Sausage & Cheese Texas Kolaches

When it comes to iconic Texan delicacies, few treats embody the Lone Star State’s fusion of cultures quite like the beloved kolache. Originating from Central Europe, particularly the Czech Republic, these delightful pastries underwent a flavorful evolution upon reaching the shores of Texas, becoming a staple breakfast or snack item for locals and tourists alike. Among the myriad variations, the sausage and cheese kolaches stand out as a savory delight, offering a satisfying combination of flavors and textures that have captured the hearts—and taste buds—of many. My tried and true recipe for Sausage & Cheese Texas Kolaches is finally here and I can’t wait for you to try it!

A Journey Across Continents: The Origins of Kolaches

To truly appreciate the essence of Texas kolaches, one must delve into their intriguing history. Kolaches trace their roots back to the Czech Republic, where they were traditionally prepared as sweet pastries filled with fruit preserves, poppy seeds, or sweetened cheese. These pastries were commonly served during weddings, festivals, and other special occasions, symbolizing warmth, hospitality, and community.

The story of kolaches in Texas began in the late 19th century when Czech immigrants settled in the state, particularly in regions like Central Texas, where they brought with them their cherished culinary traditions. Over time, these immigrants adapted their recipes to suit the ingredients readily available in their new homeland, giving rise to a distinct Texan twist on the classic kolach.

As kolaches became ingrained in Texan culture, they underwent a delicious transformation, incorporating savory fillings such as sausage and cheese. This evolution can be attributed to the influence of neighboring culinary traditions, including German and Polish cuisines, which emphasized hearty, meat-centric dishes.

The Sausage & Cheese Texas Kolaches quickly gained popularity, earning a reputation for their irresistible combination of flavors. The pillowy soft dough, enriched with butter and yeast, provides the perfect canvas for the savory filling, while the tangy bite of the cheese and the savory goodness of the sausage create a symphony of taste sensations with every bite.

This article from Epicurious details more of the history and is a great read!

How to Make Sausage & Cheese Texas Kolaches

This dough recipe is from my Texas friend, Kara Charlton’s, grandmother. I have tried so many recipes over the years but the dough was never right. I am so happy to say that this one is absolute perfection! It’s soft and pillowy which exactly what you want from kolache dough. It’s a labor of love but worth the time and effort! Thank you for sharing it with me Kara!

Start by dissolving a packet of instant yeast, granulated sugar and warm water in a large bowl. Mix then add a cup of all-purpose flour and mix well.

Cover this mixture and let rise for one hour or until doubled. It will look bubbly and twice the size as pictured below.

Next, add milk to a saucepan and heat to scalding – 180 degrees F. An instant read thermometer works great for this! Let the scalded milk cool down to lukewarm (105-115 degrees F) before adding to yeast mixture.

Add milk, melted butter, eggs, and salt to the yeast mixture and mix well.

Now it’s time to add the remaining six cups of flour. This works best in a stand mixer. After 3-4 cups of flour, switch to a dough hook and keep mixing until well combined. Cover and let rise for one hour or until doubled in size.

Next, punch the dough down and pour out onto a flour surface. Roll out into a large rectangle that’s about 1/2 inch thickness. Finally, cut into 24 small rectangular pieces.

Assembling the Sausage & Cheese Texas Kolaches

The type of sausage you choose for this is super important! If you can find these smaller Eckrich smoked sausages definitely get them. However, don’t make the mistake my husband and I made and cut them up too small. We cut into 48 pieces instead of 24 – ha!

For the cheese, American cheese is a must because it melts so well. Regular block cheddar honestly wouldn’t work as well. Jalapenos are optional but we love them! Prep the sausage, cheese and jalapenos ahead of time so you’re ready to assemble when it’s time.

To assemble the Sausage & Cheese Texas Kolaches, add sausage, half a cheese slice and (optional) a slice or two of jalapeno to a piece of the dough. Fold around and seal tightly by pinching together. Roll the sealed kolache in your hands a little to form them into a smooth oblong shape.

Place the kolaches on a parchment lined baking sheet then let rise one more time. No need to cover! As pictured, we like to indicate the ones that have jalapeno by placing a little slice on top. Finally, bake at 400 degrees F until golden brown.

My Heart Will Always Belong to Texas

Sausage & Cheese Texas Kolaches encapsulate the essence of Texan hospitality and culinary innovation. They serve as a delicious testament to the state’s diverse cultural heritage, offering a taste of tradition with a Texan twist that continues to captivate food enthusiasts near and far. And because of this delicious, perfect (truly) recipe, you don’t have to travel to Texas to enjoy Sausage & Cheese Texas Kolaches. I am so excited for you to love these as much as my family does!