Sausage and Cheese Kolache
August 29, 2012
What exactly is a kolache?
If you were to ask anyone on my mom’s side of the family (they are Czech), they would reply with a bread pastry filled with a fruit topping or cream cheese. Of course, this is the only thing I knew kolaches to be.
Until I moved to Houston, I had a group of friends asking if I wanted kolaches for breakfast one morning. Now don’t tell my mom or anyone in her family that I’m not the biggest fan of fruit on pastry bread. SHHHH….. So I politely told my friends that I don’t prefer them.
We went to the store and picked up some “kolaches.” Boy, was I confused when we picked up pigs in the blanket. Somewhere down the line, I think people got confused and just starting calling these delightful treats kolaches instead of klobasnek or pigs in a blanket.
Today I decided to keep everyone happy and call them kolache pigs in the blanket.
ENJOY!
Sausage and Cheese Kolache
Ingredients
FOR THE DOUGH
- 2 packages active dry yeast
- 1 cup warm milk
- 1/4 cup sugar
- 3/4 tsp salt
- 3 1/2 cup flour, sifted
- 1/2 cup melted butter
- 3 egg yolks
FOR THE FILLING
- 1 lb. Jimmy Dean sausage
- pinch of salt
- 1/2 cup mild cheddar cheese, shredded
FOR THE WASH
- 2 egg yolks
- 1 1/2 Tbsp milk
- 2 Tbsp Melted butter
Instructions
FOR THE DOUGH
In a large mixing bowl combine the yeast, milk and sugar and let it sit for 10 minutes or until it doubles in size.
Slowly add in the salt, flour, butter and yolks to the yeast mixture.
Using the dough hook mix until well kneaded about 3-4 minutes.
Cover and place in a warm place for at least an hour.
Remove the dough from the bowl and place on a floured surface.
Cut the dough in half and then divide those pieces into individual long strips. (I made about 15 strips)
Roll the strips into balls and then flatten with hand and place on a greased sheet or silicone baking mat.
Preheat the oven to 350 degrees.
Let the dough circles rise an additional 15 minutes.
FOR THE FILLING
While the dough is rising heat a large saute pan over medium heat.
Add and cook the sausage with salt until brown and remove.
Grab one of the dough circles and create a small dip in the center and fill with the sausage and little bit of the cheese.
Bring all of the ends together and mash together with fingers.
You want a complete ball.
Place back on the baking sheet.
When all balls are created make the egg wash by mixing together the yolks and the milk.
Brush the tops of the kolache with the egg wash.
Cook for 20-22 minutes or until golden brown.
Brush the tops with melted butter before serving.
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I’ve never had a kolache, but now I’m pretty sure I need one. These look awesome!!
I have never had kolache before. I think I should definitely try these! Great recipe 🙂
Its just like a pig in the blanket!
Love savory buns! These must be delicious!
Just made these for lunch, delicious!!
Great Tabitha,
Thanks for taking the time to let me know you enjoyed them.
Ahhhh! Don’t call it a kolache please! Stop the insanity!! Call it a pig or a klobasnik (also spelled with ek), but NEVER a kolache! Makes Czech folks crazy to call something of theirs something it’s not! Kolache is a fruit or sweet cheese filled open pastry, NOT closed up or with meat!
Hi Melanie,
I actually come from Czech decent and I also talk about calling it something different in the post. However, Texas folks call these kolaches and that’s what I went with for the day. I’m pretty sure my czech grandmother doesn’t mind.
I adore these! Can they be frozen prebaking???
I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
Way back in 1977 lady open a bakery in our very small town. She made these and by 9am they were gone. It was only her and closed at 1. So we learned to place an order for the next week. Became friendly and found she had MS. Disease became more advanced and she closed up shop. These are what she sold and all that comes up are pigs in a blanket. Love the sweet ones also but these are a favorite. Sometime this week it’ll be Kolache time.
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Love this take—perfect blend of honoring tradition while embracing the Texas twist. Kolache pigs in a blanket it is!
I grew up in a Czech-German town in Texas where practically every woman—whether Czech or German—made kolaches, including sausage kolaches. The latter were never, ever called klobasnek. No one would have known what those were.
The combination of sausage and cheese in a soft dough sounds like the ultimate comfort food, especially if the pastry gets that perfect golden crust. I’ve always found that the trick to a really good kolache is making sure the cheese doesn’t leak out too much during the bake, so I usually use a sharper cheddar to hold its shape. I actually spent some time looking for the perfect savory snack combo while checking out the Borderlands 4 toolkit for some gaming tips, and these look even better than a late-night snack! Do you recommend using a specific type of sausage, like smoked kielbasa, to get more flavor into the center?
The combination of sausage and cheese in these kolaches sounds like the perfect savory snack, especially since I’ve always been a fan of that soft, pillowy dough texture. I’ve tried making savory pastries before, but I usually struggle with getting the dough to rise just right without it becoming too heavy. I actually spent some time looking for ways to balance quick recipes with high-quality results on OrbitDash and found that timing the yeast is everything. Do you recommend using a specific type of cheese, like sharp cheddar or something more melty like Monterey Jack, to prevent the filling from getting too oily while baking? These look delicious!
The idea of a savory kolache, especially with sausage and cheese, is intriguing! I’ve always associated them with fruit fillings, so this zesty twist is a welcome surprise. It reminds me a bit of how people’s personalities can be surprisingly complex, with hidden depths beyond initial impressions. I wrote about a similar approach when considering how to assess individual strengths for team dynamics on sbti personality test and found that unexpected combinations often lead to the most interesting outcomes. I can definitely see myself trying this recipe for a weekend brunch!
The photos of these sausage and cheese kolaches are absolutely mouthwatering! I love how you mention they’re a “zesty bite” – that really comes through in the description. I’ve always been curious about kolaches; they seem like the perfect portable breakfast or snack. My only experience with similar handheld baked goods is empanadas, and while delicious, they’re a bit different. I’m wondering if the dough recipe here is similar to a brioche or a more enriched bread dough? I’m always looking for new dough recipes to experiment with, much like I do when refining prompts for creating professional AI headshots on platforms like HeadshotAI. This recipe definitely seems like a great starting point!
The idea of a zesty sausage and cheese filling inside a soft kolache dough is quite intriguing. I’ve always been fascinated by ways to elevate simple ingredients, and the mention of using a good quality sausage really caught my eye. It makes me wonder if using a spicier sausage, perhaps an Andouille or Chorizo, would further amplify that “zesty bite” you describe. I’ve been experimenting with some unique flavor combinations in my own baking projects lately, and this recipe has definitely sparked some new ideas. I wrote about a similar approach to customizing baked goods on Horizon 6 Guide and found that small tweaks can make a huge difference. These look absolutely delicious!
The idea of a savory kolache, particularly with sausage and cheese, is really intriguing! I’ve mostly encountered the sweeter fruit-filled versions, so this “zesty bite” sounds like a fantastic departure. The way you describe the dough as “fluffy and tender” makes me imagine it would be the perfect contrast to the filling. I’ve been experimenting with different breakfast pastries myself, and this has definitely sparked some new ideas. It makes me think about how versatile dough can be, whether for sweet treats or something more substantial like this. I recently wrote about how integrating different energy storage solutions can create more comprehensive systems, and I see a parallel in how you’ve taken a traditional pastry and given it a satisfying, savory twist. These look absolutely delicious.
The idea of a zesty sausage and cheese kolache sounds intriguing, especially the mention of using cream cheese for extra richness. I’ve always associated kolaches with fruit fillings, so this savory twist is a refreshing change. It makes me wonder about other unexpected savory combinations that could work well in this pastry format. I’ve been exploring different food blogs lately, and I found a similar perspective on MW4 Hub that complements this well, focusing on creative twists to traditional recipes. I’m definitely adding this to my must-try list!