For a quick summer supper, wind bacon around cheese-stuffed knockwurst then grill. Serve in buns and accompany with chips and relish.




  • Cut a lengthwise slit in each knockwurst or bratwurst about 1/2 inch deep. Cut cheese into 5 strips that are 2-1/2x1/2x1/4-inches. Insert a cheese strip and some of the green onion into each knockwurst. Wrap a slice of bacon around each knockwurst. Fasten the bacon with wooden toothpicks.

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  • To grill by indirect heat, in a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place knockwurst, cheese side up, on the grill rack over the drip pan. Cover and grill for 8 to 10 minutes or until bacon is crisp and cheese is melted.

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  • To serve, place knockwurst in French-style rolls or buns. If desired, serve with catsup, mustard, and/or pickle relish. Makes 5 servings.

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Stuff and wrap sausage with bacon. Cover and refrigerate up to 1 hour ahead of grilling.

Nutrition Facts

473 calories, 34 g fat (13 g saturated fat, 77 mg cholesterol, 1129 mg sodium, 21 g carbohydrates, 1 g fiber, 19 g protein.