/05

Cheese-Stuffed Brats

Source: Better Homes and Gardens

5 fully cooked bratwurst or knockwurst (about 1 pound)
2 ounces Monterey Jack cheese with caraway seed
2 green onions, thinly sliced (1/4 cup)
5 slices bacon
5 French-style rolls or frankfurter buns, halved lengthwise
Catsup, mustard, chopped onion, and/or pickle relish (optional)

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.

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.

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.

Place brats in French-style rolls or buns. If desired, serve with catsup, mustard, chopped onion, and/or pickle relish. Makes 5 servings.

Nutritional Information
Nutritional facts per serving
calories: 686, total fat: 35g, saturated fat: 13g, cholesterol: 68mg, sodium: 1718mg, carbohydrate: 65g, fiber: 9g, protein: 26g