Sue Lau of Dayton, Ohio, submitted the winning recipe for our tailgate challenge with her Wisconsin-inspired roll stuffed with brats, beef, kraut and cheese.
By Stir it Up! / October 18, 2013
With football season in full swing we were delighted to hear from readers who like to make a special game-day dish for tailgating or cheering on their favorite team at home. Sue Lau of Dayton, Ohio, submitted the winning recipe for our tailgate challenge with a German sauerkraut roll. Sue will be receiving a signed copy of "Taste of the Town" by Todd Blackledge.
My husband was born in Milwaukee and has been a lifelong "Packer Backer." I have learned to appreciate the Cheesier things, including tailgating brats, and tons of cheese on everything. And both being more than a little bit German, there must be kraut. But I am from St. Louis, and while not quite "Southern," my taste preferences can be different from those found north of Chicago. I do love a burger on the grill!
Come game time, it's not always a dilemma. We will be watching the Green Bay Packers. But food can be a different story, and for us, it reflects our heritage from different places. What to do? The best of both worlds has obviously shown itself in combining kraut and brats and burger rolled up in a delicious cheesy meaty loaf. Even though we now live far from the places of our birth, we still know how to eat, (and how to find The Pack even if we can't be at Lambeau Field).
So we just throw the meat on the grill and sit back and watch quarterback Aaron Rodgers clean up the neighborhood. That's how we do our stuff. That's how we roll. With brats, beef, kraut, and cheese – and that marvelous Green Bay Packer Pride.
1. Prepare grill for indirect cooking.
2. In a sauce pan over medium high heat, melt the butter or add oil, then sauté 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 160 degrees F. on a meat thermometer, about 75 minutes.
9. Allow to stand 15-20 minutes before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1450g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1544 | ||
Calories from Fat: 1001 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 111.2g | 148 % | |
Saturated Fat 54.1g | 270 % | |
Monounsaturated Fat 41g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 443.3mg | 136 % | |
Sodium 602.5mg | 21 % | |
Potassium 1552.5mg | 41 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 13.1g | ||
Protein 116.1g | 166 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1544
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