Anyone have a proven Wisconsin style Brat recipe that is very similar to a Johnsonville? I did see the one on Len Poli's website and I will most likely stay away from it just due to the fact that it calls for MSG, Citric Acid, and Phosphate. I also found one of NEPA's Wisconsin Brat recipes on the Bradley forum doing a google search. I would like to make a big batch (15lbs) or so right from the get go and really dont have the time to "tinker" with tweaks. One thing that seems pretty common in the recipes I have found is mace and nutmeg, also marjoram. Also, I do plan to cold smoke it for a couple hours (2-3) before vacuum sealing them.