January 14, 2025
Next project: Klobasniky (singular is klobasnek and plural is klobasniky).
These use the same dough as koloaches, but are not open-faced like kolaches and most often are made with sausage and cheese. However, you can evidently put nearly anything in them.
According to the Texas Monthly article, “If it’s Not Sweet, It’s not a Kolache – It’s a klobasnek” (Sept 2018 Abby Johnston), the 1952 invention of klobasnek is credited to Wendel Montgomery in his West, Texas business: Village Bakery.
Another Texas Monthly article by Johnston listed variations of klobasniky from restaurants around Texas:
Ham & cheese, jalapeño sausage, brisket & cheese, barbacoa, Reuben, boudin, leeks & egg whites, jalapeño popper, Italian chicken, spinach-mushroom-Feta, Smoked sausage, jalapeño & cheddar, pizza roll, beef fajita, sweet spicy bacon with egg & cheese!
January 16
Klobasnek Update: Filling – Kielbasa & cheese.
Today I traveled to Kansas City, KS to Krizman’s Sausage. This place only sells sausage (I saw a bit of BBQ sauce for sale.. that was it.) They have been in business in this location since 1939. The original little grocery store/sausage store was razed in 1972 and the current store was built on the same lot.
They make their sausages with the same recipes the original owners brought with them as “…refugees from Croatia and the ravages of World War I.”
Jan 17
Klobasnek – Dang. These are delicious. The dough is tender and the fillings are seasoned well and so tasty. Ham & cheese (Swiss & sharp cheddar) / beef (chuck cooked in many wonderful flavors) with a brushing of Gates BBQ sauce / kielbasa w/sharp cheddar)
