Pizza Brats are what happens when a bunch of butchers who grew up on frozen pizza decide to make a brat that actually tastes like a pepperoni slice. Real diced pepperoni, mozzarella, and our house pizza seasoning mixed into the pork. We don’t use “pizza flavor” oil or powdered cheese dust. You bite into actual cheese and meat.
How To Cook It
Grill, smoke, or pan-fry to 160°F internal.
Typical timing: 12–18 minutes on a grill, 45–60 minutes smoked
- 01Get your grill to medium heat (around 350–375°F). These have cheese, so lower direct heat than plain brats.
- 02Grill with the lid closed, turning every 4–5 minutes so the cheese melts evenly without blowing out the casings.
- 03If one splits and cheese starts oozing, move it to a cooler spot — it’s still going to taste incredible.
- 04Pull at 160°F internal. The cheese inside will be molten.
- 05Let them rest 3 minutes before serving — the cheese is lava at first.
Best for: Friday night dinners with kids, tailgates where you want something different from the same old cheddar brat, anyone who thinks “brat” should be an event.
What’s In It
Short list. Real ingredients.
Ingredients
- · Whole-muscle pork
- · Diced pepperoni (real cured meat, not bits)
- · Low-moisture mozzarella
- · House pizza seasoning blend
- · Natural hog casings
Sourcing: Pork from the same Upper Midwest farms. Pepperoni and cheese from suppliers we actually trust with food safety — this isn’t gas-station pizza brat quality.
Still whole-muscle pork base. The “pizza” part is real ingredients you can see when you cut one open.
Why Butcher Shop Matters
Most grocery “pizza brats” or “supreme brats” are made in a big plant with cheese powder, liquid smoke, and a seasoning packet that was designed by a committee. Ours are mixed in 30–40 lb batches in Bemidji. You can see the actual pepperoni chunks. The cheese pulls when they’re hot. That’s the difference between something that says “pizza” on the label and something that makes you want another one immediately.
FAQ
Quick answers.
Do these actually have real cheese and pepperoni in them?
Yes. You can see the pepperoni pieces and cheese when you slice them. We dice real pepperoni and use low-moisture mozzarella so it melts instead of turning to oil.
Will the cheese blow out on the grill?
Sometimes on the ones that get the hottest. It’s not a defect — it’s delicious. Just move them off direct high heat if they start leaking and they’ll finish fine.
Are they good for kids?
Extremely. They’re basically a brat version of the pizza they already like. We sell a lot of these to families who want something the kids will actually eat on grill night.
Can I cook them in the oven or air fryer?
Yes. 375°F oven or air fryer for 15–20 minutes, turning once. They won’t get quite the same char as the grill, but the cheese still melts properly.