Bratwurst

South Street Philly Brats

Philly Cheesesteak Bratwurst

• Cheesy
• Savory
• Pepper

Internal temp

160°F (71°C)

Casing size

32-35 mm

Casing

All Natural Hog Casings

What goes in it

• Kosher Salt
• Coarse Black Pepper
• Garlic Powder
• Onion Powder
• Worcestershire Powder
• Paprika
• Sugar
• Sautéed Green Bell Pepper (diced)
• Sautéed Onion (diced)
• High-Temp Provolone (1/4" cubes)
• Ice Cold Water

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

How it's made

1. Dice onion and green bell pepper. Sauté in a little oil over medium-high heat until soft and lightly caramelized. Cool completely before adding to the meat.
2. Grind meat and fat through a 1/4" plate. Keep everything ice cold — partially frozen meat grinds best.
3. Mix all dry seasonings together in a small bowl.
4. Add seasoning mix and ice water to ground meat. Mix by hand until the batter is sticky and tacky — you want good protein extraction for a solid bind.
5. Fold in cooled sautéed onion, green bell pepper, and high-temp provolone cubes by hand. Mix just enough to distribute evenly — over-mixing smears the cheese and you lose those cheesy pockets.
6. Stuff into natural hog casings (32-35mm). Twist or tie into 6" links.
7. Refrigerate overnight uncovered to let flavors meld and casings dry slightly — this gives a better snap on the grill.
8. Vacuum seal and freeze for storage, or grill over medium heat, turning frequently, until internal temp hits 160°F. Don't puncture the casings — keeps the melted provolone inside.
9. Serve on a hoagie roll for the full Philly experience.

Wood

Hickory · Cherry · Oak