Would you eat raw pork? 😱 Did you know that raw pork, or Mett, is a delicacy in Germany? 🇩🇪 It’s served on a bread roll with onions, and it’s surprisingly popular! Watch to see our reaction-would you dare to try it? If you have tried it, what do you think? Let us know. Thanks for watching!
Here in northern Germany the Mett is very popular and offered in nearly every supermarket or bakery differently spiced. I would call it a kind of soul food. To be precise, mett is raw and usually pork only, but it is never pure. Mett is already decently spiced to hold it fresh for some hours. Do not eat pure hacked pork, that won't be very tasty.
As a native german I love eating Mettbrötchen too - but not for breakfast. Enjoy it with a lot of salt and peffer and maybe some sliced pickels great. Btw I don‘t think Zwiebelmettwurst actually is raw but processed in a way it is save to eat
@@jornschneider2723 I don’t like Dr Pepper. 😂 Yes, I’m sure you are correct, who knows what poison is in Dr Pepper. Thanks for watching and taking the time to comment!
Greetings from northern Germany! The most common way to enjoy and how it is eaten here is with salt, pepper and fresh onions. Some like to add stuff, like a pickle, for example. Me, personally, I SOMETIMES add a bit of cottage cheese with herbs on top, to add a "countertaste". But most of the time, I am happy with salt, pepper and onions. For the tapeworms and other dangers of eating raw pork: it is close to impossible due to food and import regulations and restrictions, to get sick from that. Thanks for the vid!😋
@@007Marke Thanks for watching and taking the time to comment. I must try it with cottage cheese next time. I think the way food is processed in the USA causes many problems that Germans don’t have to worry about. Happy New Year 🎊🎈🎆 Wishing you all the best in 2025.
@@helloweener2007 You are probably correct. I don’t know if anyone eats raw chicken meat? Thanks for watching and for taking the time to comment. Happy New Year 🎆🎊🎈
In a certain district of Japan they eat raw chicken, but they have very strict hygiene rules about it. That’s the only country I know of that eats raw chicken.
@@travelingexpatsThe German hygiene regulations in the food industry and production are among the strictest in the world. What is sometimes sold as food in the USA would be unthinkable in Germany and would even be banned for safety reasons. Additives that are permitted in the USA are banned in Germany because their safety has not been proven beyond doubt. In the USA everything is allowed as long as there are no problems, concerns or risks. In Germany that is impossible. If in Germany there is even the slightest initial suspicion that it is possibly or possibly unbearable, then the stuff is taboo. Germany reacts before damage occurs and the USA afterward.
Sollte ja eigentlich drauf sein wenn mans irgendwo kauft. Auch wenn meist sehr schwach gewürzt. Aber in diesem Video wird so ziemlich alles falsch gemacht und die billigste Variante gezeigt. Das ist als würde man über tolle Bürger reden und das Video bei McDonalds drehen^^ Gutes Brötchen oder Weißbrot, ordentliches frisches Mett tagfrisch vom Bäcker. Das Mett muss noch kühl sein, und nicht abgestanden und warm in einer Theke. Da wird entweder alles warm oder auch das Brötchen kalt. Da muss echte Butter drauf für den Geschmack und frisch gemahlener Pfeffer und etwas Salz. Bei der Zwieben überlass ich es dem Geschmack ob Lauch (Schnittlauch kann man auch nehmen), gelbe oder rote Zwiebeln. Und zugeklapptes Mettbrötchen (Wie im Video offensichtlich verkauft) geht gar nicht. Ich weiß, dass kann man so kaufen aber das macht man nur zum Sparen oder wenn man keine Zeit zum Essen hat. oO
@ Ich stimme in allem anderen hundertprozentig zu, aber: Drauf sind Salz und Pfeffer - zumindest in meiner Gegend - normalerweise nicht, wenn man es kauft. Das Mett ist gewürzt, ja! Aber ich kenne es so, dass man auf das vorgewürzte Mett zusätzlich Salz und Pfeffer gibt. Anders schmeckt es mir nicht. Wenn ich Mettbrötchen bei uns kaufe, sind Salz und Pfeffer da noch nicht drauf, sondern jeder würzt nach seinem Gusto selbst, und Salz und Pfeffer werden daher separat bereitgestellt. Ich kenne das eigentlich nicht anders. Allerdings würde ich beispielsweise auch niemals an einer Tankstelle oder bei einem Bäcker in der Auslage Mettbrötchen kaufen, sondern eigentlich nur frisch zubereitet beim Fleischer meines Vertrauens. Mag also sein, dass ich verwöhnt bin.
I find this so funny, how Americans go off on a tangent about Mett being raw, seasoned pork. Totally oblivious ro the fact that a proper Italian salami is seasoned, dry aged, raw pork stuffed into pork intestines. 😅
Happy New Year! 🎉 We live in Lower Saxony and we eat Mett Brötchen every month, because our local Edeka has such a good Frischetheke/Fleischtheke (can you say it's like a butcher's offering table/market stand...?) and it's on sale every now and then. We add salt and pepper. Sometimes we eat it with onions or Schnittlauch or Frühlingszwiebel, Paprika edelsüß or a thin slide of Senf (mustard) on it. You can top it with some parsley, too! And you have to try it with pickles! They're a great addition to Mett! There is also Jägermett to purchase, which is pre-seasoned Mett, (Paprika/Chili/Pfeffer/Senfkörner etc.) but that's a bit more expensive. If you have a Party, like Silvester, or if you're moving into a new appartement, it's common to serve Mettbrötchen for the guests and moving helpers. And the fire department always cheers when you get them Mett aka 'Feuerwehr Marmelade'! For a special occasion you can create nice animal forms with your Mett: the famous Mett- Igel 🦔 or Mett- 🐖! We had one for Silvester, it almost looked way too cute to eat it, but well... "Mett überlebt nie lange in diesem Haushalt!" 😂 If you get fresh Mett and store it in the fridge you can eat it up in 2 days. If you can't finish it in time, go on and make delicious Frikadellen/Bulletten on your grill or in your pan from it! Raw chicken is much more dangerous than good and fresh Mett, because of Salmonellen (bacteria): You can get really sick from raw chicken. Don't put chicken in with other items, don't use the same kitchen tools... That's what every child learns from the start in Germany. I hope you'll make another Video if you'll try different "Mett Variationen"! I would be very intrested! Thanks for this one, I really appreciate and enjoy your content :) . Best wishes for 2025!
Thank you so much for watching our video and your detailed comment. It’s very interesting to learn about the different ways people enjoy Mettbrötchen. In America the way we raise our animals in dirty conditions results in dangerous food- chicken, pork and also beef must be well cooked. Happy New Year and we hope you have a wonderful 2025!
@@Jasonslittlesister1 Feuerwehrmarmelade 😅 ... ich kenn's als Maurermarmelade. Und richtig, Mett hat überhaupt nicht die Chance, schlecht zu werden bei uns... das ist weggeatmet wie nix im Nu!!! 😋
What the American public does not know is the horribly lax food sanitation laws in the US. And I am not even going into all the chemicals, dyes and additives allowed in processed foods while prohibited for human consumption not only in Germany but the European Union. I would certainly not eat raw ground anything in the US but love my Mettbroetchen back home in Germany; btw: same goes for the raw egg on top of it, well really in the little bowl one presses into the Mett, some pepper, some salt and finely chopped onion.
It is very funny when expats from the US feel that they survive a dangerous situation by eating Mettbrötchen. I had it since I was a little child. I love it with lots of fresh onions...but only if all the family ears it,too.
@@AnnetteLudke-je5ll You would not believe how often we are warned about eating under cooked pork in the USA, my entire life I’ve heard this. I think the way we raise our animals and process our food in the USA causes many problems that you probably don’t have in Germany. Thanks for watching and taking the time to comment. Happy New Year 🎆
@@travelingexpatsYou can only do that if there are food laws that ensure it. I wouldn't eat it in countries outside of the German cultural sphere either.
@@travelingexpats That's what I grew up with here in Germany. As a child I was always warned about raw chicken meat, because of the salmonella making you very sick. I learned to always wash your hands and all things that had touched the raw meat very intensely. Even today there is always a warning on the packages containing raw meat to think about kitchen hygiene. But Mett, fresh made and used as fresh as possible never was questioned because of the very strict rules butchers have to follow here while doing their job. BTW: Mett and meat are based on the old Saxon word "meti", that stood for eating or dining. Maybe even the word meet, like in "meeting friends", could base on that, because if you meet someone you often eat or dine with them.
eating mettbrötchen since 35 years in frankfurt airport on the canteen food truck..... never ever had a problem. lots of onions and fresh black pepper... oberlecker.
Mett from the butcher is ALWAYS seasoned. My butcher even has different seasonings, from normal to hunter's to Mett with garlic. So every day I have a different taste for breakfast, with different spices.
I used to love met with onions and pepper. If the meat is good (from a proper butcher’s shop, not the ones integrated into supermarkets) it has a taste to it, but it’s not particularly strong like beef or kangaroo. If any Americans want to try the “FDA approved” variant, there’s mettwürstchen, which are smoked. Great with mustard.
Nice video! Never knew about this dish and would definitely try it as long as it’s from a place known for it. Yes, some kind of additive would probably help. As a kid, we ate raw chicken at a restaurant in Japan that specialized in it. Loved it but haven’t seen or had it since. Love learning about the different foods. Thanks!
@@scottandtracytraveling Thanks for watching and taking the time to comment. I guess we need to visit Japan and try the chicken version. Happy New Year and happy travels in 2025!
I love Mettstulle, that means mett on dark bread. Some cornichonslices and red onion on it or instead some winteronions. a little garlic and salt and black pepper on top. Love it. I even learned to eat as child because I was very paleskinned to eat raw calf liver and raw eggs squirrled with sugar to drink fresh from the nest.
Mett is called in some German regions Gehacktes. So there it would not be a Mettbrötchen, but a Gehacktesbrötchen. How it actually tastes, heavily depends on the region, because traditions vary a lot. In many German regions it is mixed only with a small amount of spices - which results in a rather pale taste, while others use a lot more. I'm from a region (Thuringia) where spices are utilized a lot more when it comes to meat and sausage, so I can't eat it anywhere else (Cologne for example), because it doesn't really have a taste there. I'll have to add a ton of salt and pepper to it, then it will slowly get where I need it to be, if I have to eat it. Here where I live is also the only region in Germany where meat is processed warm (because it is a protected custom through historic traditions). Everywhere else it will be processed cold. This does change the taste for the better in my opinion too, because the taste creating fat does react with the spices while it is still warm. It does have a taste there for sure! But maybe it's just because I grew up with it like this. If you ever get there - try it there. Especially if you ever visit the Eichsfeld - region. Just to give you an example: many comments claim to love to put pepper on it. We don't do this, because pepper is already in there right from the start. I've never heard of health problems after eating this. It has to be fresh and the cooling chain has to be maintained, of course. But German butchers always take care of this. If I remember correctly, it did cause dramatic problems in the US a long time ago, hence the ban for food like this, but this was caused by non-hygienic practices and no real respect for the cooling chain. Instead of establishing a protocol to better monitor hygiene and cooling, it was banned and kids in school were taught to never eat it raw. Such a sad solution.
Wow! That’s great information and you are correct, this can never be eaten in the USA. Our food handling practices do not permit it, which is sad. I do love Thuringia, it’s a beautiful region. Erfurt, Weimar, the Thuringia forest- all very nice. And of course the Thuringia bratwurst is world famous. Thanks for watching and taking the time to share your knowledge. Happy New Year!!!
Where I'm from, in southern Lower Saxony, "Mett" is the already seasoned stuff to eat raw and "Gehacktes" is the unseasoned stuff you have to cook before eating, like in a meat loaf or burger patties. And the stuff with salmonella and "no raw pork!" - well, "there's no glory in prevention". The problem with raw pork was trichinella, a parasitic worm, and as soon as that became known Prussia made a law about examining pork right after the pigs are killed - in 1866. As a result, the number of cases fell, and 50 years later it was practically zero. When cases occur today, they are almost always due to meat products brought from abroad (holiday souvenirs). Similar with salmonella - in Europe chicken have to be vaccinated against salmonella if the farm has more than 250 of them (that's why we don't wash chicken's eggs and can store them at room temperature.
@@hypatian9093 Well, we've got no unseasoned stuff. Ours is always seasoned. Here it's called "Gehacktes" - it's usually seasoned with salt, pepper (and caraway seeds, except the guys in the Eichsfeld-region hate it and don't add caraway seeds). There are versions with garlic and without. And it's always processed warm directly after butchering, unlike anywhere else in Germany. We'll eat this raw (and often add onions to it, classic side dish would be pickles; some people still add salt, but usually no pepper, because there normally is already enough pepper in the seasoning), or also use it to cook stuff with it. For the later, you also mostly don't need to add any additional spices. I live directly at the border to Lower Saxony and do most of my grocery shopping there (due to proximity), except the meat. And I even lived in Lower Saxony for 6 years. But I was unaware that there is something called "Gehacktes" available too. My butcher visits were always limited to "Mett". And I sometimes even told them - out of habit - to give me "Gehacktes" - but I still got "Mett" from them. So that's why I am really surprised by your statement. That stuff is always barely seasoned and tastes very bland, compared to the stuff across the border. Maybe a tiny bit of salt, but I can't tell any additional spices and was always forced to add tons of pepper, salt etc. - to get at least some kind of taste out of it. I usually never got the final result to get anywhere close to the stuff I grew up with, because adding these spices so late to it, doesn't give you the same result anymore. I got some close results for grilled and cooked dishes, if I add the spices to it, right after the purchase and let it sit in the refrigerator for another 2 days. btw: That things taste "bland" is also true for every other sausage or meat item. Like you guys don't like spices, or something. I mean no offense, it's just what I grew up with and what I'm used to. Yes, you're absolutely right about the parasite worm. I forgot about it. Thank you for adding this! This makes it even worse. All it needs is a veterenarian to check the pig after it was butchered, to determine, if it's safe to eat or not. Have a good day!
@@uliwehner Funny thing is, there is a guy, who is selling my favorite Bratwurst in northern Thuringia, but he and his butcher business is actually from Saxony-Anhalt and he can't call his Bratwurst by that name. But it's done the exact same way and it's the most delicious one by far. I know, it's a bit of blasphemy here, but I don't feel ashamed for it. I do also have a soft spot for grilled Krakauer filled with cheese. Holy moly - awesome! I'm not gonna say it, but it's actually bet.... Almost did it - a close one.
I love Mettbrötchen, though in my region it is called Gehacktes-Brötchen. There are differences though, it has to be seasoned good before putting it on a Brötchen. If not, you can try it with Mustard, Ketchup or Mayonaise, put piuckled cucumbers on it - everything goes.
Sry can only mean, you dont like Onions. I dont rly like them either raw, therefore i use Spring Onions for example. ALmost every Butcher sells Mett seasoned already, sometimes even with dried Onion powder in it some with fresh onions or nothing of that but always with a bit salt and pepper. Otherwise you havent ordered Mett but just raw meat^^
In Thüringen ist das Hackfleisch oft gewürzt, wobei jeder Fleischer oft seine eigene Rezeptur hat. In Westdeutschland herält man oft ungewürztes Hackfleisch. Ich finde das Gewürzte wesentlich besser, ob auf Brötchen oder gebraten, es schmeckt durch die Würzung wesentlich besser.
@@travelingexpats Etwas das du in Thüringen ebenfalls oft beim Fleischer erhalten kannst ist Wurstsuppe. Dabei handelt es sich um den Kochsud, in denen die Würste gegahrt wurden. Um das Aroma der zu gahrenden würste zu erhöhen stechen Fleischer oft einige frische Würste an, so dass diese sich im Sud lösen und diesen Aromatisieren. Dieser Sud wird inzwischen oft bereits in Schläuchen Verschweißt, beim Fleischer verkauft. Man braucht am ende eigentlich nurnoch gekochte Bandnudeln mit hinnein tun und am besten noch kleine Hackbällchen kurz mitkochen. Ergibt eine leckere Suppe. Am ende evtl nur mit Maggi nachwürzen.
Ich kenne hier in Hannover niemanden, der ungewürztes Hackfleisch zum rohen Verzehr anbietet. Hier steht bei allen "reinen", also ungewürzten, Hackfleischsorten immer mit dabei, dass es durchgegart werden muss. Die einzige Ausnahme ist Schabefleisch, das allerdings ist vom Rind und ja, es stammt von anderen Teilen des Tieres als das Hackfleisch, bei dem auf dem Schild nur "Rind" steht. Aber evtl. ist das in NRW oder so ja anders als hier. das kann sein. Weiß das jemand genauer? Allen ein frohes neues Jahr und vor allem Gesundheit. Klaus
I think you hit the nail on the head: in America it is taught that raw pork is dangerous and I do think it is correct in America. The same thing in Germany is said about raw chicken like that you should be extremely careful, clean the stuff before putting other things on it afterwards, etc. Both kinds of meat can be very dangerous if not fresh or from bad sources, but I do like to eat Mettbröttchen with butter below, onions on top and seasoned with salt and pepper. You are right though that raw pork in itself does not taste great.
Hehehe, so cool to see you eating this German speciality, lol. I tried it once a couple of years ago and I was ok until my friend reminded me what I was eating and then I was done, lol. I have a video uploaded of my experience as well:). Thanks for sharing :).
In my region, all varieties for eating raw are called “Mett”. The classic German sushi is called “Thüringer Mett” here, then there is “Schinkenmett” (less fat) and “Jäger Mett” (hunter's mince). It's definitely worth a try. All 3 varieties are of course seasoned. The things for frying are called “Gehacktes”(minced stuff) here, in other regions this can be, and is, different.
Mett is supposed to come already seasoned hence why your choice of butcher matters, whoever you prefer kind of depends on how they season it. I prefer a 60:40 mett to onion ratio, thick slices, salt, pepper and caraway. My parents are from saxony and they put caraway in a lot of stuff there, my grandpa moved halfway across the country and swears by his traveling butcher for sausages because he spent months looking for someone who uses caraway lol Can be an acquired taste but my exchange partner from Sweden loved it too, we have a colleague from nothern Africa who’s also a huge fan
Wonderful information, thanks for sharing. I have to try it again with a better recipe. I love Saxony by the way. I’ve spent a lot of time in Leipzig. Thanks for watching.
I am the son of a (German) master butcher and in my 55+ years I have never had a problem with ‘Mett’. Besides, we even mix minced beef and minced pork because it has a better consistency for cooking certain things (e.g. Frikadellen)!
@@AP-RSI I love the minced meat that is mixed beef and pork. It tastes great and I love the consistency. I think the way that we process our food in the USA causes many problems that you don’t have in Germany because you process your food much safer. Thanks for watching and commenting. Happy New Year 🎈🎆🎊
A lot of German butchers have their Mett recipe with their own signature (and secret) mix seasoned, often similar to what you would put in the ground meat of German meatballs (Bulette) before frying. In this case there wouldn't be any necessity for extra seasoning on top of your Mettbrötchen. Sometimes there isn't any seasoning at all in it. In this case (that obviously happened to you!) you need extra salt and pepper on top. That goes very well together with the chopped onions on top, sometimes even with chopped chives. So, it is always a little adventure, if you go to new places to eat Mett, because it is always a bit different. And a matter of trust of course, because you have to rely on the cleanliness und craftmanship of the people who are involved in the production. It has to be fresh. Otherwise there could be deep regrets😉‼️ A lot of normal American food ingredients are banned in the EU, because they're regarded as cancerous substances. If you don't get into Mettbrötchen, don't worry! I personally don't understand the fuss about oysters or slugs.
@@donkiel9988 That is correct, there are several processed foods in the USA that are not allowed in the EU. Thanks for watching and taking the time to comment.
@@travelingexpatsYou're welcome and thanks for your curiosity to dive into that peculiar topic. Fun fact: Mett is often nicknamed as "craftmans marmalade" (Handwerkermarmelade) und you'll have half a ready made roll with Mett and one half with hard boiled egg, together with a strong coffee as a fast breakfast at almost any bakery in Germany. (Handwerkerfrühstück).
4:28 Add some salt and a good amount of pepper! 😉 - Try it on a fresh, chrispy breadroll! - Try it on fresh, dark bread with a chrispy crust. - Better: finely diced onions, mixed INTO the minced meat and well mixed with salt and pepper. - Use enough butter as a base. 😋 If you don't like pure pork meat try a 50/50 mix with minced cattle meat and the tips from above.
I love Mettbrötchen! We used to get this for the whole staff at my previous job. A kilo of Mett and 2-3 dozen Brötchen with tons of onions and pepper. Never mind the onion breath, because everyone is smelling like raw onions. 😂
Try to make your own Mett, then you can adjust the seasoning more to your liking. I, for instance, put in an egg yoke, salt, pepper, sweet paprika powder, caraway seeds, marjoram and diced onions. Mix it, et viola! Oh, and I also like to put some butter on the bread before, then the Mett. Delicious!
Mett is always an already seasoned product and not just raw, minced pork. Salt and pepper are already included, but for many it is not enough and they season it to their own taste. Personally, it is enough for me how it was prepared by the butcher... raw onions on top, a few more, are a must. Only then does the taste become suitable.
Yummy - a bred roll,, a good amount of butter, then a really thick layer of Mett, a lot of freshly chopped onions - and, at least here in the region, season it with black pepper. Very few things come even near beating that - it's just too good. Usually you'll get it for occasions like your birthday at the office (nearly every office here in germany has a "Teeküche", a tea kitchen - some room where you can prepare your coffee, tea or snacks and meals). You'll order it the day before at your local butcher, and get it right in the morning extremely fresh, next stop the bakery for the bread rolls. A lot of butchers even refuse to sell mett past noon... it HAS to be fresh to be good. N.b., you can get your mettbrötchen later in the day, but it won't taste as good. tbh, i would also not risk eating raw in the US. The hygiene- and animal handling standards are so sub par, i don't get how some of the stuff is even legal to eat. At least from what we can see from over here. In germany, and most of europe i think, you'll be perfectly fine with raw whatever... not all of the things you CAN eat raw SHOULD be eaten raw, though ;)
Thank you very much for watching and taking the time to comment. I agree that the food handling in the USA causes many problems that you don’t worry about in Europe. All the best in 2025!!!
Bei mir gehört zum Mettbrötchen zusätzlich zu Salz und Pfeffer auch immer noch scharfes Paprikapulver dazu. Rundet für mich den Geschmack einfach ab. Einmal pro Woche am Mettwoch (Mittwoch) ist Mettbrötchen-Tag. Mahlzeit. 😂
Toasted white bread slices, butter, TODAYS-FREH grinded pork, onion small chopped as you like, salt, pepper… my dad put porc in bowl and add the raw yellow of an egg, then mix.
Love me some Mettbrötchen. I put some freshly grounded pepper on it. If you have a good butcher it will already be salty enough, but if not you can also s add a little bit of salt, which will make it more tasty. You need good onions to really get a great experience out of it. A little sweet, a little spice and chopped finely. That's the way I like it.
Now you should sprinkle some black pepper on it and, very importantly, use "fresh raw onion". Then it tastes excellent. By the way, this roll with minced meat has a nickname: "open roll with mason's marmalade" or "mason's roll"!
Of corse i like Mettbrötchen. I like the whole Buffet. Jäger- mett, Thüringer- mett and Classic Style. I Like it with Salt n Pepper, With garlic powder or Onion, or i mix it all up. I never use maggi and very rarly mustard but i know People eat that too. Sometimes even with pickels. Only one thing has to be allways the same. A fresh, crispy breatrole. its not a propper brötchen if it is too soft outside.- If your on a Mettbrötchenbuffet- whats your favorite choice ?
@@Joesspace Thanks for watching and sharing your thoughts. I’ve learned through the comments that there are many different ways that people enjoy Mettbrötchen.
Taste depends on the butcher. There is some regions, like nothern hessian, where its really well seasoned (also not called "mett" there but "Gehacktes"). Its really tasty there - after moving just 100km north the "Mett" there isn't that good, you have to do a lot of seasoning on it yourselves to make it taste good.
(I am from Bochum.) Children seem sometimes to love Mett. - My nephews ate a lot at some point, too. I myself was never into it. (And I also like steaks well done. ;-) ) - But you CAN keep it in the refrigerator for like two days or so. And if you put salt and/or peppar on it for the taste, remains a discussion of its own. I have never heard of adding Maggi, but then, it might be a very german thing to do so.
@@travelingexpats The sausage from the Dönninghaus-butchery is very much hyped. - And is a good one. - But an ex-girlfriend of mine said, that the butcher in her home-village (Freienohl near Arnsberg) was the same good, and I fear, she was right. Many say, they sell also the "best" sauce at the "Bratwursthaus" in our nightlivequater ("Bermunda-Dreieck"). There, also, I would say: Good, but people still have thir own taste. - They also have a big variety of "Wurst"-dishes there. - I advice you to come and taste it yourself! ;-)
Do you know a party dish called "Mettigel"? (= Mett-Igel = minced meat hedgedog) It's a hedgehog shaped portion of raw minced porc meat with salty sticks poked in it. The whole thing looks like a hedgedog on a plate and had been a verry famous party dish in the 60's and 70's at least in western germany (so before i was born). Don't you think that's confusing? ^^ Would you shape smoked salmon on a plate and simulize the scales with potato crisps (just trying to translate what we're doing to our food in germany for americans)?
Sometimes I keep "Mett" over night for next breakfast and I never had any problems; but only well wrapped and cooled. I usually buy "Thüringer Mett" which has as strong taste.
Thank you for your honest review. Maybe this should make you think about comparing European and USA farming standards. -- On the other hand, eating raw and undercooked meats of all kinds is a culture thing. We grow up with it. Our children educate their taste buds and their body's _chemistry encyclopedia_ with it. I like it, I know people who don't. I compare it to olives: Many like them, my body says a firm _No!_ when it comes to eating whole olives. (I use olive oil and eat finely chopped olives as long as the olive taste is not dominant.)
@@McGhinch Thank you for watching and sharing your thoughts. Yes, it’s all about culture and eating what you are familiar with in many ways. If I revealed all of the secrets of American farming, they may not let me back in the country. 😂 Happy New Year 🎈🎊🎆
It looked like commercial packeged mett with added preservatives, to keep it longer. I guess really fresh mett would be to expensive to be handled by a cafe. Fresh mett has a more "coarser" and lighter texture, which I prefer. I like it very much. Raw chicken is unknown in Germany. Probably for good reason.
@@rosaschreiber2605 I‘ve been told that there are delicious vegan versions of Mett. Have you tried them??Thanks for watching and taking the time to comment.
"it doesnt have a lot of taste" .. put salt and pepper on it and butter under the Mett. That will ramp up the taste a lot. And that is the way to be eaten. Your Maggi idea is valid as well and done often here. :)
@@def_army Thanks for the advice. I think that would make it much better and I’ll try it again. Many people tell me that Maggi is a terrible idea and should never be used on Mett. I guess everyone has different tastes. Thanks for watching and taking the time to comment.
@@travelingexpats Good morning Don't let others tell you anything. Everyone has their own taste. Someone who only likes French fries with mayonnaise will tell you ketchup is wrong.
@@travelingexpats As far as safety is concerned, make sure that the ground meat is not dry at the corners and it should be cold, then it comes out of the fridge. In supermarkets at the food counters, finished rolls should always be in the refrigerated counter. There are fines of over 3k euros for improper handling of Mettbrötchen, but it can happen.
In every country/area where you go the taste of Mett(brötchen) is different. Every butcher/manufacturer/seller has it's own recipe of spicy ingredients. Here in my region in Hessen the raw mett is very spicy. I don't need much onions and no Maggi or Fondor. Maybe some salt or pepper, that's it. And when you bought it fresh you can store it at home over night in your freezer overnight and eat it the following day. For me that's no problem. Only outside mett has to be sold on the same day. It's law.
@@travelingexpats no problem. I love Mett as a spread on bread for our Abendessen. It’s tasty but not really that strong. Needs a bit of salt maybe. Tastes good. Eaten it for months and never gotten sick.
Well, usually Mettbrötchen is quite flavorful (at the very least flavorful enough), because the meat (Mett) is seasoned. So my guess is, yours wasn't seasoned well. If you are looking for something similar but with more flavour to it, there is also something called "Mettwurst". It's pretty close to Mett, but the meat is smoked (cold); this way flavor-wise it keeps the rawness of Mett, but has a smoky (also salty) touch to it. This product you can keep in the fridge for at least a week (well usually).
Thanks for the information. I don’t really think raw meat is my thing, but maybe I’ll give it another try. Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
Hello, I am from the Netherlands (living next to the German Border). We do indeed eat raw Pork. Like Americains have learned to be carrefull with pork meat, thats what we learn about Chicken. Never eat raw Chicken, make sure you're kitchen is clean, etc. etc. and that because of de Salmonella bacteria. Raw Pork can be dangerous, but not in many country's in Europe because of regulations and restrictions and everything how animals are butchered and preserved. We eat it the most like you know "Beef Tartaar" but we have "Pork Tartaar" or in the Netherlands "Filet Americain" (has nothing to doe with America, its just a name). Bread with "Mettwurst" Onions and a little pepper, thats my favorite.
@@BartValerija Enjoy! That’s very interesting and makes sense that you would also eat it in the Netherlands. Thanks for watching and sharing your thoughts. All the best in 2025!
Mett needs to be as fresh as it can be - just like fish. The fresher, the better. At a good butcher you can get different types of Mett. With or without onions in it or with garlic, which is my favourite.
Ooooooo Lee I could never 😂😂 how do I stomach raw pork. I didn’t realize it was there when I was in Germany I don’t think I came across it. But nice to know so next time I’ll be very cautious 😊😊 loving all the videos. Send my regards to Betty.
@@MokaandChai It’s not too bad, but it does take some getting used to. I don’t think I’ll be eating it very often. Thanks for watching! Betty says hello!
Salt and pepper are usually mixed in. Depending on the region in Germany, it could also contain garlic, caraway, and other spices. Most butcher shops do have their own recipe.
I liked Mettbrötchen a lot, especially Jägermett, what is seasoned with pepper. And it was the standard in NATO-break in the Bundeswehr for years. If you want the taste, but not the pork, the vegetarian options (at least Rügenwalder) are really good, and the taste and texture is very similar. So you could have a try and would even have in thought: "It is not really raw meat (or meat at all.)"
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Would you eat raw pork? 😱 Did you know that raw pork, or Mett, is a delicacy in Germany? 🇩🇪 It’s served on a bread roll with onions, and it’s surprisingly popular! Watch to see our reaction-would you dare to try it? If you have tried it, what do you think? Let us know. Thanks for watching!
Yes of course. Eating Mett at a sunday morning is amazing.
@ Guten Appetit! 😋 Thanks for watching and commenting. Happy New Year 🎈🎆🎊
Here in northern Germany the Mett is very popular and offered in nearly every supermarket or bakery differently spiced. I would call it a kind of soul food. To be precise, mett is raw and usually pork only, but it is never pure. Mett is already decently spiced to hold it fresh for some hours. Do not eat pure hacked pork, that won't be very tasty.
@@frankbalk185 Thanks for watching and for commenting. Happy New Year 🎊🎆🎈
As a native german I love eating Mettbrötchen too - but not for breakfast. Enjoy it with a lot of salt and peffer and maybe some sliced pickels great.
Btw I don‘t think Zwiebelmettwurst actually is raw but processed in a way it is save to eat
lol...i think , as a german , dr.pepper is more horrorfying than mett-brötchen... .-)
@@jornschneider2723 I don’t like Dr Pepper. 😂 Yes, I’m sure you are correct, who knows what poison is in Dr Pepper. Thanks for watching and taking the time to comment!
I think root beer is MUCH worse than Dr. Pepper.....THAT stuff is horrifying 🤣
@@NorthSea_1981 lot of strange stuff....ever tried "almdudler" ?
@ They are both probably very bad for you. Thanks for watching and sharing your thoughts.
I like Dr.Pepper and FritzCola the most.
i love mettbrötchen with just salt,a lil bit of pepper and red onions
@@erikakilic5251 Thanks for watching and letting us know how you like Mettbrötchen! Guten Appetit 😋
The right amound of onions is, when they cover the mett entirely, btw! 😋
@@RaimoHöft Oh no, that's a pure Onion Brötchen then. Mett has a quite subtle taste, you can't cover up the meat taste with onions.
And I think the idea with Maggi is not bad. Haven't tried that jet, but I think it could work.
That's the way 👍
Greetings from northern Germany! The most common way to enjoy and how it is eaten here is with salt, pepper and fresh onions. Some like to add stuff, like a pickle, for example. Me, personally, I SOMETIMES add a bit of cottage cheese with herbs on top, to add a "countertaste". But most of the time, I am happy with salt, pepper and onions. For the tapeworms and other dangers of eating raw pork: it is close to impossible due to food and import regulations and restrictions, to get sick from that. Thanks for the vid!😋
@@007Marke Thanks for watching and taking the time to comment. I must try it with cottage cheese next time. I think the way food is processed in the USA causes many problems that Germans don’t have to worry about. Happy New Year 🎊🎈🎆 Wishing you all the best in 2025.
Raw chicken meat is way more dangerous than raw pork because of salmonella.
@@helloweener2007 You are probably correct. I don’t know if anyone eats raw chicken meat? Thanks for watching and for taking the time to comment. Happy New Year 🎆🎊🎈
In a certain district of Japan they eat raw chicken, but they have very strict hygiene rules about it. That’s the only country I know of that eats raw chicken.
@@jessicasturm5099 i heard it's more dangerouse than fugu.
Puffer fish.
@@travelingexpatsThe German hygiene regulations in the food industry and production are among the strictest in the world. What is sometimes sold as food in the USA would be unthinkable in Germany and would even be banned for safety reasons. Additives that are permitted in the USA are banned in Germany because their safety has not been proven beyond doubt. In the USA everything is allowed as long as there are no problems, concerns or risks. In Germany that is impossible. If in Germany there is even the slightest initial suspicion that it is possibly or possibly unbearable, then the stuff is taboo. Germany reacts before damage occurs and the USA afterward.
Don't you know the famous dish "Poulet à la Moctezuma"?
Du hast Salz und Pfeffer vergessen - versuche es noch mal - salt & pepper is a must!!! :-) Try it again.
Ich muss es noch mal probieren. Danke für zuschauen und kommentieren. Alles gute im neuen Jahr!
I thought the same. I don‘t like it without any salt and pepper either.
pickles too
Sollte ja eigentlich drauf sein wenn mans irgendwo kauft. Auch wenn meist sehr schwach gewürzt.
Aber in diesem Video wird so ziemlich alles falsch gemacht und die billigste Variante gezeigt. Das ist als würde man über tolle Bürger reden und das Video bei McDonalds drehen^^
Gutes Brötchen oder Weißbrot, ordentliches frisches Mett tagfrisch vom Bäcker.
Das Mett muss noch kühl sein, und nicht abgestanden und warm in einer Theke. Da wird entweder alles warm oder auch das Brötchen kalt.
Da muss echte Butter drauf für den Geschmack und frisch gemahlener Pfeffer und etwas Salz.
Bei der Zwieben überlass ich es dem Geschmack ob Lauch (Schnittlauch kann man auch nehmen), gelbe oder rote Zwiebeln.
Und zugeklapptes Mettbrötchen (Wie im Video offensichtlich verkauft) geht gar nicht. Ich weiß, dass kann man so kaufen aber das macht man nur zum Sparen oder wenn man keine Zeit zum Essen hat. oO
@ Ich stimme in allem anderen hundertprozentig zu, aber:
Drauf sind Salz und Pfeffer - zumindest in meiner Gegend - normalerweise nicht, wenn man es kauft.
Das Mett ist gewürzt, ja! Aber ich kenne es so, dass man auf das vorgewürzte Mett zusätzlich Salz und Pfeffer gibt. Anders schmeckt es mir nicht.
Wenn ich Mettbrötchen bei uns kaufe, sind Salz und Pfeffer da noch nicht drauf, sondern jeder würzt nach seinem Gusto selbst, und Salz und Pfeffer werden daher separat bereitgestellt. Ich kenne das eigentlich nicht anders. Allerdings würde ich beispielsweise auch niemals an einer Tankstelle oder bei einem Bäcker in der Auslage Mettbrötchen kaufen, sondern eigentlich nur frisch zubereitet beim Fleischer meines Vertrauens. Mag also sein, dass ich verwöhnt bin.
"How many onions do you want?" ... "Yes!" 😋
@@RaimoHöft Absolutely! Thanks for watching and taking the time to comment.
Still to less 😅
That's the correct answer! 😂
I find this so funny, how Americans go off on a tangent about Mett being raw, seasoned pork.
Totally oblivious ro the fact that a proper Italian salami is seasoned, dry aged, raw pork stuffed into pork intestines. 😅
@@rtulpe Thanks for watching and taking the time to comment. Happy New Year 🎊🎈🎆
Ahh the good old Maurermarmelade (bricklayers marmelade) 😂
Nothing better than a "Mettbrötchen mit ausreichend Bezwiebelung"
@@sonkerieckmann7183 Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
It is totaly yummie - I agree. Could eat one or two right now.
....but I hate to be a smartarse here: Marmelade = jam (marmelade is something else). 🤓
Happy New Year! 🎉
We live in Lower Saxony and we eat Mett Brötchen every month, because our local Edeka has such a good Frischetheke/Fleischtheke (can you say it's like a butcher's offering table/market stand...?) and it's on sale every now and then.
We add salt and pepper.
Sometimes we eat it with onions or Schnittlauch or Frühlingszwiebel, Paprika edelsüß or a thin slide of Senf (mustard) on it. You can top it with some parsley, too! And you have to try it with pickles! They're a great addition to Mett!
There is also Jägermett to purchase, which is pre-seasoned Mett, (Paprika/Chili/Pfeffer/Senfkörner etc.) but that's a bit more expensive.
If you have a Party, like Silvester, or if you're moving into a new appartement, it's common to serve Mettbrötchen for the guests and moving helpers.
And the fire department always cheers when you get them Mett aka 'Feuerwehr Marmelade'!
For a special occasion you can create nice animal forms with your Mett: the famous Mett- Igel 🦔 or Mett- 🐖! We had one for Silvester, it almost looked way too cute to eat it, but well... "Mett überlebt nie lange in diesem Haushalt!" 😂
If you get fresh Mett and store it in the fridge you can eat it up in 2 days. If you can't finish it in time, go on and make delicious Frikadellen/Bulletten on your grill or in your pan from it!
Raw chicken is much more dangerous than good and fresh Mett, because of Salmonellen (bacteria): You can get really sick from raw chicken.
Don't put chicken in with other items, don't use the same kitchen tools...
That's what every child learns from the start in Germany.
I hope you'll make another Video if you'll try different "Mett Variationen"! I would be very intrested!
Thanks for this one, I really appreciate and enjoy your content :) .
Best wishes for 2025!
Thank you so much for watching our video and your detailed comment. It’s very interesting to learn about the different ways people enjoy Mettbrötchen. In America the way we raise our animals in dirty conditions results in dangerous food- chicken, pork and also beef must be well cooked.
Happy New Year and we hope you have a wonderful 2025!
@@Jasonslittlesister1 Feuerwehrmarmelade 😅 ... ich kenn's als Maurermarmelade. Und richtig, Mett hat überhaupt nicht die Chance, schlecht zu werden bei uns... das ist weggeatmet wie nix im Nu!!! 😋
Senf?! Darauf gehört die Königin der feinen Küche, die Maggi-Würze! Mustard!?? The queen of fine cuisine, Maggi seasoning, belongs on it!
@ Thanks for watching and commenting. Happy New Year 🎊🎈🎆
No more Edeka 😅
What the American public does not know is the horribly lax food sanitation laws in the US. And I am not even going into all the chemicals, dyes and additives allowed in processed foods while prohibited for human consumption not only in Germany but the European Union. I would certainly not eat raw ground anything in the US but love my Mettbroetchen back home in Germany; btw: same goes for the raw egg on top of it, well really in the little bowl one presses into the Mett, some pepper, some salt and finely chopped onion.
@@peterhomann2140 You are correct, the food industry in the USA is terrible. Thanks for watching and taking the time to comment.
It is very funny when expats from the US feel that they survive a dangerous situation by eating Mettbrötchen. I had it since I was a little child. I love it with lots of fresh onions...but only if all the family ears it,too.
@@AnnetteLudke-je5ll You would not believe how often we are warned about eating under cooked pork in the USA, my entire life I’ve heard this. I think the way we raise our animals and process our food in the USA causes many problems that you probably don’t have in Germany. Thanks for watching and taking the time to comment. Happy New Year 🎆
@@travelingexpatsYou can only do that if there are food laws that ensure it. I wouldn't eat it in countries outside of the German cultural sphere either.
@ Great Information and very smart. Thanks for watching. Happy New Year 🎆🎈🎊
@@travelingexpats That's what I grew up with here in Germany. As a child I was always warned about raw chicken meat, because of the salmonella making you very sick. I learned to always wash your hands and all things that had touched the raw meat very intensely. Even today there is always a warning on the packages containing raw meat to think about kitchen hygiene.
But Mett, fresh made and used as fresh as possible never was questioned because of the very strict rules butchers have to follow here while doing their job.
BTW: Mett and meat are based on the old Saxon word "meti", that stood for eating or dining. Maybe even the word meet, like in "meeting friends", could base on that, because if you meet someone you often eat or dine with them.
@ Wonderful information. I had no idea about the origin of the words. Thanks for watching and commenting. Happy New Year 🎈🎆🎊
The benefits of strict food standards, enforced by law, not by shady company standards
@@RickTheClipper Absolutely! Thanks for watching and commenting.
eating mettbrötchen since 35 years in frankfurt airport on the canteen food truck.....
never ever had a problem. lots of onions and fresh black pepper...
oberlecker.
@@TheKraut66 Sounds Great!!Guten Appetit! Thanks for watching and taking the time to comment. Have a nice day.
Mett from the butcher is ALWAYS seasoned.
My butcher even has different seasonings, from normal to hunter's to Mett with garlic.
So every day I have a different taste for breakfast, with different spices.
@@roihesse9174 Sounds delicious! We should visit your butcher. Thanks for watching and sharing your thoughts. Happy New Year!
Jägermett - my favourite. Especially because a Mettbrötchen at the local butcher's is still at 2 Euro (yes, a whole bread roll, not only a half).
I used to love met with onions and pepper. If the meat is good (from a proper butcher’s shop, not the ones integrated into supermarkets) it has a taste to it, but it’s not particularly strong like beef or kangaroo.
If any Americans want to try the “FDA approved” variant, there’s mettwürstchen, which are smoked. Great with mustard.
@@kortkunig2291 Thank you for watching and sharing your thoughts and advice. I need to try the smoked version.
Buttered bread roll, Mett, Salt and pepper and onion rings on top,👍
Sounds great! Thanks for watching and commenting. Happy New Year!
Nice video! Never knew about this dish and would definitely try it as long as it’s from a place known for it. Yes, some kind of additive would probably help. As a kid, we ate raw chicken at a restaurant in Japan that specialized in it. Loved it but haven’t seen or had it since. Love learning about the different foods. Thanks!
@@scottandtracytraveling Thanks for watching and taking the time to comment. I guess we need to visit Japan and try the chicken version. Happy New Year and happy travels in 2025!
@ Happy New Year too! Don’t know if anyone still serves raw chicken in Japan since that was over 50 years ago
Mett auf frischem Brötchen mit Zwiebeln und schwarzem frisch gemahlenem Pfeffer, yummie. Klar ungewürztes Fleisch ist nicht so lecker.
@@arnodobler1096 Es ist gar nicht so schlimm aber ganz bestimmt nicht mein Lieblingsessen. Vielen Dank für zuschauen und kommentieren!
@@travelingexpats Carpacio und Tatar ist mir auch lieber, aber für den Hunger zwischendurch tut´s Mett auch.
Food in Germany is safe to consume.
@@herzallerliebst I believe it is. Safer than the US for certain. Thanks for watching and commenting.
if you want more flavour, try Jägermett. It´s usually seasoned by the butcher (and everyone got his own "secret" recipe )
As a German I love it! Here in the area of Frankfurt/Main it`s mostly seasoned with pepper...
Thanks for watching and commenting. Happy New Year!!!
I love Mettstulle, that means mett on dark bread. Some cornichonslices and red onion on it or instead some winteronions. a little garlic and salt and black pepper on top. Love it.
I even learned to eat as child because I was very paleskinned to eat raw calf liver and raw eggs squirrled with sugar to drink fresh from the nest.
@@reginaa.t.6827 Sounds wonderful! Thanks for watching and commenting. Happy New Year 🎆
Mett is called in some German regions Gehacktes. So there it would not be a Mettbrötchen, but a Gehacktesbrötchen. How it actually tastes, heavily depends on the region, because traditions vary a lot. In many German regions it is mixed only with a small amount of spices - which results in a rather pale taste, while others use a lot more. I'm from a region (Thuringia) where spices are utilized a lot more when it comes to meat and sausage, so I can't eat it anywhere else (Cologne for example), because it doesn't really have a taste there. I'll have to add a ton of salt and pepper to it, then it will slowly get where I need it to be, if I have to eat it. Here where I live is also the only region in Germany where meat is processed warm (because it is a protected custom through historic traditions). Everywhere else it will be processed cold. This does change the taste for the better in my opinion too, because the taste creating fat does react with the spices while it is still warm. It does have a taste there for sure! But maybe it's just because I grew up with it like this. If you ever get there - try it there. Especially if you ever visit the Eichsfeld - region.
Just to give you an example: many comments claim to love to put pepper on it. We don't do this, because pepper is already in there right from the start.
I've never heard of health problems after eating this. It has to be fresh and the cooling chain has to be maintained, of course. But German butchers always take care of this.
If I remember correctly, it did cause dramatic problems in the US a long time ago, hence the ban for food like this, but this was caused by non-hygienic practices and no real respect for the cooling chain. Instead of establishing a protocol to better monitor hygiene and cooling, it was banned and kids in school were taught to never eat it raw. Such a sad solution.
Wow! That’s great information and you are correct, this can never be eaten in the USA. Our food handling practices do not permit it, which is sad. I do love Thuringia, it’s a beautiful region. Erfurt, Weimar, the Thuringia forest- all very nice. And of course the Thuringia bratwurst is world famous. Thanks for watching and taking the time to share your knowledge. Happy New Year!!!
Where I'm from, in southern Lower Saxony, "Mett" is the already seasoned stuff to eat raw and "Gehacktes" is the unseasoned stuff you have to cook before eating, like in a meat loaf or burger patties.
And the stuff with salmonella and "no raw pork!" - well, "there's no glory in prevention". The problem with raw pork was trichinella, a parasitic worm, and as soon as that became known Prussia made a law about examining pork right after the pigs are killed - in 1866. As a result, the number of cases fell, and 50 years later it was practically zero. When cases occur today, they are almost always due to meat products brought from abroad (holiday souvenirs).
Similar with salmonella - in Europe chicken have to be vaccinated against salmonella if the farm has more than 250 of them (that's why we don't wash chicken's eggs and can store them at room temperature.
@@hypatian9093 Well, we've got no unseasoned stuff. Ours is always seasoned. Here it's called "Gehacktes" - it's usually seasoned with salt, pepper (and caraway seeds, except the guys in the Eichsfeld-region hate it and don't add caraway seeds). There are versions with garlic and without. And it's always processed warm directly after butchering, unlike anywhere else in Germany. We'll eat this raw (and often add onions to it, classic side dish would be pickles; some people still add salt, but usually no pepper, because there normally is already enough pepper in the seasoning), or also use it to cook stuff with it. For the later, you also mostly don't need to add any additional spices.
I live directly at the border to Lower Saxony and do most of my grocery shopping there (due to proximity), except the meat. And I even lived in Lower Saxony for 6 years. But I was unaware that there is something called "Gehacktes" available too. My butcher visits were always limited to "Mett". And I sometimes even told them - out of habit - to give me "Gehacktes" - but I still got "Mett" from them. So that's why I am really surprised by your statement. That stuff is always barely seasoned and tastes very bland, compared to the stuff across the border. Maybe a tiny bit of salt, but I can't tell any additional spices and was always forced to add tons of pepper, salt etc. - to get at least some kind of taste out of it. I usually never got the final result to get anywhere close to the stuff I grew up with, because adding these spices so late to it, doesn't give you the same result anymore. I got some close results for grilled and cooked dishes, if I add the spices to it, right after the purchase and let it sit in the refrigerator for another 2 days. btw: That things taste "bland" is also true for every other sausage or meat item. Like you guys don't like spices, or something. I mean no offense, it's just what I grew up with and what I'm used to.
Yes, you're absolutely right about the parasite worm. I forgot about it. Thank you for adding this! This makes it even worse. All it needs is a veterenarian to check the pig after it was butchered, to determine, if it's safe to eat or not. Have a good day!
@@travelingexpats even in franken where we have the best brats, we do love the thueringer rostbratwurst.
@@uliwehner Funny thing is, there is a guy, who is selling my favorite Bratwurst in northern Thuringia, but he and his butcher business is actually from Saxony-Anhalt and he can't call his Bratwurst by that name. But it's done the exact same way and it's the most delicious one by far. I know, it's a bit of blasphemy here, but I don't feel ashamed for it. I do also have a soft spot for grilled Krakauer filled with cheese. Holy moly - awesome! I'm not gonna say it, but it's actually bet.... Almost did it - a close one.
I love Mettbrötchen, though in my region it is called Gehacktes-Brötchen. There are differences though, it has to be seasoned good before putting it on a Brötchen. If not, you can try it with Mustard, Ketchup or Mayonaise, put piuckled cucumbers on it - everything goes.
@@Atlan0815 Sounds good! Thanks for watching and taking the time to comment.
I'm from Germany and I only eat „Mett“ fresh from a local butcher without onions.
Just a little fresh pepper on it. Delicious! 👍
@@CPT-Ret.Jörg Sounds Great! Thanks for watching and commenting.
Sry can only mean, you dont like Onions. I dont rly like them either raw, therefore i use Spring Onions for example.
ALmost every Butcher sells Mett seasoned already, sometimes even with dried Onion powder in it some with fresh onions or nothing of that but always with a bit salt and pepper.
Otherwise you havent ordered Mett but just raw meat^^
In Thüringen ist das Hackfleisch oft gewürzt, wobei jeder Fleischer oft seine eigene Rezeptur hat.
In Westdeutschland herält man oft ungewürztes Hackfleisch.
Ich finde das Gewürzte wesentlich besser, ob auf Brötchen oder gebraten, es schmeckt durch die Würzung wesentlich besser.
Das ist sehr interessant. Danke für zuschauen und kommentieren. Ich muss ein Mettbrötchen in Thuringia probiere. Alles gut im neuen Jahr!!!
@@travelingexpats
Etwas das du in Thüringen ebenfalls oft beim Fleischer erhalten kannst ist Wurstsuppe.
Dabei handelt es sich um den Kochsud, in denen die Würste gegahrt wurden.
Um das Aroma der zu gahrenden würste zu erhöhen stechen Fleischer oft einige frische Würste an, so dass diese sich im Sud lösen und diesen Aromatisieren.
Dieser Sud wird inzwischen oft bereits in Schläuchen Verschweißt, beim Fleischer verkauft.
Man braucht am ende eigentlich nurnoch gekochte Bandnudeln mit hinnein tun und am besten noch kleine Hackbällchen kurz mitkochen.
Ergibt eine leckere Suppe.
Am ende evtl nur mit Maggi nachwürzen.
@ Lecker! 😋 Danke für das Rezept.
Ich kenne hier in Hannover niemanden, der ungewürztes Hackfleisch zum rohen Verzehr anbietet.
Hier steht bei allen "reinen", also ungewürzten, Hackfleischsorten immer mit dabei, dass es durchgegart werden muss.
Die einzige Ausnahme ist Schabefleisch, das allerdings ist vom Rind und ja, es stammt von anderen Teilen des Tieres als das Hackfleisch, bei dem auf dem Schild nur "Rind" steht.
Aber evtl. ist das in NRW oder so ja anders als hier. das kann sein. Weiß das jemand genauer?
Allen ein frohes neues Jahr und vor allem Gesundheit.
Klaus
@ Ich weiß nicht. Danke für zuschauen und kommentieren. Alles gute im neuen Jahr!
Usually Mett is seasoned with pepper and salt, plus onions - some people also like pickel slices with it!
@@PeterSchmidt-l4p Thanks for watching and sharing your recipe!
I think you hit the nail on the head: in America it is taught that raw pork is dangerous and I do think it is correct in America. The same thing in Germany is said about raw chicken like that you should be extremely careful, clean the stuff before putting other things on it afterwards, etc. Both kinds of meat can be very dangerous if not fresh or from bad sources, but I do like to eat Mettbröttchen with butter below, onions on top and seasoned with salt and pepper. You are right though that raw pork in itself does not taste great.
@@6666Imperator Thanks for watching and sharing your thoughts and knowledge on Mettbrötchen.
Hehehe, so cool to see you eating this German speciality, lol. I tried it once a couple of years ago and I was ok until my friend reminded me what I was eating and then I was done, lol. I have a video uploaded of my experience as well:). Thanks for sharing :).
@@MagnificentGermanywithDarion Thanks for watching! It’s definitely not for everyone. 😂 Happy New Year 🎈🎊🎆
@@travelingexpatsYou got that right, lol.
@@travelingexpatsHappy New Year
In my region, all varieties for eating raw are called “Mett”. The classic German sushi is called “Thüringer Mett” here, then there is “Schinkenmett” (less fat) and “Jäger Mett” (hunter's mince). It's definitely worth a try. All 3 varieties are of course seasoned.
The things for frying are called “Gehacktes”(minced stuff) here, in other regions this can be, and is, different.
@@TomKruhs Thanks for watching and sharing this great information. I suppose I need to try some different types of Mett.
Mett is supposed to come already seasoned hence why your choice of butcher matters, whoever you prefer kind of depends on how they season it.
I prefer a 60:40 mett to onion ratio, thick slices, salt, pepper and caraway. My parents are from saxony and they put caraway in a lot of stuff there, my grandpa moved halfway across the country and swears by his traveling butcher for sausages because he spent months looking for someone who uses caraway lol
Can be an acquired taste but my exchange partner from Sweden loved it too, we have a colleague from nothern Africa who’s also a huge fan
Wonderful information, thanks for sharing. I have to try it again with a better recipe. I love Saxony by the way. I’ve spent a lot of time in Leipzig. Thanks for watching.
I am the son of a (German) master butcher and in my 55+ years I have never had a problem with ‘Mett’.
Besides, we even mix minced beef and minced pork because it has a better consistency for cooking certain things (e.g. Frikadellen)!
@@AP-RSI I love the minced meat that is mixed beef and pork. It tastes great and I love the consistency. I think the way that we process our food in the USA causes many problems that you don’t have in Germany because you process your food much safer. Thanks for watching and commenting. Happy New Year 🎈🎆🎊
meatloaf mix here in the US is also pork and beef or veal. That is what i use when i make fleischkuechle here in the US.
A lot of German butchers have their Mett recipe with their own signature (and secret) mix seasoned, often similar to what you would put in the ground meat of German meatballs (Bulette) before frying. In this case there wouldn't be any necessity for extra seasoning on top of your Mettbrötchen. Sometimes there isn't any seasoning at all in it. In this case (that obviously happened to you!) you need extra salt and pepper on top. That goes very well together with the chopped onions on top, sometimes even with chopped chives. So, it is always a little adventure, if you go to new places to eat Mett, because it is always a bit different. And a matter of trust of course, because you have to rely on the cleanliness und craftmanship of the people who are involved in the production. It has to be fresh. Otherwise there could be deep regrets😉‼️
A lot of normal American food ingredients are banned in the EU, because they're regarded as cancerous substances. If you don't get into Mettbrötchen, don't worry! I personally don't understand the fuss about oysters or slugs.
@@donkiel9988 That is correct, there are several processed foods in the USA that are not allowed in the EU. Thanks for watching and taking the time to comment.
@@travelingexpatsYou're welcome and thanks for your curiosity to dive into that peculiar topic. Fun fact: Mett is often nicknamed as "craftmans marmalade" (Handwerkermarmelade) und you'll have half a ready made roll with Mett and one half with hard boiled egg, together with a strong coffee as a fast breakfast at almost any bakery in Germany. (Handwerkerfrühstück).
4:28 Add some salt and a good amount of pepper! 😉
- Try it on a fresh, chrispy breadroll!
- Try it on fresh, dark bread with a chrispy crust.
- Better: finely diced onions, mixed INTO the minced meat and well mixed with salt and pepper.
- Use enough butter as a base.
😋
If you don't like pure pork meat try a 50/50 mix with minced cattle meat and the tips from above.
@@u.e.u.e. Thanks for watching and your suggestions on the best way to eat Mett.
I love Mettbrötchen!
We used to get this for the whole staff at my previous job.
A kilo of Mett and 2-3 dozen Brötchen with tons of onions and pepper. Never mind the onion breath, because everyone is smelling like raw onions. 😂
@@veganbutcherhackepeter Sounds like a nice place to work! Thanks for watching and taking the time to comment.
Try to make your own Mett, then you can adjust the seasoning more to your liking. I, for instance, put in an egg yoke, salt, pepper, sweet paprika powder, caraway seeds, marjoram and diced onions. Mix it, et viola! Oh, and I also like to put some butter on the bread before, then the Mett. Delicious!
@@gast9374 That sounds great. Thanks for watching and sharing your delicious recipe.
Just had one yesterday. It was delicious.
@@Nightgrauen Guten Appetit 😋!!
Here in germany we enjoy our Mettbrötchen with some onions, salt and pepper while stuff like "Mountain Dew" is illegal because of its ingrediance.
Yes Mountain Dew is illegal and many other American foods as well. Thank you for watching and sharing your thoughts. Happy New Year!!!
Mett is always an already seasoned product and not just raw, minced pork. Salt and pepper are already included, but for many it is not enough and they season it to their own taste. Personally, it is enough for me how it was prepared by the butcher... raw onions on top, a few more, are a must. Only then does the taste become suitable.
@@duke6321 Great advice! Thanks for watching!
Yummy - a bred roll,, a good amount of butter, then a really thick layer of Mett, a lot of freshly chopped onions - and, at least here in the region, season it with black pepper. Very few things come even near beating that - it's just too good.
Usually you'll get it for occasions like your birthday at the office (nearly every office here in germany has a "Teeküche", a tea kitchen - some room where you can prepare your coffee, tea or snacks and meals). You'll order it the day before at your local butcher, and get it right in the morning extremely fresh, next stop the bakery for the bread rolls. A lot of butchers even refuse to sell mett past noon... it HAS to be fresh to be good. N.b., you can get your mettbrötchen later in the day, but it won't taste as good.
tbh, i would also not risk eating raw in the US. The hygiene- and animal handling standards are so sub par, i don't get how some of the stuff is even legal to eat. At least from what we can see from over here. In germany, and most of europe i think, you'll be perfectly fine with raw whatever... not all of the things you CAN eat raw SHOULD be eaten raw, though ;)
Thank you very much for watching and taking the time to comment. I agree that the food handling in the USA causes many problems that you don’t worry about in Europe. All the best in 2025!!!
The taste depends to the butcher, often very different
Thanks for watching and sharing your thoughts.
Many always forget salt and pepper. AND.......where's the butter? How?Why?🤷🏼♂️
I'll never get it. 😉
Thanks for the video! 👋🏻👋🏻👋🏻
Thanks for watching and for commenting. I must try it with butter next time. Happy New Year!!!
When I buy a Mettbrötchen at my butcher, there's no butter. Just Mett + Brötchen (of course with seasonings + onions).
@ Thanks for watching!
Maurersushi... Masons Sushi. 😋
Bauarbeiter Marmelade - construction workers jam
Bei mir gehört zum Mettbrötchen zusätzlich zu Salz und Pfeffer auch immer noch scharfes Paprikapulver dazu. Rundet für mich den Geschmack einfach ab. Einmal pro Woche am Mettwoch (Mittwoch) ist Mettbrötchen-Tag. Mahlzeit. 😂
@@norbertgabler8267 Guten Appetit!! Danke für zuschauen und kommentieren. Das Rezept klingt lecker aus. Alles gute im neuen Jahr!
Meddl Mettwoch ist Pflichttag😊
@ Guten Appetit 😋 Danke für zuschauen und kommentieren!
Maggi!
Mettbrötchen and hot coffee, perfect breakfast!
@@smueller8277 Indeed! Thanks for watching and commenting.
Toasted white bread slices, butter, TODAYS-FREH grinded pork, onion small chopped as you like, salt, pepper… my dad put porc in bowl and add the raw yellow of an egg, then mix.
Thanks for sharing your recipe. That sounds delicious! Happy New Year!
egg is for beef, so it stays together better. Pork really does not need it.
Usually we season the Mett with salt and pepper here.
Mason's jam. Maurermarmelade. Allthough i am allergic to porc.... well sometimes.. i like to enjoy the vatiant from thuringia
@@alexandermajewski4745 Thanks for watching and sharing your thoughts.
As a german, Salt, Pepper, mby Mustard and Garlic are the only spices you shoul use
@@kingozzy17 Thanks for watching and sharing your thoughts on Mett.
Love me some Mettbrötchen. I put some freshly grounded pepper on it. If you have a good butcher it will already be salty enough, but if not you can also s add a little bit of salt, which will make it more tasty. You need good onions to really get a great experience out of it. A little sweet, a little spice and chopped finely. That's the way I like it.
@@rocker11281 Sounds Great! Thanks for watching. Guten Appetit! 😋
I still want to try this
@@philip.morris You should. It’s definitely worth experiencing. Thanks for watching!
2:00 Tatsächlich ist es oft Rind- und Schweinehackfleisch gemischt. In fact, it is often a mixture of minced beef and minced pork.
I did not know that. Thank you for watching and for commenting. Happy New Year!!!
That is not correct. Half and half, as it is called in my region, is never seasoned, and I have never heard of anyone eating it raw.
Mettbrötchen needs a lot of pepper and onion on top at least for me then its amazing
@alouisschafer7212 Thank you for watching and sharing your thoughts on Mettbrötchen!
Mettbrötchen with Maggi and possibly a cig and energy drink is basically the construction workers special 😂❤
@@JWaldmeister 😂 Breakfast of champions! We might say in the USA. Thanks for watching!
I love Mettbrötchen too❤
Best wishes from germany ❤
@@M8890e7 Best wishes! Thanks for watching and Happy New Year 🎈🎆🎊
You need some stuff called Fondor on top...😮
Trade mark - and its salt, some spices plus some monosodiumglutamate...😅
@@wolfgang4315 MSG - makes everything taste better. Thanks for watching and sharing your recipe.
Now you should sprinkle some black pepper on it and, very importantly, use "fresh raw onion". Then it tastes excellent. By the way, this roll with minced meat has a nickname: "open roll with mason's marmalade" or "mason's roll"!
Thanks for watching and for the instructions and information!
Of corse i like Mettbrötchen. I like the whole Buffet. Jäger- mett, Thüringer- mett and Classic Style. I Like it with Salt n Pepper, With garlic powder or Onion, or i mix it all up. I never use maggi and very rarly mustard but i know People eat that too. Sometimes even with pickels. Only one thing has to be allways the same. A fresh, crispy breatrole. its not a propper brötchen if it is too soft outside.- If your on a Mettbrötchenbuffet- whats your favorite choice ?
@@ExchangeKnight Thanks for the wonderful information. Thanks for watching our video!
Salt, pepper and onion but chopped smaller
But I love Mett Brötchen I dont eat it every week but once in a while nothing can beat that for me
@@Mrgreenbrixx Thanks for watching and sharing your thoughts. Guten Appetit!
there are very strict food regulations regarding freshness and hygiene
@@erdbeereintopf That’s good to know. Thank you for watching and sharing your knowledge.
A better description is "Building site jam" . Baustellenmarmelade. It needs a little pepper, salt and onions. Greetings from Germany...
Thanks for the information. I must try it again. Thanks for watching my video.
Mettbrötchen must contain a little bit of onions and salt and pepper and maybe mustard....and if you like, you can put of course, Maggi on it.😊👍🏼
@@Joesspace Thanks for watching and sharing your thoughts. I’ve learned through the comments that there are many different ways that people enjoy Mettbrötchen.
Taste depends on the butcher. There is some regions, like nothern hessian, where its really well seasoned (also not called "mett" there but "Gehacktes"). Its really tasty there - after moving just 100km north the "Mett" there isn't that good, you have to do a lot of seasoning on it yourselves to make it taste good.
@@torstenp42 Thanks for the great information. Thank you for watching and commenting.
Here in Düsseldorf, it's best eaten with beer in the local breweries. Delicious!
Beer makes everything better! Thanks for commenting.
Noooo. Maggi on Mett is blasphemy 😂 Great video.
@@effektgeraeteinfo Thanks for watching and for leaving a comment. I will NEVER put Maggi on Mettbrötchen, I won’t even think about it again. 😂
Maggi auf Mettbrötchen (und Eiern) - mir dreht sich der Magen um. Da gehört nur Salz und Pfeffer drauf.
Danke für zuschauen und kommentieren.
Sag das den Saarländern. 😉
Never had it. Will have to try next time I’m there and if I’m out around that time of day.
You definitely need to try it. Thanks for watching and commenting. Happy New Year 🎊🎈🎆
Great vid !
@@reganridling5964 Thanks for watching!
(I am from Bochum.) Children seem sometimes to love Mett. - My nephews ate a lot at some point, too. I myself was never into it. (And I also like steaks well done. ;-) ) - But you CAN keep it in the refrigerator for like two days or so. And if you put salt and/or peppar on it for the taste, remains a discussion of its own. I have never heard of adding Maggi, but then, it might be a very german thing to do so.
Thanks for sharing!! I was told that the best Currywurst comes from Bochum. Is this true? Thanks for watching and commenting.
@@travelingexpats The sausage from the Dönninghaus-butchery is very much hyped. - And is a good one. - But an ex-girlfriend of mine said, that the butcher in her home-village (Freienohl near Arnsberg) was the same good, and I fear, she was right. Many say, they sell also the "best" sauce at the "Bratwursthaus" in our nightlivequater ("Bermunda-Dreieck"). There, also, I would say: Good, but people still have thir own taste. - They also have a big variety of "Wurst"-dishes there. - I advice you to come and taste it yourself! ;-)
@@IsenbergerHerold Yes, I need to go there and try it. Thank you so much for the great information.
Do you know a party dish called "Mettigel"? (= Mett-Igel = minced meat hedgedog)
It's a hedgehog shaped portion of raw minced porc meat with salty sticks poked in it. The whole thing looks like a hedgedog on a plate and had been a verry famous party dish in the 60's and 70's at least in western germany (so before i was born).
Don't you think that's confusing? ^^
Would you shape smoked salmon on a plate and simulize the scales with potato crisps (just trying to translate what we're doing to our food in germany for americans)?
@@Jaquestone I have seen photos the famous Mettigel. I’ve also seen Mett in the shape of a pig. Thank you for watching and taking the time to comment.
Never had a Mettbrötchen without any salt and pepper before!
I guess that’s why it didn’t have much taste. Thanks for watching and taking the time to comment. Happy New Year 🎊🎈🎆
Sometimes I keep "Mett" over night for next breakfast and I never had any problems; but only well wrapped and cooled. I usually buy "Thüringer Mett" which has as strong taste.
Thanks for watching and taking the time to comment. Thüringer Mett must good, because I’ve heard a lot about it. Happy New Year!
Looks like you summoned all the Germans 😃 Mettbrötchen ftw! 👍
@@SolarCookingGermany Indeed, I think I did. 😂 Thanks for watching and taking the time to comment.
Thank you for your honest review. Maybe this should make you think about comparing European and USA farming standards. -- On the other hand, eating raw and undercooked meats of all kinds is a culture thing. We grow up with it. Our children educate their taste buds and their body's _chemistry encyclopedia_ with it.
I like it, I know people who don't. I compare it to olives: Many like them, my body says a firm _No!_ when it comes to eating whole olives. (I use olive oil and eat finely chopped olives as long as the olive taste is not dominant.)
@@McGhinch Thank you for watching and sharing your thoughts. Yes, it’s all about culture and eating what you are familiar with in many ways. If I revealed all of the secrets of American farming, they may not let me back in the country. 😂 Happy New Year 🎈🎊🎆
Yup, I love it! But only with some extra pepper on it, and maybe some salt depending on the Mett. Onions are a must, of course. ^^
Thanks for the tips! Happy New Year!!!
Salt, Pepper and white Onions. I love it, because i am from Berlin Germany
@@angelo.karolinenhof Enjoy! Thank you for watching and commenting. Happy New Year 🎈🎆🎊
As a german, i would like to offer you german citizenship because you really ate Mettbrötchen and pronounced it correctly 😊
I am honored!! Thanks for watching and commenting. Happy New Year 🎊🎈🎆
No Maggi, please! Mettbrötchen with onions (white or red) on top - salt and pepper, just delicious!
I love this!
Thanks. No Maggi. I understand. Thanks for watching.
It looked like commercial packeged mett with added preservatives, to keep it longer. I guess really fresh mett would be to expensive to be handled by a cafe. Fresh mett has a more "coarser" and lighter texture, which I prefer. I like it very much. Raw chicken is unknown in Germany. Probably for good reason.
Thanks for watching and sharing your thoughts. I think some places in Asia eat raw chicken, but I don’t know anywhere else.
Beeing vegan now for the animals, but the one meet I still crave is Mettbrôtchen.
@@rosaschreiber2605 I‘ve been told that there are delicious vegan versions of Mett. Have you tried them??Thanks for watching and taking the time to comment.
@travelingexpats year, I make Mett from ricecrackers and it's really good, but not quite the same.
Delicious! Enjoy your Mettbrötchen. Greetings from Germany
@@hannelorefriedland9650 Thank you for watching and commenting. Happy New Year 🎊🎈🎆
I prefer Mett with a good seasoning with Salt, Pepper, Garlic powder and fresh onions. But I like much more beef tartar.
Thanks for watching and taking the time to comment. Happy New Year!!!
Here in Belgium we season it with picadilly sauce
I didn’t know you eat it in Belgium, thanks for the info. Thanks for watching and commenting. Happy New Year 🎆🎈🎊
"it doesnt have a lot of taste" .. put salt and pepper on it and butter under the Mett. That will ramp up the taste a lot. And that is the way to be eaten. Your Maggi idea is valid as well and done often here. :)
@@def_army Thanks for the advice. I think that would make it much better and I’ll try it again. Many people tell me that Maggi is a terrible idea and should never be used on Mett. I guess everyone has different tastes. Thanks for watching and taking the time to comment.
@@travelingexpats yeah. Maggi is a very subjective topic. I love it on hardboiled eggs. Just a drop or two in the yolk. 🤙
@ Us too. Love it on boiled eggs.
German here, I love Mettbrötchen. You need a good portion of onions, salt and pepper on it.
@@BewareOfTheKraut Sounds Like a Great recipe. Thanks for watching and sharing.
Salt, pepper and onions are a must, and the pork MUST be very very very very fresh. The same goes for tartare, which is made from raw beef. 🤤🤤
@@Pankor420 Thanks for watching and sharing your thoughts with us.
I love it, of you dont like it that much, bless your heart 😉
@@ratzfatz3477 Guten Appetit! Enjoy. It’s not that bad, but it’s not something I would get really excited about either. Thanks for watching.
You're right, I always make Maggi on Mettbrötchen.
@@realLaserjack Many people tell me this is wrong. Thanks for the support!
@@travelingexpats Good morning Don't let others tell you anything. Everyone has their own taste. Someone who only likes French fries with mayonnaise will tell you ketchup is wrong.
@@travelingexpats As far as safety is concerned, make sure that the ground meat is not dry at the corners and it should be cold, then it comes out of the fridge. In supermarkets at the food counters, finished rolls should always be in the refrigerated counter. There are fines of over 3k euros for improper handling of Mettbrötchen, but it can happen.
@ Thanks for the helpful information. We’ll definitely keep this in mind the next time we’re looking for some Mett.
In every country/area where you go the taste of Mett(brötchen) is different. Every butcher/manufacturer/seller has it's own recipe of spicy ingredients. Here in my region in Hessen the raw mett is very spicy. I don't need much onions and no Maggi or Fondor. Maybe some salt or pepper, that's it. And when you bought it fresh you can store it at home over night in your freezer overnight and eat it the following day. For me that's no problem. Only outside mett has to be sold on the same day. It's law.
Thanks for the info. Thanks for watching and commenting. Happy New Year!
The fun thing is that raw pork in Germany is especially famous in children. I rarely see adults eat it most it's kids
@@CoL_Drake Really? I’ve seen people of all ages eating it. Thanks for watching!
True. Raw pork is highly regulated and clean in Germany. I’ve eaten it many times. It’s good.
@@torstenheling3830 Thanks for watching and taking the time to comment.
@@travelingexpats no problem. I love Mett as a spread on bread for our Abendessen. It’s tasty but not really that strong. Needs a bit of salt maybe. Tastes good. Eaten it for months and never gotten sick.
Well, usually Mettbrötchen is quite flavorful (at the very least flavorful enough), because the meat (Mett) is seasoned. So my guess is, yours wasn't seasoned well. If you are looking for something similar but with more flavour to it, there is also something called "Mettwurst". It's pretty close to Mett, but the meat is smoked (cold); this way flavor-wise it keeps the rawness of Mett, but has a smoky (also salty) touch to it. This product you can keep in the fridge for at least a week (well usually).
Thanks for the information. I don’t really think raw meat is my thing, but maybe I’ll give it another try. Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
Some love it,I don't, guess not unusual when it comes
to food😂❤
@@emiliajojo5703 That’s right. Everyone is different.
Hello, I am from the Netherlands (living next to the German Border).
We do indeed eat raw Pork.
Like Americains have learned to be carrefull with pork meat, thats what we learn about Chicken.
Never eat raw Chicken, make sure you're kitchen is clean, etc. etc. and that because of de Salmonella bacteria.
Raw Pork can be dangerous, but not in many country's in Europe because of regulations and restrictions and everything how animals are butchered and preserved. We eat it the most like you know "Beef Tartaar" but we have "Pork Tartaar" or in the Netherlands "Filet Americain" (has nothing to doe with America, its just a name).
Bread with "Mettwurst" Onions and a little pepper, thats my favorite.
@@BartValerija Enjoy! That’s very interesting and makes sense that you would also eat it in the Netherlands. Thanks for watching and sharing your thoughts. All the best in 2025!
bedankt jonge en groeten uit Duitsland!
Mett needs to be as fresh as it can be - just like fish. The fresher, the better. At a good butcher you can get different types of Mett. With or without onions in it or with garlic, which is my favourite.
@@sagmalrasmus Sounds Great!!Thanks for watching and sharing your thoughts!
Ooooooo Lee I could never 😂😂 how do I stomach raw pork. I didn’t realize it was there when I was in Germany I don’t think I came across it. But nice to know so next time I’ll be very cautious 😊😊 loving all the videos. Send my regards to Betty.
@@MokaandChai It’s not too bad, but it does take some getting used to. I don’t think I’ll be eating it very often. Thanks for watching! Betty says hello!
@ 😊🤗
I would try it but I think I would add salt and pepper.
@@margaretsimmons7143 That’s a good idea! Thanks for watching.
Salt and pepper are usually mixed in.
Depending on the region in Germany, it could also contain garlic, caraway, and other spices.
Most butcher shops do have their own recipe.
@ Good Information. Thanks for sharing!
I never heard of such a thing....but I was in Germany around the time of the mad cow disease going around.
@@Doug_M Thanks for watching and taking the time to comment. Happy New Year 🎊🎆🎈
I liked Mettbrötchen a lot, especially Jägermett, what is seasoned with pepper.
And it was the standard in NATO-break in the Bundeswehr for years.
If you want the taste, but not the pork, the vegetarian options (at least Rügenwalder) are really good, and the taste and texture is very similar. So you could have a try and would even have in thought: "It is not really raw meat (or meat at all.)"
Thank you for the information. That’s very interesting that there is a vegan option. I should give it a try. Thanks for watching!