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Bierocks


Here is a neat recipe to make for St. Patrick's Day or Octoberfest, with a substitution of sausage for the usual hamburger. I like to serve this with Country Potato Soup.

1/2 head medium cabbage
1 medium onion, finely chopped
1/3 cup water
salt and pepper to taste
1 pound sausage, browned and drained

Dough:
5 1/2 - 6 cups flour
2 packages dry yeast
2 cups milk
1/3 cup sugar
1/3 cup butter
2 teaspoons salt
2 eggs

In large skillet, brown sausage. Shred the cabbage as you would for slaw. Add cabbage, onion, water, salt and pepper to cooked sausage; simmer until tender. Drain, and set aside to cool.

For dough, in large bowl combine 2 1/2 cups flour and yeast. Heat milk, sugar, butter, and salt just till butter starts to melt (115-120 degrees). Add to flour mixture. Add eggs and mix until combined. Stir in enough remaining flour to make 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.


Punch down and divide into 12 pieces. Roll each into 4" square. Spoon 1/3 - 1/2 cup meat mixture in center of each. Bring corners together and pinch edges tight. Place on greased cookie sheet, pinched side down. Bake for 30 minutes at 350 degrees. These may be wrapped in foil and frozen. Serves 12.
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