Ingredients with Measurements:
- 1 lb. ground sausage
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced celery
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 large eggs
- 2 tablespoons butter
- 2 tablespoons milk
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/2 cup melted butter
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Frying pan
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine the sausage, onion, bell pepper, celery, garlic powder, onion powder, paprika, black pepper, and salt. Mix until all ingredients are evenly distributed.
3. In a separate bowl, whisk together the eggs, butter, and milk.
4. In a third bowl, combine the flour, baking powder, sugar, and salt.
5. Add the warm water to the flour mixture and stir until a soft dough forms.
6. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
7. Cut out 4-inch circles from the dough and place 1 tablespoon of the sausage mixture in the center of each circle.
8. Fold the dough over the sausage mixture and pinch the edges together to form a half-moon shape.
9. Place the bierocks on a greased baking sheet and bake for 25 minutes.
10. Meanwhile, heat a large frying pan over medium heat.
11. Add the egg mixture to the pan and cook until the eggs are scrambled and cooked through.
12. Remove the bierocks from the oven and let cool for 5 minutes.
13. To serve, top each bierock with a scoop of the scrambled eggs and a drizzle of melted butter.
Time:
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information: (per serving)
Calories: 590
Fat: 33g
Carbohydrates: 43g
Protein: 24g
Substitutions for Ingredients
- Ground sausage can be substituted with ground turkey or ground beef.
- Onion can be substituted with shallots or leeks.
- Bell pepper can be substituted with jalapeno or poblano pepper.
- Celery can be substituted with fennel or celeriac.
- Milk can be substituted with almond milk or oat milk.
Variations:
- The bierocks can be filled with any combination of vegetables, such as mushrooms, zucchini, and carrots.
- The bierocks can be filled with a combination of meats, such as ground beef, ground turkey, and bacon.
- The bierocks can be filled with a combination of cheeses, such as cheddar, mozzarella, and feta.
Tips and Tricks:
- For a crispier crust, brush the bierocks with melted butter before baking.
- For a flakier crust, use cold butter instead of melted butter.
- For a cheesy filling, add 1/2 cup of shredded cheese to the sausage mixture.
Storage Instructions:
- Bierocks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Bierocks can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the bierocks with a side of ketchup or hot sauce for dipping.
- Serve the bierocks with a side of sour cream or Greek yogurt for dipping.
Garnishes:
- Fresh parsley
- Shredded cheese
- Sliced green onions
Pairings:
- Bierocks can be served with a side of roasted potatoes or mashed potatoes.
- Bierocks can be served with a side of steamed vegetables or a salad.
Suggested Side Dishes:
- Roasted potatoes
- Mashed potatoes
- Steamed vegetables
- Salad
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of warm water at a time until the desired consistency is reached.
- If the dough is too wet, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- Always wash your hands thoroughly before and after handling raw meat.
- Always cook the sausage to an internal temperature of 165°F before adding it to the bierocks.
- Always cook the eggs to an internal temperature of 160°F before adding them to the bierocks.
Food History:
Bierocks are a traditional German dish that is believed to have originated in the 19th century. The name “bierock” is derived from the German word “bier”, which means “beer”. The dish is traditionally filled with a combination of ground beef, cabbage, and onion, but modern variations often include other ingredients such as sausage, cheese, and vegetables.
Flavor Profiles:
Sausage and egg bierocks have a savory flavor with a hint of sweetness from the onions and bell peppers. The eggs add a creamy texture to the dish, while the melted butter adds a richness to the crust.
Serving Suggestions:
Sausage and egg bierocks can be served as a main dish or as an appetizer. They can be served with a side of ketchup or hot sauce for dipping, or with a side of sour cream or Greek yogurt for dipping.
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