I went to the Kolache Shoppe for breakfast this morning. It was hit and miss. I'll definitely go back and try more kolaches, though. They're on Burnett south of W. Anderson, behind the nightclub 'Dallas.'
First one I had was some new 89 cent meatball kolache. It's just what it sounds like. A 1.75-inch diameter meatball, soft and tender and German-tasting, in kolache dough. I liked it. The dough was the same for all the kolaches I had, by the way. Tasted a little sweet, and it was soft and moist like steamed Hawaiian bread.
Second one was a ham and cheddar kolache. When I took it out of my bag, it was remarkably heavy. It had odd layers of kolache dough and cheddar, and the chopped ham I was hoping for. This was the best one. At $1.85 it is kind of expensive, but you can get full off of two of these if you don't have lumberjack breakfasts seven days a week.
Third and last one was "jalepeno, sausage, & cheese". I like the way Shipley's does theirs. They have circular slices of sausage with cheese and jalepeno rings inside a pocket of kolache dough. But Kolache Shoppe decided to do something doofy, instead. This oddity was just a fat 2-inch diameter, almost 4-inch long log of jalepeno cheese sausage with a thin soggy kolache wrapper. It's not for me.
The way you described the "Shipley's kolache" is not the way Shipleys makes them in Houston. They use a smokey that's about 3" long and wrap the dough around it with closed ends and diced nacho sliced jalepenos and cheese tucked inside, damn good too! Ive had them from other places and it looks like they use a hotdog or something? Never had one from them that had sliced sausage rings though. The little smokey ones are the best!
Yeah,I've always thought they are expansive, for a small tiny Kolache, try Kolaches from Donut Crown, just down the street on Burnet, right next to MckeeDee's and that tux place.
I was raised in a Central/South Texas Czech/German family and kolaches were a staple. But they NEVER had anything to do with meat of any kind. Always some sort of fruit, cheese, or poppyseed filling. My theory is that these pigs in blankets came to central Texas from Houston via Shipley's. Don't get me wrong, I'd eat one any day of the week. But I'm curious about their provenance. Anyone know the story?
re: The Eater
I also grew up in a heavy Czech small town and kolaches were solely fruit, cheese, or poppy seed filled. The ones with sausage are properly called a "klobasnek". In my hometown, only the hard core Czechs called them that, everyone else, including the school cafeterias which served them as a daily lunch option, called them "sausage rolls". No idea why the Austin region called them all kolaches. Maybe becuse klobasnek is way too hard to pronounce!