My Philly Cheese Brats (WIP)

5 lbs ground pork (15-20% fat)
3 C. Cremini or Portabella mushrooms, chopped
1 C. finely chopped onio
1/2 C, finely chopped sweet bell or banana peppers
1/2 lb. high temp cheese (
2-1/2 T. kosher salt
1 T. freshly ground pepper
10-15 ft hog casings

In a small saucepan, cook mushrooms, onions and bell peppers until soft.  Set aside to cool

Combine pork, mushroom mixture, cheese, salt and pepper.  Refrigerate to allow flavors to combine while preparing hog casings

Rinse hog casing by rinsing in warm water and letting soak for 1 hour. Stuff sausages, twisting into about 6 inch links.