Here is a fun recipe to make for your next German dinner or Oktoberfest. Unlike most recipes, these Bierocks with Sausage and Cabbage use sausage instead of ground burger, mixed with onion and shredded cabbage and then nestled inside a tender, homemade bread dough.
Although Bierocks originated in Eastern Europe, Kansas is well-known for serving them in their restaurants. Apparently the recipes were brought here by the German Russian Mennonites who settled in the Volga German Communities in central-eastern Kansas. The rectangular-shaped Runza (from Nebraska) is very similar.
Little hand sandwiches, made with a sweet bread, cabbage, and usually ground beef, (although I prefer sausage), they are very popular at fall celebrations. We love them with potato soup, such as Country Potato Soup, or Easy Baked Potato Soup.
Ingredients for Bierocks with Sausage and Cabbage
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Instructions for Making this Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
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All-Clad Stainless 12″ Frying Pan
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In a small saucepan, heat the whole milk, granulated sugar, butter, and salt just until the butter starts to melt (115-120°F).
In a large mixing bowl combine 2 1/2 cups all-purpose flour and the instant yeast.
Add the warm milk mixture to the flour.
Stir in large eggs and mix to combine. Mix in enough remaining flour to make a stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic for 5-7 minutes. Shape into a ball and place in greased bowl. Cover and let rise until double, about 1 hour.
Make the Filling
While the dough is rising, prepare the ingredients. Using a food processor or Santoku Knife and cutting board, shred the cabbage. Mince the sweet onion.
In a large skillet, brown the sausage.
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.
Add in the shredded cabbage, minced onion, water, dried thyme, whole grain mustard, salt and freshly ground black pepper to the cooked sausage. Cover and simmer until tender, 20-25 minutes. Drain, if necessary, then set aside to cool.
Assemble the Bierocks
Preheat oven to 350°F. When the dough has risen, gently punch down and divide into 12 pieces. Pat or roll each into a 5-6″ circle. 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 two baking sheets for this recipe.
Sometimes I like to brush the dough with egg wash (1 egg + 2 tablespoons water) and sprinkle with seed mixture such as Everything Bagel before placing in the oven. This step is optional, but I think it gives the little pocket sandwiches a bit of panache and extra flavor. I especially like the little sunflower seeds in this mix that reminds everyone of Kansas.
Bake in a preheated oven for 25-30 minutes until golden brown. Keep warm until ready to serve. Once cooled, the bierocks may be wrapped in foil and frozen in a freezer bag for use later.
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Bierocks with Sausage and Cabbage
Ingredients
- 5 1/2 – 6 cups all-purpose flour
- 2 tablespoons instant yeast
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1/3 cup butter
- 2 large eggs
- 2 teaspoons salt
- 1 pound pork sausage browned
- 1/2 large green cabbage about 3 cups shredded
- 1 medium sweet onion minced
- 1/4 cup water
- 1 tablespoon whole grain mustard
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small egg + 2 tablespoons water egg wash
- 3 tablespoons Everything Bagel optional topping
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Instructions Click to Start Cooking
- In a large mixing bowl combine 2 1/2 cups all-purpose flour and 2 tablespoons (29.57 ml) instant yeast.
- Heat 2 cups (4.73 dl) whole milk, 1/3 cup (66.67 g) granulated sugar, 1/3 cup (75.67 g) butter, and 2 teaspoons (9.86 ml) salt just until butter starts to melt (115-120℉).
- Add warm milk mixture to flour. Stir in 2 large (2 large) eggs and mix until combined. Add in enough remaining 3 1/2 cups 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.
- While the dough is rising, prepare the ingredients. Using a food processor or Chefs/Santoku Knife and cutting board, shred 1/2 large (1/2 large) green cabbage about 3 cups shredded. Mince 1 medium (1 medium) sweet onion minced. Set aside until ready to use.
- In a large skillet, brown 1 pound (453.59 g) pork sausage browned. Add in the shredded cabbage, minced onion, 1/4 cup (59.15 ml) water, 1 tablespoon (14.79 ml) whole grain mustard, 2 teaspoons (9.86 ml) dried thyme, 1 teaspoon (4.93 ml) kosher salt and 1/2 teaspoon (2.46 ml) freshly ground black pepper to cooked sausage. Cover and simmer until tender, 20-25 minutes. Drain, if necessary, then set aside to cool.
- Preheat oven to 350℉. 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.
- Prepare egg wash by whisking together 1 small (1 small) egg + 2 tablespoons water egg wash. Brush egg wash over each Bierock and sprinkle with 3 tablespoons (44.36 ml) Everything Bagel optional topping before placing in the oven.
- Bake in a preheated oven for 25-30 minutes until golden brown. Keep warm until ready to serve. Once cooled, Bierocks may be wrapped in foil and frozen for use later. Makes 12 Bierocks.
Nutrition
Notes
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I grew up on these. We called them krautkuchen. They were German from Russia heritage? My mother turned to hot roll mix as she aged but made huge amounts of these. I plan to try to make them this week and was thrilled to find this recipe. I might try the sausage instead of beef. Thank you.
Hi Sandra, I hope you will enjoy this recipe for bierocks and that it will remind you of your mother. Thanks for stopping by!