Or, an ex-girlfiend's family's take on "bieroch"
 
1.5 lb ground pork
1 medium onion, chopped
1 granny smith apple, grated
1 large can sauerkraut
2 t. beef soup base (or maybe a beef boullion cube, if you're a cretin)
bread dough
 
Brown the pork, onion, and apple well.  Once they're nicely browned, add the beef paste and sauerkraut.  Cook to remove excess moisture.  Roll bead dough out, and wrap around the pork mixture.  Bake until golden brown.  Really easy.
 
I use frozen bread dough, as I'm really lazy, and it works great.  I was taught originally to make them long and skinny, like a drum stick (the drum set kind, not the chicken leg kind), but it is a lot easier to form them into twinkies shapes - you only need your hands, no rolling pin needed - so that is what I did for the party.  I used a bag that was intended for dinner rolls, so they were pre portioned, but I usually use loaves for the long skinny format.