DanMcG -
I used PS Seasoning's blue ribbon brat seasoning mix as my base. I used 25 lbs of pork cut from butts. It was a little leaner than usual because I used much of the fatcaps to increase the fat content of my hot sticks mentioned earlier. The brats were still plenty fatty enough. To the pork and seasoning I added 2 lbs of finely chopped morels, 1 lb of finely chopped baby portabellas, and 4 cups of wild rice. The morels were kept in the freezer since May. I took my "ends and pieces" from busted up morels, diced them up, and cooked them in butter, olive oil and garlic. Once cooked through, I let them cool and dumped them into a Ziploc bag and froze until I needed them for the recipe. I decided to re-heat them up and sautéed the portabellas in the morel mixture as well. I thought this would give a good flavor to the portabellas. This is the second year I have made these and both years they turned out fantastic. I think I need to save more morels in 2015 for this recipe.