This afternoon I tried out the September 2010 Western Horseman Cowboy Culture recipe for Bierocks.
Brown the ground beef and sausage, I used spicy, along with a diced onion.
This particular recipe used pre-made pie crust. It was fine, but I think I prefer the more traditional dinner roll type pastry.
My kitchen helper.
Sauerkraut, well drained.
Prepared mustard. John Wayne, a big mustard fan, loved this. Me, I think mustard is ok, and thought the mustard was just ok. Next time, I think I'll leave the mustard out and John Wayne can dip his in mustard. With the sourness of the kraut, it was just a little too much for me.
Cheddar cheese. You can never go wrong.
Mix all the ingredients together.
Fill the pastries, seal the edges, brush with egg wash. Bake on greased cookie sheet at 425 degrees until golden brown (18 minutes for mine).
I was lazy and just served with potato chips, but next time, I think they'd pair great with a big bowl of homemade potato soup!
Recipe by Becky Prunty Lisle in Western Horseman
(I HALVED this recipe and still ended up putting half the meat mixture in the freezer)
1 pound ground beef
1 pound bulk sausage
1 large onion, chopped
1 large jar sauerkraut, drained well
2 cups shredded cheddar cheese
1 cup prepared mustard
Salt and pepper to taste
2 pre-made pie crusts (canned biscuits, crescent rolls or bread dough also will work)
1 egg, beaten
Brown meat and onions. Add other ingredients and mix thoroughly. Roll out dough on a floured surface and cut out circles in whatever sizes you want, using glasses, bowls or a biscuit cutter. Place a spoonful of meat mixture on half the dough circle and fold remaining dough over. Seal the edges by pressing them down with your fingers or a fork. Brush with egg and bake on greased cookie sheet at 425 degrees until golden brown.
The bierocks can be made ahead of time and frozen. If you wrap them in aluminum foil, you can throw the package onto hot campfire coals to heat.