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Trying Mett (Raw Minced Pork😳) & German Spaghetti Ice Cream for the first time! | Germany Food Vlog
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- Опубліковано 2 лип 2021
- We put our brave faces on & finally tried the famous METT!
Mett is a preparation of minced raw pork that is popular in Germany, Poland and in Belgium; a similar preparation is made from beef. It is normally served with salt and black pepper, and sometimes with garlic, caraway or chopped onion, and eaten raw, usually on a bread roll. Did we like it or did we not?? Watch to find out! ;)
Spaghetti ice cream or “Spaghettieis” is a German ice cream dish made to look like a plate of spaghetti. Typically it is made with vanilla ice cream that has been extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is a fun ice cream sundae that we already want more of!! :)
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A couple minutes into the video posting & we are so bummed to hear that we didn’t get the “REAL DEAL.” We thought we had, but turns out we didn’t. 😭 NEXT TIME we will get it right, but it was still a fun experience anyway! 😊
there will always be someone going "Oh that's not the _real_ thing! You have to get it at a real Metteria where it's made from real Alpine pigs!"
and the next guy's like "NOOO! It has to be made by blind bavarian monks during a half moon! It has to be milked straight from a real Mettigel!" or some such nonsense.
You'll be fine. If you enjoyed the unreal Mett you can look forward to the *real* Mett.
@@K__a__M__I 😂😂😂
its a Different between real Met and Zwiebelwurst like you buy a McDonalds Hamburger or make your own.
you just tried the cheap Version
The only important thing about Mett is, that it is as fresh as possible. The comparison with Sushi is not bad at all. Personally I would always buy it unseasoned and just put some salt and pepper on it (onions only if I don't have an office day :-) ). Anyway: really brave of you to try it.
OK, First taste🤩✌️
You need Salt Pepper and Onions on Top
Right. thats how you do it. And i use butter as well
No the "frische Zwiebelmettwurst" is perfect, just as it is.
@@jasioui why not just throw on a cow :o
@@MMSaabChannel Because its to heavy to carry
Ok. since nobody knows nothing... i explain it to you. You want to be happy.. you need a bun. There will never be a bun without butter on it ( otherwise it will be some merican stuff ) and THAN comes the HAPPIENES. Does not matter what you put on it .
Guys, you buy your Mettbrötchen directly at the butcher's!
They have to...
this is correct, with a little bit of pepper and some fresh onion slices
You can buy you Mettwurstbrötchen at the butcher's too, but you can buy METT only at the butcher's.
Ich les hier Deutsche die nicht zu begreifen scheinen, dass Mettwurst nicht Mett ist? Is this the Twilight Zone?
Echt mal, Anfänger.. :D Pepper, Onion, Mett and i´m a happy lil' man :)
That was my first thought. Mett should always be fresh and with fresh onions on top. That "sausage" is okay als "Notreserve". Glad you liked it.
42 seconds in the Video and i have to shake my head all the time :P Those are also not bad, but you buy METT 100% FRESH at a good butcher! This thing is not really comparable to real Mett. Now i continue :)
Yes, a Mettwurst from the supermarket is no fresh Mett (I guess it is smoked or with additives to make it durable?). It is better to buy fresh Mett from a butcher.
@@janpracht6662 absolutely. It's just a different (more artificial) taste. Even though those are OK , if there is no FRESH Mett around
@@janpracht6662 I would prefer to buy it from Edeka in the little plastic rolls.
And for me i need butter underneath and fresh onions and a pinch of pepper on top.
I spent zwei years in Duetschland und ate some bizarre things, pickle herring on brötchen, handkasse mit muzik, Sunnyside up egg in the middle of a pizza, steak tar-tar, but I may have missed out on the Mett as I was living in northwestern Bayern. Wasnt impressed with medium done pidgeon breasts I ate near Krönenburg on the French border so raw swine may have had me leary also....fish, shellfish, beef, bison, venison, and even eggs I can consume under or not cooked at all but I'm funny about fowls and pork....let's face it there's a few religions that have sworen off eating pig for centuries. However there were many blurry cloudy morgens when meine Fraulein friend fed a lotta different cheeses, dried smoked meats, and spreads(one of them mighta been Mett)on that hard crusted breakfast brötchen to me mit a very stärk dunkel German brand coffee I enjoyed with cream of course. The variety of schnitzel, wurst, and different bier to wash it down with was wünderbar. Alles town in every country should have its own brewery like Duetschland...although Mexico is close with every good size village having their own tequila distillery! Enjoyed your video and thanks for sharing!
Did you really eat the Mett without salt pepper and onions on top?? Must bei crazy
No it was Zwiebelmettwurst. Not Mett.
This doesn't need salt pepper and onions... It is ready to go.
It's already seasoned
I still like to ad fresh
Ist doch bloss Zwiebelmettwurst, die ist doch eh gewürzt. Von daher würde ich sagen, die aufgabe ist eigentlich nur zu 70% erfüllt, weils kein ganz frisches Mett ist. 😉😆
I always eat fresh Mett from the butcher with tons of onions; moderate butter underneath and black pepper on top. 😋
But guys, it's completely open and free for experimentation. Part of the journey is to find your perfect recipe/ combination. ✌
At work we do often say 'Mettwoch' instead of Mittwoch (our day for Mettbrötchen)... 🤣
Hahah. We have something similar: Dönerstag! 😃
Seems like it was Zwiebelmettwurst, which is ready to go as is, but still different than fresh Mettbrötchen with onions and stuff.
Erzähl denen keinen Mist.
Es bleibt keinem überlassen, wie er Mett zu essen hat.
Es gibt Regeln.
Und die besagen, man ist Mett mut Zwiebeln und Pfeffer auf Brötchenhälfte mit Butter.
Das einzige, was du frei entscheiden kannst ist, das du gleich Zwiebelmett nimmst.
Dann MUSST nur noch Pfeffer drauf machen.
@@streamerlx4927 Mettbrötchen mit Butter? .... dafür wirste bei uns gesteinigt ^^
@@patriarch79 Aha.
Also seit ihr keine richtigen Deutschen!
I LOVE METT! But it’s got to be the right kind of Mett: there is nothing yummier in my opinion when talking About Mett, then having fresh delicious pork Mett with plenty fresh little onion / zwiebeln pieces cut and sprinkled over the bun / Brötchen. All should try it at least. Yummy!
Das war auch kein frisches Mett was die da hatten. Niemals habe ich in Deutschland bei einem Metzger Mett gesehen, dass bereits in einer vorgefertigten Rolle oder Tube zu kaufen war. Sowas gibt es im Supermarkt aber nicht beim Metzger. Und das ist schon ein kompletter Unterschied ob man es beim Metzger kauft also frisch oder im Supermarkt diese Teile die drei oder vier Tage haltbar sind
And Butter on the Breadroll
@@Mister__Jey Die Rollen verkaufen viele Metzger.
Mett: check
Spaghetti-Eis: check
Neuschwanstein: check
Käsespätzle: check
Now you can proceed undisturbed with exploring the rest of Germany. Oh, wait, your next challenge is Matjes-Hering!
And Krabbenbrötchen in northern Germany. 😃
Matjes Hering is gross. 😀
I was going to recommend Heringsfilet in Sahne.
A second one is Makrele or Bücklingsfilet.
Fresh Räucheraal. :)
And „Rollmops“ when you are hangover
Gröönkohl!
@@Nikioko Grünkohl for the win!
Me and my coworkers had a monthly tradition of the Mettwoch ( aka Mittwoch). We ordered the number of rolls beforehand and one person bought Mett, Brötchen and Onions in the Morning. On lunch time we assembled the Brötchen together. It‘s easier, as raw onions have a smell that is not for everybody ( in particular when you have not eaten onions yourself). However that inky works if you have something that keeps the Mett chilled until noon. And yes we also had Dönerstag (Donnerstag) and Fritten Freitag ;)
how boring your Mondays and Tuesdays were....
@@grandmak. true, everyone had to figure out themselves what to eat 😂
@@ninan9650 klingt anstrengend ;)
Must have been quite smelly at your workplace after lunch!
I like how you say "Assemble the Brötchen".
Gives me goosebumps.
German engineering. :D
An explanation for you and a warning for your American audience.
In Germany we do have a thing that is called "Fleischbeschau". It is done from an official veterinary and is two parted.
The first part is a medical examination. Only animals who are healthy are allowed for slaughtering. Animals who are not healthy are rejected
Secondly the meat of every animal is examinated after slaughtering.
It is made sure, that all parts that are not meant for human consumption are removed and that there is no sign of Trichinella.
If one of these fails, the meat is rejected.
Trichinella is, what would make you ill eating raw pork in the USA and why you should not eat raw pork in the USA.
en.m.wikipedia.org/wiki/Trichinella
Also, minced meat should only eaten raw at the same day.
And the next time you buy it fresh from the butcher, that one you have has a lot of preservation in it and tastes not that good.
In Bavaria it is more common not to buy blunt "Mett' (minced raw pork) but to buy "Bratwurstgehäck" (the filling of a pork sausage, bratwurst)
That one is the one with parsley. (or buy a fresh bratwurst from the butcher and take out the filling.)
Enjoy it as long as you are here, you can't have it back in the USA.
Hackepeter 😊
This comment should be highlighted! Its soooo importend
In other parts, especially in northern Baden-Württemberg and in Rheinland-Pfalz "Bratwurstgehäck" is called "Bratwurstfüllsel" (Bratwurstfilling).
@@timonselzer3117 In Austria: Brät.
Mijarena P. There is German Butchers in every american City where you can by the Bratwurst and eat the filling. You only ask the Butcher whether the Bratwurst is freshly done. By Law the Butcher is not allowed to offer it as mett but you as the Customer can do as you like.
Regarding being brave to try Mett: I have been told that American children have been taught for generations that eating raw meat, especially pork, is hazardous. The fact is that it is only a problem if used incorrectly. Meat, especially raw meat, is extremely strictly regulated in the European Union and especially in Germany. So there is no risk involved in eating fresh Mett.
If you like Zwiebelmettwurst that much already, I recommend trying what others have commented on: Buy fresh Mett at your local butcher's, fresh Brötchen (just the regular wheat ones), cut an onion into very small cubes, put butter on the roll as a basis, then the Mett on it, season with lots of onion cubes, salt and pepper and enjoy! - Alright, German guys, I know there is a big debate on whether to put on the onions first and salt and pepper later or vice versa; personally I don't care :)
That's the reason why we can't get it in England. The food standards authority refuses to allow it.
@@SuperLittleTyke I don't quite follow. If handled professionally, there is no risk, so not allowing it at all means that authorities don't know well enough what they're regulating. - Then again, haggis is allowed? Ok, it's Scottish, but still ... ;)
@@dirkschwartz1689 Haggis is very much a cooked product containing sheep offal. There has never been a call to eat raw pork in Britain.
@@SuperLittleTyke I stand corrected ;) though it sounded to me that you regretted you couldn't get it in Britain. My mistake.
@@dirkschwartz1689 No, I do regret not being able to get it in Britain! I like it a lot. But I only discovered it during my time in Germany in the 1970s. I've almost given up looking for it, although I did see earlier today some mention of Zwiebelmettwurst at the German Deli, which is an online shop specialising in German foods. They are advertising Zwiebelmettwurst for £3, plus delivery. germandeli.co.uk/zwiebelmettwurst.html
But I don't know how they are permitted to sell it or how fresh it is. They are based in London. This is not something one could put in one's luggage for the flight home, because it would be at room temperature for many hours before I would have an opportunity to refrigerate it. That would definitely not be advisable. Another product I love eating in Germany is Höhlenkäse and I did once try bringing a packet back with me. But it was sweaty and warm when I finally opened my suitcase, so I threw it away. You can't buy Höhlenkäse in Britain, either! Anyway, since Brexit we are probably not allowed to bring in any food products from abroad. Lorry drivers have even had their ham sandwiches confiscated by customs officials in the Netherlands.
Mett, also known as: Maurermarmelade (mason jam/marmerlade) or german sushi
Oder feuerwehrmarmelade
@@larasophiefink8095 exactly, fireworker's jam :-D
Or Handwerkersmarmelade im Generellen. :D
(Stahl-/Metallbauer, Straßenbauer, KFZ-Mechaniker etc. sind alle Mettbegeistert :))
@Bronto Saurus
Das stimmt, meine Mutter hat mal im Planungsberü gearbeitet.
Ohne Mett, bekamen die ihre Arbeit nicht weg. C:
Just a small little comment, but as probably many others have already mentioned in the comments before : you guys did a little mistake. When buying Mett, real Mett, DO NOT get the pre-packaged stuff you guys bought. It's almost an entirely different thing, there is a HUGE difference between fresh actual "Mett" from a butcher and the supermarket "Mettwurst" is isn't compareable at all.
After a night of drinking, there is nothing better than Mettbrötchen with salt, pepper and raw onions ;-)
Buy the Mett best at the butcher.
Not "best", "real". This is Mettwurst, not Mett.
Das ist eine Zwiebelmettwurst, ja das ist KEIN frisches Mett. Das ist eine komplett andere Sache
Dafür, dass sie überhaupt noch nie mit Mett (egal welcher Art) in Kontakt gekommen sind, passt das doch. Du darfst nicht vergessen, dass Amerikaner eigentlich kein rohes Schweinefleisch essen. :D Die, die ich kenne, fallen bei dem Gedanken fast in Ohnmacht. :D Sie können ja mal irgendwann noch frisches Mett holen, wenn ihnen das da schmeckt.
@@Piretfreak87 Schade dass ich kaum Englisch verstehe.
Hätte gerne gewusst was die Beiden so reden.
Bei Mett, oder auch Hackepeter, also so kenn ich es aus DDR Zeiten, muss noch ein Ei ,Pfeffer und Salz mit rein.
Dass Ganze gut vermischen, auf ein mit Butter bestrichenes Brötchen und Zwiebeln drauf, lecker!
Die Beiden sollten mal Grützwurst, auch genannt Tote Oma, probieren.
Schön mit Sauerkraut und Stampfkartoffeln, lecker.
Deren Augen möchte ich da mal sehen.
✌️👍😉
But the whipped cream is the best thing underneath the vanilla ice cream 😲😉..... - I just love how it freezes at the edges! You shurely have to eat it together with the ice cream and the sauce and not leave it out to eat it separated at the end 🤷......
Came here for this comment. Frozen wiped cream is the reason I order spaghetti ice 😂😏
A for the Effort, F for the Execution.
Buy it fresh from the Butcher and ask for "Jägermett". Its Mett with additional spices. And then Salt and Pepper with Raw Onions on Top. And take a normal Bun. Its way better that way
Enjoy !
The fresh Mett is sometimes called "Thüringer Mett" to differentiate it from Zwiebelmett(wurst)
"A for the Effort, F for the Execution." -- That's the textbook German "Oberlehrer" comment, lol.
Or just order fresh mett.
Never again. Paprika in mett. Puuuh!!!
I work in a bakery in Germany and we serve Mettbrötchen but every other bakery around here does so as well ! Greetings from north Rhine Westfalica in Germany
Our bakeries don't sell Mettbrötchen during the summer for health reasons because Mett ( as every kind of minced meat) can develop bad bacteria quickly in warm temperatures.
Yes it is pretty common.
Most have it.
Love that Region..except for raw meat.
Dürft ihr gar nicht. Das gesundheitsamt lässt grüßen.
@@thomasschafer7268 wir haben die mettbrötchen ja nicht so in der Theke liegen und wir teilen uns den Laden mit einem Metzger !
I am Jewish and I do not keep kosher. In 1989, I visited Munich for the Oktoberfest and I had a wonderful time. In 2018 on a safari in Zimbabwe, I ate a delicious filet of warthog. BBQ pork ribs, roast pork knuckle, roast suckling pig, wild boar meat, bacon, and ham are among my favorite foods. But, there is no way I am ever going eat raw pork because of trichinosis!
We totally understand that! It was definitely a weird mindset shift for us to try it! Happy to hear you had a great time in Munich! :)
From my German view this is the sadest version you had can try it. Zwiebelmett is a nice option when all other is to far, but go in a nice Butcher shop where they make really fresh Mett/Hackepeter or what ever the region it call where you are. And like many other befor, put some fresh onions on, salt and fresh pepper optional. In my region when youhad a good butcher no need to spice extra, because all wil be well sesoned.
Salt pepper and onions are an absolute must in order for All the flavors to combined properly and bring out the true Potential. As well as Butter on the Brötchen. Parsley is optional
No butter kek
@@Ehrle6969 normal muss da Butter rauf!!!
@@jannesfriedrichs1563 keiner haut dort butter drauf. Nur salz pfeffer zwiebeln das wars digga. So essen es die deutschen gangbanger
I always eat it with onions, salt and pepper on top. I couldn't eat it without it. : D
As a German (yeah I know, we're infesting this comment section!): Mett isn't quite the same as *Mettwurst*. Mettwurst is usually treated with preservatives (stuff like sodium citrate), to make it last longer. *Real* mett is really just raw minced pork, which by law can only be sold the same day it's... well, thawed out, these days.
That's not to say that mettwurst is *bad* - but it definitely tastes different than the raw stuff.
As many have pointed out, you have to use the fresh Mett, but also onion cubes, salt and pepper on a white, "normales Brötchen". That's next level.
Onion cubes instead of onion rings on top? Good to know!
@@OurStorytoTell surely a matter of taste tho. I prefer cutting cubes, maybe it's that. :-D
the frozen whip is the best part for me :D
It's definitely best on a fresh Brötchen,
apart from that i usually add a little fresh cracked pepper and small cut onion pieces
The Mett people talk about as the real deal is fresh minced pork from the butcher that has to be eaten the same day. It does not have any other substances in it. The ingredients of the Zwiebelmettwurst you had probably had about this ingredients:
Schweinefleisch, Speisesalz, Gewürze, Dextrose, Gewürzextrakte,Würze, pflanzliches Öl (Raps), Rote Beete Extrakt, Starterkulturen,Konservierungsstoff: E250, Antioxidationsmittel: E270, E300, E301, Verdickungsmittel: E415
(pork, salt, spices, dextrose (sugar), extracts of spices, flavour, raps oil, red beet extract, ?starting cultures?, and different additives for conservation
I took that from a homepage of a butcher that sells this kind of meat online
There are some extra ingredience :D for the hole "mettwurst" you need one ore two egg Yoke (but for "beginner" maybe one better), on small thin sliced onion, and a little bit of "Kümmel". and pls directly from the butcher. 100g "Hackepeter" 1 egg yoke 1 small onion and a little bit of Kümmel. you dont need salt or pepper. But you can do, what ever you want :D
Wow fun to hear about the egg yoke one!
You definitely have to try "Matjesbrötchen" from a fish stand or "Matjesfilet nach Hausfrauenart" in a restaurant! - BTW: happy 4th of July!!!!
They did !
You have to go to a butcher and buy fresh Mett, it's very different and a lot better.
"Can we get that in Northern Germany?" - yes. Go to the "Ruhrpott". Germanys "Mett Central"! (but honestly you get that everywhere)
Ok, a few tweeks:
Butter on the roll (give it a try)
Fresh from the butcher (tastes completly different to the packaged stuff)
Raw Onions on top
Salt and Pepper on the fresh Mett, cause its usually not seasoned...
Kid me: "Mom, that Mett tastes really good, what seasoning is in this?". Mom"...none. It's not seasoned, yet."
Next time ask for the Spaghetti Eis "ohne Sahne" (without cream, which you didnt like, neither I do) you will get more Spaghettis 😋👍
Mett-Brötchen on a menue in a restaurant is quite common in the rhineland (Cologne and around ) area. It's a perfect bite to have it with some beers. So mostly there're served at a Brauhaus (brewery). On the menue you'll also find "Tartar-Happen" (Happen = bite), raw minced beef, seasoned and served on a rhye roll.
You can get them at "Biergärten", too (those outdoor places that serve food or sometimes allow you to bring your own, that were in one of your previous videos)
(Zwiebelmettwurst at the store) (zwiebelmettbrötchen butchers and beergardens) you can buy it every butchery in Germany in every store you can order it in all biergardens musst auf dem willhabit
hopefully you will also visit Saarland. many great places to explore here, too. :D
Eat it with butter, onions, salt & Pepper. You’re welcome 👌🏻
The Taste of Mett is different in each City. In Hannover (Niedersachsen) we have Thüringer Mett. I love it! It's already with Salt and Pepper inside. We put Onions on it and it taste totally different to Zwiebelmett. When you come to Hannover, try Thüringer Mett! You will love it:-)
Das müsste dann doch eher "Gehacktes" heißen?? xD
Liebe Grüße von einer gebürtigen Thüringerin^^
I would recommend to go for a normal light and crunchy white flour bun and onions are a muuussstt have 😀 it’s all about the crunch and taste of the onions in a “Mettbrötchen“. And some black pepper on it is great
thank you for your WONDERFUL clips❣️eating Ziebelmettwurst: please take Butter and more Zwiebelmettwurst on a slice of bread.😋😋
💕 PS: your daughter is amazing, always laughing, always smiling 💕
I love it with mustard, onions and salt 😋
Ice cream looked delicious 😋
I have to say you are really brave!! Well done! You are open mineded and you just try it although you are "nervous" ;-). Respect!
Best Mett directly in the Supermarkt at the butchery, get fresh Mett there, fresh crunchy Rolls, salted butter, some Pepper and onions on ist. That is the way !
Good to know for next time!
Spaghetti Eis: total lecker😂🤣👌Willa, i Love that
onions are needed, without onions, it's like you eat a pizza without cheese.
Good way to put it! Next time we will get it right!
I love the flavour, especially with toasted bread, pepper, salt and fresh onion rings.
we had an australian man as visitor at us and he was totally cool in germandy, it all went easy - until the day he discovered that you can eat raw pork meat as sandwiches with pepper salt and onions. A new Life began for him
I love your Videos 🙂 Tip: Put butter on the "Mettbrötchen" 👌
I never put butter on it.
@@Ihoha1 i neither put butter on it , but it depends on personal taste
@@Ihoha1 you're missing out,the butter give's it that tiny bit extra. But,of course Butter has to be cold and hard.
@@gisela-lg5ym chacun à son goût
@@Ihoha1 yes of course
hi, it's really fun to watch you testing the German dishes!!!
But the Mett would have tasted even better with butter
You have to use frech Mett for the Brötchen! And frech onions! That´s the best! Usually you get this at a bakery also ready made.
We are looking forward to trying it again sometime!
Mett from the Butcher with Pepper & Salt and Onion rings on the Top ❤️🥰
You're brave to try this! I'm german and I don't think I will ever eat this😂
Then you are not german :-) No offend
@@ep2560 BS
Dont force youself to eat mett, a lot of Germans (including me 😆) dont like it either.
Yup.
I hated it since I was a kid.
And from an environmental and humanistic point of view you should avoid to eat meat from industrial production anyway... Not all traditions have a right to survive 😉
I made the experience the more north you go, the more popular it gets
02:05 "I never had any raw meat before." - "Sure you have - Sushi" 🤣 🤣 🤣
You must buy fresh Mett from a Butcher!!!
It´s not so common in restaurants, but in breweries it´s a side-dish for beer. And you find it more in the middle an north of Germany. You really should try with fresh sliced onions and a pinch of salt and pepper. Yummy in your tummy.
Whenever I get Mett I use bread rolls with a little butter and onions. Pepper and/or salt are optional, depending on how well the butcher already seasoned the Mett.
u can elevate this thingi to the next level with butter roastet sunflowerbread and a LOT of spring onions and herbsbutter. its an overdose of taste (german here ;)
the perfect ratio between packed mettwurst and "brötchen" ( roll) is 1 to 1. If you want to have the real experience you have to travel to eastern germany, escpecially Thüringen, Sachsen, Sachsen-Anhalt and order "Hackepeter" at a local butchery. Mix the "Hackepeter" together with a sliced onion an egg yolk some salt and pepper and lubricate it thumb wide on a fresh slice of bread without any underlying butter or something else. This is the real deal of raw minced pork.
Mix it with fresh diced onion, a little garlic and a dash of soy sauce and open the door to Mett heaven.
Here in franconia you could ask for "Bratwursthäck" . You get it frech at a butcher. Try it with onion, Salt and pepper. Butter undernieth is good too.
Mett is bought fresh from a butcher if you want to have the best experience possible. There are worlds between pre packaged Mett and freshly bought Mett from a butcher. I guess you could compare it to a hamburger from McDonald's and a hamburger from an actual decent burger restaurant. Also you have to eat Mettbrötchen with onions, pepper, salt and a bit of parsley because it's a million times better that way.
Also i like how basically every comment says the same things
Haha yeah we clearly didn’t know we had it wrong when the video posted! We need to do a take two!
@@OurStorytoTell it's not a bad thing though. Now you can have a direct comparison between convenience store Mett with Mett bought from a butcher aswell as with and without toppings^^
If you are looking for "Restaurants" serving Mett, it would be the best idea to visit a german brewery. Unfortunately, you dont drink beer, but breweries mostly serve dishes like "Frikadellen", "Mettbrötchen" etc. as a snack for the beer. You may also find some "Hausmannskost" in German Restaurants, but look into the menu before entering, as not every Restaurant serves Mett. For breweries its very common. Even if you dont drink beer (what may change?!), you should visit some famous breweries like "Hofbräuhaus" in Munich, or "Früh Kölsch" in Cologne or "Uerige" in Düsseldorf (or "Schumacher" or "Füchsen") etc.pp. - most German cities have their own famous beer.
You have to try it again with fresh Mett from the butcher. Double the amount of Mett and put fresh cut raw onions, salt and black pepper on top. Delicious! 2 things why I never could be a Vegetarian: Mettbrötchen and Sauerbraten.
Butter the roll, add extra onions and freshly ground black pepper on top :) For the next time ;) You can get this in northern Germany everywhere.
Yes good to know for next time!
You need to put fresh onions and with salt and pepper on it with a fresh cold Beer it’s simply amazing
We need to try it again but with the right toppings!
There is a story about the frozen whipped cream. When the dish was introduced children demanded cream as with most other offerings, but the inventor didn't think it fit aesthetically. So he hid it below the ice cream. Which then had the nice side effect of partially freezing it.
It's a whole own culture! No onions, wrong roll in the first place, no salt and pepper. No German whould dare to call this a Mettbrötchen guys.
I think you are both brave, LOL!! I'm an English woman who has lived in Germany for 38 years and I have never tried Mett, just the thought makes me feel ill. My German husband loves it though.
just for fun you could try to find out how many different words we Germans have for rolls. ;-)
When you go to your butcher you trust and ask for fresh Mett, the taste will be more intensive and yes, you have to put a bit of salt, pepper and fine cutted onions on top. Of course such fresh meat have to be consumed soon. Also you should use this to fry meatballs in a pan at home. They have different names in different regions and called Frikadelle(NRW) or Bulette(Berlin) Fleischpfanzerl(Bavaria) Fleischlaiberl, Fleischküchel I guess in swabian regions. To make these Frikadelle more fluffy you put an egg on it, the inside white of an day old roll you have watered first(squeeze the water out of it), fine cutted onions, salt, pepper and some put a bit of sliced, cutted parsley to it. Than mix all together by hand, form a flat ball, roll it through breadcrumbs and fry it in a pan with some sunflower oil. A former singaporean workmate loves it this way. You wille realize that your own created will taste much better than those you can buy.
We love our Mettbrötchen in Germany ☺️ I like to get it from the bakery but I also eat the one you got from the supermarket.
I don't know if you do this in the US but we like to cut hard boiled eggs (with an egg cutter) and put them on bread or buns. Salt and pepper on top, it's delicious 😋
🤤😹
In Northern Germany you get Mett everywere. If you happen to come to Bremen we call it Hackepeter.
I would like to add two suggestions to try out:
1. Strammer Max:
A slice of bread (e. g. Graubrot), ham (gekochter Schinken), fried egg (Spiegelei). Put pepper on top as seasoning - yummy
2. "Lachsschnittchen":
Slice of bread/bun, slice of salmon (NOT the one used for cooking, frying or baking but packages of between 100 - 200 g (?) of precut slices to put on bread), raw onion rings or cubes and (lots of) mayonaise on top.
The latter is a pretty common family tradition for me when visiting "home". For the rest of Germany it might be more common to put "Meerrettich" (small amount) on top.
For sure not the healthiest food to eat, but oh so delicious.
By the way: I personally do not put any butter on bread and still enjoy eating it, but you have to figure that out for yourself.
It's always so fun to watch Americans try Mett! Those skeptical faces! We also eat raw beef, by the way. Called itself tartar or Schabefleisch (in Berlin). Usually seasoned with salt and pepper. Chopped onions and an egg yolk and then super delicious!
You can find it at most backeries all over Germany I think, we've hat it served when we went out or breakfast as well. At some partys there will be "Mettigel" (Metthedgehog) so the Mett is shaped in the form of a hedgehog and has onions as their spikes !
I really hope they can do Christmas markets this year, there would be a lot of stuff for you to try !
Here in Berlin Not that often.
You will not finde Mettbrötchen in Baden-Württemberg so common.
How to become german?
Level 1: buy german bread
Level 3: eat spaghetti ice
Level 5: trunk beer in the public
Level 7: drive 180km/h on the autobahn
Level 9: eat meat
Level 10: your answer of the phrase "Guten Morgen": Grummel grummel!
Level 11: Criticize every small "mistake" American expats make in Germany.
@@alexanderlindner5808 American don` t reach level 11 - and never level 12: Think, that german food is the best and never be disgusting for others.
@@scanalive You just reached level 13.
@@alexanderlindner5808 ...and you don't understand the irony. Gratulation, u are german!
In Berlin we have it as Hackepeter fresh on Schrippe with chopped onions. Some people named it Bauarbeitermarmelade as a small joke and I wonder if you could find out what that could mean. Personally I prefer some fresh pepper on it. And yes butter and salt.
Willa certainly is the strictest food Tester😂
It’s true 😂
Just google feines Mett und grobes Mett so you see the difference. The feines Mett is more creamy/silky and has smaller pieces. Both are good but i prefer the
feine Mett. Try it with or without Butter underneath and season to your liking with black pepper or Mettgewürz (which usually has herbs, onions and garlic beside the pepper
in it). As you can see many germans feel very protective/enthusiastic about our Mett culture! Another recipe you could try is cooking the Mettbrötchen in a pan.
Simply make Mettbrötchen halves, season them and then put them with the Mett side in a preheated pan. And Voila you have a hearty warm snack.
Of course you can get it in northern German! Get it on a crusty roll with butter and get fresh Mett from the butchers and add pepper, salt and chopped onions 😋
...or chives, or spring onions.
You like raw meat. But try "Tote OMA"! With potatoes and Sauerkraut. 😂👍
In germany we call it "bauarbeitermarmelade" = construction worker jam
When you go to Czechia you should try “Tatarak” (steak tartare). It’s raw meat as well but it’s the finest beef mixed with onion, egg yolk, salt, pepper, mustard and Worcestershire sauce served on toasted bread topped with garlic. I have tried both Mett and Tararak and the latter wins by faaaar.
I guess this is what we have in Germany as "Tatar" which is fresh minced beef. Depending on the butcher you can also have it with different spices or for example with egg yolk. The names then vary according to the fantasy of the butcher 😉.....
@@ca9603 oh! I didn’t know it existed in Germany as well 😱
@@aksileb
Raw beef exists in some form in many cultures all over the world
@@S_Black really? Who would’ve thought that. One would think raw beef only existed in Central Europe 🤦🏻♀️
I was only referring to the steak tartare
Next time at the butchers' you should try Mett on a white crispy wheat Brötchen. That's Mettbrötchen the original style. Best time for Mettbrötchen is from second breakfast, about 10 a.m. and open end as you like. But 8 p.m. not with Mett from 8 a.m.
Mett is from the butcher ;) say "mahlzeit, ich brauch mett mit bisschen brötchen und bezwiebel das so ordentlich das der nachbar mundgeruch bekommt" and you will get a perfekt one mett brötchen :D
Thanks!
Im german and ive always been grossed out by Mett but kudos to you guys for trying it
folks i try to eat little or no meat and for most of the spreads there is a vegetarian substitute that tastes just like the original. But Mett is one of the only things I miss that can't be replaced, I don't know what it is, but the stuff is addicting
You could get “ Hackepeter” at the butcher, at the bakery you get Brötchenoder Schwarzbrot mit Mett and at restaurants/ Hotels with breakfast you get often Hackepeter auf der Speisekarte / Frühstücks oder Brunch buffet. Every but her have is own receipt of Hackepeter and different kinds and different Texture (coarse or finer). I like to eat different kind of slices of breads or rolls
( Schwarzbrot, Graubrot oder krosse Brötchen oder Körnerbrötchen) with butter or margarine and a few fresh pieces of onions . I really enjoy to see you tasting all the german food and places where i made holidays in the last twenty years. Oh, by the way: put Würzburg and Aschaffenburg on your list
If you come to the north we could give you tips for the food here… because you don’t get a few things in the south or in middle …
Next time, it seems better to go to the local butcher and buy there fresh minced pork (Mett). Then at home a little fresh diced onion, salt and pepper on top. It is important that you always put the Mett on a white bread roll (Brötchen), never on a slice of bread. It tastes best that way, I think.
I would love to invite you to a german "red Pressack" a speciality made of cooked pork-head (cheaks, sometime tongue and of coursre of pigs blood) ... it tastes amazing!
Oh very interesting!! Thanks for the suggestion!
Usually you will find Mettbrötchen in a Brauhaus or maybe in a Biergarten. Some Restaurants will offer it as a snack (Versperkarte) but regardless of where you buy it: mett, bread and onions - that's the way to go!
„...making me grinch...“ 😂😂😂That’s the reason why we have tooth picks always beside serving Mettbrötchen.
You forgot the butter and a couple of raw onion rings. Don't worry, this Mett is preserved.
Go for "Schinken Mett" add pepper and salt and slice thin onions and top it u will love it !
Meat preparation was suffering a depression within the last 30 years. But in the 90ties it was common to serve a "Mettigel" at privat house parties.
The best mettwecks one can get are made at globus or directly from the butchers,but they may use different spices
You have to taste it with a white Bun, butter, onions and black pepper. Only this way is the super yummy way 😋😋😋