Only thing I could add is watch that cheese. It very easy to overdose with it and give your prize winning sausage a slick and oily mouth feel. 1 oz per lb be about right. I would also skip the sweltered onyawns. Aint no telling whut that do a sausage but I dont like the sound of it. Pass em on the side. That should work. Typical to the genre brats aint normally cured so I foget that step if I was you. Cook em like any kinda fresh sausage..the best way which is to wrap in cheap bacon and slow grill.
bigwheel