Purple Kraut Bierock

My brother introduced me to Bierock. It was good, so I had to try it out. 

I did some not insubstantial research on the subject. I guess the recipe comes from a group of Germans who lived in the mist of Russia for a century or two. 

It seems that sometimes it's made with fresh cabbage, and sometimes with sauerkraut. And I had some sauerkraut, some purple sauerkraut. 

Ingredients

    4 or 5 oz Ground beef

    3 or 4 oz Sausage 

    ½ Purple onion, thinly sliced

    2 lg Garlic cloves, minced

    ½ tsp. Smoked paprika

    Dash Cayenne (or other hot pepper) 

    ½ tsp. Cumin

    3 or 4 oz. Shredded cheese

    8 oz. Homemade sauerkraut

    2 cans Buttermilk Biscuits 8 biscuits)

    All purpose flour, as needed

Instructions

    Sauté meatf with onion, garlic, paprika, hot and cumin until browned and crumbly, about 10 minutes. Salt and pepper to taste.  

    Drain the excess fat and allow the meat to cool. Preheat the oven to 350F, shred the cheese, drain the sauerkraut.

    Gently mix together the ground beef mixture, shredded cheese and sauerkraut in a large bowl.

    Roll out each biscuit to 6" circle on a floured surface. Moisten perimeter. Place ⅛ of the filling in the center of each biscuit and fold up the sides like a steam bun to seal. 

    Place uncooked bierocks, seam side down, on a parchment-lined baking sheet. Bake for 17 - 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack for 2 - 3 minutes before consuming. Enjoy!

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Comment: These need more seasoning. Be generous with salt & pepper, and don't be afraid of the hot pepper (but don't get carried away either). Consider doubling paprika and cumin. 

Reheat in toaster oven (modest heat) or microwave. Needs ketchup or ranch dressing or such.