By Deborah Vogts
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 tsp. salt
1 lb pork sausage browned
3 cups shredded green cabbage
1 medium sweet onion, minced
1/4 cup water
1 Tbs. whole grain mustard
2 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. black pepper
egg wash (1 egg + 2 tablespoons water) optional
Everything Bagel, optional
Instructions
In a large mixing bowl, combine flour and yeast.
Heat milk, sugar, butter and salt until butter starts to melt (115-120 F).
Add milk to flour. Stir in eggs and mix until combined. Add in remaining flour to make a stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic 5-7 minutes. Shape into ball and place in greased bowl. Cover and let rise until double.
Prepare the Filling
Shred cabbage. Mince onion.
In large skillet, brown sausage. Add shredded cabbage, onion, water, mustard, thyme, kosher salt and black pepper. Cover and simmer until tender, 20-25 minutes. Set aside to cool.
Preheat oven to 350 F. Gently punch down dough and divide into 12 pieces. Roll each into a 5" circle. Spoon 1/2 cup meat mixture in the center of each. Bring dough to center; pinch to seal. Place sealed edge down on a baking sheet lined with silicone baking mat. (You’ll need two baking sheets.)
Brush tops with egg wash and sprinkle with Everything Bagel.
Bake in preheated oven for 25-30 minutes until golden brown, turning baking sheets halfway through process. Serves 12.
See the recipe online for process pictures and more details here.
