Anyone ever use bratwurst for their sausage patty in Deep Dish?

[Peterubers]

I read something in a post on one of the deep dish topping threads where someone suggested the use of bratwurst instead of italian sausage for a more authentic Lou malnati's style sausage.

So, encouraged that I may be getting closer to an authentic Lou's experience, I bought some links of fresh bratwurst from the Dominick's grocer (here in Chicago) .. pan cooked it and tried it .. and i would have to agree that it tastes closer to the Lou malnati's style sausage. 

Anyone else have similar results?  Or results after baking it in a pizza pie?

Thanks

[Peterubers]

Just make DKM's crust and used bratwurst as my sausage patty --> came out closer to Lou's patty than the traditional italian sausage that I buy.  I also put it in uncooked and it was exceptionally tender after the pizza was done cooking.