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5
fully cooked bratwurst or knockwurst (about 1 pound)
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2
ounces Monterey Jack cheese with caraway seed
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2
green onions, thinly sliced (1/4 cup)
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5
slices bacon
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5
French-style rolls or frankfurter buns, halved lengthwise
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Catsup, mustard, chopped onion, and/or pickle relish (optional)
1. Cut a lengthwise slit in each bratwurst or knockwurst about 1/2 inch deep. Cut cheese into five 2-1/2x1/2x1/4-inch strips. Insert a cheese strip and some of the green onion into each brat or knockwurst. Wrap a slice of bacon around each. Fasten the bacon with wooden toothpicks.
2. For a charcoal grill, arrange preheated coals around a drip pan in a grill that has a cover. Test for medium heat above the pan. Place brats, cheese side up, on the grill rack directly over the pan. Cover and grill for 5 to 10 minutes or until bacon is crisp and cheese is melted.
3. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place brats on grill rack; cover and grill as directed in step 2.
4. Place brats in French-style rolls or buns. If desired, serve with catsup, mustard, chopped onion, and/or pickle relish. Makes 5 servings.
- Servings Per Recipe 5,
- Calories 686,
- Protein (gm) 26,
- Carbohydrate (gm) 65,
- Fat, total (gm) 35,
- Cholesterol (mg) 68,
- Saturated fat (gm) 13,
- Dietary Fiber, total (gm) 9,
- Sodium (mg) 1718,
- Percent Daily Values are based on a 2,000 calorie diet
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