Philly Cheese Steak Brats

[deweymeats]

I used twice ground fresh ground pork sausage. Added cure and High temp Cheddar cheese, stuffed into 30mm collagen casings. Held overnite in fridge and smoked three & 1/2 hours, heating to internal temp of 147, to be finished on the grille. Yummy

[zbigjeff]

I love that seasoning. Made mine with Provolone. Glad you had a good result.

[Jonathon]

deweymeats Great seasoning, love that stuff. Some seasonings like Hab Mango Brat are awesome but you wouldn’t want ot eat a bunch at a time, Philly is a great brat to eat lots of!