Bierocks with Sausage and Cabbage

Bierocks with Sausage and Cabbage

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(Recipe Slightly Modified on 10/17/21)

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. 

Bierocks - Pocket Sandwiches - Volga German Recipe

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.

 

Ingredients for Bierocks with Sausage and Cabbage

  • all-purpose flour
  • instant yeast
  • whole milk
  • granulated sugar
  • butter
  • salt
  • large eggs
  • ground pork sausage
  • medium cabbage
  • yellow onion
  • water
  • dried thyme
  • whole grain mustard
  • kosher salt and freshly ground black pepper
  • egg wash (optional)
  • seed topping mixture such as Everything Bagel (optional)

 

Instructions for Making this Recipe

Simple Ingredients for Filling

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Dough

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

In a small saucepan, heat the whole milk, granulated sugar, butter, and salt just until the butter starts to melt (115-120 degrees).

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.

Kneaded Dough for Bierocks

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

Shredded Cabbage for Bierocks

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

Browned Sausage with Cabbage and Onions

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

Filling the Pocket Sandwiches

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.

Preparing to Bake the Bierocks

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.

Cooling Pocket Sandwiches on Wire Rack

Bake in a preheated 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.

Serving Bierocks with Soup or Potato Chips

This recipe will make 12 Bierocks. I like to serve these pocket sandwiches with Country Potato Soup or Creamy Cabbage  with Bratwurst 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. Browse Sandwiches 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 with Bratwurst Soup.
5 from 1 vote
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 whole milk
  • 1/3 cup granulated sugar
  • 1/3 cup butter
  • 2 large eggs
  • 2 teaspoons salt

Filling:

  • 1 pound sausage browned
  • 1/2 large green cabbage about 3 cups shredded
  • 1 medium yellow 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
  • egg wash (1 egg + 2 tablespoons water) optional topping
  • Seed Mixture like Everything Bagel, optional topping

Instructions

Prepare the Dough

  • In a large mixing bowl combine 2 1/2 cups all-purpose flour and instant yeast.
  • Heat the whole milk, granulated sugar, butter, and salt just until butter starts to melt (115-120 degrees).
  • Add warm 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.

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 the yellow onion. Set aside until ready to use.
  • In a large skillet, brown the sausage. Add in the shredded cabbage, minced onion, water, whole grain mustard, ground thyme, kosher salt and freshly ground black pepper to 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 degrees. 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 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.

Nutrition

Calories: 675kcal | Carbohydrates: 103g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 923mg | Potassium: 401mg | Fiber: 5g | Sugar: 10g | Vitamin A: 356IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 7mg
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