German Sauerkraut Roll - cooking recipe

Ingredients

1 small onion, finely chopped
1 garlic clove, minced
1 lb ground beef
1 lb bulk bratwurst (no casings)
3/4 lb cold pack sauerkraut, drained and squezed dry
4 ounces shredded swiss cheese
1 tablespoon dusseldorf mustard or 1 tablespoon other German mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or 1 tablespoon oil

Preparation

Prepare grill for indirect cooking.
Saute onion and garlic until onion is translucent.
Allow to cool, then mix in meats, mustard, salt and pepper.
Oil or spray a cookie sheet sized piece of wax paper.
Evenly spread out meat into a rectangle about 1/2 inch thick.
Layer cheese and sauerkraut over the surface of the meat.
Carefully roll meat up as a jelly roll, pinching sides and seams closed.
Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
Allow to stand 15-20 minutes before slicing.