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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Sausage Klobasniky cut in half - J Dub By Design™

J Dub’s Sausage Klobasniky

5 from 3 reviews


Sausage Klobasniky are savory sausages wrapped in homemade yeasty bread.


  • 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 active dry yeast (7 grams)
  • 1 teaspoon honey
  • melted butter
  • 1/2 t granulated garlic
  • 12 links cooked sausage (I use Slovacek’s Hickory Smoked Jalapeño Hot Sausage)


  1. Heat butter, sugar, and milk in small saucepan on low heat until butter is melted.
  2. Watch closely as you do not want to boil the milk.
  3. Transfer this mixture to a large mixing bowl and pour in the evaporated milk.
  4. Mix in enough flour to create a smooth paste (I usually use a little less than half of the flour).
  5. Next, add in the whole egg and mix.  Set this mixture to the side.
  6. In a small bowl, mix the warm water and yeast.
  7. Whisk in honey.
  8. Allow the mixture to rest for approximately 5-8 minutes.
  9. Then, whisk in the egg yolk.
  10. Add this mixture to your flour paste you made earlier.
  11. Then, add in the rest of the flour 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.
  12. Cover this bowl with a towel or plastic wrap and allow to rise until double in size.
  13. Punch the dough down, shape into a ball, and cover again.
  14. Place the dough in the fridge and allow to rise overnight.
  15. Remove the dough from the refrigerator and allow to come to room temperature – usually about an hour.
  16. Divide the dough into 16 portions.  I divide the dough into 4 quarters, then divide each quarter into four more slices.
  17. Shape each sliced portion into an oval.
  18. Place the sausage in each oval and pull the dough up to seal the edges and sides.
  19. Cover them and allow them to rise an hour in a warm spot.
  20. Preheat the oven to 400 degrees Fahrenheit.
  21. Bake the Klobasniky for 12-15 minutes until they are a golden brown.
  22. Add the reserved 1/2 teaspoon granulate garlic to the melted butter.
  23. Baste the Klobasniky with this mixture immediately after removing them from the oven.
  24. Enjoy!
  • Prep Time: 30 minutes (plus 24 hour rise times)
  • Cook Time: 12-15 minutes
  • Category: breads
  • Cuisine: American

Step By Step Photos of the Process

melting butter, sugar, and milk for Klobasniky - J Dub By Design™
Melt butter and sugar in milk.
adding evaporated milk to butter mixture - J Dub By Design™
Transfer the mixture to a bowl and add evaporated milk.
adding flour to butter mixture - J Dub By Design™
Mix in enough flour to create a dough paste.
creating a dough paste - J Dub By Design™
Stir to completely mix flour.
yeast mixture - J Dub By Design™
Mix warm water and yeast together in a separate bowl or measuring cup.
adding egg yolk to yeast mixture - J Dub By Design™
Add in egg yolk.
Whisking Klobasniky batter - J Dub By Design™
Whisk the egg yolk into yeast water.
adding evaporated milk to dough - J Dub By Design™
Pour yeast mixture into flour paste.
Adding spices to Klobasniky dough - J Dub By Design™
Add in spices.
adding remaining flour into Klobasniky dough - J Dub By Design™
Add in remaining flour.
Shaggy Klobasniky Dough - J Dub By Design™
Mix the mixture to create a shaggy dough.
covered shaggy dough for first rise - J Dub By Design™
Cover, place the dough in a warm spot, and allow to rise until double in size (approximately 3 hours)
punching down dough after first rise - J Dub By Design™
Punch dough down.
Klobasniky dough after second rise in the refrigerator - J Dub By Design™
Using additional flour, shape the dough into a large ball and place on a floured cookie sheet.
after the dough has risen covered for a second time in the refrigerator - J Dub By Design™
Cover the dough and place in the refrigerator overnight.
dividing Klobasniky dough into four equal parts - J Dub By Design™
Remove the dough from the refrigerator and divide into four equal portions.
Dividing dough into 16 equal pieces - J Dub By Design™
Divid each quarter into four additional slices.
after dough is divided then it is rolled into balls - J Dub By Design™
Roll each slice into a ball.
flattening Klobasniky dough into a disc to be stuffed with sausage - J Dub By Design™
Flatten each ball into a disc.
placing sausage onto Klobasniky dough - J Dub By Design™
Place sausage in the center of the disc
sealing the disc around the sausage - J Dub By Design™
Seal the edges of the disc around the sausage.
Allowing the Klobasniky to rise before baking - J Dub By Design™
Place the Klobasniky on the a greased cookie sheet and allow to rise for an hour.
The Klobasniky after baked and basted with butter - J Dub By Design™
Bake until golden brown, approximately, 12-15 minutes, then baste with garlic butter mixture.

I hope you try my homemade Sausage Klobasniky. Drop me a comment below and let me know what you think.

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