Bierocks - Skirt in the Kitchen

Another favorite that I just had to get from my mother, what she and Dad cooked when we were all at home still; and I’ve been baking these for a number of years. In Nebraska, as well as in Canada, yeast dough bread pockets or buns filled with meat, cabbage, onions and seasonings are “runzas” and in Kansas, we know them as — bierocks. Russian “pirog” and “pirozhki” means “pie.” The “G” sounds like a “K” in Russian dialect. Coincidentally, bierocks are closely prepared and named to the Eastern European pierogi, the Turkish börek, the Albanian Byrek, and the Yugoslavian Burek. Variations in shapes of yeast dough range from a half-moon, a round bun, a rectangle, square or triangle. These are of German-Russian roots from the 18th century. But the Volga Germans brought this pie to the Midwest America, particularly to the states of Nebraska and Kansas. They were cooked and served for the ranch and field workers for lunch. What a filling, content meal for the men who worked the land back then, who herded livestock back in the day.

Sarah “Sally” Everett opened the first “Runza Drive-Inn” with Alex Brening– her brother, in Lincoln, Nebraska in 1949– before the first color television was introduced in the US in 1951; Runza began advertising on TV in 1979. Currently, the Runza Restaurants, the trade name and trademark now belong to Donald R. Everett, Sarah’s son. She would be proud to know (Wouldn’t she?) that Runza has now expanded to 70 locations in Nebraska, Colorado, Kansas and Iowa. What a remarkable ingenuity and passion that two people had for a dream of theirs… way back when.

Bierocks ~

~ Skirt in the Kitchen ~

First, you must have yeast bread dough rising, already prepared and nearly at the point for filling with its contents… Whether you have the time to make homemade bread or you don’t desire to go to all that trouble so you’d rather buy it in the frozen department of your local grocery store– have it ready to prepare for the bierocks.

Chop 1 head of cabbage and 1 large onion; mince 2-3 cloves to be stirred into 1 pound of Italian sausage. This will not be as good, does not even come close to being good, if you choose another sausage– It MUST be Italian for it to be delicious in this dish. Even better– “hot” ground Italian. Don’t miss out! I’ve tried this with other sausages; was not pleased as I am with Italian. Husband agrees.

Salt and pepper, put in mustard seeds (they will soften)–significant amount, even of the salt– but keep checking for taste off and on; then add Italian seasonings of basil, parsley, oregano. Mainly, the onion, mustard seeds and ground hot Italian sausage make this what it is– with green cabbage. It works together, fits together– it belongs together. Let these culminate, saute nicely to caramelize. Cool slightly before filling into yeast bread dough.

When ready to fill, pinch off a ball of dough, flatten in hands– do not stretch dough. Cup the dough in one hand as you fill the dough with meat, sausage and seasonings…

Carefully tuck the dough, meeting all sides together to seal in the filling. Adhere the edges with your fingers.

Turn them under, tucked and sealed ends down onto the bar pan…

… Cover and let these rise for about 30 minutes in a warm place in the kitchen. If you cover them with plastic wrap, don’t forget to brush olive oil on the wrap before covering…