Runza Sandwich - Bierock Sandwich
History of Runza Sandwich and Bierock Sandwich

© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.

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Runza Sandwich, Bierock Sandwich

Photo from the Runza Restaurant web site.

Runza Sandwich – Also called Bierocks. They are a yeast dough (a bread pocket) with a filling of beef, cabbage or sauerkraut, onions, and seasonings.

They are baked in various shapes like half-moon, rectangle, round, square, triangle, etc. The Official Nebraska Runza is always baked in a rectangular shape, and the Bierocks of Kansas are baked in the shape of a bun.

If you travel in Nebraska, you will find eateries called "runza" - sometimes a place name, often the specialty of the house.

In 1949, Sarah "Sally" Everett and her brother, Alex Brening, opened the first Runza Drive-Inn in Lincoln, Nebraska. The trade name and trademark of Runza Restaurants now belong to Donald R. Everett, Sarah's son.

Both the Bierock and the Runza sandwich have German-Russian roots going back to the 18th century. This unique recipe was passed down from one generation to the next, eventually finding it’s way to the Midwest of America and particularly to the states of Kansas and Nebraska (but with different names). Originally the Bierocks were served to the field workers for lunch. Today Bierocks are enjoyed any time and can be found at just about every church fund-raiser in the Kansas area.


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