On the left, Hruska's pan sausage and cheese kolache, on the right, Weikel's link sausage kolache. I loved them both. But the slightly dried, peppery link sausage inside of Weikel's version put it over the top. However, I am told that these sausage kolaches aren't really kolaches at all. Sausage kolaches are actually called klobasneks.
Food word etymologist Barry Popick's website defines a klobasnek this way:
Klobasnek or Klobasnik ("sausage kolache") A "klobasnek" (or "klobasnik") is a Czech food that has been also called a "sausage kolache" (pastry). Both the kolache and the klobasnek are popular with the Czech population in central Texas.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the mission of the Houston Press. Make a financial contribution or sign up for a newsletter, and help us keep telling Houston’s stories with no paywalls.
Support Our Journalism
Here's the Wikipedia entry:
A Klobasnek is a pastry of Czech origin that has found popularity in the central and southeast regions of Texas. A klobasnek is often thought to be a variation of the kolache. The term klobasnek is derived from the Czech word "klobase" meaning traditional sausage similar to the polish sausage kielbasa.
So I guess the boudin kolache at Shipley's on Main Street that we raved about recently is actually a boudin klobasnek. It's nice to know the right word for things--but good luck ordering a klobasnek in a Korean-owned kolache shop in Houston.