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We’re celebrating Oktoberfest in November! I know, I’m a little late, but better late than never, right? If you’re not familiar with Oktoberfest, it’s the largest autumn festival in the world and is held in Germany. The festival lasts for 16 days and is held at the end of September till the first weekend of October. Over 6 million people attend each year and celebrate with lots of beer drinking, eating, and merrymaking.
Oktoberfest sounds like an awesome festival and maybe someday our family will get to experience it for ourselves. But since my family isn’t going to Germany any time soon, I thought it would be nice to celebrate Oktoberfest with a German inspired stuffed burgers or Bierocks, using Hillshire Farm® Polska Kielbasa and frozen dinner rolls.
Traditional Bierocks are made with ground beef in the filling, but I prefer sausage. Okay, I can hear the gasps from all the traditional German cooks out there, but sausage adds a bit more flavor to the Bierocks without straying too far from the German inspiration. Besides, my family prefers sausage in this recipe and what good is a recipe if my family won’t eat it? So to make my version of this Eastern European fall comfort food, I use Hillshire Farm® Polska Kielbasa that I purchase at my local Walmart, but you can use any Hillshire Farm® sausage that your family favors. And while you’re at Walmart, you can also pick-up the remaining main ingredients – frozen dinner rolls, cabbage, onions, carrots, and cheese (optional).
Making this recipe does require a little ingredient preparation*, so I would highly recommend using a food processor if you have one. I used the chopping blade to chop the carrots, onions, and sausage. Then I used the slicing blade to shred the cabbage. If you don’t have a food processor, chop the onions, finely chop the carrots and sausage, and shred the cabbage by hand.
*Take frozen rolls out and let it defrost while preparing the vegetable/sausage filling.
Once all the filling ingredients are prepared, add oil and the vegetables to a large pan. Cook for about 5 minutes on medium heat until the vegetables begin to soften and wilt. Next, add the sausage and cook for another 5 -10 minutes or until the carrots are soft. Set aside to fill the rolls.
Flatten out the rolls into three-inch circles using a rolling pin or the palms of your hands – I find using my hands are easier. Next, take a heaping tablespoon of filling* and place it in the center of the flattened circle and pull the edges around the filling. Pinch the edges together and place seam side down on a large sheet pan.
*Optional – add a pinch of shredded cheese. I prefer to use a Colby and Monterey Jack blend.
When all the Bierocks are filled, brush the outside with melted butter.
Bake for 12- 15 minutes or until golden brown. Serve with mustard or sriracha sauce. Yum!
My family loves this German inspired stuffed burger and it’s the perfect meal to take when we’re on-the-go too!
What would you stuff your bierock with?
- 1 bag frozen dinner rolls (36 count) (defrosted)
- 12oz Hillshire Farm Polska Kielbasa Sausage (finely chopped in food processor)
- 1 tablespoon olive oil
- 5 cups shredded cabbage (hand shred or use food processor)
- 1 1/2 cup chopped sweet onion
- 1 cup minced carrot (finely chopped in food processor)
- 1/2 - 1 teaspoon pepper (add 1/2 teaspoon and add more to taste)
- 1/2 - 1 teaspoon kosher salt (add 1/2 teaspoon and add more to taste)
- 1 stick butter (melted)
- Optional - 1/2 cup shredded Colby and Monterey Jack Cheese Mix
- 1/4 tsp. garlic powdered, added to the melted butter
- Add olive oil to a large pan over medium heat. Let the pan heat up and add cabbage, carrots, and onions to the pan. Cook for 5 minutes, stirring constantly.
- Add chopped sausage, salt, and pepper to the vegetables. Stir and taste. Add more salt and pepper to taste. Cook for 5 more minutes or until all the vegetables are tender. When the vegetable mixture is done cooking, place the mixture into a colander and let all the juices drain.
- Roll out dinner rolls or flatten with your hands into 3" circles. Place a heaping tablespoon of the vegetable mixture into the center and pinch closed. Optional - place a pinch of shredded cheese on top of the vegetable mix before closing the roll.
- Place each roll with the pinched sides down onto a parchment covered pan. Brush with melted butter (optional - garlic powder). Bake at 350ºF for 12 - 15 minutes or until golden brown. Serve.
If your oven runs hot, reduce the baking heat to 325°F. Cheese can be added as an option, but is not needed. Serve with mustard or sriracha sauce for heat.
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Reynolds Kitchens Parchment Paper Roll with SmartGrid, 45 Square Feet
Nordic Ware Baker's Big Baking Sheet, 1-Pack, Silver
Cuisinart FP-8SV Elemental 8 Cup Food Processor, Silver
Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Santoku Knife - imarku 7 inch Kitchen Knife Ultra Sharp German HC Stainless Steel
12" Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 219mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 3g