Klobasnek – Sausage in a Roll


A klobasnek (klobasniky), is a savoury finger food of Czech origin often thought to be a variation of the kolache; however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a pigs in a blanket or sausage roll but wrapped in kolache dough.

Czech Klobasnek - Sausage in a Roll

Klobasnek - Sausage in a Roll

A klobasnek (klobasniky), is a savoury finger food of Czech origin often thought to be a variation of the kolache; however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a pigs in a blanket or sausage roll but wrapped in kolache dough.
Course: Appetiser, Finger Food, Snacks
Cuisine: Czech
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes
Servings: 24 Klobasnek
Author: The Cook
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Ingredients

  • 2 packets dry yeast (7g)
  • 2 cups warm milk, 40° - 45°C
  • ½ cup vegetable shortening
  • ½ cup sugar
  • 3 egg yolks
  • 2 teaspoons salt
  • cups all-purpose flour
  • ½ teaspoon melted butter
  • 900 g smoked sausage or Kielbasa

Recipe Instructions

  • Dissolve yeast in warm milk to proof. In a stand mixer, combine proofed yeast, shortening, sugar, egg yolks and salt, mix well with paddle attachment.
  • Add flour on low speed, a little at a time, until dough is smooth. The amount of flour you actually use may vary according to the day's weather, but a little over 5½ cups is normal. You may need to switch from the paddle attachment to the dough hook about midway through.
  • When all the flour is incorporated, remove the dough hook and form dough into a ball. Place seam side down in the mixer bowl and brush with melted butter. Cover with a clean dish towel and set aside in a warm place to rise to double.
  • Meanwhile, cut the sausages into 5 cm (2") lengths, and then cut each piece in half lengthwise. Set the sausage segments aside to come to room temperature. Spray 2 baking sheets with non-stick spray and set aside.
  • When dough has risen to double, punch it down and pinch off golf-ball sized pieces. Roll each piece into a rectangular shape about ½ cm (¼") thick. Place a piece of sausage on the rolled dough, flat side up, and form a pastry envelope around the sausage, pinching all edges to seal. Place the kolache on a prepared baking sheet seam side down, cover with a clean dish towel and again let the dough rise to double.
  • Preheat oven to 190°C. (375°F ; Gas Mark 5). Bake kolaches for 12 - 15 minutes, or until lightly golden in colour.


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Nutrition

Serving: 1Klobasnek | Calories: 291kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 523mg | Potassium: 130mg | Fiber: 0g | Sugar: 5g | Vitamin A: 1.4% | Calcium: 3.3% | Iron: 9.8%

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