This sausage kolache recipe (also known as klobasneks) is one I’ve been making for years. I cannot say enough about how our family adores them!

We first fell in love with kolaches during our time living in San Antonio, where my co-workers would show up with boxes of them as the ultimate treat. Soon our family was heading to The Kolache Factory to get our fis. When we moved back to South Dakota, I knew I had to recreate them myself. After plenty of testing (and eating!), this recipe is the one: perfect for 12 sausage kolaches using standard smoked sausage links like Johnsonville. It’s reliable, straightforward, and gives that authentic Texas-style kolache every time.

What Are They Really Called Though?

These are technically klobasneks (or klobasniky in plural) in the Czech-Texas tradition—savory pastries born from Czech immigrants who settled in Central Texas in the late 1800s. While “kolache” traditionally refers to sweet fruit-filled versions, in Texas, folks call the sausage ones kolaches (or sausage kolaches) too. No matter the name, they’re irresistible for breakfast, brunch, or snacks.

Why You’ll Love This Recipe

Soft, enriched dough that’s lightly sweet and tender
Gooey cheese and optional spicy jalapeños for that classic Texas twist
Fully customizable with different sausages or toppings
Make-ahead friendly—perfect for weekend baking or freezing

Tips & Variations for Your Kolaches

Sausage swaps: Johnsonville smoked sausages are spot-on for these 12 perfect portions, but try Eckrich smoked breakfast links, Hillshire Farm cheddar varieties, jalapeño-cheddar sausages, or even halved hot dogs for a classic donut-shop vibe. Fully cooked links are essential—no pre-cooking needed.
Cheese inside: For maximum gooeyness, tuck cheese fully inside rather than just on top.
Jalapeños inside: Embed thin slices or diced pickled jalapeños with the cheese and sausage for heat in every bite.
Toppings galore: Beyond the basics, sesame seeds add nutty crunch, poppy seeds give a bakery look, flaked sea salt boosts savoriness, extra shredded cheese creates bubbly edges, and more jalapeño slices on top amp up the spice and color.
Make-ahead: Assemble and refrigerate unbaked kolaches overnight for the second rise in the fridge—bake fresh in the morning. Or freeze baked ones; reheat in a 350°F oven for 10 minutes.
Scoring the tops: For a little different look, you can score them, just make very shallow cuts so you don’t go through the entire pastry.

This sausage kolache recipe has become our family’s go-to for lazy weekends and I’ve made them for friends dozens of times—nothing beats that fresh-baked aroma filling the house. If you try them, I’d love to hear how they turn out! What’s your favorite filling combo? Drop a comment below and let me know.

Happy baking!

Prep Time:30

Cook Time:25

Rise Time:2

Total Time:2 55

Servings: kolaches

Author: Julie Gavin

Ingredients

For the Dough

1 c. (240 g.) milk warmed to 90–110°F
2 ¼ tsp. active dry yeast
3 ½ c. (438 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
¼ c. (50 g.) granulated sugar
1 tsp. salt
1 large egg
⅓ c. (75 g.) salted butter melted
1 tsp. vanilla extract

For the Filling:

12 smoked sausage links see note
6 slices American cheese slices halved, optional – see note

Egg Wash:

1 large egg
1 tbsp. water

Optional Toppings (for sprinkling before baking):

Sesame seeds
Poppy seeds
Flaked sea salt
Extra shredded cheese
Additional jalapeño slices

Instructions

Proof the yeast: In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Stir gently and let it sit for 5–10 minutes until foamy and bubbly. (If it doesn't foam, your yeast may be inactive—start over with fresh yeast.)
1 c. (240 g.) milk
2 ¼ tsp. active dry yeast
Mix the dry ingredients: In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), add the flour, sugar, and salt.
3 ½ c. (438 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
¼ c. (50 g.) granulated sugar
1 tsp. salt
Make the dough: Add the yeast mixture, egg, melted butter, and vanilla extract. Mix on low speed (or by hand with a wooden spoon) until a soft dough forms. Knead by hand for 5-6 minutes or with the mixer for 3-4 minutes until the dough is smooth, elastic, and slightly tacky. If it's too sticky, add flour 1 tablespoon at a time—but don't overdo it for that tender texture.
1 large egg
⅓ c. (75 g.) salted butter
1 tsp. vanilla extract
First rise: Place the dough in a lightly greased bowl, cover with a shower cap or a clean kitchen towel, and let it rise in a warm spot for 1–1 ½ hours, or until doubled in size.
Shape the kolaches: Punch down the dough and divide it into 12 equal pieces. On a lightly floured surface, roll or flatten each piece into a 4-inch oval.
Fill and seal: Place a sausage link in the center (add cheese slice or shredded cheese and/or jalapeño slices inside for extra flavor—tucking them snugly helps prevent leaks). Fold the dough over the sausage, pinch the seams tightly to seal, and gently roll into an oval shape. Place seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.
12 smoked sausage links
6 slices American cheese
Second rise: Cover loosely and let them puff up for 20–30 minutes. They may not rise noticeably but they will puff up more in the oven.
Preheat and Top: Preheat your oven to 375°F (190°C). Brush generously with the egg wash. Sprinkle with your chosen toppings like sesame seeds, poppy seeds, flaked salt, extra cheese, or jalapeños. Optionally – lightly score the tops with diagonal slashes (for a pretty, decorative finish—don't cut through to the filling).
1 large egg
1 tbsp. water
Bake: Bake for 20-25 minutes, rotating the pan halfway through, until the tops are golden brown and shiny.
Cool and serve: Let cool on the sheet for 5 minutes, then serve warm.

Video

Notes

Customize toppings: sesame seeds, poppy seeds, flaked sea salt, extra shredded cheese, or sliced jalapeños.
Make-ahead: Shape and refrigerate unbaked kolaches overnight; let come to room temp 20–30 min before baking.
Freezer-friendly: Bake, cool completely, freeze in airtight container up to 2 months. Reheat at 350°F for 10 min.
Johnsonville smoked sausages are perfect for 12 portions. Other great choices include:
- Eckrich smoked breakfast links (shorter, snappier bite)
- Hillshire Farm smoked sausage or cheddar varieties
- Kiolbassa or other Texas-style smoked links
- Use fully cooked links only—no pre-cooking required. Adjust quantity if links are longer/shorter.
Cheese inside options: For maximum gooey melt, tuck cheese fully inside the dough with the sausage:
- ½ slice American cheese per kolache (creamy classic)
- 1–2 Tbsp shredded cheddar (sharp or mild for best stretch)
- Pepper jack or Monterey Jack (adds mild heat)
- Colby or Velveeta cubes (extra melty)
- Skip cheese for plain sausage version, or use dairy-free alternative if needed.Lightly score tops with diagonal slashes before egg wash for a pretty bakery-style finish.

Customize toppings: sesame seeds, poppy seeds, flaked sea salt, extra shredded cheese, or sliced jalapeños.
Make-ahead: Shape and refrigerate unbaked kolaches overnight; let come to room temp 20–30 min before baking.
Freezer-friendly: Bake, cool completely, freeze in airtight container up to 2 months. Reheat at 350°F for 10 min.

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Authentic Sausage Kolache Recipe – Klobasneks

What Are They Really Called Though?

Why You’ll Love This Recipe

Tips & Variations for Your Kolaches

Homemade Sausage Kolache