Sausage Klobasniky are yummy sausages wrapped in a homemade dough.
These savory sausage pastries were created by Czech immigrants who relocated to Texas.
When I lived in Dallas, we would always stop Czech Stop in West, Texas to get our Kolache and Klobasniky fix before we reached Austin.
Then I decided to create my own recipe.
These soft and savory treats are, BY FAR, David’s favorite thing I bake.
I bet he mentions them at least twice a week.
And, now I am sharing my recipe with y’all!
I have included step by step photos to help you see how easy the process really is!
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J Dub’s Sausage Klobasniky
- Total Time: 20 minute
- Yield: 16 Klobasniky 1x
Description
Sausage Klobasniky are savory sausages wrapped in homemade yeasty bread.
Ingredients
- 1 stick butter (113 grams)
- 1/4 cup + 2 Tablespoons sugar (76 grams)
- 1/2 cup whole milk (113 grams)
- 6 ounces evaporated milk (113 grams)
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 4 cups bread flour (480 grams), may need more if dough is sticky.
- 1/4 cup warm water (57 grams)
- 2 1/4 teaspoons yeast (7 grams)
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- melted butter
- 1/2 t granulated garlic
- 12 links cooked sausage (I use Slovacek’s Hickory Smoked Jalapeño Hot Sausage)
Instructions
- Heat butter, sugar, and milk in small saucepan on low heat until butter is melted.
- Watch closely as you do not want to boil the milk.
- Transfer this mixture to a large mixing bowl and pour in the evaporated milk.
- Mix in enough flour to create a smooth paste (I usually use a little less than half of the flour).
- Next, add in the whole egg and mix. Set this mixture to the side.
- In a small bowl, mix the warm water and yeast.
- Allow the mixture to rest for approximately 5-8 minutes.
- Then, whisk in the egg yolk.
- Add this mixture to your flour paste you made earlier.
- Then, add in the rest of the flour, the granulated garlic, and granulated onion, and mix with your hands to form a smooth dough. If the dough is still sticky, you will need to gradually add more flour until the dough is smooth and shaggy.
- Cover this bowl with a towel or plastic wrap and allow to rise until double in size.
- Punch the dough down, shape into a ball, and cover again.
- Place the dough in the fridge and allow to rise overnight.
- Remove the dough from the refrigerator and allow to come to room temperature – usually about an hour.
- Divide the dough into 16 portions. I divide the dough into 4 quarters, then divide each quarter into four more slices.
- Shape each sliced portion into an oval.
- Place the sausage in each oval and pull the dough up to seal the edges and sides.
- Cover them and allow them to rise an hour in a warm spot.
- Preheat the oven to 400 degrees Fahrenheit.
- Bake the Klobasniky for 12-15 minutes until they are a golden brown.
- Add the reserved 1/2 teaspoon granulate garlic to the melted butter.
- Baste the Klobasniky with this mixture immediately after removing them from the oven.
- Enjoy!
- Prep Time: 30 minutes (plus 24 hour rise times)
- Cook Time: 12-15 minutes
- Category: breads
- Cuisine: American
Keywords: Sausage Klobasniky, kolache
Step By Step Photos of the Process























I hope you try my homemade Sausage Klobasniky. Drop me a comment below and let me know what you think.
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Don’t forget to follow me on Instagram, Facebook, and Pinterest to see all the daily happenings going on over at J Dub By Design™
David Williams
May 2, 2022 8:42 pmOk. Now that you’ve shared this recipe and I’ve seen the pictures… you have to make more of these. It would border on cruelty not to. You started a craving. After tasting just how delicious these are, everyone will understand. They are addictive to put it mildly. And yes l, you are right. They are without any doubt my favorite thing that you bake. PLEASE make some more.
Meg
May 4, 2022 2:49 pmI have my dough rising now. The kitchen smells like HEAVEN. Thank you Jennifer for all you share with us.
★★★★★
Barbara
June 11, 2023 3:06 pmWorth the wait! The dough is magnificent and the kitchen smells like a Czech bakery only better.YUM!
★★★★★
Kim
June 11, 2023 8:42 pmMy dough is rising now. I didn’t use as much onion, but the garlic with a sash of onion smells amazing!
Question:
Are these good to freeze? I’m assuming yes, but just to make sure.
Can you add sourdough starter as well?
Jennifer Williams
June 12, 2023 11:24 amYes you can definitely freeze them. I’ve never used sour dough starter for these so I’m not sure.
Ashley
July 1, 2023 8:39 pmFabulous!
★★★★★