Tailgate challenge winner: German sauerkraut roll
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.
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.
German Sauerkraut Roll
1 tablespoon butter or 1 tablespoon oil
1 small onion, finely chopped
1 garlic clove, minced
1 lb. ground beef
1 lb. bulk bratwurst (no casings)
1 tablespoon Dusseldorf mustard or 1 tablespoon other German mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces shredded Swiss cheese
3/4 lb. cold pack sauerkraut, drained, and squeezed dry
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.
Sue Lau writes a food blog at palatablepastime.wordpress.com.