Had some extra Philly Cheese Steak brat mix left and decided to make brats with pepper jack cheese incorporated, a 5 pound batch. Never made brats before; use the mix to make stix previously. Double ground the venison/pork 50/50 mix with a large plate, twice. Came out looking fine; the white chunks are the cheese. Fairly large sheep casings; 38 maybe. Can't exactly remember. No cure. Super cold out so couldn't get these on the grill and decided to pan fry. Yup; lots of cheese in these brats; 20 ounces added to 5 pounds. Couldn't get them done as I wanted pan frying whole brat, so sliced up and finished frying as a snack for folks. That worked pretty good; nicely browned on each side and sealed cheese in. Served with tooth picks and folks ate them up! Anxious to try a whole one on a bun to see how that compares. We usually grill them and then simmer in beer with onions, but this snack idea works, especially when grappling with a whole brat at happy hours is too messy. Wonder if I should try chopped onions in the mix next time?