Ravens' tailgate | Bratwurst roll

(grillingx.com )
December 06, 2013|By John Thomas, For The Baltimore Sun

This recipe has the savory flavors of bratwurst, onions, garlic and parsley, and is mixed with cheese and then wrapped stromboli-style in a pizza dough.

All of the preparation for this recipe is performed at home, making it a great light tailgate offering that can be ready to eat in under 10 minutes at the parking lot.

Bratwurst roll

1 pack of bratwurst sausage (5 or 6 links)

14 ounce pre-made pizza dough (from the pop-can)

1/2 of a large sweet onion (diced)

5 cloves of garlic (peeled and diced)

2 cups shredded mild cheddar cheese

2 cups shredded Monterey Jack cheese

Extra-virgin olive oil

Non-stick spray

2 tablespoons dried parsley

Using a sharp knife, slice the casing off of each bratwurst and remove the meat. Preheat 1 tablespoon of extra virgin olive oil in a medium-heat frying pan and add the sausage meat. Stir and break up the meat while it's cooking. When the bratwurst is cooked, remove from the pan. Add the diced onions to the same frying pan and saute in the remaining bratwurst grease. When the onions have slightly browned, add the diced garlic and saute for one additional minute.

Preheat the oven to 400 degrees. Cover a baking pan with a large piece of aluminum foil and spray with nonstick spray. Pop open the pre-made pizza dough can and form roughly a 14-by-8-inch rectangle with the dough on the baking pan. All along the center of the rectangular pizza dough, add one layer of cheese, then half of the cooked bratwurst, then another layer of cheese and the rest of the cooked bratwurst. Add the sauteed onion and garlic mixture over the top and then add 2 tablespoons of dried parsley. These toppings should be added along the center of the pizza dough, leaving enough room to wrap the dough up over the sides, stromboli-style. Bring the sides of the dough up over the sausage, cheese and onion mixture and seal the edges. Bake for about 10 minutes then flip it over. Brush 1 tablespoon of oil on top and sprinkle on some extra dried parsley. Bake for another 10 minutes until the dough is cooked and it is nicely browned.

When you arrive at the tailgate, preheat the grill at medium low. Add the brat roll in the foil directly on the grill. Flip the brat roll until it is heated throughout and slice.

John Thomas is the author of the Baltimore-based grilling blog grilling24x7.com.

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