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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
bulk bratwurst	1	lb		403.4676	0.0	89.7602	2.2667
sauerkraut	3/4		drained squezed	30.3373	6.8339	1.453	0.2235
swiss cheese	4	ounces	shredded	445.662	1.633	30.5726	35.1427
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.