Ingredients
- 1 onion, small (finely chopped)
- 1 garlic clove, minced
- 1 pound ground beef
- 1 pound bratwurst (bulk, no casings)
- 3/4 pound sauerkraut (cold pack, drained and squeezed dry)
- 4 ounces Swiss cheese, shredded
- 1 tablespoon mustard, prepared (Dusseldorf or other German mustard)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (or oil)
How to Make
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Step 1: Prepare grill for indirect cooking.
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Step 2: Saute onion and garlic until onion is translucent.
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Step 3: Allow to cool, then mix in meats, mustard, salt and pepper.
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Step 4: Oil or spray a cookie sheet sized piece of wax paper.
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Step 5: Evenly spread out meat into a rectangle about 1/2 inch thick.
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Step 6: Layer cheese and sauerkraut over the surface of the meat.
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Step 7: Carefully roll meat up as a jelly roll, pinching sides and seams closed.
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Step 8: Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
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Step 9: Allow to stand 15-20 minutes before slicing.
Tips & Variations
- Bring your appetite.
We hope you enjoy this recipe!
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