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Nutrition Facts

Serving Size 1 dozen 844g

Recipe makes 2 1/2 dozen)

Calories 2583
Calories from Fat 1302 (50%)
Amount Per Serving %DV
Total Fat 144.7g 222%
Saturated Fat 66.8g 333%
Monounsaturated Fat 57.0g
Polyunsaturated Fat 12.5g
Trans Fat 0.0g
Cholesterol 485mg 161%
Sodium 5065mg 211%
Potassium 1696mg 48%
Total Carbohydrate 224.8g 74%
Dietary Fiber 6.9g 27%
Sugars 42.2g
Protein 95.4g 190%

how is this calculated?

Sausage Kolaches - Klobasnicky

Recipe #301334 | 2¼ hours | 2 hours prep | add private note
(6) RATE IT NOW Print Recipe

By: ZIRJ's Mama
Apr 29, 2008

These are really good! I found this recipe on recipesource, but wanted to move it here so I could find it if I lost it. This recipe is from a lady named Mary S. Veselka. My husband said that these are better than the kolaches sold at out local donut shop here in Central Texas. They take a bit of time, but are well worth the effort, and the dough is pleasing to work with.

2 1/2 dozen (change servings and units)

Ingredients

For the sponge

  • 1/4 cup water (warm- about 115 degrees)
  • 1/2 cup sugar
  • 4 1/2 teaspoons yeast
  • 1 cup milk (warm- about 115 degrees)
  • 1 3/4 cups flour

After the initial 1 hour

  • 1/2 cup Crisco (melted and cooled a bit)
  • 1/4 cup warm milk
  • 1 1/2 teaspoons salt
  • 2 egg yolks
  • 2 1/4 cups flour

Fillings

  • 30 Little Smokies sausages
  • 30 slices American cheese (sliced approximately the same size as the sausage.)
  • 2 1/2 dozen canned jalapeno slices (optional)

Egg wash

Directions

  1. 1
    Beat together warm water, sugar, yeast, 1 cup warm milk and 1 3/4 cups flour thoroughly and let stand for 1 hour.
  2. 2
    Add Crisco, 1/4 cup warm milk, salt, egg yolks and 2 1/4 cups flour. Beat well and let rise until double in bulk.
  3. 3
    then work down and make the parts for each sausage roll. Cover the sausage and cheese with the dough you have patted out. Make sure to seal the cheese and sausage up well, and place the seam side down on the sheet pan.
  4. 4
    Beat the egg and water together to make an egg wash. Brush the egg wash over the tops of the kolaches.
  5. 5
    Let rise 15 minutes.
  6. 6
    Bake at 400 degrees until golden brown, about 15 minutes.

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Featured Reviews for This Recipe

From: Chef #1173709

On Feb 1, 2010

These Kolaches are the best. I found them easy to make and very easy to fill. Not only did I use the little smokies, but I also filled some with ham and cheese and my family ate them all within a few days.. I have tried other recipes but this one is the best..

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    From: Hadice

    On Jul 11, 2009

    After visiting a Kolache Factory in Houston, DH decided he had to try them out for himself. We wanted to try a variety of fillings so he made bacon egg and cheese and sausage and cheese. Since I am a vegetarian we also made spinach and feta and strawberry jam filled. A little unconventional, but OH SO DELICIOUS! The dough is perfection. We have been sitting around the table dreaming up filling combinations. Thanks for these tasty bites of heaven!

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    • From: NewWife

    On Apr 2, 2009

    These are just about perfect. Very yeasty - maybe just a bit too much so. But they are incredible! I tried the other 'true' sausage kolache recipe and that was good, but these are significantly better. I had a bit of trouble with the dough - it ended up very sticky. I'm not exactly sure what 'work down' dough means, so that might have been the problem. Also, they don't reheat as well as the other recipe, I think simply because they are more yeasty and lighter than the other recipe. (BTW - I live in Rosenberg, TX - a very German/Czech town just southwest of Houston, so I'm intimately familiar with all the variations of kolaches.)

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    • From: Chef #1197221

    On Mar 9, 2009

    delicious! almost like being home in Texas!

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    • Read all 6 reviews

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