I am looking to make some Italian sausage brats, more than likely 25 lbs. I am planning on using pork butts, and what ever venison trim i have in the freezer for the meat.I already have the casings and Italian seasoning. I am looking to add some green pepper and onions into the meat. Is there anything special that i need to do the the peppers or onions, or can i just chop them up and add them to the meat mixture? Any comments or ideas are welcome.
Thanks Guys
