Bierocks with Sausage and Cabbage

Bierocks with Sausage and Cabbage

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Here is a fun recipe to make for your next German dinner or Oktoberfest. Unlike most recipes, this one uses sausage instead of ground burger. I like to serve them with Country Potato Soup or Creamed Cabbage Soup.

Ingredients Needed for Bierocks with Sausage and Cabbage

  • all-purpose flour
  • instant yeast
  • whole milk
  • sugar
  • butter
  • salt
  • large eggs
  • ground pork sausage
  • large cabbage
  • yellow onion
  • water
  • kosher salt and freshly ground black pepper

Instructions for Making this Recipe

To Make the Dough

In a large mixing bowl combine 2 1/2 cups flour and the instant yeast.

In a small saucepan, heat milk, sugar, butter, and salt just until butter starts to melt (115-120 degrees).Add milk mixture to flour. Stir in eggs and mix until combined. Add in enough remaining flour to make a stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic for 5-7 minutes. Shape into a ball and place in greased bowl. Cover and let rise until double, for 1 hour.

To Make the Filling

Shredded Cabbage for Bierocks

While the dough is rising, prepare the ingredients. Using a food processor or Chefs/Santoku Knife and cutting board, coarsely shred cabbage.

Mince the onion. Set aside until ready to use.

Ground Pork Sausage Gives This Recipe Added Flavor

When I was researching Bierock recipes, I found that nearly all of them used ground beef. I like the substitution of ground pork sausage as it gives the meat mixture a bit more added flavor. And it goes especially well with cabbage. 

In a large skillet, brown the sausage.

Add shredded cabbage, minced onion, water, salt and pepper to the cooked sausage. Cover and simmer until tender, 20-25 minutes. Drain, if necessary, then set aside to cool.

To Assemble:

When the dough has risen, gently punch down and divide into 12 pieces. Pat or roll each into a 5-6″ circle.

Assembling the Bierocks

Spoon 1/3 – 1/2 cup meat mixture in the center of each. Bring the edges together, gently stretching the dough to meet in the center and covering all of the cabbage mixture. Pinch to seal.

Place sealed edge down on a baking sheet lined with parchment paper or a silicone baking mat. *A silicone mat helps to protect the bottoms from burning while they bake, so that is my preferred method. You’ll need to use two baking sheets for this recipe.

Bake in a preheated 350 degree oven for 25-30 minutes until golden brown. Keep warm until ready to serve. These may be wrapped in foil and frozen in a freezer bag for use later.

Baking Bierocks

This recipe will make 12 Bierocks. I like to serve them with Country Potato Soup or Creamed Cabbage Soup. Or simply as a quick meal with potato chips, German Potato Salad, or pickles.

Oh, and I always dip mine in yellow mustard or a whole grain mustard. Yummy!

See more German Recipes Here.

Recipe for Bierocks with Sausage and Cabbage

Bierocks with Sausage and Cabbage

Here is a fun recipe to make for Oktoberfest, with a substitution of sausage for the usual hamburger. I like to serve this with Country Potato Soup or Creamy Cabbage Soup.
No ratings yet
Print Rate
Course: Main Course, Sandwiches
Cuisine: German
Keyword: Cabbage, Filled Rolls, Pork Sausage, Yeast Breads
Prep Time: 30 minutes
Cook Time: 25 minutes
Rising Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 12 Buns

Equipment

Dutch Oven 3 qt
Santoku Knife
Baking Sheet
Silicone Baking Mat

Ingredients

For the Dough

  • 5 1/2 - 6 cups all-purpose flour
  • 2 tablespoons dry yeast
  • 2 cups milk
  • 1/3 cup sugar
  • 1/3 cup butter
  • 2 large eggs
  • 2 teaspoons salt

Filling:

Instructions

To Make the Dough:

  • In a large mixing bowl combine 2 1/2 cups flour and yeast.
  • Heat milk, sugar, butter, and salt just until butter starts to melt (115-120 degrees).
  • Add milk mixture to flour. Stir in eggs and mix until combined. Add in enough remaining flour to make a stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic for 5-7 minutes. Shape into a ball and place in greased bowl. Cover and let rise until double, for 1 hour.

To Make the Filling:

  • While the dough is rising, prepare the ingredients. Using a food processor or Chefs/Santoku Knife and cutting board, coarsely shred cabbage. Mince onion. Set aside until ready to use.
  • In a large skillet, brown sausage. Add shredded cabbage, minced onion, water, salt and pepper to cooked sausage. Cover and simmer until tender, 20-25 minutes. Drain, if necessary, then set aside to cool.

To Assemble:

  • When the dough has risen, gently punch down and divide into 12 pieces. Pat or roll each into a 5" circle.
  • Spoon 1/3 - 1/2 cup meat mixture in the center of each. Bring together in the center and pinch to seal. Place sealed edge down on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake in a preheated 350 degree oven for 25-30 minutes until golden brown. Keep warm until ready to serve. These may be wrapped in foil and frozen for use later. Makes 12 Bierocks.

Notes

*Unless otherwise noted, all butter used on this recipe site is salted.
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating