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Dear scott,   Greetings from  the editors at Better Homes and Gardens! Each recipe has been tested in  the Better Homes and Gardens Test Kitchen.   [IMAGE]Cheese-Stuffed  Knockwurst  Wind bacon around cheese-stuffed knockwurst then grill.  Serve in buns and accompany with chips and relishes.         For a printable version  of this recipe, click  here.    For more recipes,  click here.   New this week:   Savory  Cilantro  		
[IMAGE]     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)   		
		
     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.  Nutrition facts  per serving: 473 calories, 34 g total fat, 13 g saturated fat, 77  mg cholesterol, 1129 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein,  3% vitamin a, 5% vitamin c, 15% calcium, 13% iron. 	  	
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 [IMAGE] [IMAGE] Our seal assures you  that every recipe has been tested in the Better Homes and Gardens
  Test Kitchen. This means that each recipe is practical and reliable,  and meets our high standards of taste appeal. 		
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