A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from August 22, 2008
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, especially around West, Texas and the capital of Austin.
Wikipedia: Klobasnek
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.
Wikipedia: Kolache
Kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče) are a type of pastry consisting of fillings ranging from fruits to cheeses inside a bread roll. Originally only a sweet dessert from Central Europe, they have become popular in parts of the United States. Several cities, including Prague, Oklahoma, and Caldwell, Texas, hold annual Kolache Festival celebrations, while Montgomery, Minnesota, claims to be the “Kolacky capital of the world” and holds an annual festival known as “Kolacky Days”. Verdigre, Nebraska, stakes the same claim, with a similarly-named festival. Prague, Nebraska, is commonly known as the home of the world’s largest kolache. Fayetteville, Texas, claims the title of “Kolache capital of Texas.” Crosby, Texas, also has a yearly Czech festival. St. Ludmila’s Catholic Church in Cedar Rapids, Iowa, hosts it annual Kolache Festival the first full weekend in June every year and makes over 600 dozen kolaches to sell at its annual event.
It was the sweet chosen to represent the Czech Republic in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
In Texas and Oklahoma, several restaurants and bakeries specialize in kolache; popular areas in central Texas include the communities of West, Weimar, and Schulenburg, as well as the Nebraska town of Wilber, which have large Czech populations (see the Czech Stop and Kountry Bakery links below). These restaurants and bakeries now sell varieties for all meals of the day and include versions such as Philly cheesesteak, ranchero, and chocolate cream cheese. The Bluebonnet City of Ennis has celebrated the Polka Festival (see National Polka Festival link below) since 1966, with a weekend of parade, street dancing and dinner/dances at the fraternal Czech halls. Kolaches are sold on the street and in the local Czech bakery (see Kolache Depot Bakery link below). The official “Czech Capital of the United States,” Wilber Nebraska holds the annual Wilber Czech days, during which several thousand kolaches are sold by various town groups and businesses.
A related dish is a klobasnek, which often uses similar bread but is filled with a piece of sausage. These are sometimes mistakenly referred to as kolaches. They may also contain ham and cheese, sausage, jalapeño slices, and more resemble a “pig in a blanket” than the original pastry. There is also a sweet and flakey filled pastry with Polish origins called the Kolachky.
29 July 1995, Austin (TX) American-Statesman, pg. C12:
The menu includes yam pie with sweet crust from Gilmer, Czech klobasnik (pigs in a blanket),...
Austin (TX) Chronicle (June 3, 2005)
Prune, poppy seed, and sweetened cheese are the classic fillings brought from Europe, but Alena Reznickova-Jimenez, Czech Republic native and now Texan-by-marriage, finds the dough a bit different here (probably due to wheat varieties and flour-production methods), and she never saw klobasnik (Czech pork sausage) in a kolach until she came to Austin. Is this popular Texas treat a New World innovation or simply a Czech regional variation? Orsak notes that most Czech-Texan families originated in Moravia near the Polish border, and that may explain the difference.
Kolaches in the Austin area—Austin—Chow
El General, I humbly submit that you are describing a “klobasnek.” I would add to your list,
5) They know the difference between klobasneks and kolaches, but are still nice enough not to correct you and just give it to you!
I agree that the sausage is the key for a klobasnek, and the czech stop has access to several excellent meat markets/butchers in the West area. Same goes for Weikel’s.
Happy hunting!
KM3 Apr 13, 2007 03:12AM
YAHOO! Groups: TexasCzechs
Re: [TexasCzechs] KLOBASNIKIS
Thu Sep 27, 2007 10:49 pm
I agree. If you are a Tex Czech. You should use klobasnik. Most “Kolache Shops” use sausage kolache.
Authentic kolache recipe?—Home Cooking—Chow
Also a note on “meat kolaches”. These aren’t actually kolaches at all, but klobasnek (or whatever variation you like to call them). The Czech folks we know use kolach to refer more generally to all pies but never meat filled pastries. It’s not a “bastardized” kolache at all- because its’ not a kolache at all! They’re very very tasty, but the name confusion is the fault of Kolache Factory commercialization.
ktbking Oct 08, 2007 09:57PM
Pork & Beef Sausage w/ Cheese Klobasnik “Czech Special”
Little Czech Bakery
105 N College Ave West, TX
(254) 826-5316
bighousepink on 10/13/07, Score 10
It is important that a Klobasnik not be confused with a Kolache. While they are in the same family, a Klobasnik is more like taking a nap in a sleeping bag while a Kolache is more like hanging in a hammock. If you are watching your exit signs carefully and are fortunate enough to stop at the Little Czech Bakery (Exit 353 between Dallas and Austin) you will be overwhelmed with options, but the Czech Special is your best bet! ...the pork & beef sausage is always covered in yellow cheese and perfectly wrapped by slightly sweet and slightly chewy bread.
Steak and Cheese Klobasnik
kolache factory
3706 N Lamar Blvd Austin, T.X., 78705
(512) 467-2253
bighousepink on 03/20/08, Score 8
If you are looking for something different for lunch, consider a basket of Kolaches and Klobasniks. ...and don’t forget to include a few of these delectable Steak and Cheese Klobasnik . the outer layer of the bun is slightly crispy, but it softens as your reach your goodies in the middle.
The Malitz Muse
Tuesday, July 08, 2008
Czech-what, Kolache-who?
Ever eaten a kolache? A lot of people here in Texas do. I had never heard of them until I moved here years ago. It was then I ran into some dear old ladies who loved to make them. Some are fruit or jam filled and others have sausage. Kolaches have a long history. Texans love a good kolache. In some places they are a little hard to find.
A related dish is a klobasnek, which often uses similar bread but is filled with a piece of sausage. We call them kolaches anyway! They may also contain ham and cheese, sausage, jalapeño slices, and more resemble a “pig in a blanket” than the original pastry. There is also a sweet and flakey filled pastry with Polish origins called the Kolachky.
Jimmy and I love the sausage ones. Unfortunately it is a little hard to find good ones. Many places sell them but they usually have something like “Little Smokies” dinner weiners. Some places don’t even use the smokie style. Some use sausage which most Texans love to grill or cook. Texans love to battle over who has the best Texas sausage. But finding sausage with more of a German spice to it can be difficult.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Friday, August 22, 2008 • Permalink

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