Cheese-Stuffed Knockwurst
From: Better Homes and GardensFor a quick summer supper, wind bacon around cheese-stuffed knockwurst then grill. Serve in buns and accompany with chips and relish.
Servings: Makes 5 servings.
Prep: 15 mins
Total: 23 mins
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Ingredients
5 fully cooked knockwurst or fully cooked bratwurst (about 1 pound)
2 ounces Monterey Jack cheese with caraway
2 green onions, thinly sliced (1/4 cup)
5 slices bacon
5 French-style rolls or frankfurter buns, halved lengthwise
Catsup, mustard, and/or pickle relish (optional)
Directions
1. 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.
2. 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.
3. To serve, place knockwurst in French-style rolls or buns. If desired, serve with catsup, mustard, and/or pickle relish. Makes 5 servings.
Make-Ahead Tip
Stuff and wrap sausage with bacon. Cover and refrigerate up to 1 hour ahead of grilling.
Stuff and wrap sausage with bacon. Cover and refrigerate up to 1 hour ahead of grilling.
Nutrition Facts
Calories 473, Total Fat 34 g, Saturated Fat 13 g, Cholesterol 77 mg, Sodium 1129 mg, Carbohydrate 21 g, Fiber 1 g, Protein 19 g. Daily Values: Vitamin A 3%, Vitamin C 5%, Calcium 15%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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