Homemade Bratwurst {AIP}

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A while back, The Mister and I went on a sausage making spree. It was quite possibly the best charcuterie batch cooking session yet *wink*

Homemade Bratwurst

He and I quickly fell into a rhythm working together, which is an accomplishment considering the size of our kitchen. I mixed the spices, ground the meats and suet, and mixed it all together while he prepared the casings.

Homemade Bratwurst

Then we switched places, I washed the grinder attachment pieces he wouldn’t be using while he set up the sausage maker and loaded the casing on.

Homemade Bratwurst

And then, this magic happened.

Homemade Bratwurst

I recommend:

Homemade Bratwurst

Homemade Bratwurst
Author: 
Recipe type: Charcuterie, Sausage, Bratwurst
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: about 12
 
Ingredients
  • 1½ lbs pork , sliced into cubes
  • 1 lb veal or beef , sliced into cubes
  • ½ 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
  • ¼ tsp organic dried ginger
  • ⅛ tsp organic mace
  • 5 feet of hog casings, prepared according to instructions
Instructions
  1. Grind the meats and suet all together using the coarse plate {the largest diameter for Kitchen Aid machines}.
  2. In a small bowl, mix together the salt, marjoram, ginger, and mace.
  3. Sprinkle seasoning mixture over the ground meat and suet and mix thoroughly. Cover and pop in the fridge for 30 minutes.
  4. 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.
  5. 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.
  6. Continue until the casing is filled, tie off the end. If you have any leftover mixture you can assemble sausage patties.
  7. Twist the sausage in four-inch lengths. Refrigerate and use within two days or freeze.
  8. 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.
  9. Remove from heat and serve with sauerkraut or horseradish {check the ingredients if using store-bought}... or both!
 

Optional stage one reintroduction recipes reintroduction suggestions:

If you have a few successful stage one reintros under your belt, you may want to add one or a combination of the following to the base sausage mixture for a more traditional bratwurst.

    * 1/2 tsp allspice, a berry-based spice
    * 1/4 tsp fresh grated nutmeg {omit the mace if using nutmeg}, a seed-based spice
    * 1/2 tsp caraway seed, a seed-based spice
    * 1 tsp ground black pepper, a berry-based spice
    * 1 tsp dried mustard, a seed-based spice

I will say, I’ve made these without any of the above spices to be completely #totesAIP and I loved them. Topped with a generous serving of Garlic Sauerkraut, I was happy with the result! Perhaps the only thing that could take it to the next level was being grilled and simmered in a beer bath. But now I’m dreaming… Ha!

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  4 comments for “Homemade Bratwurst {AIP}

  1. Betsy Engelbrecht
    May 15, 2015 at 5:29pm

    These look great. Can’t wait to try thank you.

    • May 16, 2015 at 7:12pm

      Thanks, Betsy 🙂 I hope you enjoy!!
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