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| Homemade Klobasnek aka Texas Sausage Kolache baked till golden brown |
Traditionally, klobasnek are a breakfast snack, but in my New Zealand kitchen they’ve become more of a lunch‑box staple and a hot, comforting bite on cold winter weekends. They freeze brilliantly, too — wrap them individually and pop them straight into lunch boxes to thaw by midday.
🥖 Dough
There are countless dough variations, some enriched with cream cheese or sour cream. I keep things simple for my followers: my basic focaccia bread dough with a couple of tablespoons of unsweetened natural yoghurt added in. Sour cream or cream cheese (room temperature) work just as well if that’s what you have on hand.
🌭 Filling
A thin, cooked sausage is the classic filling. Purists might raise an eyebrow, but I think klobasnek are wonderfully adaptable — vegetarian sausages, frankfurters, hot dogs, chorizo, anything you enjoy. I mostly cook with wild venison, so venison frankfurters are my go‑to. If you’re using uncooked sausages, make sure they’re fully cooked before wrapping.
Not traditional, but I like adding a smear of mustard and tomato sauce for that hot‑dog vibe, or chutney/relish. The combinations are endless — use whatever suits your kitchen - klobasnek is a pretty forgiving snack!
⭐ Other Klobasnek Fillings
Spicy Cheese Sausage Kolache — spicy sausage + grated cheese
Sausage and Cheese — grated cheese + one sausage
Sausage, Cheese & Jalapeño — cheese + pickled jalapeño + sausage
Ham and Cheese — grated cheese + rolled slices of ham
Meat — sliced meat with chutney, mustard, tomato sauce, or cream cheese + jalapeños
Ingredients:
- 3 cups High Grade white flour
- 2 tsp active yeast granules
- 2 tsp white sugar
- 1 cup warm water (not hot or the yeast will be killed)
- 1 tsp salt
- 2 heaped dessertspoons of unsweetened natural yoghurt
- 1 tablespoon olive oil, plus extra to drizzle
- 6-8 cooked sausages of your choice
- Grated cheese
- Mustard, tomato sauce, chutney, relish etc - of your choice
Method:
In a large bowl, combine the yeast, sugar, and warm water. Leave it for 15–20 minutes until the mixture is foamy and active.
Add about 2/3rd of the flour plus the salt, and olive oil, and yoghurt and mix with a table knife until the dough begins to come together. Slowly add a little more flour if the dough is too wet (much will depend on your flour). Once it forms a rough ball, turn it out onto a lightly floured bench.
To knead, use the heel of your hand to gently push the dough away from you, then fold it back and turn it slightly before repeating. Everyone develops their own rhythm - sometimes I use one hand, sometimes two - as long as you’re pressing, stretching, and folding, you’re doing it right. Knead for 5–10 minutes until the dough feels smooth and elastic.
Return the dough to the bowl, cover with a tea towel or cling wrap, and leave it in a warm spot for about an hour or until doubled in size.
Turn the risen dough out onto a lightly floured bench and knead briefly, then cut into about 8 pieces. Roll out into an oblong shape long about the size of your hand - enough to fit your sausage and have enough dough around it to wrap the sausage up.
Preheat oven to 200celcius.
Place sausage in the middle of the dough, cutting in half if you want a shorter, fatter klobasnek. Add any sauce or chutney, cheese or other filling of your choice, then wrap like a parcel enclosing the ends first before drawing over the sides.
Place on a lightly oiled baking tray and leave to rise for 15-20 minutes.
Bake for 10-15 minutes or until lightly browned on top.
Brush with more olive oil (optional) when out of the oven and transfer to a cooling rack.
Can be served warm from the oven or leave to cool, wrap and freeze.
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