What are some of the most unique foods you have ever eaten from any country or culture?? 😃 Also, I truly can’t express how much I loved the tour I did with GetYourGuide! Find out more about it here 👉 bit.ly/3RezAsN
Blood sausage: don't eat it just like that, it needs mustard and onion on it. Tongue sausage also only with mustard. If possible, both on brown bread with a little butter underneath. Tastes totally different! Another tip: Liver-sausage with a hint of sour cherry marmalade. Butter is a flavor carrier here, too. If you meet with Deana and Phil again, drive the 20 minutes to Solingen, where there is traditionally great horse meat. Horse sausage, horse goulash, and horse rouladen/Sauerbraten.
Every year in January there is a German TV show called "Jungle Camp" on RTL where the candidates have to eat disgusting things like bird-eyes and pass scary exams (like walking through spiders). There are still a few participant places left in Australia for next year, you should apply... 😂👍
Leberwurst is a regular breadspread throughout germany. Totally normal food, but your sausage is a special type of Leberwurst. Which is from your region. I prefere Zwiebelleberwurst mit Apfel or Leberpastete mit Trüffel on fresh bread (with butter). Typically i eat it with pickles on the side. Delicious
@@PassportTwo the colour is really different, and Pfälzer Leberwurst is typically with chunks. (Es gibt grobe und feine Leberwurst) I prefere the one without chunks, and the taste is different as well. "The Palatinate liver sausage is a cooked sausage specialty from the Palatinate and the Electoral Palatinate. Although it contains more liver than most other liver sausages, with around 30% liver content, the Palatinate liver sausage is gray and not pink because it is not made with curing salt."
@@PassportTwo and the spicing is diferent palatinate sausages are usually a bit more spicy ( that does not mean hot ) just a bit more peppery and maybe some more herbs like marjoram
@@PassportTwo yeah the grey ones are usually insanely high on leber. you can offset this with onions and pickles. Usually they are way more pink and less livery. I wonder if you ever ate Leberknödel,who can be even worse.
I am German and need to say. It is funny to watch you. Eating stuff that we eat every day and make such a face as if it human meat. By the way. Our kids eat Mett every day, can't get enough of it. 😅
Ich musste das Video kurz unterbrechen, weil meine fünfjährige Tochter etwas sagen wollte. Sie hat nichts von dem Video gesehen und meinte plötzlich voller Vorfreude: "Heute Abend gibt's Blutwurst." Bei uns daheim gibt es selten Wurst, seit ich Vegetarier bin aber wir fahren nachher zu meinen Schwiegereltern, die immer welche da haben. Das war direkt nach der Blutwurstsszene schon echt lustig 🤣
Leberwurst is normal in Germany. I life in Berlin and it is realy normal all around Germany. But every region in Germany has it's own way to make Lebenwurst. The same thing with Blutwurst. In my region normaly you cook the Butwurst in a pan without the skin. It will become a black blood cream
I really like every variation of liver sausage, and i tried a lot. As a German, I love Mettbrötchen, and I don't know a single German who doesn't love it, too😍. Waffles, of course.
Maybe it is worth mentioning that foods that include the word "Leber" in it (such as Leberwust, Leberspätzle und Leberkäs) are not necesserily mainly made out of liver. They're usually a mashed up mix of all kinds of bodyparts including liver and other offal, that's otherwise not sold seperately. They add spices and make dumplings, sausages or spreadables out of it. It tastes better than ist sounds (at least I think so). If you are in Southern Bavaria some day, you could make another video trying "Sauers Lüngerl" ("sour lung")😂Yes, it is made out of chopped lung.
I had a similar expeirence with an American guest, who was unsure about the "Lachsschinken" ('Salmon ham') I had in my fridge. Also had to explain that it is not fish, but don't know where the name comes from.
Even more: Bavarian Leberkas has to be called "Fleischkäse" in other areas because there is NO LIVER in it. The eytmology of Leberkas also doesn't actually refer to "Liver" but... i'd ahve to check it again... the form, i think?
Everyhwere outside Bavaria Leberwurst has liver in it. It's just that the bavarians are strange people with a strange language that somehow happened to be in Germany and regret it to this day.
@@Cau_No The "Lachs" is the name for the part of the pig. "Schweinelachs" try to find a translation for that, because I certainly don't know such specific words in English when I only know 4/10 in German ;)
waiter in a restaurant recommends tongue sausage ... customer says "Are you crazy? i won't eat something that an animal had in its mouth! give me an egg!"
Always Pfannkuchen 🥞 I love how even though you didn't manage to keep all of the foods down, you stayed as respectful as your body allowed you to be. There are so many content creators who taste different cultural foods just to make fun of everything that doesn't fit their small taste palate and it's so refreshing to see someone be both honest and respectful about tasting cultural foods.
14:15 When I was a child we often had tongue, but not tongue sausage, just a whole tongue, which we would cut into slices and eat on bread. It is also really good in a Frikassee.
@Passport Two I think it is boiled and ... pickled in salt? What I mean is "gepökelt", but I am not certain, we always just bought it already ready to be eaten.
Those specific liver sausage and blood sausage (Food3+4) variants (they are called Schlenker) you showed, you usually heat up in water (just before boiling like a wiener sausage), then you remove the skin, mash & mix it and eat it with for example cooked potatos... wouldn't eat those in the way you did. There are others you eat "cold" with bread but not those...
Writing this for non germans - Important for trying to make "Mettbrötchen" yourself: "Mett" is not the same as "Hackfleisch"(mince)! Hackfleisch is just the raw, ground meat. It is meant to be fried/cooked, before consumption. Also, can be made from pork, beef, lamb and poultry. At a butcher you can ask for the different types or mixes of them. Mett is seasoned, raw, ground meat and made (from what I've been told) fresh on the same day, to guarantee it being safe for raw consumption. Also, normally pork only. So be careful what you buy, it will impact the taste ;) (Any butchers feeling like tossing in their two cents, feel free)
I didnt realize these foods were so hard to eat if you didn't grow up with them. I am really picky but except for the horsemeat wich i have never even been offered i wouldn't think twice about eating them. During my school time it was such a trend for students to spontaneously agree on eating Brötchen with raw meet that the local supermarket startet offering pre-choped Onions to go with it
The Leberwurst and the Blutwurst you tried are not for spreading on bread. They usually are eaten warm with Sauerkraut, mashed potatoes and fried onions. It's a typical winter-dish. The Leberwurst for bread use is formed like a Salami not in a ring like yours and you can buy it in pieces as long as you like them. The best is the crude one from Vinzenz-Murr. Try it, if you find a Vinzenz in Rheinland-Pfalz. The white dots in the Blutwurst are Speck.
I came to Germany and ate these things - never even thought about it. All those cold cuts can be eaten between two slices of bread in a sandwich. That way you can't see what you're eating. Would that help? Pancakes, waffles, whatever. They're both OK.
next time you should try it blindfolded,withou any information what it is. then you really taste it, not think about it! (that also gives us the chance to see Aubrey again - i hope she and the short one are fine!?) Michael/Hannover
11:20 I don't eat it regularly, but one of my favourite dishes is "Tote Oma", which literally translates to "dead grandma" and is made from blood sausage.
@Passport Two It is from East Germany, so it is probably difficult to find in Rheinland-Pfalz. Actually, I don't think I have ever seen it in a restaurant now that I think about it. It is the kind of dish you eat at home or in school, but not when you are going out o eat.
Its blood sausage with „Graupen“ little pieces of wheat. In you give it in a pan with bacon and onions. Und than it will become liquid. And you eat this with potatoes and sauerkraut.
Tote Oma ist not the same as the 'regular' blood sausage. It is 'Grützwurst, which has grouts as one ingredience and an other consistency then the blood sausage which one eats on bread or fried as thick slices. Tote Oma is more common in East Germany.
You were brave. With most of these it is better to grow up with these specialties, get used to eat them as a child. When, in the olden days, people were poor, they didn't throw away protein. They cured it, boiled it, mixed it with other stuff; find your own way to make it eatable, enjoyable, delicious -- or to keep it non-perishable. Even the Saumagen, it is a muscle and therefor it is meat and protein. but the stomach itself is not very delicious. They used it as a container and filled it with scrape meat and veggies. Soon there will be the season where you can get "Schlachtplatte" in certain restaurants. You will get, the items will vary depending on the area, a meal served warm with Sauerkraut, Potatoes, Leberwurst (liver sausage), Blutwurst (blood sausage), Bauchspeck (belly of pork), Beinscheiben (slices of leg) and a couple of other things. If you go to such a restaurant during that season -- you don't have to order Schlachtplatte, of course -- but you have the chance to see that Germans really go there to eat this. Leberwurst is something you really get in a lot of varieties. From a very fine spread to a coarse one with chunks of meat and pieces of fat (bacon, pork belly) or Graupen (pearl barley). If you get them fresh, they are for boiling or frying. I like to put some coarse fresh liver sausage into the pan when I make hashbrowns (Bratkartoffeln). But, of course, I also like to eat liver. No horse liver -- it smells like you're eating it the stable besides your beloved mare. Had it, don't need it anymore. Blutwurst comes also in different varieties. From "Schwarzwurst" that is supposed to be very hard -- you only eat it in fine slices , or bigger chunks if you can chew it., By name it is black. It has also comes with pieces of fat and/or pearl barley. There are softer varieties and you will almost never get it fresh -- unless you slaughter the sow yourself. In Switzerland it is just blood and spices. A Wurstsalat made from Schwarzwurst is a very refreshing intermediate meat. Horse meat is usually tender and lean. It should not be overcooked. If you like beef, than a foal's (!) fillet or tenderloin prepared as a Chateaubriand is a real treat. I understand your preference of overcooked meat -- it mostly is your upbringing -- but you may want to try in steps to not overcook it a little. A roasting thermometer helps you to measure temperature in the meat's center while cooking lets get you to _your_ degree of "just right". You will learn, however, that less overcooked meat will be more tender, too much of undercooking does not make it tender. Raw meat is hard to chew. However, if you like your steaks well done, you kill a lot of the taste. When you cook it a little less, the meat should not shed too much of liquid. Unless you butchered it yourself and put it in the pan right-away, this liquid is not blood. It is reddish, yes, but it is the liquid of popped cells...Generally, this is a learning process for your brain and taste buds. Mett: Here the opinions divide. Many like it and at least as many are disgusted by it. I like it, but the older I become, the less I eat it -- at least in public. I just don't like the pieces get stuck between my teeth. In public that is awkward and not enjoyable. It was an enjoyable video, and you proved, that in this case for Americans it is more mind than taste. But the same can be said for many cultures of the so called developed world when it comes to eating insects and worms. Personally, I prefer pancakes over waffles. I like both, but prefer pancakes.
Horsemeat from a grown normal aged horse is not tender. Horses used to be butchered when they where not of use anymore, and that is why you made Sauerbraten and Wurst. To eat foal is not everyone's thing and I think it should not be done.
@@gabrieleghut1344 Horsemeat used to be "the old mare". It is no more so. Horses are usually not bred for the meatmarket as is other livestock. But there are surprisingly many surplus horses that end in the slaughterhouse. Their meat is indeed tender since they usually didn't work as did horses in previous centuries. Most horsemeat at the butcher's shop is tender. The rest ends up in sausages and minced meat. It is exceptionally lean. About foals, there are too many foals around and they also end in the slaughterhouse. I have no problem if somebody eats foal, as I have no problem if somebody eats calf, lamb, piglet, kid... I know that there are people who are emotionally tied to their horses of any age. Rest assured, there are many people who have no emotional problem with that.
I think your reactions are mostly due to your averse psychological predisposition to these foods (them containing terms you perceive as yucky like liver or blood, or being in a raw state). I've been living abroad for almost 10 years now but Mett is one of the few foods i crave and make a point of eating whenever I visit back home in Germany. on a fresh crisp breadroll it's great. and it's not even like I ate it all that often when I still lived there, but it's actually tasty and unique to Germany, so I actually found myself missing it when I couldn't have it anymore. I'm not on board though with molding it into weird traumatizing shapes hahahaha
Yes, that's really just a mind thing. As a kid growing up in former East Germany I loved Blutwurst, until I found out, that the name doesn't come from nothing, but there are actually sizeable quantities of blood in it. For years I couldn't stand even the sight of it. Much later I randomly recalled how delicious it was and how much I loved it - so I tried it again an fell in love all over again. To this day it's my favourite sausage. Directly followed by Leberwurst. Not all varieties, though, the soft and silky ones I don't like at all. But the rough ones, with their intensive smell, the home made ones from the butcher "next door", god I love them. It's also funny when you have cats and they smell Leberwurst, they go wild, they're absolutely mad for it. You can spoil them with all those fancy designer cat foods all you want, but once they smell Leberwurst, they leave it all aside and jump at the Wurst xD
I'm a german in Australia. When I back in Germany I love to eat zungenwurst, mettbroetchen and harzer roller. I'm think if one kills an animal you should use as much as possible.l.
We had cooked liver sausage as kids together with sauerkraut. Both where cooked together and eaten with potatos. Having it wrapped in plastic looks like you did not get fresh one. Anyway, we cooked the small ones. The larger is slightly different and a spread for bread. Sometimes it is very intense in smell. Also cook the liver and the blood sausage in kraut. Much better.
I know it sounds gross to your ears now, but boiled cow tongue, then peeled and then thinly sliced with a horseradish cream and some plain boiled potatoes is outstandingly good. The tongue meat just melts in your mouth. The sausage though is 🤮, you got that one absolutely right.
i like all those variants, including sausages on bread, but also heated blood sausage (with mustard and no skin) with potatoes (Salzkartoffeln) and Sauerkraut
Leberwurs+Senf on Bread = great combination there are a lot of variations of if fein/grob etc... and the look of it can vary greatly too depending if you get it like you did it, other variations from the buther store or the ones in plastic containers in the supermarket... mfg Olli
Waffles, please! A couple of other American UA-camrs living in Germany have recently made similar videos with almost the same foods. All of you have really surprised me! I grew up eating Leberwurst and Blutwurst in Texas; admittedly, my family has German heritage, but we even made our own sausage! It seems so odd to me that you all find these foods so unusual. I’m not an expert on Saumagen, but I don’t think you are expected to eat the stomach part; it’s just a casing such as that you would find on sausages (which was at one time made of the intestine of the butchered animal). I don’t dare suggest trying tripe! 😂
I recently bought tongue, smoked and sliced like Wurst, just without the jelly and b ´lood around it, maybe give that a try? tongue is quite tasty and tender. My parents used to buy it, cook it and then fry slices of it in a pan with some butter. I like that more than liver - still not a fan. You could have also picked the pfälzer leberwurst, its more grey-ish and more intense and I would say distinguished in taste. (not my taste, though). Blood Sausage tastes good with a bit of mustard spread on top. The white chunks is fat, I believe? But I'm not a butcher. The Mett Igel is a relic of the seventies and eighties, I would say, just like the tomato-egg-mushrooms (use boiled whole aggs as the mushroom stem, half a tomato as the "head" on top and then put mayonnaise dots on it so that it looks like a toadstool) German sausage culture is not everybodies taste.
I‘m from Stuttgart and we often cook „Leberwurst“ und „Blutwurst“ together with „Sauerkraut“. After cooking it you can spread the „Leberwurst“ or „Blutwurst“ which one you prefer over the „Sauerkraut“ and eat it. We like to eat that in autumn or winter when ita cold outside:)
Nothing better than a Mettbrötchen with Butter and Onions😋 I also like Leberwurst a lot in many different forms and flavors. But Blutwurst I only eat sometimes when I crave some, which is not very often unfortunately.
In school I used to buy about one kilo fresh Mett , 6 or 8 breadrolls and share them with friends. Then taking whatever was left back home. Good Times.
We haven't talked about cheese yet - have you tried Harzer Käse? (Just a warning - my father liked it, I didn't, but we always knew when we had some in the fridge without looking …)
There are many different things you could try -i think cheese in a wine region has more variety. Or you could try to eat at small local restaurants - (Besen - or Straußenwirtschaft). They are not open all year and mostly only on weekends - but a nice way to get to know your regions food and people. Or go to small city festivals - or in your region wine or "Keschdefest". For the next vacation you could go north - on the coast they have much more fish dishes. If you want to get to know local foods it's better in smaller cities or villages - much more authentic even in tourism regions.
Wow! you should have fried the blood wurst first, It's much better that way. Head cheese is a staple of the deep south, I like it and I'm from The Bronx, NYC (parents from South Carolina) and I also enjoyed the minced pork when I was station in Germany. So many good food memories.
Just as a note, "Wurst" is only pronounced like "Wurscht" in dialects. In Standard German it is /vʊɐst/ or /vʊʁst/ (with proper s and t). By the way, "Mett" is a cognate to English "meat".
Apparently you absolutely need to try one of my favourite (childhood-) dishes: _"Himmel und Hölle"_ ("Heaven and hell").It's a little different from the thing mentioned: You have Sauerkraut, mashed potatoes, Blutwurst and Leberwurst all heated up. And on your plate you mix it all up, until you have some disgusting looking goo... 😄😄😄 From this vid I can tell, you're prone to be influenced by looks, but that's just the thing: - It looks like "hell", but - It tastes like "heaven"!!! 😋😋😋
Jahhhhaaa alles ordentlich miteinander vermanscht so muss das sein. Für Ausländer mag das befremdlich, barbarisch und unappetitlich aussehen, aber es ist sooooo lecker.
liver sausage is very similar to paté. I used to love every variation of it before I went vegan. :D and now I'm happy about all the substitutes :D always pancakes.
In the autumn we in Baden-Württemberg had "Schlachtplatte" it is blood- and liversausage and pigsbelly. It was cooked with Sauerkraut and I like it very much.
Fun fact: you can also fry up Blutwurst, eat it with stuff like potatoes and onions. I think the Austrians call it Blunzengröstl. Blutwurst is amazing, at least if it's made well, creamy and peppery and healthy. I write this as a vegetarian. :D
It looks like the Blutwurst and the Leberwurst, that you have tried, are ment to be eaten warm with potatoes and Sauerkraut. You might go to your local butcher shop and ask there for recepies of this kind. The usual Leberwurst is (more or less) thinly spread on buttered bread and you might add a bit of onion or mustard if you want to get distracted from the liver taste.
@@Retro_Rainer Hmmm.... mir schmeckt ein bißchen Butter unter der Leberwurst schon gut - aber für den Cholesterinspiegel und den BMI ist das wahrscheinlich nicht das beste...
Gelegentlich kaufe ich mir schon mal Blutwurst als Aufschnitt. Aber ich weiß sie ist nicht jedermanns Sache. Das trifft auch auf Zungenwurst zu. Mettbrötchen muß man entweder beim Schlachter oder Bäcker, ganz frisch zubereitet aus frischem Mett, auf knusprigem Brötchen und am besten noch direkt vor Ort im Laden oder sehr bald nach dem Kauf zu Hause (oder auf der Baustelle) essen. Auf jeden Fall gehören auf das Mettbrötchen Salz&Pfeffer und Zwiebeln, ggf. noch etwas Petersilie. Beim ersten Mettbrötchen muß vermutlich jeder sich erstmal leicht überwinden, aber der Geschmack ist doch wirklich gut. Zugegebenermaßen ist mit dem Verzehr eines Mettbrötchens immer noch ein gewisses Restrisiko verbunden wg. des rohen Fleisches. Wenn man aber auf wirklich frisches Hack achtet ist man auf der sicheren Seite..! Bzgl. Waffel/Pfannkuchen finde ich beides hat seinen Reiz. Pfannekuchen gibt es bei uns gelegentlich als Apfelpfannekuchen oder Blaubeerpfannekuchen, beides mit etwas Zimtzucker überstreut. Das Grundrezept ist dabei ein Eier- oder auch Mehl-Pfannekuchen mit einer süßen Note. Was wir aber auch sehr mögen sind Kartoffelpfannkuchen, auch Kartoffelpuffer genannt. Die haben eher eine deftige Note. Man kann sie zB. mit eingebackenen, vorher kross gebratenen Schinkenspeck-Würfeln "veredeln". Dazu passt am besten Apfelkompott, der noch etwas stückig ist. Apfelmus geht aber auch ganz gut dazu. Wichtig ist, daß die Puffer schön knusprig gebraten wurden. In meiner Kindheit hatte die Oma die Kartoffelpuffer immer in ausgelassenem Speck gebraten und dazu gab es dann auch die Grieben, das sind die knusprigen Reste der ausgebratenen Speckwürfel. Nicht jeder mochte die, ich aber schon...
I live in the Pfalz as well so I regularly eat that stuff anyway :) I loved to eat blood sausage as a child with my dad. We ate it with bread an cream cheese. I don't know why but I got angry if he ate it without me. As I grew older I started to dislike the texture and haven't eaten it since. As for the horse meat it should be very tender. My parents tricked me in not telling what it was until I tried it and it was actually really good. So I can only recommend to atleast trying it. Just a little tip now is the time when new wine is getting made and they usually sell it at the vinyard or on local markets. They call it Federweißer. Be sure not to close the bottle or container completely otherwise they might explode. We normally drink it while eating a piece of Zwiebelkuchen which translates to onion cake. An be sure to drink it quickly or it will ferment to much and wont be as delicious. Also definitly pancakes :)
Some of these dishes are really regional, but Lebenwurst is popular also in Poland, just like Mett, Tatar (raw beef), Blutwurst, Graupenwurst, Zungewurst or Zunge cooked with hotseradish sauce...I like them all.
If you visit a medieval market you may still find Rossbratwurst. Ross is an old/outdated word for horse! The last time I saw it being sold, was at the medieval market in Schloß Burg decades ago as a kid. Horse meat used to be eaten all over Germany since it was a cheap meat. Btw Sauerbraten used to be made with horse meat. Marinating the meat of old horses with vinegar made it tender again.
Blood sausage goes well with sour sweet lentil stew. And about blood sausage on bread... Pretty much depends on the seasoning they added. I like it more spicy. Well, if I hadn't turned vegetarian like 25 years ago. But blood sausage... yummy.
Leberwurst is where I am from mostly sold in jars. My mom allways bought it for me when I was little but I was too picky about it so I complained when it was the "Grobe Leberwurst" and not the "Feine Leberwurst" since there are two different textures and I loved it more when it was super smooth in taste. Now since I stoped eating meat I go for alternatives made from mushrooms who almost taste the same
From a German perspective (born and raised in Thuringia, currently living in Bavaria): 1. Saumagen: never tried, but might give it a go one day. 2. Horse meat: apart from the "horse meat scandal" where some big German meat producer was said to put horse meat into their lasagne for example, I never really had it. But we also do have "Sauerbraten" in Thuringia, which, other than in Rheinland- Pfalz, is made from beef here, not horse. But probably in the past they used horse here as well. Sauerbraten basically comes with a sour-ish sauce, which is based on the beef (or horse meat) being marinated with vinegar and many different spices for like 7 days). You can also buy it fully- marinated at any supermarket. 3. Leberwurst: It's not a specific dish from Rheinland-Pfalz, but actually eaten and loved all over Germany on a daily basis. But in RP, they have a special seasoning for it, which is known to the rest of Germany as "Pfälzer Leberwurst" or "Pfälzer Art". You can have it as "grob" (so it will still have some more texture to it, like little meat bits) or "fein" (creamy texture without bits) and also with different ingredients added, like apple or onion bits or (what I personally love) chives. I love Leberwurst and eat it more regularly, but not necessarily on a daily basis. 5. Blutwurst: Never tried, never will. I just can't do it, just like you. 6. Same goes for Zungenwurst or any other sausage containing gelatine (or Aspik) or having this kind of texture. 7. Mett: Hated it as a child, but mainly because my father hated it, too. But nowadays, I'm loving it! But it needs to be day- fresh Mett from the butcher next door, minced with garlic (there's also an option with caraway seeds, but I love that one more if it's fried), no butter underneath and onions on top. I'm actually craving a Mettbrötchen right now, but I'm pregnant and therefore shouldn't eat any raw meat or fish. Oh, and: pancakes!
Hey Donnie, I'm really glad that you tried it - but I think, the Blutwurst-thing is really a matter of thinking. Ever tried fried liver with apple slices and onion rings? Or mashed lungs ? Fried kidneys? The German cuisine used to take nearly everything of the animal to prepare something tasty and edible of it - even a calfs brain (and yeah, I've got to admit: I ate it, but I hate it). My advice: travel to Cologne, step into a Brauhaus and order a plate of "Himmel un' Ääd" ("heaven and earth")! Enjoy! 🫂
In the region around Cologne we have a dish called "Himmel un Ääd" (Himmel und Erde) consulting of fried Blutwurst, mashed potatoes and applesauce. I cook this dish every once in a while and I like it, but in fact I never ate raw blutwurst yet.
@@ThomasVWorm Depends, I suppose. I agree it's not Applesauce (Kompott, not Mus), but in my personal tradition the apple thing and the mashed potatoes are not mixed. Recipes like this anyway tend to differ a little from town to town 🤷♂️⚘️
You are the wrong person to try culinary specialties. Your prejudices are deeply rooted and your excessive feeling of disgust prevents an objective assessment. Not to mention you won't be able to enjoy it.
i understand your feeling about mett. had the same problem in my head that its wierd to eat raw minced meat but once i tried it and got used to it it became one of my favorite things together with pickled cocumbers to put on a brötchen
just today, i bought some food, and among it packaged mett (like a sausage in plastic) [yes, fresh from the butcher and on a bun would be better, but when there is no good butcher around this is the best alternative]. *i asked how long i could keep it: in the fridge one week while unopened and originally packed and max 2-3 days when opened.* since i can't/won't shop often, i now have bread with some slices of ham for this weekend and bread with some cheese and that piece of mett for some meat sometime during the next week. btw: i prefer Zwiebel-Mett, and (if available) especially Puten-Zwiebel-Mett since turkey meat is a bit darker, with much less fatty pieces, and ground much finer.
Let me see what I'd like (Germany, Bavarian Forest region) while I'm watching. 1) Saumagen: Never tried; it's not typical for our region. Chancellor Kohl having served that to his state guests, I think that's urban legend. 2) I eat horse meat sausage (if available), but to be honest, it mainly consists of beef nowadays as there aren't so many horses around anymore. In earlier times, when a workhorse had become useless, it would be sold to the horse butcher, or Abdecker. 3) Liver sausage is typical for my region, too, and I LOVE it. Not from every butcher, as the taste depends very much on the spices used. You should boil it and have really good Sauerkraut with it. -- I also like fried liver. -- You can't get liver all the time, as it must be fresh and can't be stored for long. Don't buy packaged liver stuff, visit a real butcher. 4) Blood sausage should also be boiled, and together with liver sausage and Sauerkraut it's the third ingredient to the infamous Schlachtplatte. -- In some regions, they fry it, but that's not very common in my area. -- Contrary to liver sausage, you can also eat it cold. 5) Tongue sausage is not common in my area, but you can get it now and then. Tried it, but didn't like it. I think it's similar to Blutwurst in a way, but not as good. 6) Mett is delicious on a breadroll (Semmel in my area, Brötchen elsewhere), but you have to put some pieces of onion onto it. I also take some extra pepper. And, yes, I had it for breakfast sometimes. There was a kiosk on my way to work who sold Mettbrötchen. RQ) Pancakes, definitely. Thanks for trying all these delicious German things. But buy a better quality Leberwurst next time. Watching you eat this supermarket thing really made me feel with you. Wouldn't touch something like that EVER.
Damn its always so weird to me how most non-germans eating mett absolutely cant stand it - and it probably being germanys most popular bread-topping. Like, if you ask a random kid here if it likes nutella or mett more, id say the odds are about 80-90% theyd say mett. It really is just a head-thing i guess. but thinking about it, yea - you really dont have any "spreadable meat toppings" over there (that i can think of), so just the texture reminds you of what the "weird thing" is you are eating rn. We have mett, leberwurst, some fish thats so soft you can spread it - its nothing special. bread toppings are 1 of 4 things here: sweet, cheese, meat, spreadable meat. also: mett is sometimes called "workers jam"
Horsemeat is not a tender meat, and you use it only in special ways. Sauerbraten is one way because it is made tender by putting it in vinegar or red wine (with spices) for 3 to 4 days and then make a roast with a sour/sweet gravy.
The smell that comes out of the Leberwurst package is from the preservative gas that keeps the sausage fresh, not from the wurst itself. Liver sausage doesn't smell like sewage. And blood/tongue sausage tastes best with mustard on it, so the "metallic" taste doesn't kick in that much. If you eat tongue as a whole (not as sausage) it's like a rather tough and dense steak, but doesn't taste bad due to it being pure muscular meat.
Leberwurst is something you get in all Germany, and it is a spread rather than a sausage. Compare it to a liver paté in other countries like France. Careful if you order Leberwurst in Switzerland, you might be in for a surprise as that is a completely different thing: a real sausage, served hot. Blutwurst is made with different spices depending on the regions, I like the one from my home region in Switzerland better than the versions in Germany that have far too much fat, sometimes even in chunks. Mind you, so far I havent seen many weird food stuff in Germany (other than mett), there are far more of those in France. As for pancakes: that is a meal thing (typical supper in Switzerland), waffles are a desert.
I like all of the sausages presented today, but I would prefer to fry the black pudding beforehand, it goes well with fried potatoes. One can say that famine threatened in Germany up until the 19th century and those who were wealthy and owned their own cattle tried to use them as completely as possible. Sausages were a great way to preserve meat without refrigeration. The taste comes mainly from the spices, which is why there are around 1,600 different types of sausage in Germany. Sausages and liver sausage also tolerate base meat and it is better not to ask how sausages were made anyway. However, the food regulation prescribes what must be contained in a certain percentage. Mett is a special case in that it MUST be sold the same day it is prepared. I once heard that they couldn't guarantee that in the USA, so it was banned altogether.
It was really funny. As a German I had problems with the Blutwurst when I was still a kid. Nowadays I like it with mustard or as Himmel und Äd. The liver sausage that you had there was unknown to me. I am used to a different kind. Mett is something very normal to eat with onions and white pepper.
Try the Möpkenbrot, another type of Blutwurst with Rübenkraut / Zuckerrübensirup. But buy only a small slice first. Waffeln oder Pfankuchen... it is mire about the time. As Lunch you eat pancakes, with plums or Apple and to Coffee you get waffles with Creme or Hot cherries.
Leberwurst on a Schwarzbrot with Senf❤️❤️ The things you don't like at first, you have to try them on a nice slice of bread with butter. Blutwurst with a buttered bread and some mustard tastes like heaven.
My suggestion for beginner friendly Leberwurst would be "Kalbsleberwurst". As a child I loved to eat that - the gray one "grobe Leberwurst" is just a lot stronger more adult taste.
Leberwurst or how it is also known as Leber Pastete is widely spread in germany. The most known are geese liver and calf liver and there are many different ways it is produced. The one you ate was probably Pfälzer Leberwurst what is considered a rough liver sausage. You should try a fine one that is from geese (ask for Gänseleber-Pastete). those smell not even near as pfälzer Leberwurst and tastes also completely different. It has a very smooth creamy texture too. Also if you wanna try a regional thing if you ever come to Hamburg go to the harbor market and try out some Fischbrötchen. Its either cured or smoked fish on a bun and sometimes even raw frish from the sea. very good.
I don't like liver. I like liver sausage. BUT not the Pfälzer kind you had. Try veal liver (Kalbsleberwurst). It's a pinkish spread, you'll find it in little boxes in the breakfast meat fridge aisle in every super market. Way better!
Mett is the best for Breakfast. I personaly make it even more perverted. So i take a Croissant, cut it in hlaf, put Mett on both sides and then sprinkle „Kräutersalz" on it🙈😂.
I live in Mannheim, so when you get Leberwurst, everyone says only Pfälzer Lewwerworscht is gescheite Lewwerworscht. I hate the taste of liver though, but my little brother loves it. A few years ago, he would have eaten it directly out of the peel if we had let him do that.
On topic of leberwurst, We also regularly ahd some that were cooked then eaten with sauerkraut. Though the regular leberwurst is basicly an everyday food whenever we just eat some bread for a simple dinner.
Horsemeat is NOT regular food in Germany. It is quite difficult to find a butcher you can buy horsemeat from. In over 50 years I haven't had an opportunity to eat horsemeat. Leberwurst is a common food and there are many different sorts. Mettbrötchen are great. Use a little salt and pepper and some onions. It's delicious!
You really picked up some very rare and very common food. I am from the cologne region where the "Sauerbraten" that is traditionally made of horse meat comes from. Yet i have eaten it that way only once to try it. And it is a really rare thing to find. While Sauerbraten made of beef is a dish you might find in hundrets restaurants there might be only a handful in the complete region that would cater the traditional version with horse meat. As for the blood sausage"Himmel un Ääd" originates from cologne, but still it is not for everyone for sure. Most people though have less problems with the consitency (it is not that different from a common pork sausage you can buy everywhere) but much more with the idea of eating somewhing constistig to some larger degree of blood.ON a bread with some mustad it is just delicious. As for eating it warm ("Himmel un Ääd") well.... here I can underständ why it is not for everyone. The dish is usually made with "Flönz" a version that is more firm than the blood sausage you might eat on your bread. But even if its baked in a way that it is somewhat cross on he outside it will become really soft on the inside and thus get a consistency not many people might like. Last but not least Mett: That is really common in germany to eat on your bread or a roll. I really did not know that raw pork in that way would be such a topic in the US You know muslins do not eat pork, because some hundrets of years ago eating pork was a health issue. Nowadays with cooling anrd the regulation about minzed beef that it is only sold at the same day it is no big thing. Not that much different from buying minzed beef. And ordering some pork filet at a some better restaurant you will receive it not exactly medium rose, but still at least somewhat glassy on the inside. In fact it is not that much different than eating game. If you an really trust the quality and that the animal was not ill there is no trouble eating it raw or medium, if you can not make sure it is well done. waffles or pancaces ? waffles ! - the big soft belgium ones ;)
I never liked liver as a kid - when my mom cooked it we usually put more Ketchup on it than there was liver. But today I really can eat it once in a while with a lot of browned onion rings, cooked apples and mashed potatoes. Leberwurst - there are so many kinds of it - some more spicy, some less - harder and softer - you can get it in tins, too, and then it holds for ages. You can eat it on bread - but the best probably is to eat it as "Pellkartoffeln mit Kräuterquark und Leber- und Blutwurst" - cooked potatoes with selfmade quark with herbs, liversausage and bloodsausage" (and with mustard) Liverdumplings I really love - always did even as a child - but I make mine myself. Enough to use some and put the other ones into the freezer to eat later. If you make them yourself you can always decide how much liver and how much minced pork/beef you put into your mix with one Brötchen. You cook the dumpling in broth that later on tastes great, too. And eat them with mashed potatoes and Sauerkraut or in a broth. If you already go into something thinking it might be disgusting etc. - it usually never will taste good. We just did not grow up with somebody telling us not to eat real fresh minced pork (that it has to be real fresh) - and Hausmacher Wurst - sometimes even made by friends or family - just was a normal dish. My limit really is Corned Beef or any kind of Sülze. I love jelly in sweet versions - but not in sour or spicy.
Did you ever try Sülze? I just can't eat it. I might be wrong but I think it is very similar to "head cheese" but sour by adding vinegar or whitewine. Imho one of the most disgusting things I've tried. Maybe it is something for you? 😅
There´s Sülze and there´s Sülze! From pretty sour with gummy, chunky bits to sweet&sour with soft meats, the first definitely isn´t for everyone, but the latter can taste like a well-made sausage salad.
My parents often ate blood and liver sausage from the pan. They also had tongue sausage. Saumagen and horse meat is not common were I live. I only like cold liver sausage and Metwurst.
The "Leberwurst" and the "Blutwurst" you tried, tastes way better, if you heat it up in a pot of water first. I usually enjoy it with "Sauerkraut" and mashed potatoes.
You should try soon the Spansau or also called Spanferkel, with the Kartoffelfüllsel (in our region diced potatoes with a mix of leberwurst und blutwurst with majoran. You should really try it.
please never eat blood sausage and tongue sausage without mustard. mustard complements the taste wonderfully. and: try cutting the bratwurst into slices and frying it. a completely different taste.
Haha, Pfälzer Leberwurst is a very specific variety of Leberwurst. I enjoy it alot once in a while. But Maybe try normal Leberwurst. Less smelly and stuff
To me, blood sausage cooked, tastes like a scab. The strangest things I have eaten are blow fish (fogou), sea snake, gooey duck, horse, and camel. I like liver pate so the liver wurst is no problem. There are some cheeses that trigger a gag reflex in me. The Icelanders and Swedes have some pretty nasty preserved fish dishes. (Hákarl and Lutefisk) both taste like rotten fish and ammonia. Yummy. In Sicily they have a street food, schettu, made from calves' spleen and lungs served on a bun with lemon juice. Ahhhhh not so much. Proudly I have tried all of these. Some with success and some not.
What are some of the most unique foods you have ever eaten from any country or culture?? 😃
Also, I truly can’t express how much I loved the tour I did with GetYourGuide! Find out more about it here 👉 bit.ly/3RezAsN
flaki - polish beef tribes (shredded cow stomach)
I eat horse meat occasionally in Switzerland and I love it😂😄
Blood sausage: don't eat it just like that, it needs mustard and onion on it. Tongue sausage also only with mustard. If possible, both on brown bread with a little butter underneath. Tastes totally different! Another tip: Liver-sausage with a hint of sour cherry marmalade. Butter is a flavor carrier here, too.
If you meet with Deana and Phil again, drive the 20 minutes to Solingen, where there is traditionally great horse meat. Horse sausage, horse goulash, and horse rouladen/Sauerbraten.
shark 🦈
Every year in January there is a German TV show called "Jungle Camp" on RTL where the candidates have to eat disgusting things like bird-eyes and pass scary exams (like walking through spiders). There are still a few participant places left in Australia for next year, you should apply... 😂👍
Leberwurst is a regular breadspread throughout germany. Totally normal food, but your sausage is a special type of Leberwurst. Which is from your region. I prefere Zwiebelleberwurst mit Apfel or Leberpastete mit Trüffel on fresh bread (with butter). Typically i eat it with pickles on the side. Delicious
Ah, interesting! What's the difference between the regional one that I tried and the rest? 🤔
@@PassportTwo the colour is really different, and Pfälzer Leberwurst is typically with chunks. (Es gibt grobe und feine Leberwurst) I prefere the one without chunks, and the taste is different as well.
"The Palatinate liver sausage is a cooked sausage specialty from the Palatinate and the Electoral Palatinate. Although it contains more liver than most other liver sausages, with around 30% liver content, the Palatinate liver sausage is gray and not pink because it is not made with curing salt."
@@PassportTwo it is darker and doesn't stink at all.
@@PassportTwo and the spicing is diferent palatinate sausages are usually a bit more spicy ( that does not mean hot ) just a bit more peppery and maybe some more herbs like marjoram
@@PassportTwo yeah the grey ones are usually insanely high on leber. you can offset this with onions and pickles. Usually they are way more pink and less livery. I wonder if you ever ate Leberknödel,who can be even worse.
I am German and need to say. It is funny to watch you. Eating stuff that we eat every day and make such a face as if it human meat. By the way. Our kids eat Mett every day, can't get enough of it. 😅
Ich musste das Video kurz unterbrechen, weil meine fünfjährige Tochter etwas sagen wollte. Sie hat nichts von dem Video gesehen und meinte plötzlich voller Vorfreude: "Heute Abend gibt's Blutwurst." Bei uns daheim gibt es selten Wurst, seit ich Vegetarier bin aber wir fahren nachher zu meinen Schwiegereltern, die immer welche da haben. Das war direkt nach der Blutwurstsszene schon echt lustig 🤣
😂😂 Guten Appetit!
Leeeecker! 😋
Leberwurst is normal in Germany. I life in Berlin and it is realy normal all around Germany.
But every region in Germany has it's own way to make Lebenwurst.
The same thing with Blutwurst.
In my region normaly you cook the Butwurst in a pan without the skin. It will become a black blood cream
I really like every variation of liver sausage, and i tried a lot. As a German, I love Mettbrötchen, and I don't know a single German who doesn't love it, too😍. Waffles, of course.
I´m german, and I hate it... :)
I don't! Never raw meat. And Steaks are à point.
Well, I don't love. My mother is a great lover, but I only very very rarely eat it. Like once or twice a decade.
I only like one variant of liver sausage... though it happens to be Pfälzer. Then again, i also like liver by itself, so that checks out.
Bevor ich ein Mettbrötchen runter würge verhungere ich lieber 🤢
Maybe it is worth mentioning that foods that include the word "Leber" in it (such as Leberwust, Leberspätzle und Leberkäs) are not necesserily mainly made out of liver. They're usually a mashed up mix of all kinds of bodyparts including liver and other offal, that's otherwise not sold seperately. They add spices and make dumplings, sausages or spreadables out of it.
It tastes better than ist sounds (at least I think so).
If you are in Southern Bavaria some day, you could make another video trying "Sauers Lüngerl" ("sour lung")😂Yes, it is made out of chopped lung.
I had a similar expeirence with an American guest, who was unsure about the "Lachsschinken" ('Salmon ham') I had in my fridge.
Also had to explain that it is not fish, but don't know where the name comes from.
Even more: Bavarian Leberkas has to be called "Fleischkäse" in other areas because there is NO LIVER in it. The eytmology of Leberkas also doesn't actually refer to "Liver" but... i'd ahve to check it again... the form, i think?
@@undertakernumberone1 ich denke, es könnte mit der Form eines Laibes zu tun haben
Everyhwere outside Bavaria Leberwurst has liver in it. It's just that the bavarians are strange people with a strange language that somehow happened to be in Germany and regret it to this day.
@@Cau_No The "Lachs" is the name for the part of the pig. "Schweinelachs" try to find a translation for that, because I certainly don't know such specific words in English when I only know 4/10 in German ;)
waiter in a restaurant recommends tongue sausage ...
customer says "Are you crazy? i won't eat something that an animal had in its mouth! give me an egg!"
Always Pfannkuchen 🥞
I love how even though you didn't manage to keep all of the foods down, you stayed as respectful as your body allowed you to be. There are so many content creators who taste different cultural foods just to make fun of everything that doesn't fit their small taste palate and it's so refreshing to see someone be both honest and respectful about tasting cultural foods.
Mett aufs Brötchen, extra Zwiebel und Pfeffer, Kippe und Bier: Fertig ist das Bauarbeiterfrühstück.
Du machs ne Zigarrette und Bier auf dein Brötchen?
@@ACEsParkJunheeWreckedMeHard Bist du dumm?
@@ACEsParkJunheeWreckedMeHard 😮 hä wieso wie machst du es
14:15 When I was a child we often had tongue, but not tongue sausage, just a whole tongue, which we would cut into slices and eat on bread. It is also really good in a Frikassee.
Would it be fried or boiled? 🤔
Tongue is great is soups as well, very tender!
@Passport Two I think it is boiled and ... pickled in salt? What I mean is "gepökelt", but I am not certain, we always just bought it already ready to be eaten.
My grandma mad Kuhzunge a few times and I kinda liked it lol
a good tongue sausage on a nice piece of bread is always good on the weekend.
Those specific liver sausage and blood sausage (Food3+4) variants (they are called Schlenker) you showed, you usually heat up in water (just before boiling like a wiener sausage), then you remove the skin, mash & mix it and eat it with for example cooked potatos... wouldn't eat those in the way you did. There are others you eat "cold" with bread but not those...
Writing this for non germans - Important for trying to make "Mettbrötchen" yourself: "Mett" is not the same as "Hackfleisch"(mince)!
Hackfleisch is just the raw, ground meat. It is meant to be fried/cooked, before consumption. Also, can be made from pork, beef, lamb and poultry. At a butcher you can ask for the different types or mixes of them.
Mett is seasoned, raw, ground meat and made (from what I've been told) fresh on the same day, to guarantee it being safe for raw consumption. Also, normally pork only.
So be careful what you buy, it will impact the taste ;)
(Any butchers feeling like tossing in their two cents, feel free)
I didnt realize these foods were so hard to eat if you didn't grow up with them. I am really picky but except for the horsemeat wich i have never even been offered i wouldn't think twice about eating them. During my school time it was such a trend for students to spontaneously agree on eating Brötchen with raw meet that the local supermarket startet offering pre-choped Onions to go with it
The Leberwurst and the Blutwurst you tried are not for spreading on bread. They usually are eaten warm with Sauerkraut, mashed potatoes and fried onions. It's a typical winter-dish. The Leberwurst for bread use is formed like a Salami not in a ring like yours and you can buy it in pieces as long as you like them. The best is the crude one from Vinzenz-Murr. Try it, if you find a Vinzenz in Rheinland-Pfalz. The white dots in the Blutwurst are Speck.
I came to Germany and ate these things - never even thought about it. All those cold cuts can be eaten between two slices of bread in a sandwich. That way you can't see what you're eating. Would that help?
Pancakes, waffles, whatever. They're both OK.
next time you should try it blindfolded,withou any information what it is. then you really taste it, not think about it! (that also gives us the chance to see Aubrey again - i hope she and the short one are fine!?) Michael/Hannover
Haha, Aubrey and the short one are fine! They are currently sitting and watching this video together for the first time right now 😊 Thanks for asking!
11:20 I don't eat it regularly, but one of my favourite dishes is "Tote Oma", which literally translates to "dead grandma" and is made from blood sausage.
I've heard a lot about this famous "Tote Oma" but also haven't given it a try. I'll have to look out for it somewhere!
@Passport Two It is from East Germany, so it is probably difficult to find in Rheinland-Pfalz. Actually, I don't think I have ever seen it in a restaurant now that I think about it. It is the kind of dish you eat at home or in school, but not when you are going out o eat.
Its blood sausage with „Graupen“ little pieces of wheat. In you give it in a pan with bacon and onions. Und than it will become liquid. And you eat this with potatoes and sauerkraut.
Tote Oma ist not the same as the 'regular' blood sausage. It is 'Grützwurst, which has grouts as one ingredience and an other consistency then the blood sausage which one eats on bread or fried as thick slices. Tote Oma is more common in East Germany.
You were brave. With most of these it is better to grow up with these specialties, get used to eat them as a child. When, in the olden days, people were poor, they didn't throw away protein. They cured it, boiled it, mixed it with other stuff; find your own way to make it eatable, enjoyable, delicious -- or to keep it non-perishable. Even the Saumagen, it is a muscle and therefor it is meat and protein. but the stomach itself is not very delicious. They used it as a container and filled it with scrape meat and veggies.
Soon there will be the season where you can get "Schlachtplatte" in certain restaurants. You will get, the items will vary depending on the area, a meal served warm with Sauerkraut, Potatoes, Leberwurst (liver sausage), Blutwurst (blood sausage), Bauchspeck (belly of pork), Beinscheiben (slices of leg) and a couple of other things. If you go to such a restaurant during that season -- you don't have to order Schlachtplatte, of course -- but you have the chance to see that Germans really go there to eat this.
Leberwurst is something you really get in a lot of varieties. From a very fine spread to a coarse one with chunks of meat and pieces of fat (bacon, pork belly) or Graupen (pearl barley). If you get them fresh, they are for boiling or frying. I like to put some coarse fresh liver sausage into the pan when I make hashbrowns (Bratkartoffeln). But, of course, I also like to eat liver. No horse liver -- it smells like you're eating it the stable besides your beloved mare. Had it, don't need it anymore.
Blutwurst comes also in different varieties. From "Schwarzwurst" that is supposed to be very hard -- you only eat it in fine slices , or bigger chunks if you can chew it., By name it is black. It has also comes with pieces of fat and/or pearl barley. There are softer varieties and you will almost never get it fresh -- unless you slaughter the sow yourself. In Switzerland it is just blood and spices. A Wurstsalat made from Schwarzwurst is a very refreshing intermediate meat.
Horse meat is usually tender and lean. It should not be overcooked. If you like beef, than a foal's (!) fillet or tenderloin prepared as a Chateaubriand is a real treat.
I understand your preference of overcooked meat -- it mostly is your upbringing -- but you may want to try in steps to not overcook it a little. A roasting thermometer helps you to measure temperature in the meat's center while cooking lets get you to _your_ degree of "just right". You will learn, however, that less overcooked meat will be more tender, too much of undercooking does not make it tender. Raw meat is hard to chew. However, if you like your steaks well done, you kill a lot of the taste. When you cook it a little less, the meat should not shed too much of liquid. Unless you butchered it yourself and put it in the pan right-away, this liquid is not blood. It is reddish, yes, but it is the liquid of popped cells...Generally, this is a learning process for your brain and taste buds.
Mett: Here the opinions divide. Many like it and at least as many are disgusted by it. I like it, but the older I become, the less I eat it -- at least in public. I just don't like the pieces get stuck between my teeth. In public that is awkward and not enjoyable.
It was an enjoyable video, and you proved, that in this case for Americans it is more mind than taste. But the same can be said for many cultures of the so called developed world when it comes to eating insects and worms.
Personally, I prefer pancakes over waffles. I like both, but prefer pancakes.
Horsemeat from a grown normal aged horse is not tender. Horses used to be butchered when they where not of use anymore, and that is why you made Sauerbraten and Wurst. To eat foal is not everyone's thing and I think it should not be done.
@@gabrieleghut1344 Horsemeat used to be "the old mare". It is no more so. Horses are usually not bred for the meatmarket as is other livestock. But there are surprisingly many surplus horses that end in the slaughterhouse. Their meat is indeed tender since they usually didn't work as did horses in previous centuries. Most horsemeat at the butcher's shop is tender. The rest ends up in sausages and minced meat. It is exceptionally lean.
About foals, there are too many foals around and they also end in the slaughterhouse. I have no problem if somebody eats foal, as I have no problem if somebody eats calf, lamb, piglet, kid...
I know that there are people who are emotionally tied to their horses of any age. Rest assured, there are many people who have no emotional problem with that.
I think your reactions are mostly due to your averse psychological predisposition to these foods (them containing terms you perceive as yucky like liver or blood, or being in a raw state).
I've been living abroad for almost 10 years now but Mett is one of the few foods i crave and make a point of eating whenever I visit back home in Germany. on a fresh crisp breadroll it's great. and it's not even like I ate it all that often when I still lived there, but it's actually tasty and unique to Germany, so I actually found myself missing it when I couldn't have it anymore.
I'm not on board though with molding it into weird traumatizing shapes hahahaha
Yes, that's really just a mind thing. As a kid growing up in former East Germany I loved Blutwurst, until I found out, that the name doesn't come from nothing, but there are actually sizeable quantities of blood in it. For years I couldn't stand even the sight of it. Much later I randomly recalled how delicious it was and how much I loved it - so I tried it again an fell in love all over again. To this day it's my favourite sausage.
Directly followed by Leberwurst. Not all varieties, though, the soft and silky ones I don't like at all. But the rough ones, with their intensive smell, the home made ones from the butcher "next door", god I love them. It's also funny when you have cats and they smell Leberwurst, they go wild, they're absolutely mad for it. You can spoil them with all those fancy designer cat foods all you want, but once they smell Leberwurst, they leave it all aside and jump at the Wurst xD
I'm a german in Australia. When I back in Germany I love to eat zungenwurst, mettbroetchen and harzer roller. I'm think if one kills an animal you should use as much as possible.l.
Haha, your reactions are funny.
You haven't even tried the worst.
Sülze / Sülzwurst.
Slaughterhouse waste and offals in aspic.
We had cooked liver sausage as kids together with sauerkraut. Both where cooked together and eaten with potatos. Having it wrapped in plastic looks like you did not get fresh one. Anyway, we cooked the small ones. The larger is slightly different and a spread for bread. Sometimes it is very intense in smell.
Also cook the liver and the blood sausage in kraut. Much better.
oh god, this is my childhood nightmare - fried liver and saure gurken (in Poland). Still don't like it and it make me puke in my mouth a little : D
I know it sounds gross to your ears now, but boiled cow tongue, then peeled and then thinly sliced with a horseradish cream and some plain boiled potatoes is outstandingly good. The tongue meat just melts in your mouth.
The sausage though is 🤮, you got that one absolutely right.
i like all those variants, including sausages on bread,
but also heated blood sausage (with mustard and no skin) with potatoes (Salzkartoffeln) and Sauerkraut
Co tongue is one of my favorite things to put on bread! We also have something called "Töttchen" which is a tongue , calf-meat and onion kind of thing
"Dead Granny", i want my "dead granny"!
badabum tsch
Mett
butter unterm mett? klingt...ungut
@@Retro_Rainer musste probieren, schmeckt super; aber am besten wirklich gesalzene nehmen ^^
Leberwurs+Senf on Bread = great combination
there are a lot of variations of if fein/grob etc... and the look of it can vary greatly too depending if you get it like you did it, other variations from the buther store or the ones in plastic containers in the supermarket...
mfg
Olli
So mach ich es auch plus ne Gewürzgurken😁
Waffles, please!
A couple of other American UA-camrs living in Germany have recently made similar videos with almost the same foods. All of you have really surprised me! I grew up eating Leberwurst and Blutwurst in Texas; admittedly, my family has German heritage, but we even made our own sausage! It seems so odd to me that you all find these foods so unusual.
I’m not an expert on Saumagen, but I don’t think you are expected to eat the stomach part; it’s just a casing such as that you would find on sausages (which was at one time made of the intestine of the butchered animal).
I don’t dare suggest trying tripe! 😂
I recently bought tongue, smoked and sliced like Wurst, just without the jelly and b ´lood around it, maybe give that a try? tongue is quite tasty and tender. My parents used to buy it, cook it and then fry slices of it in a pan with some butter. I like that more than liver - still not a fan. You could have also picked the pfälzer leberwurst, its more grey-ish and more intense and I would say distinguished in taste. (not my taste, though). Blood Sausage tastes good with a bit of mustard spread on top. The white chunks is fat, I believe? But I'm not a butcher. The Mett Igel is a relic of the seventies and eighties, I would say, just like the tomato-egg-mushrooms (use boiled whole aggs as the mushroom stem, half a tomato as the "head" on top and then put mayonnaise dots on it so that it looks like a toadstool) German sausage culture is not everybodies taste.
I‘m from Stuttgart and we often cook „Leberwurst“ und „Blutwurst“ together with „Sauerkraut“.
After cooking it you can spread the „Leberwurst“ or „Blutwurst“ which one you prefer over the „Sauerkraut“ and eat it.
We like to eat that in autumn or winter when ita cold outside:)
Nothing better than a Mettbrötchen with Butter and Onions😋
I also like Leberwurst a lot in many different forms and flavors.
But Blutwurst I only eat sometimes when I crave some, which is not very often unfortunately.
Hahahaha. That was food comedy! 🤣🤣🤣
In school I used to buy about one kilo fresh Mett , 6 or 8 breadrolls and share them with friends. Then taking whatever was left back home. Good Times.
We haven't talked about cheese yet - have you tried Harzer Käse?
(Just a warning - my father liked it, I didn't, but we always knew when we had some in the fridge without looking …)
There are many different things you could try -i think cheese in a wine region has more variety.
Or you could try to eat at small local restaurants - (Besen - or Straußenwirtschaft). They are not open all year and mostly only on weekends - but a nice way to get to know your regions food and people. Or go to small city festivals - or in your region wine or "Keschdefest".
For the next vacation you could go north - on the coast they have much more fish dishes. If you want to get to know local foods it's better in smaller cities or villages - much more authentic even in tourism regions.
harzer ist der dritt beste käse 1. odenwälder kochkäse 2. limburger 3. harzer/handkäse
Wow! you should have fried the blood wurst first, It's much better that way. Head cheese is a staple of the deep south, I like it and I'm from The Bronx, NYC (parents from South Carolina) and I also enjoyed the minced pork when I was station in Germany. So many good food memories.
Fried? Ewww. Nope. Just nope.
Just as a note, "Wurst" is only pronounced like "Wurscht" in dialects. In Standard German it is /vʊɐst/ or /vʊʁst/ (with proper s and t). By the way, "Mett" is a cognate to English "meat".
Apparently you absolutely need to try one of my favourite (childhood-) dishes: _"Himmel und Hölle"_ ("Heaven and hell").It's a little different from the thing mentioned: You have Sauerkraut, mashed potatoes, Blutwurst and Leberwurst all heated up. And on your plate you mix it all up, until you have some disgusting looking goo... 😄😄😄
From this vid I can tell, you're prone to be influenced by looks, but that's just the thing:
- It looks like "hell", but
- It tastes like "heaven"!!!
😋😋😋
Jahhhhaaa alles ordentlich miteinander vermanscht so muss das sein. Für Ausländer mag das befremdlich, barbarisch und unappetitlich aussehen, aber es ist sooooo lecker.
Sounds just as fun as "Labskaus" up here in Niedersachsen. Looks like already eaten and barfed up again, but tastes pretty good 😁
liver sausage is very similar to paté. I used to love every variation of it before I went vegan. :D and now I'm happy about all the substitutes :D
always pancakes.
In the autumn we in Baden-Württemberg had "Schlachtplatte" it is blood- and liversausage and pigsbelly. It was cooked with Sauerkraut and I like it very much.
Horse meat should be tender. Also, a chunk of leberwurst can be a great addition to potatoes and quark.
Liver sausage: all over Germany. Eat it with buns and sliced pickles on top
Fun fact: you can also fry up Blutwurst, eat it with stuff like potatoes and onions. I think the Austrians call it Blunzengröstl. Blutwurst is amazing, at least if it's made well, creamy and peppery and healthy. I write this as a vegetarian. :D
It looks like the Blutwurst and the Leberwurst, that you have tried, are ment to be eaten warm with potatoes and Sauerkraut. You might go to your local butcher shop and ask there for recepies of this kind. The usual Leberwurst is (more or less) thinly spread on buttered bread and you might add a bit of onion or mustard if you want to get distracted from the liver taste.
butter unter leberwurst? niemals!!!
@@Retro_Rainer Hmmm.... mir schmeckt ein bißchen Butter unter der Leberwurst schon gut - aber für den Cholesterinspiegel und den BMI ist das wahrscheinlich nicht das beste...
I suffered along with blood sausage and tongue sausage. You were so brave with the Saumagen, I wouldn't get it down.
Watching your reactions this could be 100% me. ...and I am German.
Thanks for the honesty and support on this 😂😂
I love Mett, but Blutwurst also Puts me of every time, i also cant get it down, its mainly the texture, same with liver or baked potatoes
13:47 Each time one has offered me Zungenwurst, I declined with the following sentences: "I do not eat anything which was in other mouths already"
Saumagen is a typcal food in Pennsylvania from Pennsylvania Dutchpeople, too. Because this people came partically from the Rheinpfalz.
Gelegentlich kaufe ich mir schon mal Blutwurst als Aufschnitt. Aber ich weiß sie ist nicht jedermanns Sache. Das trifft auch auf Zungenwurst zu. Mettbrötchen muß man entweder beim Schlachter oder Bäcker, ganz frisch zubereitet aus frischem Mett, auf knusprigem Brötchen und am besten noch direkt vor Ort im Laden oder sehr bald nach dem Kauf zu Hause (oder auf der Baustelle) essen. Auf jeden Fall gehören auf das Mettbrötchen Salz&Pfeffer und Zwiebeln, ggf. noch etwas Petersilie. Beim ersten Mettbrötchen muß vermutlich jeder sich erstmal leicht überwinden, aber der Geschmack ist doch wirklich gut. Zugegebenermaßen ist mit dem Verzehr eines Mettbrötchens immer noch ein gewisses Restrisiko verbunden wg. des rohen Fleisches. Wenn man aber auf wirklich frisches Hack achtet ist man auf der sicheren Seite..!
Bzgl. Waffel/Pfannkuchen finde ich beides hat seinen Reiz. Pfannekuchen gibt es bei uns gelegentlich als Apfelpfannekuchen oder Blaubeerpfannekuchen, beides mit etwas Zimtzucker überstreut. Das Grundrezept ist dabei ein Eier- oder auch Mehl-Pfannekuchen mit einer süßen Note. Was wir aber auch sehr mögen sind Kartoffelpfannkuchen, auch Kartoffelpuffer genannt. Die haben eher eine deftige Note. Man kann sie zB. mit eingebackenen, vorher kross gebratenen Schinkenspeck-Würfeln "veredeln". Dazu passt am besten Apfelkompott, der noch etwas stückig ist. Apfelmus geht aber auch ganz gut dazu. Wichtig ist, daß die Puffer schön knusprig gebraten wurden. In meiner Kindheit hatte die Oma die Kartoffelpuffer immer in ausgelassenem Speck gebraten und dazu gab es dann auch die Grieben, das sind die knusprigen Reste der ausgebratenen Speckwürfel. Nicht jeder mochte die, ich aber schon...
I am german, living in spain, but this are really normal food in germany 😀
I live in the Pfalz as well so I regularly eat that stuff anyway :) I loved to eat blood sausage as a child with my dad. We ate it with bread an cream cheese. I don't know why but I got angry if he ate it without me. As I grew older I started to dislike the texture and haven't eaten it since. As for the horse meat it should be very tender. My parents tricked me in not telling what it was until I tried it and it was actually really good. So I can only recommend to atleast trying it. Just a little tip now is the time when new wine is getting made and they usually sell it at the vinyard or on local markets. They call it Federweißer. Be sure not to close the bottle or container completely otherwise they might explode. We normally drink it while eating a piece of Zwiebelkuchen which translates to onion cake. An be sure to drink it quickly or it will ferment to much and wont be as delicious. Also definitly pancakes :)
Some of these dishes are really regional, but Lebenwurst is popular also in Poland, just like Mett, Tatar (raw beef), Blutwurst, Graupenwurst, Zungewurst or Zunge cooked with hotseradish sauce...I like them all.
If you visit a medieval market you may still find Rossbratwurst. Ross is an old/outdated word for horse!
The last time I saw it being sold, was at the medieval market in Schloß Burg decades ago as a kid.
Horse meat used to be eaten all over Germany since it was a cheap meat. Btw Sauerbraten used to be made with horse meat. Marinating the meat of old horses with vinegar made it tender again.
Mett, or as it's more commonly known: Firefighter's marmalade. (Feuerwehrmarmelade)
Here in North Texas, I buy my smoked hausmacher leberwurst fresh from my local butcher shop.
Blood sausage goes well with sour sweet lentil stew.
And about blood sausage on bread... Pretty much depends on the seasoning they added. I like it more spicy. Well, if I hadn't turned vegetarian like 25 years ago. But blood sausage... yummy.
liversausage is a general german thing BUT the "Pfählzer leberwust" so the liversausage from the pfalz is different
Leberwurst is where I am from mostly sold in jars. My mom allways bought it for me when I was little but I was too picky about it so I complained when it was the "Grobe Leberwurst" and not the "Feine Leberwurst" since there are two different textures and I loved it more when it was super smooth in taste. Now since I stoped eating meat I go for alternatives made from mushrooms who almost taste the same
LOL I like to eat "Feine" from time to time, but never could stomach "Grobe". Most people I know are opposite.
Yeah, the one in the yar is the best. Halberstädter ☝🏻
*jar
I can recommend two things: Hirnsuppe and Kutteln; brain soup and the big stomach of the cow. Those are traditional southwest German foods too.
würg.
From a German perspective (born and raised in Thuringia, currently living in Bavaria):
1. Saumagen: never tried, but might give it a go one day.
2. Horse meat: apart from the "horse meat scandal" where some big German meat producer was said to put horse meat into their lasagne for example, I never really had it. But we also do have "Sauerbraten" in Thuringia, which, other than in Rheinland- Pfalz, is made from beef here, not horse. But probably in the past they used horse here as well. Sauerbraten basically comes with a sour-ish sauce, which is based on the beef (or horse meat) being marinated with vinegar and many different spices for like 7 days). You can also buy it fully- marinated at any supermarket.
3. Leberwurst: It's not a specific dish from Rheinland-Pfalz, but actually eaten and loved all over Germany on a daily basis. But in RP, they have a special seasoning for it, which is known to the rest of Germany as "Pfälzer Leberwurst" or "Pfälzer Art". You can have it as "grob" (so it will still have some more texture to it, like little meat bits) or "fein" (creamy texture without bits) and also with different ingredients added, like apple or onion bits or (what I personally love) chives. I love Leberwurst and eat it more regularly, but not necessarily on a daily basis.
5. Blutwurst: Never tried, never will. I just can't do it, just like you.
6. Same goes for Zungenwurst or any other sausage containing gelatine (or Aspik) or having this kind of texture.
7. Mett: Hated it as a child, but mainly because my father hated it, too. But nowadays, I'm loving it! But it needs to be day- fresh Mett from the butcher next door, minced with garlic (there's also an option with caraway seeds, but I love that one more if it's fried), no butter underneath and onions on top. I'm actually craving a Mettbrötchen right now, but I'm pregnant and therefore shouldn't eat any raw meat or fish.
Oh, and: pancakes!
Scott from "bigfun an American in Germany" an American from Chicago liked Mett very much.
Hey Donnie, I'm really glad that you tried it - but I think, the Blutwurst-thing is really a matter of thinking.
Ever tried fried liver with apple slices and onion rings? Or mashed lungs ? Fried kidneys? The German cuisine used to take nearly everything of the animal to prepare something tasty and edible of it - even a calfs brain (and yeah, I've got to admit: I ate it, but I hate it).
My advice: travel to Cologne, step into a Brauhaus and order a plate of "Himmel un' Ääd" ("heaven and earth")! Enjoy! 🫂
My little grandson loves a Leberwurstbrot. He'll ask for it rather than cheese on his bread.
Blutwurst is what I always imagine black pudding to be.
In the region around Cologne we have a dish called "Himmel un Ääd" (Himmel und Erde) consulting of fried Blutwurst, mashed potatoes and applesauce. I cook this dish every once in a while and I like it, but in fact I never ate raw blutwurst yet.
@@ThomasVWorm Depends, I suppose. I agree it's not Applesauce (Kompott, not Mus), but in my personal tradition the apple thing and the mashed potatoes are not mixed. Recipes like this anyway tend to differ a little from town to town 🤷♂️⚘️
He also mentioned that in the video, didn't he? I was so happy about it because it's one of my childhood favourites (from Schleswig-Holstein)
You are the wrong person to try culinary specialties. Your prejudices are deeply rooted and your excessive feeling of disgust prevents an objective assessment. Not to mention you won't be able to enjoy it.
I have never ever seen anyone eating a blood sausage raw. *eww*
You need to cook it!
Pfälzer Leberwurst is one of my favourites. But also the Kalbsleberwurst with some herbs.
i understand your feeling about mett. had the same problem in my head that its wierd to eat raw minced meat but once i tried it and got used to it it became one of my favorite things together with pickled cocumbers to put on a brötchen
just today, i bought some food, and among it packaged mett (like a sausage in plastic) [yes, fresh from the butcher and on a bun would be better, but when there is no good butcher around this is the best alternative]. *i asked how long i could keep it: in the fridge one week while unopened and originally packed and max 2-3 days when opened.* since i can't/won't shop often, i now have bread with some slices of ham for this weekend and bread with some cheese and that piece of mett for some meat sometime during the next week.
btw: i prefer Zwiebel-Mett, and (if available) especially Puten-Zwiebel-Mett since turkey meat is a bit darker, with much less fatty pieces, and ground much finer.
Damn wanna try it with pickled cucumbers now, sounds good. I usually just eat with salt and pepper
Let me see what I'd like (Germany, Bavarian Forest region) while I'm watching.
1) Saumagen: Never tried; it's not typical for our region. Chancellor Kohl having served that to his state guests, I think that's urban legend.
2) I eat horse meat sausage (if available), but to be honest, it mainly consists of beef nowadays as there aren't so many horses around anymore. In earlier times, when a workhorse had become useless, it would be sold to the horse butcher, or Abdecker.
3) Liver sausage is typical for my region, too, and I LOVE it. Not from every butcher, as the taste depends very much on the spices used. You should boil it and have really good Sauerkraut with it. -- I also like fried liver. -- You can't get liver all the time, as it must be fresh and can't be stored for long. Don't buy packaged liver stuff, visit a real butcher.
4) Blood sausage should also be boiled, and together with liver sausage and Sauerkraut it's the third ingredient to the infamous Schlachtplatte. -- In some regions, they fry it, but that's not very common in my area. -- Contrary to liver sausage, you can also eat it cold.
5) Tongue sausage is not common in my area, but you can get it now and then. Tried it, but didn't like it. I think it's similar to Blutwurst in a way, but not as good.
6) Mett is delicious on a breadroll (Semmel in my area, Brötchen elsewhere), but you have to put some pieces of onion onto it. I also take some extra pepper. And, yes, I had it for breakfast sometimes. There was a kiosk on my way to work who sold Mettbrötchen.
RQ) Pancakes, definitely.
Thanks for trying all these delicious German things. But buy a better quality Leberwurst next time. Watching you eat this supermarket thing really made me feel with you. Wouldn't touch something like that EVER.
Damn its always so weird to me how most non-germans eating mett absolutely cant stand it - and it probably being germanys most popular bread-topping. Like, if you ask a random kid here if it likes nutella or mett more, id say the odds are about 80-90% theyd say mett. It really is just a head-thing i guess.
but thinking about it, yea - you really dont have any "spreadable meat toppings" over there (that i can think of), so just the texture reminds you of what the "weird thing" is you are eating rn.
We have mett, leberwurst, some fish thats so soft you can spread it - its nothing special. bread toppings are 1 of 4 things here: sweet, cheese, meat, spreadable meat.
also: mett is sometimes called "workers jam"
Horsemeat is not a tender meat, and you use it only in special ways. Sauerbraten is one way because it is made tender by putting it in vinegar or red wine (with spices) for 3 to 4 days and then make a roast with a sour/sweet gravy.
Leberwurst is wonderful, in particular on Knäckebrot. Try Kalbsleberwurst, that's the real good stuff.
Eating Mett with onions, salt and pepper ist the best thing. Also great to put a thin layer of mustard on it.
The smell that comes out of the Leberwurst package is from the preservative gas that keeps the sausage fresh, not from the wurst itself. Liver sausage doesn't smell like sewage. And blood/tongue sausage tastes best with mustard on it, so the "metallic" taste doesn't kick in that much. If you eat tongue as a whole (not as sausage) it's like a rather tough and dense steak, but doesn't taste bad due to it being pure muscular meat.
Leberwurst is something you get in all Germany, and it is a spread rather than a sausage. Compare it to a liver paté in other countries like France. Careful if you order Leberwurst in Switzerland, you might be in for a surprise as that is a completely different thing: a real sausage, served hot.
Blutwurst is made with different spices depending on the regions, I like the one from my home region in Switzerland better than the versions in Germany that have far too much fat, sometimes even in chunks.
Mind you, so far I havent seen many weird food stuff in Germany (other than mett), there are far more of those in France.
As for pancakes: that is a meal thing (typical supper in Switzerland), waffles are a desert.
I like all of the sausages presented today, but I would prefer to fry the black pudding beforehand, it goes well with fried potatoes. One can say that famine threatened in Germany up until the 19th century and those who were wealthy and owned their own cattle tried to use them as completely as possible. Sausages were a great way to preserve meat without refrigeration. The taste comes mainly from the spices, which is why there are around 1,600 different types of sausage in Germany. Sausages and liver sausage also tolerate base meat and it is better not to ask how sausages were made anyway. However, the food regulation prescribes what must be contained in a certain percentage. Mett is a special case in that it MUST be sold the same day it is prepared. I once heard that they couldn't guarantee that in the USA, so it was banned altogether.
It was really funny. As a German I had problems with the Blutwurst when I was still a kid. Nowadays I like it with mustard or as Himmel und Äd. The liver sausage that you had there was unknown to me. I am used to a different kind. Mett is something very normal to eat with onions and white pepper.
I like blood sausage, but without the fat which makes it greasy.
and I love pigs or beef tongue - not the sausage, just lightly smoked and then boiled
Well, then you have given me something else I need to look out for and try now! 😃
Try the Möpkenbrot, another type of Blutwurst with Rübenkraut / Zuckerrübensirup.
But buy only a small slice first.
Waffeln oder Pfankuchen... it is mire about the time. As Lunch you eat pancakes, with plums or Apple and to Coffee you get waffles with Creme or Hot cherries.
Leberwurst on a Schwarzbrot with Senf❤️❤️
The things you don't like at first, you have to try them on a nice slice of bread with butter.
Blutwurst with a buttered bread and some mustard tastes like heaven.
In Berlin we eat liver sausage with blood sausage, potatoes and Sauerkraut. The white chunks are bacon fat.
My suggestion for beginner friendly Leberwurst would be "Kalbsleberwurst". As a child I loved to eat that - the gray one "grobe Leberwurst" is just a lot stronger more adult taste.
Leberwurst or how it is also known as Leber Pastete is widely spread in germany. The most known are geese liver and calf liver and there are many different ways it is produced. The one you ate was probably Pfälzer Leberwurst what is considered a rough liver sausage. You should try a fine one that is from geese (ask for Gänseleber-Pastete). those smell not even near as pfälzer Leberwurst and tastes also completely different. It has a very smooth creamy texture too.
Also if you wanna try a regional thing if you ever come to Hamburg go to the harbor market and try out some Fischbrötchen. Its either cured or smoked fish on a bun and sometimes even raw frish from the sea. very good.
I don't like liver. I like liver sausage. BUT not the Pfälzer kind you had. Try veal liver (Kalbsleberwurst). It's a pinkish spread, you'll find it in little boxes in the breakfast meat fridge aisle in every super market. Way better!
Mett is the best for Breakfast. I personaly make it even more perverted. So i take a Croissant, cut it in hlaf, put Mett on both sides and then sprinkle „Kräutersalz" on it🙈😂.
When you don´t lke or even can´t eat raw(er) meat in general, then Mett isn´t for you.
But kudos for trying it!
I live in Mannheim, so when you get Leberwurst, everyone says only Pfälzer Lewwerworscht is gescheite Lewwerworscht.
I hate the taste of liver though, but my little brother loves it. A few years ago, he would have eaten it directly out of the peel if we had let him do that.
On topic of leberwurst, We also regularly ahd some that were cooked then eaten with sauerkraut.
Though the regular leberwurst is basicly an everyday food whenever we just eat some bread for a simple dinner.
Horsemeat is NOT regular food in Germany. It is quite difficult to find a butcher you can buy horsemeat from. In over 50 years I haven't had an opportunity to eat horsemeat. Leberwurst is a common food and there are many different sorts. Mettbrötchen are great. Use a little salt and pepper and some onions. It's delicious!
You really picked up some very rare and very common food. I am from the cologne region where the "Sauerbraten" that is traditionally made of horse meat comes from. Yet i have eaten it that way only once to try it. And it is a really rare thing to find. While Sauerbraten made of beef is a dish you might find in hundrets restaurants there might be only a handful in the complete region that would cater the traditional version with horse meat.
As for the blood sausage"Himmel un Ääd" originates from cologne, but still it is not for everyone for sure. Most people though have less problems with the consitency (it is not that different from a common pork sausage you can buy everywhere) but much more with the idea of eating somewhing constistig to some larger degree of blood.ON a bread with some mustad it is just delicious. As for eating it warm ("Himmel un Ääd") well.... here I can underständ why it is not for everyone. The dish is usually made with "Flönz" a version that is more firm than the blood sausage you might eat on your bread. But even if its baked in a way that it is somewhat cross on he outside it will become really soft on the inside and thus get a consistency not many people might like.
Last but not least Mett: That is really common in germany to eat on your bread or a roll. I really did not know that raw pork in that way would be such a topic in the US You know muslins do not eat pork, because some hundrets of years ago eating pork was a health issue. Nowadays with cooling anrd the regulation about minzed beef that it is only sold at the same day it is no big thing. Not that much different from buying minzed beef. And ordering some pork filet at a some better restaurant you will receive it not exactly medium rose, but still at least somewhat glassy on the inside.
In fact it is not that much different than eating game. If you an really trust the quality and that the animal was not ill there is no trouble eating it raw or medium, if you can not make sure it is well done.
waffles or pancaces ? waffles ! - the big soft belgium ones ;)
I never liked liver as a kid - when my mom cooked it we usually put more Ketchup on it than there was liver. But today I really can eat it once in a while with a lot of browned onion rings, cooked apples and mashed potatoes.
Leberwurst - there are so many kinds of it - some more spicy, some less - harder and softer - you can get it in tins, too, and then it holds for ages. You can eat it on bread - but the best probably is to eat it as "Pellkartoffeln mit Kräuterquark und Leber- und Blutwurst" - cooked potatoes with selfmade quark with herbs, liversausage and bloodsausage" (and with mustard)
Liverdumplings I really love - always did even as a child - but I make mine myself. Enough to use some and put the other ones into the freezer to eat later. If you make them yourself you can always decide how much liver and how much minced pork/beef you put into your mix with one Brötchen. You cook the dumpling in broth that later on tastes great, too. And eat them with mashed potatoes and Sauerkraut or in a broth.
If you already go into something thinking it might be disgusting etc. - it usually never will taste good. We just did not grow up with somebody telling us not to eat real fresh minced pork (that it has to be real fresh) - and Hausmacher Wurst - sometimes even made by friends or family - just was a normal dish. My limit really is Corned Beef or any kind of Sülze. I love jelly in sweet versions - but not in sour or spicy.
Did you ever try Sülze? I just can't eat it. I might be wrong but I think it is very similar to "head cheese" but sour by adding vinegar or whitewine. Imho one of the most disgusting things I've tried.
Maybe it is something for you? 😅
There´s Sülze and there´s Sülze!
From pretty sour with gummy, chunky bits to sweet&sour with soft meats, the first definitely isn´t for everyone, but the latter can taste like a well-made sausage salad.
Is ne Kopfsache. Mett is super. Mit Salz und Pfeffer und Zwiebeln. Love it
My parents often ate blood and liver sausage from the pan. They also had tongue sausage. Saumagen and horse meat is not common were I live. I only like cold liver sausage and Metwurst.
Wow! You are adventurous! Fun video!
Yeah liver sausages are common overall in Germany, only regional diverences exist.
greating from saxony
Stuffed pig stomach is found in parts of PA. We called it Poor Man's Turkey.
The "Leberwurst" and the "Blutwurst" you tried, tastes way better, if you heat it up in a pot of water first. I usually enjoy it with "Sauerkraut" and mashed potatoes.
You should try soon the Spansau or also called Spanferkel, with the Kartoffelfüllsel (in our region diced potatoes with a mix of leberwurst und blutwurst with majoran. You should really try it.
please never eat blood sausage and tongue sausage without mustard. mustard complements the taste wonderfully. and: try cutting the bratwurst into slices and frying it. a completely different taste.
What about Celler rohe Roulade? Like cooked/roasted Roulade just raw
Haha, Pfälzer Leberwurst is a very specific variety of Leberwurst.
I enjoy it alot once in a while. But Maybe try normal Leberwurst. Less smelly and stuff
To me, blood sausage cooked, tastes like a scab. The strangest things I have eaten are blow fish (fogou), sea snake, gooey duck, horse, and camel. I like liver pate so the liver wurst is no problem. There are some cheeses that trigger a gag reflex in me. The Icelanders and Swedes have some pretty nasty preserved fish dishes. (Hákarl and Lutefisk) both taste like rotten fish and ammonia. Yummy. In Sicily they have a street food, schettu, made from calves' spleen and lungs served on a bun with lemon juice. Ahhhhh not so much. Proudly I have tried all of these. Some with success and some not.