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| Pan sausage, American cheese and jalapeño klobasnek. © Ryan Schierling |
There are a few hearty breakfast handfuls that I've come to rely on that just don't exist outside of Texas. Living in Seattle, I never saw a breakfast taco. There were such curiosities as breakfast burritos, but they occupied a space that was an afterthought to most carriers of A.M. comestibles. The closest you could come to a klobasnek is a piroshky, and while delicious any time of day, none were dedicated to breaking the fast. The latter – klobasnek, klobasnik, kolache if you don't know any better – are a Czech savory morsel with the same slightly-sweet dough used for kolaches. Klobasnek filling is usually a little oblong sausage like a pig in a blanket, but Texans have taken to putting all sorts of things inside that luxurious, pillowy dough. My favorite is a piece of pan sausage (breakfast sausage), pickled jalapeño and a nice melty American cheese, which is a klobasnek that's not too hard to find at kolache shops in Austin.
But a beef summer sausage, Swiss cheese and sauerkraut klobasnek? I had to make this combination myself, and recipe testing was not a problem. I think I ate three dozen over the course of a week before I was satisfied with the end result. Hell, I was satisfied with the first round, I just had to keep making them because they're irresistible.
