Bomb
- Ingredients: 1 crumbled cooked bacon strip + 1 Tbsp scrambled egg + 1 tsp American cheese
- Twist: A full breakfast in one handheld bite—perfect for brunch.
- Boudin Cajun Fusion
- Ingredients: 1 link boudin sausage (casing removed) + 1 tsp pepper jack cheese
- Twist: Louisiana meets Czech in La Grange-inspired glory.
- Philly-Style Steak & Cheese
- Ingredients: 2 Tbsp chopped roast beef + 1 Tbsp sautéed onions + 1 Tbsp provolone
- Twist: Mini cheesesteak wrapped in pillowy dough.
- BBQ Brisket & Onion
- Ingredients: 2 Tbsp chopped smoked brisket + 1 tsp BBQ sauce + 1 tsp caramelized onions
- Twist: Texas BBQ tucked inside classic klobasnek dough—pure Lone Star decadence.
Other Texas Recipes:
🥣 Recipe
Equipment
- Large Dough Bowl
Ingredients
For the Dough
- 1 package active dry yeast
- 1 cup whole milk warmed
- ¼ cup sugar
- 3 cups flour divided, plus more for kneading
- 2 eggs
- 12 tbsp unsalted butter 1½ sticks, divided
- 1 teaspoon salt
For the Filling
- 8 Slices American Cheese
- 1 8.3 ounce package Smok-Y breakfast sausages heat and serve “Eckrich” or hot dogs
Instructions
- In a large bowl, combine yeast, warm milk, sugar and 1 cup of flour
- Cover and let it rise until doubled in size.
- Melt the butter.
- Beat the eggs, salt, and half of the melted butter
- Add egg mixture to yeast mixture and blend.
- Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist, but not sticky. Add more flour as needed.
- On a floured surface, knead the dough until dough is smooth and highly malleable, about 10 minutes.
- Put dough in a lightly oiled bowl, cover and let rise until doubled in size, about 1 hour.
- After dough has risen, punch it down and pull off egg size pieces.
- In your hands, roll pieces into balls and then flatten to about 3-4 inches in diameter.
- Place sausage (or hot dogs) and cheese in the center of each piece, then fold one side over and roll until sausage is enclosed, pinching to seal.
- Place the klobasneks on a greased baking sheet, cover and let rise for another 30-45 minutes.
- Preheat oven to 375 degrees.
- Brush the tops with melted butter and bake until lightly browned, about 15-18 minutes.
- Brush with the remaining melted butter one more time when they come out of the oven Serve warm.
Nutrition
Click HERE to save this Klobasnek Recipe to Pinterest
I agree, whatever it's called, these were delicious! I remember getting the sweet kolaches a lot from Snook, and Caldwell. Yummy stuff!
Thanks for the recipe,, it's pinned!
Oh, I do love these !
I had never heard of these before so I tried your recipe and it was amazing! Thank you for sharing