Writing about Texas food can be really confusing for the reader. One minute, I’m writing about Mexican style salsa, and enchiladas, the next I’m writing a recipe that can trace it’s origins back to Eastern Europe. It makes no sense to some of you, I’m sure.
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.
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.
Czech Style Klobasniki with Jalapeno Sausage
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 Servings
- Category: Baking
- Method: Baking
- Cuisine: Texas
5-6 cups bread flour (625g-750gr)
1/4 cup sugar (50gr)
1 1/2 tsp. salt (6gr)
2 pk. yeast (14gr)
1 cup whole milk (240 ml)
2/3 cup water (160ml)
4 tbsp. butter (56gr)
2 eggs (room temperature)
6 Polish style sausages (approximately 1 lb./500 gr or 2.5 oz/70gr each)
4 tbsp. melted butter for brushing on the top (56gr)
In the bowl of a mixer, combine 2 cups of the flour, sugar, salt and yeast. Stir to combine well.
Pour the milk and water into a microwaveable bowl, add the butter and heat on high for about 1 1/2 minutes, until the temperature reaches 120°F – 130°F (48°C – 54°C). Start the mixer, and slowly add the milk mixture. Add the eggs. Mix on low speed until well combined.
Change the mixing paddle on the mixer to the dough kneading hook, and add another 2 cups of the flour. Knead the dough for a minute, stopping to stir in the flour that has collected on the sides of the bowl. Knead for 5 minutes on low speed, adding small amounts of flour while the dough kneads so that you have a cohesive, elastic dough. (If you choose to hand knead the dough, knead for 10 minutes on a floured surface.)
Place the dough in a clean bowl that has been greased with olive oil, and cover. Allow the dough to raise for 1 hour covered with a clean towel in a warm, draft free environment.
Uncover the dough, and punch down. Divide the dough into 12 equal portions.
Cut the sausages into 2.5″ lengths (76cm). Take each portion of dough, and shape into a ball. On a floured surface, roll each ball into a flat circular shape. Place a segment of the sausage on the oval, and shape the dough around the sausage to form the klobasnek. Line a baking sheet with parchment paper, and allow the klobasniki to rise for 40 minutes. Preheat your oven to 350°F (176°C).
Brush the top of each klobasnek with melted butter, and place the baking sheet in the oven for 25-30 minutes, until the klobasniki are golden brown. Remove from the oven, and cool on wire racks. Serve with mustard, salsa, or extra jalapeños.
Buying the right sized package of sausage may be a quandary. I bought a 1lb pack that had 5 sausages, which I cut in half. The dough recipe makes 12 portions, so in reality (and outside the fantasy world that is my blog) I made only 10 klobasniki. Many 1lb packages have 6 sausages, which can be divided in half, and will make 12 klobasniki perfectly. Are you wondering what I did with my 2 extra portions of dough? I stuffed them with brown sugar, pecans, butter and golden raisins and made dessert for 2!
Keywords: klobasniki, klobasnek, kolache, kolaches