I honestly think I'd try each of those dishes at least once. The Rollmops intrigue me most of all because I love Kippers, which are also prepared from Herring. =^.^=
We have similar dishes as no. 2, 3 and 4 here in Czechia. Also I bet there are more similar dishes between Germany, Czechia and Poland. We are neighbors so our cousines influenced each others. 🙂
Welcome to central Europe. You probably find the (somewhat) same in Germany, Poland, Austria, Czechia, probably even further down to Slovakia, Hungary, Baltic countries...
I'm originally from Germany ( Frankfurt am Main) but have lived in the USA for almost 50 years I can get a lot of German food but certain things not so much and watching you eat makes me hungry ❤
Blood sausage is a well-known food in many countries, especially in Europe. Here are some countries where black pudding is popular: Germany: here, black pudding (also known as “Schwarzwurst”) is a traditional dish that is often prepared in different variations. France: French black pudding is known as “boudin noir” and is a popular dish in French cuisine. Spain: In Spain, there is the “morcilla”, a type of black pudding that is often prepared with rice or onions. United Kingdom: Here, black pudding is known as “black pudding” and is often served for breakfast. Italy: In Italy, there are different regional variations of black pudding, such as “sanguinaccio”. Poland: In Poland, black pudding (kazanka) is a traditional dish that is often served with sauerkraut. Scandinavian countries: Countries such as Sweden and Norway also have black pudding, which is often used in traditional cuisine. This list is not exhaustive, as black pudding is also found in many other cultures and countries. 😉
Except for the Saumagen, growing up as a kid in Wisconsin none of these were unknown to us. Although instead of pork we'd eat raw beef with raw onions, salt and pepper on rye bread and a good Wisconsin beer. My mother made sulze fairly often and pickled herring can be found in any grocery. Amazing how the traditions continue! Thanks guys!
Raw beef with raw onions, salt, pepper, anchovies, capers, various hot spices and egg yolk we also eat in Germany. It is called Beef Tatar. This dish can be found in many European countries.
People eating raw fish: Ooh, how delicious, and perfectly safe! People being confronted with raw, shredded pig: uh, how disgusting, it surely is contamined! facepalm No, it's as fresh as the fish in Sushi and highly regulated. As safe as Sushi.
I think many people even here in Germany do not even think how much regulation is behind it and why you find it usually only freshly prepared in a butchers shop, as you should not store it for too long. and is has of course to be extremely fresh to be safe. Or in sort of some sausage that then got smoked or pasteurized to stay safe.
@mirkostrauchmann5580 they're both as safe or unsafe. I think I had it once at a party in former East Germany. But I never bought any for myself to eat raw.
Finally a video that doesn't feature the typical tourist food from Germany!!! I had given up hope. You have chosen some great dishes. As a Hamburg boy from the 70s, I was given rollmops for lunch in kindergarten. It was horrible. And when I travel in Germany and see “Himmel und Erde” on a menu, I have to order it. I still love it, but it's a rare opportunity. Traditional German food has disappeared from restaurants over the last decades.
Some dishes seem to be similiar. Like "Haggis" and "Saumagen" (Okay, Haggis is sheep, Saumagen is Pork, but the idea is similiar). Or "Black Pudding" and "Blutwurst". But the seasoning is quite different. As I love "Blutwurst" - of course I tried British Black Pudding. Wouldn't say I hated it. But I like the German Blutwurst better. Didn't have a chance to tray Haggis, yet - but I think I might like it.
@@Buckfast76 for me it was. Even "Hammel" (that's the male sheep). Can taste well, if sitting in "Buttermilch" and several herbs for a day. But right, that was like 30 years ago. Same for kidneys or hearts. Some work to do to make it tasty. But worth the effort.
Recently had Asian customers visiting and they wanted typical German food. As starters I ordered black pudding on rolls, Mett (raw pork ground) on rolls as well as Tartar (ground raw beef) on rolls. The black pudding roll was not liked by everyone. However, I also ordered sautéed black pudding and that was loved even by the people that did not like the cold one on a roll 😂
0:05 Moooment. Als Österreicherin aus Wien, muss ich hier einmal eingreifen. "Wiener Schnitzel", ist ein dünnes Stück Kalbfleisch das durch klopfen mürbe gemacht wird. Genau so verhält es sich mit dem "Schnitzel Wiener Art", welches Schweinefleisch ist, aber ebenso zart geklopft wird. Beide Varianten zeichnen sich dadurch aus, dass die Panade kross ist und das Fleisch auf der Zunge zergeht. Auf ein paniertes Schnitzel eine Soße zu gießen, ist ein kulinarisches Sakrileg ! Ein paniertes Schnitzel mit Soße ist "Pampe". Merkt euch das endlich. Danke.
Deswegen giesst man die Soße in kleinen Mengen neben das Schnitzel und die Pommes und stippt nur die Pommes direkt vor dem Kauen in die Soße und genießt Schnitzel mit Pommes und Soße, keine Matschepampe. Trick 17, aber es funktioniert perfekt. Und wenn es dann noch Gorgonzolasauce ist, könnte ich mich hineinlegen.
Ach selbst in Wien ist doch das Schnitzel nicht mehr heilig. Alles was irgendwie paniertes Fleisch ist heißt im deutschen Sprachraum einfach Schnitzel. 😂
Es gibt in Deutschland mehrere Varianten eines Schnitzel. Mal davon abgesehen dass das gezeigte Schnitzel im Video nur als Schnitzel bezeichnet wurde und nicht als "Wiener Schnitzel" ..........Wenn ihr in Österreich so eintönig seit, dann ist das euer Problem. BTW Schitzel bedeutet einfach nur ein "geschnittenes Stück Fleisch". Und das "Wiener Schnitzel ist einfach nur eine Zubereitungs Art und mehr nicht.
Sie sprechen mir aus der Seele. Ich (Deutsche) finde es ebenfalls fürchterlich, ein paniertes Schnitzel und eine Soße zusammen zu bringen. Erst quält man sich ab, eine knusprige Panade zustande zu bringen und dann wird Soße darüber gegossen. Schwachsinn.
Die Rede war nur von Schnitzel. Nicht von Wiener oder Wiener Art.... ;) Miir persönlich schmeckt es frisch ausgebraten ohne Soße und knusprig dünn auch am besten. Das Sakrileg kommt am nächsten Tag. Die Reste kommen mit nem Klecks Senf auf ne Semmel. ;)
I actually remember that we used to take a glass of "Rollmops" with us to the GDR when we went there to visit my relatives in the time before the GDR broke down. Because my uncle really liked it and couldn't get it over there.
@@Benman2785 Warm ja, verzeihen Sie bitte, dass ich 'meinen Senf dazugebe': Die weiche Blutwurst ist für mich ungebraten ein Unding. Sie sollte in etwas Fett (klassisch in Schmalz) ohne Pelle gut gebraten werden und zwar so, dass einige Randstellen sehr dunkel und knusprig werden. Heiß auf dem Teller, zusammen mit Kartoffelstampf, steigt der aromatische Duft erst in die Nase und trägt zu größerem Genuss bei. Wie bei gebratener Leber sind hier auch mitgebratene Apfelstückchen und Röstzwiebeln fast ein weiteres Muss... So kann man gut auf (höchstens mittelscharfen) Senf verzichten, der die Aromen überdecken würde.
That’s not only specific for Germany! You can find almost the same dishes all across Europe with little variations, like Sülze/ Aspik, Blutwurst/ Blunzn etc. Hungary, Serbia, Austria, Romania, England, Ireland, Poland, etc.!
We have similar or even identical dishes in Poland except the last one (pig's stomach): metka, salceson, kaszanka and rolmopsy. However, it seems that there are more varieties in Germany.
Is' ja auch leider teurer als Mett vom besten Fleischer geworden. Ich hau'n frisches, rohes Ei rein, vermenge und spachtel die nun glattere, samtige Mettmasse dick auf'n knuspiges Brötchen. Butter heb' ich mir für Schinken, Salami und Käse auf.... Verd...., jetzt muss ich schon wieder an den Kühlschrank! 🤤
@@dennismuller2529 Beim Mettbrötchen das Brötchen mit Butter bestreichen und dann das Mett auftragen! Das Ganze mit Zwiebeln, Salz und Pfeffer würzen. Wer will, kann etwas Olivenöl dazugeben.
I watched my east Prussian Ganny boil whole tungs from cattle in a very big pot to make sausage. Ore boiling a whole pig head in said pot to make Sülze :3 Loved it :3
Really love the effort you put in this. Getting proper ingredients, using proper bread(!), going to a restaurant if the dish is to much to make at home. Well done! The other day I saw a pretty similar video by Uyen Ninh, that vietnamese youtuber living in Germany and it was just sad. Of course you can ruin every dish if you just try hard enough.
Thats interesting because Saumagen is a specific dish from Rhineland-Pfalz. I didn't know that the amish or other related groups came from that region.
@@matzeb6778 Well, they came from all over the west and southwest of Germany, but a lot came from Pfalz. Also linguistically, Pennsylvania German is closest to Pfälzisch.
@@kyihsin2917 That makes sense but I always put the amish in rather middle or northern germany and really not in Pfalz which is an hour drive from here. I didn't really know. But if I think about the language I heard so far it has some elements of pfälzisch and I would say even some alsatien.
You might want to try some dishes from northern Germany? Like "Matjes Hering". Imagine Rollmops, but not sweet & sour pickled. More fishy and pretty salty. I love it with fried potatoes, joghurt sauce (with herbs, tiny apple pieces and onions) - delicious. "Birnen, Bohnen und Speck" (Pears, Beans & Bacon) - also awesome. And how about "Labskaus"? Ah - and don't forget about "Grünkohl". Pretty sure if you copy-paste it into YT search, you'll get an impression.
I live just across the border in the south of The Netherlands and we have so many of this food in the supermarkets. Really surprised to see these that these were German but it is probably a regional dish as our border has been re-drawn so many times!
The sauerkraut thing shows why I try foods that I don't like again occasionally. Your taste buds change over time. I also like sauerkraut a lot more now and I like some blue cheeses. Unthinkable when I was a kid.
I love rollmops. The Dutch have them too but I never ate them on bread. We just ate them straight from the jar. My Grandma made headcheese and that looked just like my Grandma's.
I’m in Pennsylvania, USA, and mostly Pennsylvania German. Metz & Rollmops are not something that I grew up with, but I am very familiar with variations of the others. Pig’s feet, tongue, and tripe are often made into a vinegary & gelatinous snack called souse. Our stuffed pig’s stomach (sometimes called a Dutch goose) is slightly different and usually contains chunks of bread, potatoes, onions, celery, smoked sausage and sometimes plain cabbage. The texture is more like a traditional American stuffed turkey. Also, in the small region where I grew up, we make a cheese spread called Lulu Paste, that I am convinced has its roots in Obatzda.
We eat the marinated fish as a salad :) - cut into pieces, with onions, olives, lemon and parsley and drizzled lightly with olive oil and it's quite acceptable, even delicious :D
Deanna, you are way more adventurous than I am! My husband is German/American and loves herring both rolled and in cream sauce. I agree with you. It smells! Thanks for all of your recent food videos. So interesting!
As for weird Dutch dishes, you must have covered salted herring already? The one you get at fish stalls in the market? I think another unusual one is 'Klont'. The recipe is a batter made of wheat flower, buckwheat flower, eggs, milk and some optional things. You put the batter into a cotton sack and boil it in water for some time. Once it's done, you take it out, remove it from the sack and you can slice it up. Serve the slices with brown sugar and molten butter. There are some recipes online in Dutch or Nethersaxon as it's spoken in Groningen.
I think I know it from Germany. I'm from the Northwest, the state of Lower Saxony (Nedersaksen) where the same type of dialects as are spoken. How well are those dialects still preserved in the Eastern NL provinces?
@@napoleonfeanor we do our best speaking, instructing and translating works into our language. Both my parents are certified Drenthe language instructors and have been involves with translation projects.
I've tried them all and enjoyed them all. Here in England I think that the weirdest food item may have to be jellied eels. I love smoked eel but have yet to try jellied eels and I'm not planning on it anytime soon!🤣🤣
Hallo Deanna und Phil. In New Jersey we used to have a lot of German Immigrants back in the 50s and 60s. So I've had all the dishes you showed (and love them). The only one I never had was Saumagen but it looks like my cup of Schweinfleisch. I lived my first 34 yeas in the US but the last 37 years I've been in Mexico where the unusual dishes are much more interesting. there are two dishes which pop up at all big gatherings Pozole (which is made with a pig's head, cooked with some mild chilis and white corn (hominy)...and Pancita, which means literally little stomach and is made from Beef Tripe (stomach). We also have the Blutwurst (Moronga). The Head Cheese (Gelatinized Pig's head meat....Head Cheese in English) All the Best Jacques Mexico
You have to try the Sülze prepared as Ochsenmaulsalat (ox mouth salad), sounds horrible but tastes good ;) we always made it with onions, pickles and corn
I'm half german, grew up near Frankfurt and moved to Flensburg at the last north-east corner of Germany. I'm astonished you like these Blutwurst stuff, definitely not my cup of tea. Luckily you didn't came to an area where the people love to eat dishes made of pure entrails, this is really a bad treat if you're not used to it. And I don't talk about Saumagen, the stomach is only the shell like the intestine is a shell for a sausage 😂 Anyway, during my trip through Irland i became a big fan of a nice irish breakfast, but they used to fry the Blutwurst, makes it a lot better, but...the puddings will never be my favourite... about that... the pickled Hering is one of my favourite foods, slightly fermented and specially after a hard pub-night the best hangover cure ever. And to be honest, with a bad ass hangover, you don't care about the taste, you like to vomit whatever you gonna eat, so take something that really helps you getting back on track 😂 So, if you ever travel to Scandinavia, never ever touch or even open a canned food called "Surstrõmming". This is highly fermented Hering, and even the smell after opening a can is some kind of chemical warefare. Compare to this a Rollmops is a sweet, delicious treat, believe me 😅 So far, so good, keep on tasting whatever the world has to offer and enjoy all of it!
Man, who doesn't like pickled herring? It's delicious in all its forms! I don't think I've had the rolled German kind, but I've had the Jewish kind with onions in wine sauce, the Japanese kind with sushi rice and inarizushi, the Swedish kind with mustard, and Eastern European herring filets in oil. At the right time of year at the kosher store near me, you can get pickled herring in schmaltz (which is *chicken* fat), spicy pickled herring tidbits (the Oneg Shabbos variety, extremely tasty), and sometimes even other varieties of spiced herring, not necessarily pickled, like matjes. Pickled herring is great and everyone should eat it. It's a very traditional and delicious Ashkenazic food. Also, I don't know what's so weird about sausage stuffed inside a stomach. That's pretty standard for sausages, right? I guess they're usually inside intestines, but that's not *that* different. The casing doesn't usually taste very strongly of anything anyway. The only one of these that I would have trouble eating is the mett. I'll try it if I'm ever in Germany, but I'm not going to eat raw pork here in the US, without all of the safety precautions that Germany has in place! I do love me some raw-beef kitfo from the Ethiopian restaurant, though.
I've tried a few of these but in a different cultural setting. Only one I haven't really tried is the raw pork. But considering I used to eat raw bacon I'm pretty sure I'll be OK trying it, and probably love it! Blood sausage is like our black pudding, and the head cheese is in the same vein as our pork pies. My complaint about pork pies is there is never enough jelly, so that is right up my alley!! The pig stomach is a pork variation of our national dish, Haggis, so absolutely want to try that!! Love these posts, love seeing different countries foods and posted by one of my favourite couples 😊
Rollmops, or Rolmops in Dutch, is so good, same goes for the rest. Maybe, because I've been born and raised in the north of the Netherlands, Groningen.
It's a Low German food mainly. If we look at traditional countryside food, we have a lot in common. East NL such as Groningen also have the old Low German Saxon based dialect. There used to be a dialect continuum within all of continental West Germanic. Sadly, these dialects are dying out slowly (Low Saxon/Nedersaksen)
I'm from northern germany and I like all of these dishes except the Rollmops. 😅 What I really love though is Brathering (on a bread roll). 🥰 You should try it one time.
Stuffed pig stomach is a rare treat my family enjoys at holidays in our little corner of Pennsylvania. Perhaps one of the "weirdest" local specialties is Scrapple, which is enjoyed by old men and breakfast lovers throughout the area. It's mostly a mixture of minced organ meats and corn flour fried to perfection. I imagine Phil would enjoy it.
Former German chancellor Helmut Kohl was a big fan of Pfälzer Saumagen, pig stomach prepared after a regional recipe of his home region. Je even treated foreign dignitaries such as the French president François Mitterrand to it. I assume it must have been a major challenge to turn a farmer's dinner into a three Michelin star meal for valued political friends. Poor cooks 😊
I am 76 and still alive. I have been eating Mett since early childhood. Back then, people would slaughter their own pigs at home in the autumn. Then they would eat fresh Mett with onions on bread or rolls, without butter underneath. Once a week I get fresh Mett, already well seasoned by the butcher.😋😋😋😋😋
In Romania they still do it the same way they used to in the West. In the village everyone has domestic animals and slaughters them themselves. They also make liver sausage, blood sousage and aspic from themselves.
My German granny made pig's head "Sülze" (without additional gelatine) that always got presented on a slice of whole grain rye butter bread - I liked it very much.
Loved this video. I grew up in Michigan eating lots of German food. While I’ve never had Mett, we did eat Gehacktes which was a very lean raw beef mixed with minced onion, raw egg, salt and pepper spread thinly on a very dense black bread. Delicious!
"Met", also "Hackepeter", is chopped pork mixed with salt, pepper and spices made for immediately eating. You get from Butcher, but they can't sell it next day, its like Sushi. "Gehacktes" from beef is a rather upscale variant called "tartar". And yes, this you can get in restaurants, served with onion, raw egg (the yellow part), fresh herbs, spices, ..., bred all variants, ... All this needs to be very fresh made (controlled by law) cause it is eaten without cooking. Definitely delicious and no way weird. 😋
Mettbrötchen is on number 1 on my list to try if I ever go to Germany. Never seen it in the Netherlands, but over here we have 'tartaar', which is raw, minced beef. Which I love, so Mett doesn't sound too weird to me. Growing up, we had 'zure zult' (Sülze, the slightly minced version) and 'tongenworst' ('Zungenwurst', blood sausage with tongue) as deli meat regularly. My dad and I seemed to be the only ones who liked it, but I still eat it. I also like baked blood sausage (a.k.a. British black pudding). I'm not a big fan of Rollmops, I prefer (by far) the salted version. Dutch herring en Matjes are almost the same, though Matjes seems to be more salty. I never heard of Saumagen, but I have eaten haggis. Would love to try it, just put it on my list as number 2. Weirdest food in the Netherlands must be 'haring', salted and slightly fermented herring. It's an acquired taste and I love it. Weirdest candy is probably liquorice, also something you either love or hate.
Sie brauchen nicht auf einen Deutschlandtrip warten! Lassen Sie einfach frisches Schweinefleisch mit hohem Fettanteil 2x durch einen Fleischwolf drehen (Kein E-Mixer!). Würzen Sie mit Pfeffer & Salz und kneten den Fleischteig mit den gut gewaschenen Händen fest durch. - lecker fertig! Tip: Wenn Sie geschmeidig samtigen Mettaufstrich möchten, geben Sie auch ein sehr frisches rohes Ei in den Teig. Kühl halten und möglichst sofort essen! Nicht mehr am nächsten Tag! Guten Appetit 😊
I'm from Sweden, but I love all of the food you showed! I Need to go to Germany again... Bloodsausage is wonderful! Yout "rollmops! needs a bit of spice... If you can serve 12 of your fav herring, and still have hundreds more, you're Swedish.
Here in Sweden we have Kalvsylta which is in a sense similar to the jelly things you had, only kalvsylta is with very finely kinda shredded meat in gelatine, and there's not really much or any gelatine visible around because it's so filled with the meat. Very simple flavor, but imo, very good stuff, especially with pickled beetroot! We eat kalvsylta in slices mostly, but I also like to mash it up a bit and put it on a slice of bread, or better yet, mash it up a bit and put it on a buttered flatbread and then roll it up 🤤 I just may have to pick up kalvsylta and tunnbröd (Swedish flatbread, most associated with the north but available nationwide from the large bread bakeries. In the north you can find tunnbröd made locally in smaller scale though, sadly I'm pretty far south) next time I go to the grocery store! Kalvsylta is also common for us around Christmas, it's often seen at the Christmas smörgåsbord both in restaurants and in people's homes. Christmastime was last time I had kalvsylta now, so not all that long ago really, but this video really made me crave it 😂 Good thing really as I've had extremely low appetite for a couple of days now and haven't been able to eat proper food since Wednesday, and that's with having some of my favorite foods and some comfort foods available at home, it's just my appetite acting up right now... So yeah, last couple of days I've had some mini babybell cheese, milk, tea with milk and sugar in it, juice, a Flapjack (love those), bananas and some cashews, almonds, banana chips and dried pineapple pieces. Yay me or something... I really hope I'll be able to eat properly tomorrow as I have a Burek in the fridge (that I was intending on eating today, but appetite said nope), and I also have dumplings in the fridge (and dumplings is my favorite food)
Öhöhö. I remember all of it. Oh boy. I`m veggie and sadly i just never could bring myself to eat any of this. What a selection. Nice. I love veggie mettwurst though. When you`ve talked about cream cheese, i just thought of "sahnekäse" and not of "frischkäse" for such a long time. There are just still so many food videos i`d love to see möhöhö. Since those uber delicious "French tacos" are on the rise here in Germany for quite some time now there could be an excellent "Mexican" food in Germany video now. Or a pan pizza one as well. Or a home made food video again. Möh. I always thought it was Phil who was singing the old intro song. 🤗🙂😋
I ate what the family of my Estonian college roommate called sült when I was a guest for Thanksgiving. A few years later I stidied in Germany I encountered Sülze, the same dish which a British fellow student called meat aspic. Not my favorite dish by a long shot.
Do you make the veggie mettwurst or is it something you buy already prepared? I'm intrigued. I love to veganize dishes, but I am stumped by how to veganize mettwurst.
@@hollywebster6844 Some might find it kind of odd that this actually exists but here in Germany you can buy all kind of veggie stuff in the supermarkets as well. 😊 I just buy it in certain stores and i think it is simply mainly made out of peas and soy. It`s a small package and got a little more expensive as it costs around like between 2.50 € or 3 €. To me it really tastes like mett.
We also have meat in gelatin here in Finland. Blood sausages and blood pancakes are quite common here. Tapola makes Mustamakkara that is blood sausage that is known all around the Finland. I think that it lacks flavor so not my favourite thing. We usually eat both of those whit lingonberg jam or sauce. Blood pancakes are more for my taste. It is little bit similar as Swedish blood pudding. That is one of my favourite dishes in Sweden.
Blood sausage: The firm one is called Roter Pressack (Red Pressed Bag). I am used to eat the soft one hot, served together with hot soft liver sausage and sauerkraut and cooked potatoes. There are several more ones, most familiar may be a very firm one, which is around 4 cm (ca. 1.6 in.) in diameter, 40 cm long, and contains beside pork blood only some small cut fat chunks and hot spices, mainly black pepper.
Roter Preßsack heißt die Wurstsorte südlich des Weißwurstäquators. In nördlich preußischem Raum sind weißer und roter Preßsack etwa ähnlich als Schwartemagen und Zungenwurst im Handel. Zugegeben nicht so würzig lecker wie Original Preßsack...😊
@@guntergrap3472 Auch noch nördlich des Weißwurstäquators heißt das Preßsack. Erst wenn man dann weiter nach Westen fährt, so ab Unterfranken, heißt es dann Schwartemagen. War ich damals überrascht, als ich Preßsack bestellt hatte und dann nicht Kopffleisch in Schweineblut bekommen habe 😂 Ich kannte bis dahin nur den Roten.
Interesting how some of this typically German dishes also exist in other places. So maybe, saying typically German variations is more appropriate. When I think of Blutwurst, or something you eat here often like fried, Panhas (sort of a blutwurst as well) the next thing outside Germany comming to my mind is British Black Pudding. I am sure there are other variations but I cannot name them. I think even some regions of China have dishes that are made with either something like Blutwurst, or at least some sort of cured pigs blood, that looks like red Tofu. Pickled herring and variations of that can be found more or less all allong the coast of our North Sea (or West Sea as Denmark understandably calls it. Denmark has a lot of very nice varieties of pieces of herring in different kind of creamy sauces. the netherlands has especially matjes, besides all kind of tasty stuff you can do with "local" fish. I think Norway has some variations, lets just leave out swedens canned and fermented specialty... ;) Saumagen, I think there are likewise dishes all over Europe for most of which I do not even know the names. The most well known (I thought writing popular first but not so sure about that) might be the scottish Haggis.
A very strange German dish is Milbenkäse (mite cheese). The mites are used to ripen the cheese, and they are eaten in the cheese rind. However, it is much less known than the ones in the video and is very regional, mainly found in the Altenburg/Zeitz area.
I would definitely try all but the fish. I already LOVE blood sausage and the pig stomach looks delicious. The head cheese I've been looking into actually making some. Great video. Danke
I was stationed in Northern Germany in the 80's and the weirdest dish I had was Kohl and Pinkle forgive the spelling. I'd love to see you guys try that. Great video.
@@guntergrap3472 Alles klar. Bei Vergleichen ist immer ein Teil ähnlich und ein Teil unterschiedlich. Mir ging es um die Ähnlichkeit einer Kombination von Gemüse/Suppe aus Gemüse mit Fleisch/verarbeitetem Fleisch in beiden Gerichten. Und beides ist grün(lich).
Not to criticise, but I once chose not to eat meat any more, maybe some fish and I never regretted that. You reminded me of that decision. Maybe that is why I liked the video anyway!
Hi Guys, i like watching your youtube. I will eat all of those dishes but i am Dutch living nearby Arnhem so we eat most of them already. Only the raw pork and the filled stomach we don't have but I would definitely try them when I am in Deutschland again.
Meine Kinder haben zur Sülzwurst immer Glibberwurst gesagt. Sehr passend. Die Blutwurst gab es bei meiner Mutter immer in Scheiben gebraten. Dazu ein Möhren-Kartoffelstampf. In meiner Heimat gibt es Sauerbraten mit Pumpernickelsoße. Das ist aber nicht weird.
I was raised on this stuff and love it, except for Zülze which, as a kid, I used to toss down the outhouse. I'd like to see some one talk about Pannas. Also Bratherring.
I'd like to try the German blood sausage some time. I grew up eating Italian blood sausage very often, and it wasn't that different visually from the firmer cooked sausage in the video.
@@mathiasfischbach4843 By that logic, dried meat and cold smoked meat are also raw. My point is that there is a clear difference between fresh raw meat (which Mett is made of) and cured meat like Salami.
Mett ist was Fantastisches. Hier bevorzuge ich die klassische Variante mit Salz, Pfeffer und Zwiebeln, obwohl in meiner Gegend oft auch Maggi zum Einsatz kommt. Rollmops trifft auch nicht mein Geschmack. Bei der Blutwurst kommt es wie bei der Sülze auf die Gewürze an. Da habe ich gute wie schlechte Erfahrungen gemacht. Himmel und Ääd habe ich bis jetzt nur gute Erfahrungen gemacht. Saumagen habe ich leider noch nie probiert.
Mett: best really fresh, some salt, pepper and onions and that's enough. Sülze: Not my type. Best eaten with fried potatos and remoulade Blutwurst: cold with mustard on bread, fried with apple sauce and mashed potatoes (Himmel un ähd) or fried with sirup Rollmops: Traditional side to Labskaus, a stew of potatoes and canned meat Saumagen: Not yet eaten - I'm a northener
I grew up in a German community in Wisconsin in the 70s n 80s. It was common to see raw ground beef seasoned with salt and pepper, served on pumpernickel with lots of raw onion to garnish at almost any gathering. ❤
"It's like eating cold stew" that's actually pretty close to how it works. Gelatin comes from cooking animal bones and high quality broth has lots of it and gelatinizes when cooled. In a way, some kinds of Sülze are meat in its own hardened broth.
The Saumagen you got definitely was without the skin. Considering how uniform it looked, it might have been from a can, which is definitely the more commonly available variant. But as you found out, without the skin it's just a kinda normal sausage with potato chunks in it.
1. Metka; 2. no name known to me except galareta but I can see that in shops; 3. kaszanka i czarny salceson; śledź marynowany; 4 biały salceson or just salceson - all known and eaten in Poland :)
I've never seen a Mettigel in my life until recently in magazine. And that was a "look the weird stuff we used to serve for parties in the 80s." article. I may have missed it in the video but Mett is not jist mince but prepared with spices and onions. So if you want to keep it simple you need the Mett, some bread and that's it. If in Germany, get it.from a proper butcher shop. Supermarkets likely don't prepare it fresh daily and that makes a big difference. These butcher shops usually prepare only as much as they expect to sell on the same day, so don't go there to late! A bitxher will sell either just the Mett or a roll with Mett ready to eat. Classic German fast food!
@guntergrap3472 Ei hatte ich glaube ich noch nie im Mett. Aber in Tartar, also dem Äquivalemt aus Rindfleisch macje ich das immer. Zwiebel, keine Kräuter. Aber Kapern und zusätzlich etwas von der essighaltigen Brühe aus dem Kapernglas. Auch das hatte ich noch nie in Mett Außerdem ist Mett meistens eher grob während das Rinderhack für Tartar tendenziell etwas feiner ist. Zur Steigerung der Verwirrung gibt es auch noch die Mettwurst, die nach zahllosen Rezepten und meistens geräuchert hergestellt wird. Bei uns gibt es auch eine Streichwurst unter diesem Namen zu kaufen aber die ist vermutlich eine regionale Spezialität.
@guntergrap3472 Du hast ja recht was die Schreibung von Tatar angeht. Leider lernt die Rechtschreibkorrektur auch Rechtschreibfehler und schlägt mir deshalb Tartar vor. Ich habe Deinen Hinweis deshalb als dazu genutzt Tartar aus dem gelernten Vokabular zu löschen.
The Dutch "zult" or pig head cheese is made with vinegar jelly, just to make it more weird. Some people even heat it up so it's liquid. But they are mostly over 80 years old.
try butter under the mett. use roasted white bread, leberwurst and strawberry jam on it. its also called schwartenmagen. lil pepper and piment despelette on the blutwurst
0:51 Auch Gehacktes genannt in manchen Regionen 😎 Es kommt aber auch auf die Region drauf an wie es gewürzt ist. Hier in Sachsen Anhalt kenne ich Gehacktes mit etwas Kümmel. Bin kein Kümmelfan aber das stört nicht und bringt ein schönes Aroma. Sülze habe ich glaub noch nie gegessen 🤔oder unbewusst höchstens mal. Blutwurst ist gar nix für mich 😅 Himmel und Erde kenne ich gar nicht 😂 Also Rollmops könnte ich irgendwann auch mal wieder essen :) Saumagen? 🤔 weiß nicht. Also auf dem Teller siehts gut aus.
My Wife is from Brazil and loves Rollmops, but she has also a german heritagr from before WWI. But she knows it from home and i was surprised she also enjoys it :-D I love it, and ya, Hangover Helper ^^
1. I like Mett and although it is best fresh from the butcher, you can also buy it packaged, thus able to keep it in the fridge for a few days (while still closed!). i always have that ready to be used when i run out of normal sausage or cheese (once each week :-) but i usually eat it on bread instead of bread rolls. 2. _Sülze_ is an absolute yes and an absolute no for me, depending on the spices they used. the best versions for me are what is shown at 3:37, but imho, "Frühstücksfleisch" is no real _Sülze,_ and can't we call "Corned Beef" just another version of _Sülze_ too ? 3. for me, _Blutwurst_ (and also _Zungenwurst,_ or combining both) are just some of many normal types of _Wurst._ I really miss the "Dinner-Version" (cooked/fryed) that my grandmother made for us (her version was *Blutwurst, Sauerkraut und Salzkartoffeln),* similar to what they showed at the end of that section. And never hate something because of a "bad name" like _Tote Oma_ :-) 4. Many people eat _Matjes-Brötchen_ (they showed it in another of their videos), but that is just too salty for me. Thus i eat _Saurer Hering_ instead (or _Rollmops_ as the rolled version of the same). And that (as the non-rolled version) is also available as a dinner-dish: *_"saurer Hering in Sahnesauce"_* for my parents and me, and *_"Matjes in Sanhnesauce"_* for my grandparents, eaten with *_Pellkartoffeln._* btw: this kind of fish is also available in little plastic cubes (long durability, ideal to open just one section and have it with a slice of buttered bread, another food to keep in the fridge for months to be prepared for runing out of fresh cold cuts, if i didn't eat it already as nighttime snack :-) that are made from stacking a few pieces of hering and filling the cube with gelatine. you might call it _"Herings-Sülze"_ (see chapter 2 of the video:-) 5. as far as i know, _Saumagen_ has almost as little to do with the stomach, as sausages have to do with intestines (you don't call sausages "pig intestines" or "cow intestines", do you?). it is mostly or only the filling that you eat, and the worst thing about it is the name. Since i don't live in the area that is most known for it, i had no opportunity yet to eat that myself, but the listed ingredients already made me hungry :-)
Where did you eat that Saumagen? Saumagen is never served with gravy. In the area i grew up , we did not eat Mett but Hackschnittchen which is rear minced beef steak and agein with pepper and onions
Why do think Saumagen is never served with gravy? Maybe the version from Palatinate, which I unfortunately haven't had the opportunity to try yet, isn't- the swabian Version I know is. And btw, it also doesn't have any potatoes in it.
I did not know, that there is a swabian version. However where do you get a gravy from this dish? At home you just fry it. That's why you have either fried potatoes or mashed potatoes with it. And yes, there are potatoes already in it
Many of these things have long been present and popular in Poland, , e.g. mett (metka), sulze (salceson), rollmops, and especially blutwurst (kaszanka or krupniok in Silesia. But ours contains a lot of groats).
Himmel und Erde kenne ich auch noch aus meiner Kindheit (Norddeutscher Raum), allerdings etwas anders. Zutaten: Kartoffelbrei (Erde), Apfelmus (Himmel), Rotwurst .
Which one of these dishes would you like to try and which one would you never try? =)
you forgot saure kutteln...... it's been a long time i've eaten kutteln but i hated it at that time and i don't think i will try it again 😏
I honestly think I'd try each of those dishes at least once. The Rollmops intrigue me most of all because I love Kippers, which are also prepared from Herring. =^.^=
Ich bin kein Fan von der KI Stimme
Was haltet ihr davon?
@@konradbunger5340 die sind fürchterlich, aber man kann sie ja ausschalten.
New subscriber from the U.K., I lived in Germany for six years and absolutely adore every food you tested on this video, many thanks for the memories.
I can see that Poland and Germany share the same food ! I do love all that stuff 😋👌
We have similar dishes as no. 2, 3 and 4 here in Czechia. Also I bet there are more similar dishes between Germany, Czechia and Poland. We are neighbors so our cousines influenced each others. 🙂
Welcome to central Europe. You probably find the (somewhat) same in Germany, Poland, Austria, Czechia, probably even further down to Slovakia, Hungary, Baltic countries...
Totally! Kiszka, galareta, śledzie...
@@paul_ko no i kaszanka , salceson , mieso na tatar . Jednym to smakuje 🥰drugich to obrzydza 😝
@@miriamzajfman4305 We made the aspic (Sülze) ourselves at home in Romania. Also blood sousage. The meat came from Grandma's farm.
I'm originally from Germany ( Frankfurt am Main) but have lived in the USA for almost 50 years I can get a lot of German food but certain things not so much and watching you eat makes me hungry ❤
I feel you! 64 years for me.
@@petrahoffman6840 Liebe Grüße aus Frankfurt am Main 🌇
@brivera3777 Liebe Grüße aus Hot Sulphur Springs Colorado USA
😊 @@petrahoffman6840😊 Unser hessischer Handkäs hat es leider nicht in die Top 5 geschafft
@@petrahoffman6840 Dankeschön 😊 Unser hessischer Handkäs hat es leider nicht in die Top 5 geschafft...
Blood sausage is a well-known food in many countries, especially in Europe. Here are some countries where black pudding is popular:
Germany: here, black pudding (also known as “Schwarzwurst”) is a traditional dish that is often prepared
in different variations.
France: French black pudding is known as “boudin noir” and is a popular dish in French cuisine.
Spain: In Spain, there is the “morcilla”, a type of black pudding that is often prepared with rice or onions.
United Kingdom: Here, black pudding is known as “black pudding” and is often served for breakfast.
Italy: In Italy, there are different regional variations of black pudding, such as “sanguinaccio”.
Poland: In Poland, black pudding (kazanka) is a traditional dish that is often served with sauerkraut.
Scandinavian countries: Countries such as Sweden and Norway also have black pudding, which is
often used in traditional cuisine.
This list is not exhaustive, as black pudding is also found in many other cultures and countries. 😉
In England ist eine sehr gute Blutwurst auch als "Black Pudding" bekannt, die offiziell zum "English Breakfast" gehört.
Except for the Saumagen, growing up as a kid in Wisconsin none of these were unknown to us. Although instead of pork we'd eat raw beef with raw onions, salt and pepper on rye bread and a good Wisconsin beer. My mother made sulze fairly often and pickled herring can be found in any grocery. Amazing how the traditions continue! Thanks guys!
Raw beef with raw onions, salt, pepper, anchovies, capers, various hot spices and egg yolk we also eat in Germany. It is called Beef Tatar. This dish can be found in many European countries.
AEG... Aus Erfahrung gut...
Blood sausages are known as black puddings in the UK, goes well on a full English breakfast.
I love me a full english breakfast! 🤩
Yes, I eat it in Ireland and UK and I loved it.
@@alexlangford6291 same in Switzerland,Austria,France,Poland.....
People eating raw fish: Ooh, how delicious, and perfectly safe! People being confronted with raw, shredded pig: uh, how disgusting, it surely is contamined! facepalm No, it's as fresh as the fish in Sushi and highly regulated. As safe as Sushi.
I have heard that the Japanese eat some times raw chicken as well!
I think many people even here in Germany do not even think how much regulation is behind it and why you find it usually only freshly prepared in a butchers shop, as you should not store it for too long. and is has of course to be extremely fresh to be safe. Or in sort of some sausage that then got smoked or pasteurized to stay safe.
@mirkostrauchmann5580 they're both as safe or unsafe.
I think I had it once at a party in former East Germany.
But I never bought any for myself to eat raw.
Finally a video that doesn't feature the typical tourist food from Germany!!! I had given up hope. You have chosen some great dishes. As a Hamburg boy from the 70s, I was given rollmops for lunch in kindergarten. It was horrible.
And when I travel in Germany and see “Himmel und Erde” on a menu, I have to order it. I still love it, but it's a rare opportunity. Traditional German food has disappeared from restaurants over the last decades.
i love that you are really trying it all and that you give everything a chance, Deana. 👍
It's amazing how traditional German and British foods seem to be similar.
😂😂😂You are Anglo Saxons 😂😂😂
🤣🤣🤣
Some dishes seem to be similiar. Like "Haggis" and "Saumagen" (Okay, Haggis is sheep, Saumagen is Pork, but the idea is similiar). Or "Black Pudding" and "Blutwurst". But the seasoning is quite different. As I love "Blutwurst" - of course I tried British Black Pudding. Wouldn't say I hated it. But I like the German Blutwurst better.
Didn't have a chance to tray Haggis, yet - but I think I might like it.
@@pufaxx sheep is realy not playing a part in german kitchen. Lamm yes but not sheep…and for me the strong taste of sheep is simply not edible.
@@Buckfast76 for me it was. Even "Hammel" (that's the male sheep). Can taste well, if sitting in "Buttermilch" and several herbs for a day. But right, that was like 30 years ago.
Same for kidneys or hearts. Some work to do to make it tasty. But worth the effort.
My grandfather who had been a fire fighter called Minced meat "Feuerwehrmarmelade" (=fire department jam).
Ich kenne noch Maurermarmelade ;P
classic! :)
Genau! 👍🏻
Maurermarmelade (bricklayer jam)
@@DeanaandPhil in general: Workers Jam :P
Recently had Asian customers visiting and they wanted typical German food.
As starters I ordered black pudding on rolls, Mett (raw pork ground) on rolls as well as Tartar (ground raw beef) on rolls.
The black pudding roll was not liked by everyone. However, I also ordered sautéed black pudding and that was loved even by the people that did not like the cold one on a roll 😂
Fun fact: Blood sausage might have been mentioned first in the Odyssey, where goat's stomaches, filled with blood and fat, lay in the (camp) fire.
I think i have heard about Spanisch blood sausage in the 14.century!
0:05
Moooment.
Als Österreicherin aus Wien, muss ich hier einmal eingreifen.
"Wiener Schnitzel", ist ein dünnes Stück Kalbfleisch das durch klopfen mürbe gemacht wird.
Genau so verhält es sich mit dem "Schnitzel Wiener Art", welches Schweinefleisch ist, aber ebenso zart geklopft wird.
Beide Varianten zeichnen sich dadurch aus, dass die Panade kross ist und das Fleisch auf der Zunge zergeht.
Auf ein paniertes Schnitzel eine Soße zu gießen, ist ein kulinarisches Sakrileg !
Ein paniertes Schnitzel mit Soße ist "Pampe".
Merkt euch das endlich.
Danke.
Deswegen giesst man die Soße in kleinen Mengen neben das Schnitzel und die Pommes und stippt nur die Pommes direkt vor dem Kauen in die Soße und genießt Schnitzel mit Pommes und Soße, keine Matschepampe. Trick 17, aber es funktioniert perfekt. Und wenn es dann noch Gorgonzolasauce ist, könnte ich mich hineinlegen.
Ach selbst in Wien ist doch das Schnitzel nicht mehr heilig. Alles was irgendwie paniertes Fleisch ist heißt im deutschen Sprachraum einfach Schnitzel. 😂
Es gibt in Deutschland mehrere Varianten eines Schnitzel. Mal davon abgesehen dass das gezeigte Schnitzel im Video nur als Schnitzel bezeichnet wurde und nicht als "Wiener Schnitzel" ..........Wenn ihr in Österreich so eintönig seit, dann ist das euer Problem. BTW Schitzel bedeutet einfach nur ein "geschnittenes Stück Fleisch". Und das "Wiener Schnitzel ist einfach nur eine Zubereitungs Art und mehr nicht.
Sie sprechen mir aus der Seele. Ich (Deutsche) finde es ebenfalls fürchterlich, ein paniertes Schnitzel und eine Soße zusammen zu bringen. Erst quält man sich ab, eine knusprige Panade zustande zu bringen und dann wird Soße darüber gegossen. Schwachsinn.
Die Rede war nur von Schnitzel. Nicht von Wiener oder Wiener Art.... ;)
Miir persönlich schmeckt es frisch ausgebraten ohne Soße und knusprig dünn auch am besten. Das Sakrileg kommt am nächsten Tag. Die Reste kommen mit nem Klecks Senf auf ne Semmel. ;)
I actually remember that we used to take a glass of "Rollmops" with us to the GDR when we went there to visit my relatives in the time before the GDR broke down. Because my uncle really liked it and couldn't get it over there.
that's amazing!
I love rollmops! When I was a kid, I used to beg for them.
This is just not true. We had Rollmops in GDR every time!
Rollmops were a staple food in GDR. Either this story is made up, your uncle was unable to live on his own or he mocked you.
warme Blutwurst mit Sauerkraut und Kartoffeln ist besser als direkt kalt aufs Brötchen ;)
Da fehlt die Leberwurst, wenn dann Blut- und Leberwurst. Die Kartoffeln sollten übrigens anständige Bratkartoffel sein.
@@Benman2785
Warm ja, verzeihen Sie bitte, dass ich 'meinen Senf dazugebe': Die weiche Blutwurst ist für mich ungebraten ein Unding. Sie sollte in etwas Fett (klassisch in Schmalz) ohne Pelle gut gebraten werden und zwar so, dass einige Randstellen sehr dunkel und knusprig werden. Heiß auf dem Teller, zusammen mit Kartoffelstampf, steigt der aromatische Duft erst in die Nase und trägt zu größerem Genuss bei. Wie bei gebratener Leber sind hier auch mitgebratene Apfelstückchen und Röstzwiebeln fast ein weiteres Muss...
So kann man gut auf (höchstens mittelscharfen) Senf verzichten, der die Aromen überdecken würde.
That’s not only specific for Germany! You can find almost the same dishes all across Europe with little variations, like Sülze/ Aspik, Blutwurst/ Blunzn etc. Hungary, Serbia, Austria, Romania, England, Ireland, Poland, etc.!
We have similar or even identical dishes in Poland except the last one (pig's stomach): metka, salceson, kaszanka and rolmopsy. However, it seems that there are more varieties in Germany.
ihr habt die butter auf dem mettbrötchen vergessen.
Is' ja auch leider teurer als Mett vom besten Fleischer geworden. Ich hau'n frisches, rohes Ei rein, vermenge und spachtel die nun glattere, samtige Mettmasse dick auf'n knuspiges Brötchen. Butter heb' ich mir für Schinken, Salami und Käse auf....
Verd...., jetzt muss ich schon wieder an den Kühlschrank! 🤤
@@dennismuller2529
Beim Mettbrötchen das Brötchen mit Butter bestreichen und dann das Mett auftragen!
Das Ganze mit Zwiebeln, Salz und Pfeffer würzen.
Wer will, kann etwas Olivenöl dazugeben.
I watched my east Prussian Ganny boil whole tungs from cattle in a very big pot to make sausage. Ore boiling a whole pig head in said pot to make Sülze :3 Loved it :3
Really love the effort you put in this. Getting proper ingredients, using proper bread(!), going to a restaurant if the dish is to much to make at home. Well done! The other day I saw a pretty similar video by Uyen Ninh, that vietnamese youtuber living in Germany and it was just sad. Of course you can ruin every dish if you just try hard enough.
Traditionally, the Pennsylvania Dutch (who are actually German) ate Saumagen (which they call "Seimaage") rather than turkey on Thanksgiving.
Thats interesting because Saumagen is a specific dish from Rhineland-Pfalz. I didn't know that the amish or other related groups came from that region.
@@matzeb6778 Well, they came from all over the west and southwest of Germany, but a lot came from Pfalz. Also linguistically, Pennsylvania German is closest to Pfälzisch.
@@kyihsin2917 That makes sense but I always put the amish in rather middle or northern germany and really not in Pfalz which is an hour drive from here. I didn't really know. But if I think about the language I heard so far it has some elements of pfälzisch and I would say even some alsatien.
Chancellor Helmut Kohl's favorite dish.
@@matzeb6778 The vast majority of Pennsylvania Dutch are not Amish and the Amish are originally from Swiss and Alsatian regions.
You might want to try some dishes from northern Germany? Like "Matjes Hering". Imagine Rollmops, but not sweet & sour pickled. More fishy and pretty salty. I love it with fried potatoes, joghurt sauce (with herbs, tiny apple pieces and onions) - delicious.
"Birnen, Bohnen und Speck" (Pears, Beans & Bacon) - also awesome.
And how about "Labskaus"?
Ah - and don't forget about "Grünkohl".
Pretty sure if you copy-paste it into YT search, you'll get an impression.
I live just across the border in the south of The Netherlands and we have so many of this food in the supermarkets. Really surprised to see these that these were German but it is probably a regional dish as our border has been re-drawn so many times!
The sauerkraut thing shows why I try foods that I don't like again occasionally. Your taste buds change over time. I also like sauerkraut a lot more now and I like some blue cheeses. Unthinkable when I was a kid.
Himmel un ääd doesnt have just potato, it has potato(earth) and apple (sky)
I love rollmops. The Dutch have them too but I never ate them on bread. We just ate them straight from the jar. My Grandma made headcheese and that looked just like my Grandma's.
I’m in Pennsylvania, USA, and mostly Pennsylvania German. Metz & Rollmops are not something that I grew up with, but I am very familiar with variations of the others. Pig’s feet, tongue, and tripe are often made into a vinegary & gelatinous snack called souse. Our stuffed pig’s stomach (sometimes called a Dutch goose) is slightly different and usually contains chunks of bread, potatoes, onions, celery, smoked sausage and sometimes plain cabbage. The texture is more like a traditional American stuffed turkey. Also, in the small region where I grew up, we make a cheese spread called Lulu Paste, that I am convinced has its roots in Obatzda.
We eat the marinated fish as a salad :) - cut into pieces, with onions, olives, lemon and parsley and drizzled lightly with olive oil and it's quite acceptable, even delicious :D
Deanna, you are way more adventurous than I am! My husband is German/American and loves herring both rolled and in cream sauce. I agree with you. It smells! Thanks for all of your recent food videos. So interesting!
Try Brathering. It basically looks like pickled zombie meat - nicht so meins.🥴
@@neleabels
Entfernen Sie die Fischhaut vor dem Servieren und der Zombie ist verschwunden...
I love your channel! ❤️
8:46 i love zungenwurst as a kid until I found out of what the ingredients were 😂😂
As for weird Dutch dishes, you must have covered salted herring already? The one you get at fish stalls in the market? I think another unusual one is 'Klont'. The recipe is a batter made of wheat flower, buckwheat flower, eggs, milk and some optional things. You put the batter into a cotton sack and boil it in water for some time. Once it's done, you take it out, remove it from the sack and you can slice it up. Serve the slices with brown sugar and molten butter. There are some recipes online in Dutch or Nethersaxon as it's spoken in Groningen.
I think I know it from Germany. I'm from the Northwest, the state of Lower Saxony (Nedersaksen) where the same type of dialects as are spoken. How well are those dialects still preserved in the Eastern NL provinces?
@@napoleonfeanor we do our best speaking, instructing and translating works into our language. Both my parents are certified Drenthe language instructors and have been involves with translation projects.
I've tried them all and enjoyed them all. Here in England I think that the weirdest food item may have to be jellied eels. I love smoked eel but have yet to try jellied eels and I'm not planning on it anytime soon!🤣🤣
i saw that in a Video and i agree just NO :-) Greetz from Germany
Hallo Deanna und Phil. In New Jersey we used to have a lot of German Immigrants back in the 50s and 60s. So I've had all the dishes you showed (and love them). The only one I never had was Saumagen but it looks like my cup of Schweinfleisch. I lived my first 34 yeas in the US but the last 37 years I've been in Mexico where the unusual dishes are much more interesting. there are two dishes which pop up at all big gatherings Pozole (which is made with a pig's head, cooked with some mild chilis and white corn (hominy)...and Pancita, which means literally little stomach and is made from Beef Tripe (stomach). We also have the Blutwurst (Moronga). The Head Cheese (Gelatinized Pig's head meat....Head Cheese in English) All the Best Jacques Mexico
In Wisconsin we have a version of Mettbrötchen known as cannibal sandwich.
Long Pork... 😅
@@RaimoHöft we use ground round to make ours on rye bread with onion
@@lindayoungs4292 It's carebean slang for "human meat". 😜
You have to try the Sülze prepared as Ochsenmaulsalat (ox mouth salad), sounds horrible but tastes good ;)
we always made it with onions, pickles and corn
I'm half german, grew up near Frankfurt and moved to Flensburg at the last north-east corner of Germany. I'm astonished you like these Blutwurst stuff, definitely not my cup of tea. Luckily you didn't came to an area where the people love to eat dishes made of pure entrails, this is really a bad treat if you're not used to it. And I don't talk about Saumagen, the stomach is only the shell like the intestine is a shell for a sausage 😂
Anyway, during my trip through Irland i became a big fan of a nice irish breakfast, but they used to fry the Blutwurst, makes it a lot better, but...the puddings will never be my favourite... about that... the pickled Hering is one of my favourite foods, slightly fermented and specially after a hard pub-night the best hangover cure ever. And to be honest, with a bad ass hangover, you don't care about the taste, you like to vomit whatever you gonna eat, so take something that really helps you getting back on track 😂
So, if you ever travel to Scandinavia, never ever touch or even open a canned food called "Surstrõmming". This is highly fermented Hering, and even the smell after opening a can is some kind of chemical warefare. Compare to this a Rollmops is a sweet, delicious treat, believe me 😅
So far, so good, keep on tasting whatever the world has to offer and enjoy all of it!
We have exactly the same dishes in Poland.
No surprise. We all share a common central European culture. And this didn't stop in case of food...
We made the aspic (Sülze) ourselves at home in Romania. Also blood sousage. The meat came from Grandma's farm.
Common Central European peasant foods. I like Polish sausages, including the blood variations that get fried.
I was thinking 'how weird can it be but a little clickbait doesn't hurt though'... I forgot how much weird shit we have in Germany lmao
Most of it isn't exclusive here
Man, who doesn't like pickled herring? It's delicious in all its forms! I don't think I've had the rolled German kind, but I've had the Jewish kind with onions in wine sauce, the Japanese kind with sushi rice and inarizushi, the Swedish kind with mustard, and Eastern European herring filets in oil. At the right time of year at the kosher store near me, you can get pickled herring in schmaltz (which is *chicken* fat), spicy pickled herring tidbits (the Oneg Shabbos variety, extremely tasty), and sometimes even other varieties of spiced herring, not necessarily pickled, like matjes. Pickled herring is great and everyone should eat it. It's a very traditional and delicious Ashkenazic food.
Also, I don't know what's so weird about sausage stuffed inside a stomach. That's pretty standard for sausages, right? I guess they're usually inside intestines, but that's not *that* different. The casing doesn't usually taste very strongly of anything anyway.
The only one of these that I would have trouble eating is the mett. I'll try it if I'm ever in Germany, but I'm not going to eat raw pork here in the US, without all of the safety precautions that Germany has in place! I do love me some raw-beef kitfo from the Ethiopian restaurant, though.
I've tried a few of these but in a different cultural setting. Only one I haven't really tried is the raw pork. But considering I used to eat raw bacon I'm pretty sure I'll be OK trying it, and probably love it! Blood sausage is like our black pudding, and the head cheese is in the same vein as our pork pies. My complaint about pork pies is there is never enough jelly, so that is right up my alley!! The pig stomach is a pork variation of our national dish, Haggis, so absolutely want to try that!! Love these posts, love seeing different countries foods and posted by one of my favourite couples 😊
Rollmops, or Rolmops in Dutch, is so good, same goes for the rest.
Maybe, because I've been born and raised in the north of the Netherlands, Groningen.
It's a Low German food mainly. If we look at traditional countryside food, we have a lot in common. East NL such as Groningen also have the old Low German Saxon based dialect. There used to be a dialect continuum within all of continental West Germanic. Sadly, these dialects are dying out slowly (Low Saxon/Nedersaksen)
I'm from northern germany and I like all of these dishes except the Rollmops. 😅
What I really love though is Brathering (on a bread roll). 🥰 You should try it one time.
I am german, Brittas boyfriend. Some time ago i spoke Brathering in english pronounciation for fun, my girlfriend didn't recognize the Joke.
Stuffed pig stomach is a rare treat my family enjoys at holidays in our little corner of Pennsylvania. Perhaps one of the "weirdest" local specialties is Scrapple, which is enjoyed by old men and breakfast lovers throughout the area. It's mostly a mixture of minced organ meats and corn flour fried to perfection. I imagine Phil would enjoy it.
Former German chancellor Helmut Kohl was a big fan of Pfälzer Saumagen, pig stomach prepared after a regional recipe of his home region. Je even treated foreign dignitaries such as the French president François Mitterrand to it. I assume it must have been a major challenge to turn a farmer's dinner into a three Michelin star meal for valued political friends. Poor cooks 😊
I am 76 and still alive. I have been eating Mett since early childhood. Back then, people would slaughter their own pigs at home in the autumn. Then they would eat fresh Mett with onions on bread or rolls, without butter underneath. Once a week I get fresh Mett, already well seasoned by the butcher.😋😋😋😋😋
In Romania they still do it the same way they used to in the West. In the village everyone has domestic animals and slaughters them themselves. They also make liver sausage, blood sousage and aspic from themselves.
My German granny made pig's head "Sülze" (without additional gelatine) that always got presented on a slice of whole grain rye butter bread - I liked it very much.
Die Fischbrötchen sind echt zum genießen! Zwar sauer aber saftig und erfrischend.
Something about Phil saying "how's it three halves?" had me cracking up. He sounded so baffled.
Loved this video. I grew up in Michigan eating lots of German food. While I’ve never had Mett, we did eat Gehacktes which was a very lean raw beef mixed with minced onion, raw egg, salt and pepper spread thinly on a very dense black bread. Delicious!
Yes, we have that too in Germany. Tartar... always liked it more then the Mett/Gehacktes from pork when I was little.
"Met", also "Hackepeter", is chopped pork mixed with salt, pepper and spices made for immediately eating. You get from Butcher, but they can't sell it next day, its like Sushi. "Gehacktes" from beef is a rather upscale variant called "tartar". And yes, this you can get in restaurants, served with onion, raw egg (the yellow part), fresh herbs, spices, ..., bred all variants, ...
All this needs to be very fresh made (controlled by law) cause it is eaten without cooking. Definitely delicious and no way weird. 😋
Mettbrötchen is on number 1 on my list to try if I ever go to Germany. Never seen it in the Netherlands, but over here we have 'tartaar', which is raw, minced beef. Which I love, so Mett doesn't sound too weird to me.
Growing up, we had 'zure zult' (Sülze, the slightly minced version) and 'tongenworst' ('Zungenwurst', blood sausage with tongue) as deli meat regularly. My dad and I seemed to be the only ones who liked it, but I still eat it. I also like baked blood sausage (a.k.a. British black pudding).
I'm not a big fan of Rollmops, I prefer (by far) the salted version. Dutch herring en Matjes are almost the same, though Matjes seems to be more salty.
I never heard of Saumagen, but I have eaten haggis. Would love to try it, just put it on my list as number 2.
Weirdest food in the Netherlands must be 'haring', salted and slightly fermented herring. It's an acquired taste and I love it. Weirdest candy is probably liquorice, also something you either love or hate.
Sie brauchen nicht auf einen Deutschlandtrip warten! Lassen Sie einfach frisches Schweinefleisch mit hohem Fettanteil 2x durch einen Fleischwolf drehen (Kein E-Mixer!). Würzen Sie mit Pfeffer & Salz und kneten den Fleischteig mit den gut gewaschenen Händen fest durch. - lecker fertig!
Tip: Wenn Sie geschmeidig samtigen Mettaufstrich möchten, geben Sie auch ein sehr frisches rohes Ei in den Teig.
Kühl halten und möglichst sofort essen! Nicht mehr am nächsten Tag! Guten Appetit 😊
Sülze is delicious as a main dish together with fried potatoes or even baked potatoe with sour cream.
I'm from Sweden, but I love all of the food you showed! I Need to go to Germany again... Bloodsausage is wonderful!
Yout "rollmops! needs a bit of spice...
If you can serve 12 of your fav herring, and still have hundreds more, you're Swedish.
Definitely some of those were eaten by my grand parents in the US, head cheese, pickled herring and blood sausage for sure. No raw pork here though.
Here in Sweden we have Kalvsylta which is in a sense similar to the jelly things you had, only kalvsylta is with very finely kinda shredded meat in gelatine, and there's not really much or any gelatine visible around because it's so filled with the meat. Very simple flavor, but imo, very good stuff, especially with pickled beetroot! We eat kalvsylta in slices mostly, but I also like to mash it up a bit and put it on a slice of bread, or better yet, mash it up a bit and put it on a buttered flatbread and then roll it up 🤤 I just may have to pick up kalvsylta and tunnbröd (Swedish flatbread, most associated with the north but available nationwide from the large bread bakeries. In the north you can find tunnbröd made locally in smaller scale though, sadly I'm pretty far south) next time I go to the grocery store! Kalvsylta is also common for us around Christmas, it's often seen at the Christmas smörgåsbord both in restaurants and in people's homes. Christmastime was last time I had kalvsylta now, so not all that long ago really, but this video really made me crave it 😂 Good thing really as I've had extremely low appetite for a couple of days now and haven't been able to eat proper food since Wednesday, and that's with having some of my favorite foods and some comfort foods available at home, it's just my appetite acting up right now... So yeah, last couple of days I've had some mini babybell cheese, milk, tea with milk and sugar in it, juice, a Flapjack (love those), bananas and some cashews, almonds, banana chips and dried pineapple pieces. Yay me or something... I really hope I'll be able to eat properly tomorrow as I have a Burek in the fridge (that I was intending on eating today, but appetite said nope), and I also have dumplings in the fridge (and dumplings is my favorite food)
Öhöhö. I remember all of it. Oh boy. I`m veggie and sadly i just never could bring myself to eat any of this. What a selection. Nice. I love veggie mettwurst though. When you`ve talked about cream cheese, i just thought of "sahnekäse" and not of "frischkäse" for such a long time.
There are just still so many food videos i`d love to see möhöhö. Since those uber delicious "French tacos" are on the rise here in Germany for quite some time now there could be an excellent "Mexican" food in Germany video now. Or a pan pizza one as well. Or a home made food video again. Möh. I always thought it was Phil who was singing the old intro song.
🤗🙂😋
I ate what the family of my Estonian college roommate called sült when I was a guest for Thanksgiving. A few years later I stidied in Germany I encountered Sülze, the same dish which a British fellow student called meat aspic. Not my favorite dish by a long shot.
Do you make the veggie mettwurst or is it something you buy already prepared? I'm intrigued. I love to veganize dishes, but I am stumped by how to veganize mettwurst.
@@hollywebster6844 Some might find it kind of odd that this actually exists but here in Germany you can buy all kind of veggie stuff in the supermarkets as well. 😊 I just buy it in certain stores and i think it is simply mainly made out of peas and soy. It`s a small package and got a little more expensive as it costs around like between 2.50 € or 3 €. To me it really tastes like mett.
We also have meat in gelatin here in Finland. Blood sausages and blood pancakes are quite common here. Tapola makes Mustamakkara that is blood sausage that is known all around the Finland. I think that it lacks flavor so not my favourite thing. We usually eat both of those whit lingonberg jam or sauce. Blood pancakes are more for my taste. It is little bit similar as Swedish blood pudding. That is one of my favourite dishes in Sweden.
Blood sausage:
The firm one is called Roter Pressack (Red Pressed Bag).
I am used to eat the soft one hot, served together with hot soft liver sausage and sauerkraut and cooked potatoes.
There are several more ones, most familiar may be a very firm one, which is around 4 cm (ca. 1.6 in.) in diameter, 40 cm long, and contains beside pork blood only some small cut fat chunks and hot spices, mainly black pepper.
Roter Preßsack heißt die Wurstsorte südlich des Weißwurstäquators. In nördlich preußischem Raum sind weißer und roter Preßsack etwa ähnlich als Schwartemagen und Zungenwurst im Handel. Zugegeben nicht so würzig lecker wie Original Preßsack...😊
@@guntergrap3472 Auch noch nördlich des Weißwurstäquators heißt das Preßsack. Erst wenn man dann weiter nach Westen fährt, so ab Unterfranken, heißt es dann Schwartemagen. War ich damals überrascht, als ich Preßsack bestellt hatte und dann nicht Kopffleisch in Schweineblut bekommen habe 😂
Ich kannte bis dahin nur den Roten.
Interesting how some of this typically German dishes also exist in other places. So maybe, saying typically German variations is more appropriate.
When I think of Blutwurst, or something you eat here often like fried, Panhas (sort of a blutwurst as well) the next thing outside Germany comming to my mind is British Black Pudding.
I am sure there are other variations but I cannot name them. I think even some regions of China have dishes that are made with either something like Blutwurst, or at least some sort of cured pigs blood, that looks like red Tofu.
Pickled herring and variations of that can be found more or less all allong the coast of our North Sea (or West Sea as Denmark understandably calls it. Denmark has a lot of very nice varieties of pieces of herring in different kind of creamy sauces. the netherlands has especially matjes, besides all kind of tasty stuff you can do with "local" fish. I think Norway has some variations, lets just leave out swedens canned and fermented specialty... ;)
Saumagen, I think there are likewise dishes all over Europe for most of which I do not even know the names. The most well known (I thought writing popular first but not so sure about that) might be the scottish Haggis.
A very strange German dish is Milbenkäse (mite cheese). The mites are used to ripen the cheese, and they are eaten in the cheese rind. However, it is much less known than the ones in the video and is very regional, mainly found in the Altenburg/Zeitz area.
which is not nearly as weird as the italian Casa Marzu though XD
@@derpizzadieb Yeah, internationally there are much wierder dishes than what we have in Germany
It's a very local dish though
I would definitely try all but the fish. I already LOVE blood sausage and the pig stomach looks delicious. The head cheese I've been looking into actually making some. Great video. Danke
I was stationed in Northern Germany in the 80's and the weirdest dish I had was Kohl and Pinkle forgive the spelling. I'd love to see you guys try that. Great video.
It is related to Erbensuppe mit Wurst. Anyone going on a food expedition should try that first.
@ OMG, I though peas are vegetables! What was I eating all the time???
@@guntergrap3472 Alles klar. Bei Vergleichen ist immer ein Teil ähnlich und ein Teil unterschiedlich. Mir ging es um die Ähnlichkeit einer Kombination von Gemüse/Suppe aus Gemüse mit Fleisch/verarbeitetem Fleisch in beiden Gerichten. Und beides ist grün(lich).
Not to criticise, but I once chose not to eat meat any more, maybe some fish and I never regretted that. You reminded me of that decision. Maybe that is why I liked the video anyway!
Hi Guys, i like watching your youtube. I will eat all of those dishes but i am Dutch living nearby Arnhem so we eat most of them already. Only the raw pork and the filled stomach we don't have but I would definitely try them when I am in Deutschland again.
Meine Kinder haben zur Sülzwurst immer Glibberwurst gesagt. Sehr passend.
Die Blutwurst gab es bei meiner Mutter immer in Scheiben gebraten. Dazu ein Möhren-Kartoffelstampf.
In meiner Heimat gibt es Sauerbraten mit Pumpernickelsoße. Das ist aber nicht weird.
Yup, I do remember the "Sulzkotelett". My family had it with fried potatoes ("Bratkartoffoln") on the side.
Sülze is Jasons Voorhees worst Nightmare. 😂😂😂
I was raised on this stuff and love it, except for Zülze which, as a kid, I used to toss down the outhouse. I'd like to see some one talk about Pannas. Also Bratherring.
The minced-meat-video was my first video I watched on the channel 🙂 And minced meat is the only dish of this video I eat, although I am german 🙂
I'd like to try the German blood sausage some time. I grew up eating Italian blood sausage very often, and it wasn't that different visually from the firmer cooked sausage in the video.
in the uk there's a pork pie with egg running through it. Blood sausage in Malta has dried fruit in it.
potato Gröstl with blood sausage is the thing to go.
Gröstl are sooo good! :)
Ich esse Brat-Rollmöpse einmal im Jahr um Neujahr herum. Brat ist wichtig für mich. Und natürlich mit ordentlich Zwiebeln. Das liebe ich!
I find it quite funny how many people say "I never ate raw meat before" when they see Mett. Ever eaten a Salami? Guess what that is. 😃
I'm not sure I'd call cured meat "raw".
@@NotMeButAnother Is it cooked? No. So it is raw.
@@mathiasfischbach4843 By that logic, dried meat and cold smoked meat are also raw. My point is that there is a clear difference between fresh raw meat (which Mett is made of) and cured meat like Salami.
Kaisersülze is pickled porkfilet (prime cut) in brawn.
Mett ist was Fantastisches. Hier bevorzuge ich die klassische Variante mit Salz, Pfeffer und Zwiebeln, obwohl in meiner Gegend oft auch Maggi zum Einsatz kommt.
Rollmops trifft auch nicht mein Geschmack. Bei der Blutwurst kommt es wie bei der Sülze auf die Gewürze an. Da habe ich gute wie schlechte Erfahrungen gemacht. Himmel und Ääd habe ich bis jetzt nur gute Erfahrungen gemacht.
Saumagen habe ich leider noch nie probiert.
Rolmops is something I get when I really feel like it.
Mett: best really fresh, some salt, pepper and onions and that's enough.
Sülze: Not my type. Best eaten with fried potatos and remoulade
Blutwurst: cold with mustard on bread, fried with apple sauce and mashed potatoes (Himmel un ähd) or fried with sirup
Rollmops: Traditional side to Labskaus, a stew of potatoes and canned meat
Saumagen: Not yet eaten - I'm a northener
I grew up in a German community in Wisconsin in the 70s n 80s. It was common to see raw ground beef seasoned with salt and pepper, served on pumpernickel with lots of raw onion to garnish at almost any gathering. ❤
Yum.... roll mops, haven't had that in years....I'm running to the supermarket right away....lol.
I think I would actually try sülze because the jelly looks like the type that encases a pork pie in England.
Yes, many of these dishes aren't exclusive to Germany
My mom always cooked it like ground beef out of the casing, sauerkraut and potatoes.
"It's like eating cold stew" that's actually pretty close to how it works. Gelatin comes from cooking animal bones and high quality broth has lots of it and gelatinizes when cooled. In a way, some kinds of Sülze are meat in its own hardened broth.
We have blood sausage aswell (in the Netherlands, but we useally bake it and add a slice of Apple.
The Saumagen you got definitely was without the skin. Considering how uniform it looked, it might have been from a can, which is definitely the more commonly available variant.
But as you found out, without the skin it's just a kinda normal sausage with potato chunks in it.
Mett is German Sushi
If you are in swabia (Schwaben) try to go to a Besenwirtschaft. Some dishes are even for me difficult to eat.
1. Metka; 2. no name known to me except galareta but I can see that in shops; 3. kaszanka i czarny salceson; śledź marynowany; 4 biały salceson or just salceson - all known and eaten in Poland :)
I've never seen a Mettigel in my life until recently in magazine. And that was a "look the weird stuff we used to serve for parties in the 80s." article.
I may have missed it in the video but Mett is not jist mince but prepared with spices and onions. So if you want to keep it simple you need the Mett, some bread and that's it.
If in Germany, get it.from a proper butcher shop. Supermarkets likely don't prepare it fresh daily and that makes a big difference. These butcher shops usually prepare only as much as they expect to sell on the same day, so don't go there to late! A bitxher will sell either just the Mett or a roll with Mett ready to eat. Classic German fast food!
@guntergrap3472 Ei hatte ich glaube ich noch nie im Mett. Aber in Tartar, also dem Äquivalemt aus Rindfleisch macje ich das immer. Zwiebel, keine Kräuter. Aber Kapern und zusätzlich etwas von der essighaltigen Brühe aus dem Kapernglas. Auch das hatte ich noch nie in Mett
Außerdem ist Mett meistens eher grob während das Rinderhack für Tartar tendenziell etwas feiner ist.
Zur Steigerung der Verwirrung gibt es auch noch die Mettwurst, die nach zahllosen Rezepten und meistens geräuchert hergestellt wird. Bei uns gibt es auch eine Streichwurst unter diesem Namen zu kaufen aber die ist vermutlich eine regionale Spezialität.
@guntergrap3472 Du hast ja recht was die Schreibung von Tatar angeht. Leider lernt die Rechtschreibkorrektur auch Rechtschreibfehler und schlägt mir deshalb Tartar vor. Ich habe Deinen Hinweis deshalb als dazu genutzt Tartar aus dem gelernten Vokabular zu löschen.
@@ralfbaechle
Und ich wusste nicht einmal, dass es so etwas gibt...😮
The Dutch "zult" or pig head cheese is made with vinegar jelly, just to make it more weird. Some people even heat it up so it's liquid. But they are mostly over 80 years old.
try butter under the mett. use roasted white bread, leberwurst and strawberry jam on it. its also called schwartenmagen. lil pepper and piment despelette on the blutwurst
0:51 Auch Gehacktes genannt in manchen Regionen 😎
Es kommt aber auch auf die Region drauf an wie es gewürzt ist. Hier in Sachsen Anhalt kenne ich Gehacktes mit etwas Kümmel. Bin kein Kümmelfan aber das stört nicht und bringt ein schönes Aroma.
Sülze habe ich glaub noch nie gegessen 🤔oder unbewusst höchstens mal.
Blutwurst ist gar nix für mich 😅
Himmel und Erde kenne ich gar nicht 😂
Also Rollmops könnte ich irgendwann auch mal wieder essen :)
Saumagen? 🤔 weiß nicht. Also auf dem Teller siehts gut aus.
Was auch gut ist Schmalzfleisch in der Pfanne angebrutzelt 😋👍
My Wife is from Brazil and loves Rollmops, but she has also a german heritagr from before WWI. But she knows it from home and i was surprised she also enjoys it :-D I love it, and ya, Hangover Helper ^^
1. I like Mett and although it is best fresh from the butcher, you can also buy it packaged, thus able to keep it in the fridge for a few days (while still closed!). i always have that ready to be used when i run out of normal sausage or cheese (once each week :-) but i usually eat it on bread instead of bread rolls.
2. _Sülze_ is an absolute yes and an absolute no for me, depending on the spices they used. the best versions for me are what is shown at 3:37, but imho, "Frühstücksfleisch" is no real _Sülze,_ and can't we call "Corned Beef" just another version of _Sülze_ too ?
3. for me, _Blutwurst_ (and also _Zungenwurst,_ or combining both) are just some of many normal types of _Wurst._ I really miss the "Dinner-Version" (cooked/fryed) that my grandmother made for us (her version was *Blutwurst, Sauerkraut und Salzkartoffeln),* similar to what they showed at the end of that section. And never hate something because of a "bad name" like _Tote Oma_ :-)
4. Many people eat _Matjes-Brötchen_ (they showed it in another of their videos), but that is just too salty for me. Thus i eat _Saurer Hering_ instead (or _Rollmops_ as the rolled version of the same). And that (as the non-rolled version) is also available as a dinner-dish: *_"saurer Hering in Sahnesauce"_* for my parents and me, and *_"Matjes in Sanhnesauce"_* for my grandparents, eaten with *_Pellkartoffeln._*
btw: this kind of fish is also available in little plastic cubes (long durability, ideal to open just one section and have it with a slice of buttered bread, another food to keep in the fridge for months to be prepared for runing out of fresh cold cuts, if i didn't eat it already as nighttime snack :-) that are made from stacking a few pieces of hering and filling the cube with gelatine. you might call it _"Herings-Sülze"_ (see chapter 2 of the video:-)
5. as far as i know, _Saumagen_ has almost as little to do with the stomach, as sausages have to do with intestines (you don't call sausages "pig intestines" or "cow intestines", do you?). it is mostly or only the filling that you eat, and the worst thing about it is the name. Since i don't live in the area that is most known for it, i had no opportunity yet to eat that myself, but the listed ingredients already made me hungry :-)
Where did you eat that Saumagen?
Saumagen is never served with gravy.
In the area i grew up , we did not eat Mett but Hackschnittchen which is rear minced beef steak and agein with pepper and onions
Why do think Saumagen is never served with gravy? Maybe the version from Palatinate, which I unfortunately haven't had the opportunity to try yet, isn't- the swabian Version I know is. And btw, it also doesn't have any potatoes in it.
I did not know, that there is a swabian version. However where do you get a gravy from this dish? At home you just fry it. That's why you have either fried potatoes or mashed potatoes with it. And yes, there are potatoes already in it
@ I never ate it at someones home let alone made one myself- so unfortunatley I don't where the gravy comes from. 🤷♂
Many of these things have long been present and popular in Poland, , e.g. mett (metka), sulze (salceson), rollmops, and especially blutwurst (kaszanka or krupniok in Silesia. But ours contains a lot of groats).
Never been a fan of Rollmops. I prefer Matjes
Himmel und Erde kenne ich auch noch aus meiner Kindheit (Norddeutscher Raum), allerdings etwas anders. Zutaten: Kartoffelbrei (Erde), Apfelmus (Himmel), Rotwurst .
Genauso ist es. Die Rotwurst ist allerdings eine Zugabe, die ersetzt werden kann. Im Beitrag habe ich vom Himmel nichts gesehen...