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–+ servings

Hatch Chile Sausage and Cheese Klobasniky

A Tex-Mex twist on the classic klobasniky with Hatch green chile, sausage, and cheese. The chile adds a smoky heat that pairs perfectly with the lightly sweetened Ketonia dough.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Servings: 12 klobasniky
Ingredients Method Notes

Ingredients
  

  • Dough
  • 157 g vital wheat gluten
  • 84 g flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2 eggs
  • 2 tbsp butter, room temperature
  • 50 g erythritol 1/4 cup
  • 1 tsp honey
  • 1 tbsp instant yeast
  • Filling
  • 12 breakfast sausage links
  • 6 roasted Hatch green chiles, seeded and halved 1/2 chile per klobasniky
  • 6 slices pepper jack or American cheese, halved
  • 1 egg whisked with 1 tbsp water egg wash

Method
 

  1. Combine dough ingredients and knead per directions. Cover and rest 60 minutes.
  2. Preheat oven to 375°F. Roll dough into a 12x12 rectangle. Cut into 12 equal squares.
  3. Place one sausage link, half a roasted Hatch chile, and half a slice of cheese on each square. Fold dough around filling and pinch firmly to seal. Place seam-side down on parchment-lined sheet pan. Let rise 1 hour.
  4. Brush with egg wash. Bake 15 to 20 minutes until golden brown.

Notes

HEB sells roasted Hatch chiles in season - buy extra tubs and freeze in small bags. Nutrition is estimated per klobasniky.

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