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Homemade Bratwurst {AIP}


Inspired by Food 52's Homemade Bratwurst Recipe, this is a version that is paleo autoimmune protocol elimination stage compliant.

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Rate this recipe 4.3/5 (11 Votes)


  • 1 1/2 lbs pork, sliced into cubes
  • 1 lb veal or beef, sliced into cubes
  • 1/2 lb suet {I used pork back fat}, sliced into cubes
  • 4 organic garlic cloves, pressed or grated
  • 1 TB sea salt
  • 1 tsp organic marjoram
  • 1/4 tsp organic dried ginger
  • 1/8 tsp organic mace
  • 5 feet of hog casings, prepared according to instructions


Servings 12
Preparation time 120mins
Cooking time 140mins


Step 1

Grind the meats and suet all together using the coarse plate {the largest diameter for Kitchen Aid machines}.
In a small bowl, mix together the salt, marjoram, ginger, and mace.
Sprinkle seasoning mixture over the ground meat and suet and mix thoroughly. Cover and pop in the fridge for 30 minutes.
Meanwhile, switch to the sausage maker attachment and load the soaked and well-rinsed casing onto the tube. I have found it's best to run some of the meat through before it comes out before tying off the casing to prevent air bubbles.
Continue loading ground meat as the machine pumps out the spiced meat mixture. Work slowly to get a plump sausage, but careful so the casing does not burst.
Continue until the casing is filled, tie off the end. If you have any leftover mixture you can assemble sausage patties.
Twist the sausage in four-inch lengths. Refrigerate and use within two days or freeze.
To cook: In a large cast iron skillet, place 4 bratwurst sausages with 1 TB rendered bacon fat, tallow or lard, and ¾ cup filtered water. The combination of water and fat allows you to slowly heat the bratwurst and cook evenly while crisping the edges. On my stove top I use the notch below medium heat. Once the water is evaporated and one side begins to get color, flip the brats and finish cooking.
Remove from heat and serve with sauerkraut or horseradish {check the ingredients if using store-bought}... or both!

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