1. Prepare grill for indirect cooking. 2. Saute 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 160F on a meat thermometer, about 75 minutes. 9. Allow to stand 15-20 minutes before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
