German Sauerkraut Roll
September 18, 2011
"This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed."
- Serving Size: 1 (250.9 g)
- Calories 540.3
- Total Fat - 40 g
- Saturated Fat - 15.3 g
- Cholesterol - 138.9 mg
- Sodium - 1167.1 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.8 g
- Sugars - 1.9 g
- Protein - 36.1 g
- Calcium - 223.7 mg
- Iron - 3.6 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.4 mg
Prepare grill for indirect cooking.
Saute onion and garlic until onion is translucent.
Allow to cool, then mix in meats, mustard, salt and pepper.
Oil or spray a cookie sheet sized piece of wax paper.
Evenly spread out meat into a rectangle about 1/2 inch thick.
Layer cheese and sauerkraut over the surface of the meat.
Carefully roll meat up as a jelly roll, pinching sides and seams closed.
Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
Allow to stand 15-20 minutes before slicing.
Tips & Variations
- Bring your appetite.