Bratwurst

South Street Philly Brats

Philly Cheesesteak Bratwurst

South Street Philly Brats is a bratwurst built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Finish at an internal 160°F (71°C), stuff into 32-35 mm all natural hog casings, grind at 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

A cheesesteak stuffed into a casing, and the reason it works is that the peppers and onions go in already cooked. Raw ones release water into the mix and you end up with a loose, wet brat that splits on the grill. Provolone and Worcestershire do the rest.

• 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
• White Pepper
• Ground Nutmeg
• Mace

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

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

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

Before you start

• Venison to pork fat ratio