Created by Sue on September 18, 2011
Step 1: Prepare grill for indirect cooking.
Step 2: Saute onion and garlic until onion is translucent.
Step 3: Allow to cool, then mix in meats, mustard, salt and pepper.
Step 4: Oil or spray a cookie sheet sized piece of wax paper.
Step 5: Evenly spread out meat into a rectangle about 1/2 inch thick.
Step 6: Layer cheese and sauerkraut over the surface of the meat.
Step 7: Carefully roll meat up as a jelly roll, pinching sides and seams closed.
Step 8: Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
Step 9: Allow to stand 15-20 minutes before slicing.