Sausage Stuffed Bierocks Recipe

I absolutely love this recipe because it reminds me of the comforting warmth of homemade dishes with a modern twist, blending hearty flavors and textures into one delicious meal. Plus, there’s something so satisfying about crafting these golden, hand-held delights from scratch that makes me feel like a culinary rockstar!

I adore devising dishes that interweave robust flavors with a hint of personal history. My Bierocks, which are stuffed with sausage, are a spin on a culinary classic.

A typical bierock might feature finely chopped onion and, in my recipe, ground sausage. The filling is laced with seasoning and protein, enough to keep anyone working on an assembly line satisfied.

Don’t be alarmed if your dough looks lumpy at first: these bierocks do achieve some measure of “mountain” in the German “Bierock,” which means “little pie.” (I animatedly discuss the history of these stuffed rolls in my book.)

Ingredients

Ground Sausage:
A protein source that is full of flavor, adds to fillings a depth that is almost impossible to replicate.

Onion:
Improves taste with a faint sweetness that gives aromatic depth.

Cabbage:
Delivers an opulent texture, loaded with fibers and vitamins.

Frozen Bread Dough:
Creating a soft, pillowy base with carbohydrates is convenient.

Egg (for egg wash):
Yields a golden, glossy finish to baked items.

Ingredient Quantities

• 1 pound ground sausage
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cups shredded cabbage
• Salt and pepper to taste
• 1 package (16 ounces) frozen bread dough, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.

2. In a large skillet, medium-high heat is used to warm the vegetable oil. The oil is then joined by the chopped onion, which is cooked until it’s softened—this takes about 3 to 4 minutes.

3. Place the sausage in the skillet and cook it until it is browned and cooked through, about 6-8 minutes. Use a spoon to break the sausage up into small pieces as it cooks. If there is any excess fat, drain it off.

4. Mix in the shredded cabbage and cook until the cabbage is limp and tender. This should take around 5 minutes, but do not hesitate to allow extra time if necessary. You want the cabbage to finish cooking where it began wilting, not in saute mode. Stir in a bit of salt and pepper here if you wish. Once you’re happy with it, remove the pan from the heat and allow its contents to cool slightly before you move on to the next step.

5. On a surface lightly dusted with flour, roll out the thawed bread dough and divide it into six equal sections.

6. Take a piece of dough and flatten it into a circle, approximately 6 inches in diameter. In the center of the dough, place a sizable spoonful of the sausage and cabbage filling.

7. Undo the edges of the dough over the filling to enclose it completely, pinching the seams to seal. Place seam-side down on the prepared baking sheet. Repeat with the remaining dough pieces and filling.

8. Give the bierocks a golden, shiny finish by brushing the tops with beaten egg.

9. Put in the preheated oven and set the timer for 20-25 minutes. Keep an eye on the bierocks. They should emerge from the oven golden brown and looking as if they have been cooked through.

10. Take the aromatic goodies from the oven and allow them to cool a little before you indulge. Bierocks, with their satisfying filling of kielbasa or bratwurst, can’t be beat as a hand-held meal. They’re simultaneously hearty and light, with a satisfying crunch from the crust and a pillowy softness in the center.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large skillet
5. Spoon (for stirring and breaking up sausage)
6. Cutting board
7. Knife (for chopping onion)
8. Measuring spoons
9. Measuring cups
10. Flour dusting surface
11. Rolling pin
12. Brush (for egg wash)
13. Timer
14. Mixing bowl (optional, for beaten egg)

FAQ

• Can I use fresh bread dough instead of frozen?Certainly! The original text’s meaning remains intact; only the words have changed:

  Without a doubt, fresh bread dough is effective. However, be certain that it has completed its rise before you commence the assembly of the bierocks.

• What type of sausage should I use?Any type of ground sausage can be used; for example, you can use pork, chicken, or turkey sausage.
• How can I add more flavor to the filling?Think about including garlic, paprika, or caraway seeds in the filling for an additional boost of flavor.
• Can I make the bierocks ahead of time?Certainly, you can make them beforehand and keep them in the fridge for as long as two days before putting them in the oven.
• Are there any alternatives to cabbage in the filling?If you dislike cabbage, other vegetables like spinach or kale can be used in its place.
• Can these be frozen after baking?Certainly! After they have cooled completely, you can wrap each one separately and place them in the freezer. When you want to serve them, reheat in the oven.
• How long should I bake the bierocks?At 350°F (175°C), bake for approximately 20-25 minutes, or until a lovely golden brown color is achieved.

Substitutions and Variations

Sausage, ground: Use ground beef or ground turkey for a completely different flavor.
Vegetable oil: Use olive oil or canola oil as an alternative.
Substitute shallots or leeks for onion for a flavor that’s not so in-your-face.
Finely shredded cabbage: Finely shred Brussels sprouts or bok choy for a similar texture.
Bread dough can be bought frozen: If you cannot find good-quality bread dough, consider using puff pastry or homemade dough instead.

Pro Tips

1. Flavor Boost with Herbs and Spices Add an extra layer of flavor to the sausage and cabbage filling by incorporating a teaspoon of caraway seeds or a pinch of smoked paprika. These spices complement the sausage and cabbage beautifully and add depth to the filling.

2. Ensure the Dough Rises Properly Allow the thawed bread dough to rest and rise slightly before rolling it out. If the dough is too cold, it will be difficult to work with and may not rise properly during baking. Letting it sit at room temperature for at least 30 minutes can help.

3. Cheese Variation For an extra indulgent touch, add a small amount of grated cheese, such as cheddar or mozzarella, to the filling mixture before wrapping it in the dough. The cheese melts during baking, adding a creamy richness to the bierocks.

4. Sealing the Dough When pinching the seams of the dough to enclose the filling, make sure they are tightly sealed to prevent any filling from escaping during baking. You can also use a fork to crimp the edges for a decorative touch and additional security.

5. Freezing for Later Bierocks can be frozen both before and after baking. If you want to prepare them ahead of time, assemble the bierocks and freeze them on a baking sheet. Once frozen, transfer them to a resealable plastic bag. Bake them from frozen, adding a few extra minutes to the baking time, for a quick and easy meal.