Thursday, December 30, 2010

Bierocks (Sausage & Beef Stuffed Pastry)

 Bierocks (also called Runza) are meat-filled pocket pastries originating in Germany or Russia.  The recipe was brought to the United States in the 1880s by German Russian Mennonite immigrants.  They are filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown.

I make these every year at Christmas time and usually once or twice during the year as a meal with a side salad.  They are hearty and delish!   They are good with a little ranch, sour cream or salsa on the side but equally good as stand alone hor'douvres or sandwiches.

Sometimes I make them as individual, appetizer sized rolls and top them with a little parsley.
and sometimes I make them into a huge loaf and slice into sandwich sized servings.

Bierocks (also called Runza)

1 lb Ground chuck
1 lb Hot Pork Sausage (I usually use Owens)
1 lb Shredded Cabbage ( I use a bag of coleslaw that has carrots and red cabbage)
2 cups sharp Cheddar Cheese
2 tsp Season All or Lawry's
2 tsp black Pepper

(play with your ingredients...try some chopped onions, jalapenos or monterey jack cheese)

Brown gound beef and sausage with cabbage until cooked thoroughly. Drain grease. Add pepper, seasoning and cheese.

1 package Rhodes Rolls or Rhodes Bread Loaves (thaw according to directions)

Make a hole in the pastry and fill with meat mixture.  Pinch to seal and place seam side down on lightly greased baking sheet.

Bake @ 350 for 20-25 minutes until  bread is golden brown.  Serve warm.

They can be made ahead and frozen.  I often  double or triple the recipe and make large loaves (uncooked) and freeze them.  When we're ready to eat them I take them out of the freezer and allow to defrost in the fridge.

Oh, they also look pretty with a little dash of dried parsley on top! 

I'm joining:

Designs by Gollum for Foodie Friday
Simply Sweet Home for Friday Favorites
Just Something I Whipped Up
Tempt My Tummy Tuesday
Finer Things Friday
Bargain Hunting with Laurie
Funky Junk Interiors
Seasonal Sundays at The Tablescaper 
Romantic Home 
Under the table and Dreaming 
 Tuesday Night Supper Club


  1. Nancy, These extra special meat and bread yummies will make a hearty meal. I'm putting them on StoneGable's menu next week. Look for a link back to this post.
    I can't wait to try them!
    Happy New Year!

  2. Hi, Nancy. I haven't made these in a long time. My grandma and mom used to make these and freeze them, too. They are so good!
    My grandma also used make a dessert version with canned peaches -- really delicious.
    Happy New Year!

  3. These look fun! I would try these... :)


  4. These sound delish! I can't wait to make them. Thanks so much for sharing ~


  5. Nancy, I am so glad I took the time to find your shop today. It is lovely, and you have all your wonderful dishes displayed beautifully. I had a lot of time on my drive back to Arkansas to think about all I had seen. I'm so pleased with my purchase today. I will be back again.

    Your recipe looks yummy. Your home is dressed so nice for Christmas. I find it hard to take everything down right after Christmas. I enjoy it so much after all the busyness is over. Happy New Year! Pam

  6. Seriously, you've accomplished getting me drooling on my keyboard!!! Wow.

    My Show n Tell Link---where it's kinda fodder for the National Enquirer Tabloids. Do stop by if you can, I'd love your opinion.

    Happy New Year

  7. These look great, Nancy. I was hoping to see some New Year's recipes, but I'll settle for a Christmas favorite ;). Blessings, Kim

  8. The bierocks look so delicious but after going through your etsy shop, the gorgeous dishes you have are just even more tempting to me. I so appreciate you stopping by and always love to come over and see what you're showing. Happy New Year Nancy! Jane

  9. these look so good. i am going to make them for sure.thanks for sharing. happy new year.

  10. I go to church with a descendant of German-Russians and she makes the old family bierocks recipe. Delicious! I may try your recipe. wb

  11. These look really good. I look forward to trying these. Thanks.

  12. Yummy! I've never made them with sausage, but have made them for years. A few months ago I tried them with a new dough and added shredded pepper jack ... so good!

  13. Thank you for sharing your recipe, Nancy. I have had bierocks before, but never knew how to make them. Yummy!!!

  14. Nancy, thank you for posting pictures and sharing your recipe for bierocks. I first heard of and had these in Greeley, Colorado many years ago, and out there they are called Krautburgers - simple and plain, but the very same recipe. I've been making them since 1971, and in fact, made them for dinner today. We normally have them on New Year's day. I also love Transferware and will look at your items soon. Happy New Year!

  15. Oh Nancy, you have my mouth watering! That looks so delicious! I can't wait to try your recipe. thank you for sharing it, and thank you for linking it to Favorite Things. Happy New Year! laurie

  16. I live in Oklahoma and always stop at Runza on way way to visit family iN Omaha! so excited to finally have this recipe to create at home! you!

  17. Nancy,
    I made these delicious filled rolls tonight. My family LOVED them! Thank you for the great reacipe. I might make these for Super Bowl Sunday!

  18. I made these today - holy cow1 were they delicious! Quite a hit with my family and friends! Thanks for sharing such a great recipe!

  19. Nice! Happy new year to everyone, and a great 2011!

  20. These sound super yummy! I think my kiddos would love them as well - I will have to try them soon.


  21. These look so interesing. I've never heard of them. But what I really like, is the platter they're sitting on! No surprise. LOL!

    - The Tablescaper

  22. They look great Nancy! I agree with Yvonne, a fun different idea for a Super Bowl Party:@)

  23. This makes me hungry, they look so good. Wish I had the ingredients I would try them tommorrow if we get snowed in.

    Cathy@Cathy's Cupboard Calamity

  24. Oh, wow... these look so yummy! The perfect cold weather treat. Thanks for sharing them with us.

    Happy Seasonal Sunday...


    Sheila :-)

  25. They look wonderful! I make a sausage bread with pizza dough, but these sound very interesting!

  26. Nancy, I'm so glad I saw your link at the Fudge Ripple "Tuesday Night Supper Club". My ancestors hail from both Germany and Russia, but very few family recipes have been passed down. I always thrill at the opportunity to learn a new dish that may have been enjoyed by my ancestors. I'm looking forward to trying this recipe! Thanks! Jenn

  27. Nancy--before i tell you how amazing these look...i couldn't help but notice how gorgeous your serving dishes are. you must have quite a collection. my husband would love these...they remind me a bit of the pasties he loves...but i like that they are baked instead of fried. welcome to the supper club and thank you for sharing these.


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