One of my favorites things to cook and eat since moving to Wisconsin is Bratwursts. They are very popular here, and all the local butchers make them homemade. So when I saw my local butcher had made some Philly Cheese Brats I knew I had to try them!
Salt & Pepper
Start by placing your Brats in a freezer bag or vacuum sealing them. Cook them in the sous vide bath at 146 degrees for a minimum of 45 minutes, or up to 4 hours. Remove from the bag and dry off with paper towels.
Saute the sliced Green Peppers and Onions on your Griddle with Butter and Oil. Add the Mushrooms last and mix together when they have softened. Move them to the far side of the Griddle.
Saute the Brats in Butter, turning to brown on all sides. Remember they are already cooked fully, so the only objective is to make them look appetizing.
Place the Brats in Buns and top with the Onion, Pepper and Mushroom mixture. Add a few slices of Provolone Cheese on top and melt. Serve and Enjoy!
Watch my video below where I show you how to cook this recipe step by step.