I WISH I could get this in the UK! I love beef tartar and just 100% know I would love this! I may have to make it myself as I do have my own meat grinder! Although I just know it would freak my husband out a little as he freaks out even when I chop little bits of steak off my steaks while waiting for the pan to heat! 😂😂😂 I love all your content! Your German food content in particular but as a Brit who was born and lived there a good while ago now, it does make me miss Germany a lot! ❤
Lived all my live in germany and never tried Mett. However i have eaten raw pork when making Saschlik because you cant skewer up the real small pieces or theyd burn so theyre snacks.
calling it "hackepeterschrippe" in an international video while the whole rest of germany (well maybe with exception of bavaria) calls it "Mettbrötchen" is beyond wild :D
Mettwurst und Hackepeter sind zwei unterschiedliche dinge mettwurst ist mit Pökelsalz haltbar gemacht und kann auch 1-2 wochen haltbar sein Hackepeter ist einfach Rohes Fleisch was am selben Tag gegessen werden muss wie es gemacht wurde
@@nataliehergerdt6571 Hackepeter is a word used around Berlin so is Schrippe for Brötchen. Honestly I still have never heard anybody call a Mettbrötchen a Hackepeterschrippe.
I lived in Germany last year, I tried the mettbrötchen and I loved it. But as a Chilean I love even more our version (or “evolution”) of this dish: the Crudo. Obviously brought to Chile by German immigrants in the 1800s’ and adapted to the local ingredients. Instead of pork is made with beef, also with white bread, Salt, pepper, raw onion, pickles. But we add lemon juice, mustard, homemade mayo, and parsley or cilantro. It’s delicious, specially if accompanied by a cold Chilean craft beer like a Kunstmann or Kross 🇨🇱🤌
Carne cruda all'albese or simply Crudo is originally an Italian dish with much longer history. It later became the basic element of Carpaccio. Also it was served in both sliced and minced ways
@@vinckr5553 Just make a case for german cuisine and food culture if you think I'm wrong. I'm a german living in germany, so I know our cuisine including some regional differences very well and don't think ignorance is the problem here. I obviously wouldn't say every dish we have is shit, but overall most of it is rather boring and could use some additional flavour and the average quality of the restaurants outside of berlin isn't the best either, nor is the quality of the produce we can get in our supermarkets
Mettbrötchen was probably the biggest culture shock for me on my first visit to Germany. Being from Canada, you'd be thought of as insane for even considering eating raw pork. It was delicious and is one of my favourite snacks when me and my partner go to the bakery. Just unfortunate it's something I have no option to make when I'm back home.
A meat grinder is pretty inexpensive. Especially if it's an attachment to an existing appliance. Just buy a pork tenderloin, take the silver sinew off, double mince it, and you have the best mett in the world.
well there sure is a reason why people are shocked by mettbrötchen. and even if it's easy to make your own I wouldn't advise it if you're not sure about the cleanlyness of your pork.
"give it a shot" BUT! please only when you are in Germany. I know not every country does check pigs for Trichinella spiralis and so you would get these in your body.
Your advice is great but for anyone else who is reading this; trichinella is also not the only parasite that can be present in pork, and there are also bacteria/viruses to consider too. Trichinella does not exist in my country (Australia) and no pigs here have ever actually been diagnosed with it but it still would not be safe to eat raw pork here due to other germs or parasites such as tapeworms. One day I want to go to germany and try that raw pork though, it looks delicious.
Gibt halt regionale Unterschiede. Ich meine, ich komme aus Berlin, wo auch dieser Name herkommt, aber ich persönlich würde auch Mettbrötchen sagen. Natürlich weiß ich auch, was mit dem anderen Begriff gemeint ist, aber ich sag es halt zum Beispiel nicht.
Hatte echt Spaß beim gucken. Aufgewachsen in Nordhessen und seit 25 Jahren in Ostwestfalen, vermisse ich hier immer noch unser "Gehacktes" - was in Nordhessen einfach gut fertig gewürztes Schweinehack war. Die Frage ist immer nur ob "mit?" (Knoblauch). Hier in OWL gibts bei "Gehacktes" nur ungewürztes Schweinehack und bei "Mett" eher super fettes, dezent gewürztes Zeugs, das man nur notgedrungen auf das Brötchen tun mag.
It's ok Germans, we understand it tastes good, no one is questioning it, most of us are even curious and eager to try it. The thing about us non-germans is that we worry about the safety, I'd like to go to Germany so I can try it safely
In Germany we have regulations for absolutely everything. And the minced meat regulations (Deutsche Hackfleisch-Verordnung) ist really very strict. Even stricter then our Beer regulations (Deutsches Reinheitsgebot). So you don't have to worry about safety. 😉
Well, just a bit eastward, in Poland, we have exactly the same delicacy. It's called "metka cebulowa" (lit. onion mett) and it's just raw minced pork with onion and some simple spices. Just as Germans, Poles eat it as a spread on a slice of bread. It's definitely not as popular or iconic as it's counterpart in Germany, but still - you can buy it in almost every supermarket. And I can assure you, it's simply delicious. In general Polish and German cuisines share many similarities (our shared love of sauerkraut and potatoes is the prime example). Cheers! 🇵🇱🇩🇪
I noticed that a lot. If any neighbor has a certain dish, there is a very high chance a version of it exists in Germany. Sometimes only in the nearby regions, But often spread over the entire country. Possibly yet another sign if the divided history.
I mean, most of Poland was Prussian/German for almost 200 years, and neighbors for their entire existence, so of course their cuisines would overlap quite a bit. The real conflict doesn't occur until you ask if a particular dish originally was German or Polish in origin.
@@Swindle1984 Central Europe especially the territory of todays Germany was made up of hundreds of entities and often developed a regional version of cuisine. In this mosaic it seems pointless to ask if some dish was German or Polish in origin. Though the aftermath of WW2 brought many demographic changes with massive expulsion and ethnic cleansings. So regional cuisines where German and Polish traditions most likely overlapped like Sileasian, Pomeranian or East Prussian cuisine does not exist anymore as the traditional communities don't exist anymore. Therefore you are more lokely to find Ukrainian style dumplings in Silesia today, since many of todays inhabitants or their parents or grandparents migrated from there. Maybe a few places in Upper Sileasia can give you an idea of the original blend.
If I got a euro every time I saw someone post about "German sushi" today, I'd have two euros, which isn't a lot but it's still weird that it happened twice today.
Finnish people consume a lot of mettwurst. It pairs very well with our dark rye breads. The supermarket coldcut sections are filled to the brim with different kinds of mettwursts.
I'm from germany and love our bread, but I have to say - your dark bread is fucking amazing, pardon the language. That bread and original breakfast - hack (short for hackepeter or minces meat) on a thin layer of butter with a bit of salt, pepper, thyme and a thin slice of onion on top.... MRRRRGRRRRRR =)
@@mynameisandong It's similarly named to the German "mett." In fact, this type of product is popular from Germany eastwards. In Belarus, the Czech Republic, Lithuania, etc. We also have many variations of it in Poland.
As a German, i would've run straight to the comments if he would not have been mentioned! But Andong does his research, of course... So now I ran to the comments to write this instead.
Somewhere, deep down in some random folder on a long forgotten HD, I still have a news article about how the german registry office didn't approve of "Mett Damon" for a newborns name, but "Matt Eagle" was somehow A-okay.
There is one problem with this, though- I'm in America. Pork JUST got deregulated. A listeria outbreak just killed people here- caused by contaminated pork. AAAAAAAAAAAAAAA
I love Hackepeter, but without onions and with pepper. Just consume it the same day you brought it, look at the moisture (don't eat it if there is even a slight layer of waterslime) and do the smell test. If you are not sure, or if it is older than one or two days, into the pan it goes (you can still use it to make Buletten/Frikadellen sometimes - use mustard, onions and pepper, mix them together and fry them). For a different type of food, I'd recommend you try Leipziger Lärchen if you have the chance, they are like cake that are mostly made up of sweet cake crust with a marzipan-marmalade filling. They are very delicious.
I'm not German, but grew up in Belgium. Eating raw pork mince was quite common. I remember the butcher giving the youngest kids in the shop a small ball of pork mince, and people eating it on toast with some salt and pepper. I no longer live in Belgium, but found out it was considered "weird" how pretty much all kids 10y or up know about tapeworm, and they get annoyed when they see someone holding meat in their hands longer than needed
@BillyTheCheeseMonger no, it was very rare, but not unheard of. I never knew anyone who had tapeworm, I only heard about someone like "a friend of a friend of my sister's brother in law's gardener once had tapeworm". I wouldn't at all be surprised if it's more common for people in the US getting salmonella from eggs than it was for people in Belgium, or Germany getting tapeworm from raw pork.
I would not try consuming raw pork in the United States right now. "Degregulation == good" has led to loads of food safety issues in the last few years, especially at meat processing plants (self-inspection is a sick, sad joke!)
@@JohnWilson-hc5wq Where do you get a number of 1:800? From all the sources that I can find, it's pretty much impossible to contract trichinosis from commercially-raised pork in the US. You can get exposed to other food-born pathogens, but trichinosis seems to be exclusively a problem with eating undercooked game meat and potentially home-raised pigs.
@@mynameisandong Sicher? Unter dem Namen Hackepeterschripper scheinbar seit 1903, okay, aber soweit ich herausfinden konnte, gab es das Mettbrötchen an sich schon vor 1903 und es ist weniger klar, seit wann und wo.
Nur weil man in Niedersachsen „Mett“ sagt, trifft das noch lange nicht auf ganz Deutschland zu. Und ich kann aus Erfahrung sagen, dass in Teilen Sachsen-Anhalts, in ganz Brandenburg und in Berlin halt Hackepeter gesagt wird. 3:1 Abgesehen davon heißt es auch Pfannkuchen und nicht „Berliner“, Eierkuchen und nicht „Pfannkuchen“ und viertel 9 und nicht „viertel nach 8“. Akzeptiers einfach. Es ist gaaaanz einfach ❤
In belgium we eat exactly the same thing. You can buy “gehakt” for eating raw on bread/toast or cook it as minced pork. Just some pepper and salt and its great!
In Brazil, German restaurants serve hackepeter made out of beef, and it's absolutely amazing. Can't imagine it being served with pork though - sounds amazing and would love to try!
Raw beef is great. Both steak tartare and carpaccio are well-known dishes in large parts of the world. But raw ground pork tastes different. If you get a chance, you should try it. It's tasty.
Here in the upper midwest of the USA we (at least those of us of German descent who stick to tradition) serve raw ground sirloin or round on bread (usually rye or pumpernickel) with onion, salt and pepper. I like capers and pickled onions as well. I've been eating it at special events and holidays since I was a wee tiny thing.
I recently tried this for the first time in Koln. Being a tourist I didn't actually realise what I ordered but was pleasantly surprised! Definitely recommend.
Oh boy 😂 Köln has so many language traps in the culinary sector Some people expect half of a broiled chicken when they order a „Halve Hahn“…not a röggelchen (dark bread roll) with mustard and cheese
5:03 uh as a French speaker I can tell you that Rosetta Stone rejected your correct pronunciation and then accepted the wrong one lol. Pensent is pronounced as pense (one syllable)
Ich gucke jetzt schon seit Jahren deine Videos und das ist wohl auch der Grund, dass ich Mett klicke, obwohl ich mich vegetarisch ernähre. Weil ich nämlich mit einer 100% Trefferquote davon ausgehen kann, dass du jedes Thema interessant aufarbeitest. Danke danke :)
In Silesia in Poland we have "metka" or "kiełbasa metkowa", which clearly indicates the German origin :D And we love it too! Regarding the Berlin cuisine - please make a series!
I also noticed it but I thought it was a Jewish/Jiddish thing? Anyone care to explain why this was said? 😊 Always thought he was Turkish so I am genuinely confused 😅
I'm a Franconian and here we have something I have never seen anywhere else. And it goes like this: You take a raw Bratwurst (or Brodwoschd as we call them here - but not the small ones from Nürnberg but the bigger ones), cut it open, put the raw, seasoned meat from it in a bowl, mix it with fresh, cut onions and raw(!) fresh egg yolk. It's delicious on bread! My father always made it for us and now I continue this tradition. As I said - never seen it anywhere else. But you should give it a try. By the way, if you're curious how it's called - we called it "Brodwoschdkeck".
Mett is one of the best things ever. We eat A LOT of it, no Sunday brunch in Germany would be complete without... and I know NO ONE who ever got sick from it.
what somehow everybody talking about mettigel seems to omit is the fact that it's not a dish but rather a mode of presentation. you're not gonna order a mettigel at a restaurant and chow down on it with fork and knife. you'll see it at a breakfast buffet and it's meant so that you can take a bit of mett, put in on your plate alongside other stuff, and then enjoy idk some bread with mett on it for breakfast. you know like buffets are full of fancy or odd ways of presenting large quantities of something to provide for a large number of guests. also i think the mettigel has it's origins in the 50s/60s, you know the time where having fun with garish ways of food presentation really came into fashion, idk like party foods or fancy fruit punches or whatever. i really don't get why facts like this are never explained properly. maybe it's creators not realizing that facts like this need clarification to international viewers because they're so obvious to the creator idk
The 70s, or the “buffet decade”. Whenever I see photos of dishes from this period, they are either in jelly/aspic, sliced and draped, skewered, rolled or sculpted into some kind of figure and never on their own on the table.
To those wondering about the two weirdly named dishes Andong mentioned; Strammer Max is a slice of bread with Schinken (smoked ham), and a fried egg, Stolzer Heinrich is a Bratwurst served with a beer sauce.
And he also could have added "Kalter Hund" (cold dog), "Falscher Hase" (fake rabbit), "Halver Hahn" (half of a rooster), "Armer Ritter" (poor knight) and "Tote Oma" (dead granny).
@@chrishuhn5065we have dish called "fake rabbit" in Lithuania too, it's what we call a pork meatloaf. Is it the same in Germany or is some other dish?
@@CologneCarter Well, it gives away what it is in the name, so not really. All the ones I mentioned have either an obscure / funny name or lead you in the wrong direction: The "Halve Hahn" is a bread roll with cheese and onions and absolutely no chicken. I guess "Labskaus" is a possiblity.
Basically the traditional Bavarian Weiswurst is also raw. It's just freshly minced veal with some flavors - bacon, parsley, lemon, mace, onions, ginger and cardamom. It is minced with lots of ice to prevent the meat from being cooked due to mincing heat. The "cooking" of weiswurst is basically warming it up for 10 minutes in warm water. Not actually cooking it, really. And that is why the real, traditional weiswurst (just like mett) have to be eaten in the *morning* of the same day when it was made. Nowadays (especially if you buy it in the supermarket) it is pasteurized and packaged so that it can be kept for a while in the fridge.
For New Year's Eve 2000, we bought several kilos of minced meat fresh from the butcher and spread it on bread rolls. It was very tasty. At around 4 a.m., we were so drunk that we gobbled down the remaining - no longer so fresh - minced meat rolls. I think the amount of alcohol saved us, because minced meat shouldn't be left lying around in the open for 8 hours...
In my region of germany, we add caraway seeds to the Hackepeter. Thanks for the video, now i have some to show my international friends when they ask me about.
@@ommsterlitz1805 Hackpeter is known as Mett or Mettbrot where I lived in Western Germany. It's literally at every Imbiss that serves breakfast on a buttered roll with onions.
I used the phrase "German sushi" back in 2010 when I explained this German speciality to foreign guests. Great that you came to the same conclusion that this phrase transports the essence of this dish so precisely. Cheers from Frankfurt. Great channel by the way
Andong PLEASE give us a “how to mass produce *soda name* at home” part 2!! I loved seeing the variations in the logos, moutain dew, pepsi, etc. It’d be so cool to see!
Mettwurst is a common thing in South Australia. It's fermented raw pork and beef, usually with salt, pepper, other spices and it's really good with garlic. Some people then smoke it, and smoked mettwurst is divine.
@@C31c10n3 yep I know. But it's a different world in Australia though. Nasty spiders, snakes, crocodiles, and yeast, bacterial etc 🤣 just Different nasties. A company (Garibaldi) had an issue making a batch of metwurst where the fermentation didn't work correctly (i think the pH was wrong) and they didn't know about it, sold it, and it killed a child. Sent the company bankrupt. Australian metwurst was developed by German immigrants in the late 1800's. Google Garibaldi mettwurst and you'll see.
I come from a german region called "Eichsfeld" that is has a special dispensation to process pork while it is still warm (basically processing the meat by hand straight after slaughtering instead of cooling it down first). The Sausages, Mett (we call it Gehacktes) can take in the seasoning way better when its still warm leading to a variety of delicious meats. To this day some families have a butcher come over and have him slaughter a pig in their homestead and process the meat themselves.
Ich komme aus dem äußersten Süden Deutschlands (Konstanz), da gibt's leider keine Mettbrötchenund generell habe ich Mett dort nie gesehen. Als ich vor ein paar Jahren das erste Mal in Norddeutschland war habe ich es natürlich probiert und war begeistert! Finde es viel besser als unsere Leberkäswecken.
In Bayern gibts die Dinger nirgends. Man kann sich aber einen riesen Spass mit neuen zugereisten Kollegen machen. Ihn einfach am ersten Tag zum Metzger deines Vertrauens schleifen und ein Mettbrötchen bestellen lassen. 😀Kommentar unseres Metzgers: "Oh Scheisse, a Preissnzipfi!" Danach verfiel der Metzger in den tiefsten Allgäuer Dialekt und qüälte den armen Kölner noch 2 oder 3 Minuten. Wir standen hinten und haben uns totgelacht.
The Mettwurst and Teewurst I buy here in the USA are made from raw pork. I’m told that freezing raw pork at a sufficiently low temperature for a few weeks kills any possible parasites. In parts of the United States, Mettwurst is very different from what I ate growing up in Illinois. In Minnesota, breakfast sausage at restaurants is Mettwurst, quite unlike anything I’ve known elsewhere, and definitely cooked.
Unfortunately, the butcher in my village couldn't find a successor and closed the store. He had the best pre-seasoned Mett here, and two large bakeries were also supplied with Mett by him. I rarely eat it, but I eat it like this: Season with pepper and a little caraway, marjoram and nutmeg immediately after buying, mix well and then immediately put back in the fridge for half an hour. Put two drops of Maggi on each half of the roll, a thin layer of butter on top (too much butter always makes me nauseous), then spread Mett as thick as your index finger, then a small pinch of "Bad Reichenhaller Kräutersalz" (a German brand of herb salt) and finely chopped onion pieces. Oh god, so delicious! I know that I'm moving far away from the traditional recipe and that many people won't like it, but I like it. I come from the northwest and here it is also eaten regionally on brown bread ("Schwarzbrot"), there are different types, but the original brown bread of the region here is baked for 20+ hours, has a very intense flavour and sadly it's hard to find nowadays.
Down here in Belgium we have Americain Preparé which is a mix of raw beef & pork mince with sauce. If it isn't bright neon orange your butcher did something wrong! You can have it straight on bread or in a sandwich like a Martino, with added onions, pickles and spicy sauce. Raw meat on bread is just great, why wouldn't you eat it?
Yeah we've got the same in the Netherlands but it'll be just beef. I must say, the preparé is much better though, Dutch 'Filet Americain' is ground up to a paste which tastes good but I don't like it as much as the Belgian version. Love the fact that even a cheap supermarket like the Colruyt will make it in store, or well, looking at the fact they had a butcher there I'm imagining that the butcher made the preparé himself.
FYI in Thailand we also do have some kind of sour and spicy fermented pork sausage called แหนม (Naem). Often eaten it raw after the fermentation process has occurred.
Germany is not the only one. In Poland we also eat "Metka" and it's raw pork spread. The most popular is Metka cebulowa - which is raw pork with onion.
In Poland, they've got a similar thing called Metka, or Metka cebulowa, which is basically Onion Mettwurst. It's pretty much the same deal, and it's really popular over there
Oh my God, I'll have to look out for that in the shops. I love mettwurst but I live in England and getting German anything is near impossible now (thx Brexit). But Polish products are readily available. 🇵🇱 💖
Interesting about the origin of the word “mett”. In Swedem, a Medvurst or medwurst is a spotted sausage, which is found both cooked and smoked. The name comes from the Low German metworst, and the word “medvurst” has been in the Swedish language since 1454.
We do have these in Germany as well, especially in the more northern parts. There are sooo many varieties of sausages that are called Mettwurst depending on the location.
@@SomePotatoJeah and it can mean sausages ranging from spreadable to almost salami like ones. Could be the origin of mett is just the same as the English meat.
7:05 - Darn, now I want Eggs in Mustard sauce. My grandma used to make it, and I loved it so much, I requested it as my birthday dish in Kindergarten. Have to make it again sometime.
I am making my Mettbrötchen by smearing the Mett evenly on the breadroll in an amount enough to coat the whole surface and doesn't let the bread underneath peak through. It's frivolous when the bread shows it's naked self!🧐Sprinkled with a healthy amount of diced onions, not to small and not to chonky so that it's still slightly chunky and crunchy. That is how you snack on this delicious meat treat. And then "Guten Hunger".😁 Fun fact: Depending on the butcher you'll get more chunkier Mett or more finely grounded Mett. So feel free to test around what y'all like more. My personal preference is the finer one, because it sticks less between the teeth. A toothpick is essential. Edit: Also proper Mett should be vibrant red, not grey. Else it's older and... let's say you should be rather cooking that instead of eating it raw. I learnt all the essentials from my mother who worked in selling various cuts of meat throughout her life. Greetings from Germany.👋
Frisches Mett is sau lecker. Manchmal vermenge ich das Mett neben Salz und Pfeffer noch mit nem Eigelb, fein gehacktem Knobi und etwas Kümmel und benutze feinste Rohmilchbutter ...ein Träumchen 😋
Bulgarians though have a similar sandwich (but it is baked) called a "princess sandwich" which is an open faced sandwich with minced meat and topped with yellow cheese (Kashkaval). You can add anything to it and it s glorious....
That was a very popular dish at potluck parties in the 1980s in Germany. But it's mostly fallen into disuse these days and would probably feel a bit dated. But who knows, maybe it's fashionable again, as so many "retro" things are.
The US had a decent issue with trichinosis back in the day, because a lot of pigs were often fed table scraps, which lead to the issues with trichinosis in meat. This lead to generations of people like my mother and late grandmother thinking the only way to handle pork was to cool it to the point of bordering on lightly seasoned saw dust. But as time went on, feeding pigs table scraps became rare enough to not matter, and the only real reports of trichinosis in meat was tied to people eating bear meat, where the bears would feast on anything they could get their paws on.
I can't find the official sources anymore, but I think there have been a tiny number of cases of trichinosis in this century, and in addition to bear, I believe some also were traced back to other unconventional meats. But I can't recall whether it was squirrel, possum, or raccoon. In either case, if you do decide to eat those animals (why?), please make sure to cook them properly.
@@gutschke Yeah, from what I remember the last time I dug into it, light as it was, almost every single event was tied to someone getting food outside of the general food supply chain. It's probably almost completely unheard of from commercially available meat you'll pickup in your grocery store.
@@aaronwhite1786you can only get trichinosis from meat eating animals / omnivores It’s small worms that live inside the intestines and that spread through the meat and excrement
Tried it by accident. Stopped at a Rewe to buy a sandwich. Picked a mettbroetchen without knowing what it was. After the initial shock of realizing it is raw minced meat, I gave it a try and absolutely loved it.
Here is my berlin blue collar take at it: 100-150g of mett on a well buttered white bun. Mett is already seasoned with salt and pepper. Than you take the mett bun and dip it into a big bowl of diced onion, so you get a thick layer on top. 3 slices of pickles. Perfection !
I miss the old 90s family celebrations with „Mettigel“, „Aldisuppe“, grape and gouda skewers, cold „Frikadellen“, „Schichtsalat“, and „Bratwurst“ from the grill.
At least Basashi does not have inherent chance (albeit small due to preparation process) of Salmonella. I eat Basashi right away, took me a minute of siking my self up to try Torisashi
@@KVP424 In Germany chicken farms of a certain size(250+ animals I think) have to immunise their birds against salmonella. And even then they have to be tested regularly. That's not 100% foolproof, but works pretty well. Same reason we don't keep eggs in the fridge until a few weeks after buying. That and we don't wash them with chemicals. I made a lot of mayonaise in my life and never had any problems. So I'm sure I could eat raw chicken here. But I'm rather sceptical that it would be nice. And I'm sure the Japanese have an even better approach to it. Does torisashi taste good?
We've got raw horse in the Netherlands as well! It's salted and cold smoked and sliced very thinly, almost like a carpaccio and usually it's used as a cold cut on bread.
3:50 "Smoked Sh1+" - Ah yes... Even though I'm not, in fact, German, I too love this traditional but underappreciated delicacy, great either as a snack or as a meal in itself, especially with a nice dry Grüner or Riesling. Top notch German cuisine, right up there with the similarly exquisite _Currywurst..._
@@Horex-or5rt Ja, Brötchen sind in Dänemark leicht zu finden, aber für Hackepeter muss ich die Grenze überqueren. Und dann habt ihr Currywurst, Spätzle und richtiges Sauerkraut, ganz zu schweigen von den fantastischen Würsten in Deutschland. Dänische Würste sind die schlimmsten, völlig ohne Struktur oder Tiefe... Und viele Produkte, die sich in einem kleinen Land wie Dänemark definitiv nicht lohnen zu verkaufen.
@@bennykrebschristensen5215 Ihr habt aber Flæskesvær, die ich liebe. Gibt es hier zwar auch hin und wieder mal, aber nicht in der Qualität. Außerdem Smørrebrød und Rugbrød. Ah und die dänische Remoulade.
I don't know if it is a thing outside Frankonia, but we have G'häckweckla. This is a roll (weckla) with the filling of a bratwurst (Gehäck like chopped). In other words, raw pork flavoured with marjoram and spices. Garnished with onions and paprika.
In the US at least, the concern with raw pork isn't mainly salmonella or other bacteria, but with trichinosis. Apparently, recent regulatory changes have made this much less likely with pork, and trichinosis transmission is much more common via undercooked wild game, but the background sense that undercooked pork is a danger to health isn't likely to disappear soon.
Yeah i did some reading about that when i went to a restaurant that offered medium rare porkchops, i went for it and am overwhelmingly glad i did, it was wonderful
"Lachaim" and then eating pork, I spit out my soup laughing! XD Anyway: We eat it oven baked: prepare the Brötchen as you mentioned (although I personally do prefer a my Peter with a little bit more meat on his bones), put onions on and a bit of gouda and then into the oven for a couple of minutes.
It is not true, that Germany is the only country eating raw pork. In Poland Hackepeter/Mett is eaten in a lot of versions known as Metka. It tastes wonderful
Never understood why french cuisine was named as the best in europe when german cuisine is sooo much better. Even italian dishes are better snd they are 99% the same stuff just with different noodles
@@melonetankberry5211 ive been there many times since im close to the french border. Only good french food in my opinion are pastries but sure, keep assuming stuff
@@mynameisandong Das hat mich auch ein bißchen irritiert. Denn ich würde das nie "Hackepeterschrippe" nennen. Eine Schrippe ist das ganze Brötchen, niemals nur die Hälfte. Natürlich auch nicht "Mettbrötchen", das geht ja gar nicht. Das ist ein "Hackepeterbrötchen".
@@MartinIbert Solange der Kontext nicht verloren geht kann man definierende Teile des gesamten Wortes weglassen. Wenn ich also ein Brötchenhälften mit Belag esse so ist jede dieser Hälften ein belegtes Brötchen. Ist zwar dann nur teilweise richtig jedoch nicht falsch. Bist du euch so bei überbackenen Brothälften und beschwerst dich, dass dann nicht noch die andere Brothäfte mit dabei ist (z.B. Baguette) oder kannst du dir das denken?
Milwaukee, Wisconsin, USA has a large German immigrant population going back over 150 years, and raw ground beef served the same way is a New Years Eve tradition around here. It's often served on rye bread
Here's another strong Butter promotor. I'm also of the conviction that Spargel was basically hyped just BCS it is a perfect Butter conductor, and all confirmed sides for Spargel go with Butter too, and you can have Butter in different forms like Hollandaise, browned, melting it over the Spargel... oh and reg the Mett: my butcher makes a point to grownd YOUR piece while you're in the shop, so you can vary fat content, and fineness. He's just made me a perfect fatty version for vietnamese Bun Cha...and I ended up having a little hors d'oeuvre vietnames seasoned Mettbrötchen (fishsauce, onion, white pepper) 🎉made me just as happy as the Bun Cha Fleischküchle
I feel grossed out just by looking at it, but I figure it is normal because of the place and culture I live in. Here in the Third World, you cannot risk medium-rare beef. Not even water from the tap in some cases. Ceviche, prepared in the Caribbean, like salmon sushi, is treated with salt and acid at least. It's not completely raw. We're not there yet, and probably won't be in decades.
@@jayhill2193 I'm sorry, but I would disagree. Putting aside all the loans from French which are borrowed orthographically and often contain silent consonants, the Dehnungs-h is very often completely redundant, and after diphthongs, as in Weihnachten, it only serves an etymological purpose There is also the fact that for many Germans an initial pf- is simplified to just /f/, rendering the preceding p a silent etymological feature for these speakers
@@Pattii248 I'm aware of the standard pronunciation of this word in both English and German, I just thought it was funny that he accidentally (or possibly intentionally) let that German feature slip into his English
I thought it was called Mettbrötchen. I tried it when I went to Germany and I didn't like it. My German language teacher said she didn't like that either.
In Poland it is also eaten as "metka" in several types. Not very popular, but you can find it in almost every store. Throughout history, there have been a few things in the kitchen that are quite similar, such as sauerkraut.
Hackepeter is life! 🇩🇪 Learn a language with Rosetta Stone - get your exclusive discount of over 60% at partners.rosettastone.com/my-name-is-andong
Aus Hackepeter wird Kacke später
Where's the link to the books?
I WISH I could get this in the UK! I love beef tartar and just 100% know I would love this! I may have to make it myself as I do have my own meat grinder! Although I just know it would freak my husband out a little as he freaks out even when I chop little bits of steak off my steaks while waiting for the pan to heat! 😂😂😂
I love all your content! Your German food content in particular but as a Brit who was born and lived there a good while ago now, it does make me miss Germany a lot! ❤
Aus Hackepeter wird Kacke später.
Lived all my live in germany and never tried Mett. However i have eaten raw pork when making Saschlik because you cant skewer up the real small pieces or theyd burn so theyre snacks.
calling it "hackepeterschrippe" in an international video while the whole rest of germany (well maybe with exception of bavaria) calls it "Mettbrötchen" is beyond wild :D
as a +30 year old german i have never heard that word.
Schrippe klingt eher Norddeutsch denn Süddeutsch
@@Cyberwolf0158 it's the berlin dialect
Wir nennen es im Norden Hackepeter
Mettwurst und Hackepeter sind zwei unterschiedliche dinge mettwurst ist mit Pökelsalz haltbar gemacht und kann auch 1-2 wochen haltbar sein Hackepeter ist einfach Rohes Fleisch was am selben Tag gegessen werden muss wie es gemacht wurde
Why do Germans eat raw pork? Cuz it tastes good. Thank you for attending my TED talk.
Same reason poles eat raw beef with raw egg :P Its tasty as ****
@@xrey995 Poles? Well, yes, but also everyone else.
tasty? hm not sure about that, i tried twice and it was alright the most. without good bread or onion i wouldnt eat it to begin with
@@alihorda Try Jägermett next time, it's with pepper + spices.
Meanwhile in Sweden ..... opens Bioweapon
>Calls it "Hackepeterschrippe"
>Thinks Mettigel are not cool
Bro, you are walking on thin ice
i have never heared that name and was born in germany
@@nataliehergerdt6571 Hackepeter is a word used around Berlin so is Schrippe for Brötchen. Honestly I still have never heard anybody call a Mettbrötchen a Hackepeterschrippe.
Not even Germans think that the Mettigel is cool. It is more of an in-joke these days.
Uhrgs... mettigel reminds me of hedgehogs dead on the Autobahn..
@@xLambadixI'm American and I've always heard it be called Mettbrotchen, I was confused when he called it Hackepeterschrippe
I lived in Germany last year, I tried the mettbrötchen and I loved it. But as a Chilean I love even more our version (or “evolution”) of this dish: the Crudo. Obviously brought to Chile by German immigrants in the 1800s’ and adapted to the local ingredients. Instead of pork is made with beef, also with white bread, Salt, pepper, raw onion, pickles. But we add lemon juice, mustard, homemade mayo, and parsley or cilantro. It’s delicious, specially if accompanied by a cold Chilean craft beer like a Kunstmann or Kross 🇨🇱🤌
german food culture is sad compared to most of the world :D
Sounds great :)
Carne cruda all'albese or simply Crudo is originally an Italian dish with much longer history. It later became the basic element of Carpaccio. Also it was served in both sliced and minced ways
@@badeline9967 the only sad thing is the ignorance emanating from your comment
@@vinckr5553 Just make a case for german cuisine and food culture if you think I'm wrong. I'm a german living in germany, so I know our cuisine including some regional differences very well and don't think ignorance is the problem here. I obviously wouldn't say every dish we have is shit, but overall most of it is rather boring and could use some additional flavour and the average quality of the restaurants outside of berlin isn't the best either, nor is the quality of the produce we can get in our supermarkets
Mettbrötchen was probably the biggest culture shock for me on my first visit to Germany. Being from Canada, you'd be thought of as insane for even considering eating raw pork. It was delicious and is one of my favourite snacks when me and my partner go to the bakery. Just unfortunate it's something I have no option to make when I'm back home.
A meat grinder is pretty inexpensive. Especially if it's an attachment to an existing appliance. Just buy a pork tenderloin, take the silver sinew off, double mince it, and you have the best mett in the world.
Never heart of Tartar?
@@andersjjensen Maybe their meat is too unclean.
well there sure is a reason why people are shocked by mettbrötchen.
and even if it's easy to make your own I wouldn't advise it if you're not sure about the cleanlyness of your pork.
"give it a shot" BUT! please only when you are in Germany. I know not every country does check pigs for Trichinella spiralis and so you would get these in your body.
Trichinella is pretty rare unless your pigs go out and meet up with wild pigs.
It would probably be safe in Québec as well, our pork is raised and inspected to high standards, so we can export to Japan.
The whole of Australia is apparently free of Trichines.
Your advice is great but for anyone else who is reading this; trichinella is also not the only parasite that can be present in pork, and there are also bacteria/viruses to consider too. Trichinella does not exist in my country (Australia) and no pigs here have ever actually been diagnosed with it but it still would not be safe to eat raw pork here due to other germs or parasites such as tapeworms.
One day I want to go to germany and try that raw pork though, it looks delicious.
In Austria you can clearly eat raw pork as well.
I'm German and I've never once in my life heard someone call it "Hackepeterschrippe".
Gibt halt regionale Unterschiede. Ich meine, ich komme aus Berlin, wo auch dieser Name herkommt, aber ich persönlich würde auch Mettbrötchen sagen. Natürlich weiß ich auch, was mit dem anderen Begriff gemeint ist, aber ich sag es halt zum Beispiel nicht.
Für mich als Bayer, hört sich cool und lustig an 😊
@@MWoyde Schrippe ist insgesamt ein schreckliches Wort für Brötchen 😭💀
@@shrobbyy Aber "Semmel" klingt wie Engelszungen und "Weck" hört sich nicht nach "klopp's in die Tonne" an oder wa?
@@SatyreIkon Semmel ist das einzige, womit ich noch leben kann, aber höre ich auch nicht gerne 👍
Mett is also known as "Maurermarmelade" (bricklayer jam) when eaten on a bread roll.
Beautiful ✨
Ich kannte bisher nur "maler Dekolletee"...😂
Ich kenne es als Feuerwehrmarmelade.
I know it as Feuerwehrmarmelade (fire fighter marmelade)
Yes, I was amazed that he didn't mention that name in the video. 😮
Hatte echt Spaß beim gucken. Aufgewachsen in Nordhessen und seit 25 Jahren in Ostwestfalen, vermisse ich hier immer noch unser "Gehacktes" - was in Nordhessen einfach gut fertig gewürztes Schweinehack war. Die Frage ist immer nur ob "mit?" (Knoblauch). Hier in OWL gibts bei "Gehacktes" nur ungewürztes Schweinehack und bei "Mett" eher super fettes, dezent gewürztes Zeugs, das man nur notgedrungen auf das Brötchen tun mag.
It's ok Germans, we understand it tastes good, no one is questioning it, most of us are even curious and eager to try it. The thing about us non-germans is that we worry about the safety, I'd like to go to Germany so I can try it safely
being german, i never trusted the raw meat thing & its slimy texture either.... never liked it, from childhood on!
Either you like it or you dont
In Germany we have regulations for absolutely everything. And the minced meat regulations (Deutsche Hackfleisch-Verordnung) ist really very strict. Even stricter then our Beer regulations (Deutsches Reinheitsgebot). So you don't have to worry about safety. 😉
I've been eating Mett my whole life. It is completely safe and tastes delicious.
Actually its only safe if you do it correctly. If using fresh meat, it should have been minced the same day and stayed cold most of the time.
Well, just a bit eastward, in Poland, we have exactly the same delicacy. It's called "metka cebulowa" (lit. onion mett) and it's just raw minced pork with onion and some simple spices. Just as Germans, Poles eat it as a spread on a slice of bread. It's definitely not as popular or iconic as it's counterpart in Germany, but still - you can buy it in almost every supermarket. And I can assure you, it's simply delicious.
In general Polish and German cuisines share many similarities (our shared love of sauerkraut and potatoes is the prime example).
Cheers! 🇵🇱🇩🇪
I noticed that a lot. If any neighbor has a certain dish, there is a very high chance a version of it exists in Germany. Sometimes only in the nearby regions, But often spread over the entire country.
Possibly yet another sign if the divided history.
My ex was polish and I am german. I noticed, that our cusine shares so much similarities, especially cause I am from east germany.
I mean, most of Poland was Prussian/German for almost 200 years, and neighbors for their entire existence, so of course their cuisines would overlap quite a bit. The real conflict doesn't occur until you ask if a particular dish originally was German or Polish in origin.
@@Swindle1984 Central Europe especially the territory of todays Germany was made up of hundreds of entities and often developed a regional version of cuisine. In this mosaic it seems pointless to ask if some dish was German or Polish in origin. Though the aftermath of WW2 brought many demographic changes with massive expulsion and ethnic cleansings. So regional cuisines where German and Polish traditions most likely overlapped like Sileasian, Pomeranian or East Prussian cuisine does not exist anymore as the traditional communities don't exist anymore. Therefore you are more lokely to find Ukrainian style dumplings in Silesia today, since many of todays inhabitants or their parents or grandparents migrated from there. Maybe a few places in Upper Sileasia can give you an idea of the original blend.
We also have "Zwiebelmett" (onion mett) which is a cured version with spices
If I got a euro every time I saw someone post about "German sushi" today, I'd have two euros, which isn't a lot but it's still weird that it happened twice today.
Who else?
Hackepeter global domination begins today
@@smuecke It was a post on reddit in some cooking sub, I forgot which one. I don't even follow that sub, it was just randomly recommended to me lol
Reicht fürn Mettbrötchen. Früher für 2, aber die guten Zeiten sind vorbei 🤷♂
:D stumbled onto the exact same reddit-post. And now watching this, thinking this can't be a coincidence... and it's not even Mettwoch yet...
You're pronouncing "Mettbrötchen" wrong 😀
Er sagt das genau so, wie wir es in Berlin sagen würden... Hängt einfach ab, wo man ist
I was about to say. Dialects change on location. Take a breath
Berlin nutzt aber selten das generische wort. Und wenn man für internationale ein video macht, dann nimmt man das was immer geht@@Obsidianen
Yes. It’s pronounced: “metka”. 😈
Gehacktessemmel
Butter ("guteButter" - one word!) elevates this snack from a delicacy to a true taste-plosion - I highly advise you to not miss out on it!
Wenn ich nochmal das Wort ,,Hackepeterschrippe" höre, reiß ich mir die Ohren ab. Mettbrötchen muss es sein
Finnish people consume a lot of mettwurst. It pairs very well with our dark rye breads. The supermarket coldcut sections are filled to the brim with different kinds of mettwursts.
Yeah, never knew it was only cured and not cooked. Guess I've found "raw" meat that actually tastes good.
i really love the pepper ones
But Mettwurst is cured or smoked.. That's not raw.
seems like i have to visit Finnland
I'm from germany and love our bread, but I have to say - your dark bread is fucking amazing, pardon the language. That bread and original breakfast - hack (short for hackepeter or minces meat) on a thin layer of butter with a bit of salt, pepper, thyme and a thin slice of onion on top.... MRRRRGRRRRRR =)
In Poland, we eat this too. It's called "metka”
Metka! 😍
@@mynameisandong It's similarly named to the German "mett." In fact, this type of product is popular from Germany eastwards. In Belarus, the Czech Republic, Lithuania, etc.
We also have many variations of it in Poland.
We also had a meat hedgehog episode we'd like to forget.
@@piotryellow dokładnie 😜
@@mynameisandong Metka 4 life :) 100% worth the risk. I have to try it with butter
Unter 100 Gramm Mett pro halbem Brötchen geht nix.
Absolut richtig.
so will es das Gesetz.
das ist 50% unter gesetzlich festgelegter Mindestmenge XD
Unter 100 Grammm pro Hälfte ist das für mich vegetarisch ;)
So ein halber Kilo Mett geht am Frühstück schon mal weg
I went to Germany a few months ago and had the chance to eat some of this stuff. It was great!
I have to say, i really like the visual style and colorgrading of your videos :)
The Mett Damon killed me...
As a German, i would've run straight to the comments if he would not have been mentioned!
But Andong does his research, of course... So now I ran to the comments to write this instead.
Somewhere, deep down in some random folder on a long forgotten HD, I still have a news article about how the german registry office didn't approve of "Mett Damon" for a newborns name, but "Matt Eagle" was somehow A-okay.
well it was probably ment as wordplay. german is quite good for that if you know how to use it.
Mett Demon
same
I was a guest at a wedding once where a "Mettdrache", a "Mett Dragon" was served. I never ate more than that day.
Best thing I read today
I was once at an Indian restaurant. Their cooking was shit. Never ate Indian again after.
Just joking. See what I did there?
Mettdrache? I know the Mettigel (Mett Hedgehog). Never heard about a Mettdrache
Meddl
@@Meckermaxxe dann google mal Kermett xD
There is one problem with this, though-
I'm in America.
Pork JUST got deregulated.
A listeria outbreak just killed people here- caused by contaminated pork.
AAAAAAAAAAAAAAA
The american dream 😎
Yee ha @@maximilian5817
But regulations are socialist
@@thepurityofchaos that's for deli meat. Eat that pork ass raw and you good
About to get The Jungle 2 Electric Boogaloo
I love Hackepeter, but without onions and with pepper. Just consume it the same day you brought it, look at the moisture (don't eat it if there is even a slight layer of waterslime) and do the smell test. If you are not sure, or if it is older than one or two days, into the pan it goes (you can still use it to make Buletten/Frikadellen sometimes - use mustard, onions and pepper, mix them together and fry them).
For a different type of food, I'd recommend you try Leipziger Lärchen if you have the chance, they are like cake that are mostly made up of sweet cake crust with a marzipan-marmalade filling. They are very delicious.
I'm not German, but grew up in Belgium. Eating raw pork mince was quite common. I remember the butcher giving the youngest kids in the shop a small ball of pork mince, and people eating it on toast with some salt and pepper.
I no longer live in Belgium, but found out it was considered "weird" how pretty much all kids 10y or up know about tapeworm, and they get annoyed when they see someone holding meat in their hands longer than needed
Are you saying you all got tapeworms?
@BillyTheCheeseMonger no, it was very rare, but not unheard of. I never knew anyone who had tapeworm, I only heard about someone like "a friend of a friend of my sister's brother in law's gardener once had tapeworm". I wouldn't at all be surprised if it's more common for people in the US getting salmonella from eggs than it was for people in Belgium, or Germany getting tapeworm from raw pork.
@ that makes sense to me
in germany still today kids get a slicce offleischwurst
I would not try consuming raw pork in the United States right now. "Degregulation == good" has led to loads of food safety issues in the last few years, especially at meat processing plants (self-inspection is a sick, sad joke!)
1 in 800 chance of getting trichinosis vs. 3 in 10 million. I'll leave the raw pork to the Germans. Thanks.
I work in a chicken plant. If the pork processors are similar, then I'll continue to avoid raw pork here in the states. lol
@@JohnWilson-hc5wq Where do you get a number of 1:800? From all the sources that I can find, it's pretty much impossible to contract trichinosis from commercially-raised pork in the US. You can get exposed to other food-born pathogens, but trichinosis seems to be exclusively a problem with eating undercooked game meat and potentially home-raised pigs.
Mince It your self?
Boars Head as a recent example.
Here in Chile 🇨🇱 we have a traditional and very popular dish called "crudo" that is an adaptation made by the german colony in the early 1900s
Estos malos alemanes que han eXPortado cerveza y carne cruda .
VIVA CHILE!
Eigentlich heißt das fast überall in Deutschland Mettbrötchen. Aber dass es offenbar in Berlin so erfunden wurde ist super interessant!
Aber es kommt aus Berlin 🤓
10:29
@@mynameisandong Sicher? Unter dem Namen Hackepeterschripper scheinbar seit 1903, okay, aber soweit ich herausfinden konnte, gab es das Mettbrötchen an sich schon vor 1903 und es ist weniger klar, seit wann und wo.
@@markus.schiefer Berliner behaupten eigentlich von allem, es erfunden zu haben ;)
Nur weil man in Niedersachsen „Mett“ sagt, trifft das noch lange nicht auf ganz Deutschland zu. Und ich kann aus Erfahrung sagen, dass in Teilen Sachsen-Anhalts, in ganz Brandenburg und in Berlin halt Hackepeter gesagt wird. 3:1
Abgesehen davon heißt es auch Pfannkuchen und nicht „Berliner“, Eierkuchen und nicht „Pfannkuchen“ und viertel 9 und nicht „viertel nach 8“. Akzeptiers einfach. Es ist gaaaanz einfach ❤
I'm from Wisconsin, and you can find this stuff on the east side of the state; especially around Christmas. I love it.
In belgium we eat exactly the same thing. You can buy “gehakt” for eating raw on bread/toast or cook it as minced pork. Just some pepper and salt and its great!
In Brazil, German restaurants serve hackepeter made out of beef, and it's absolutely amazing. Can't imagine it being served with pork though - sounds amazing and would love to try!
Raw beef is great. Both steak tartare and carpaccio are well-known dishes in large parts of the world. But raw ground pork tastes different. If you get a chance, you should try it. It's tasty.
Here in the upper midwest of the USA we (at least those of us of German descent who stick to tradition) serve raw ground sirloin or round on bread (usually rye or pumpernickel) with onion, salt and pepper. I like capers and pickled onions as well.
I've been eating it at special events and holidays since I was a wee tiny thing.
I recently tried this for the first time in Koln. Being a tourist I didn't actually realise what I ordered but was pleasantly surprised! Definitely recommend.
Oh boy 😂 Köln has so many language traps in the culinary sector
Some people expect half of a broiled chicken when they order a „Halve Hahn“…not a röggelchen (dark bread roll) with mustard and cheese
Is this similar to rohack? Type of raw meat we have in Namibia, always been told the Germans brought to popularity back in the day
This is fascinating 😳😳
I wonder... sounds very similar to "Rohhack" which is a way to say minced meat.
"Rohack" sounds like "Rohhack", which would be the German word for "raw minced meat".
Tell us more!
just asked google and it looks like Namibias version of Mett, so yeah, I guess a bit of colonial past there.
5:03 uh as a French speaker I can tell you that Rosetta Stone rejected your correct pronunciation and then accepted the wrong one lol. Pensent is pronounced as pense (one syllable)
I also am a French speaker, and I’m wondering whether the app confused pensent and pensant.
Ich gucke jetzt schon seit Jahren deine Videos und das ist wohl auch der Grund, dass ich Mett klicke, obwohl ich mich vegetarisch ernähre. Weil ich nämlich mit einer 100% Trefferquote davon ausgehen kann, dass du jedes Thema interessant aufarbeitest. Danke danke :)
In Silesia in Poland we have "metka" or "kiełbasa metkowa", which clearly indicates the German origin :D And we love it too! Regarding the Berlin cuisine - please make a series!
you guys just never lost the German taste ^^
You guys stole my grandpa's home .
Just kidding. But he was actually German born Silesian before it became polish
Lies and slander, it's obviously that this kind of Kiełbasa was developed by famous russian cook Metkov.
@@kamilfilipowicz "so is it now flaming Moe's or flaming Homer's?" 😂
@@kamilfilipowicz "so is it now flaming Moe's or flaming Homer's?" 😂
The L’chaim toast before eating a Mettbrötchen was diabolical. Although it does mean to life, so in that way it makes sense!
I also loved that.
so evil... Love it!
yea it gave me the creeps actually
I also noticed it but I thought it was a Jewish/Jiddish thing? Anyone care to explain why this was said? 😊 Always thought he was Turkish so I am genuinely confused 😅
@@echdareez he's russian afaik
Dude I love your long form more educational stuff. Diving into etymology and history especially in food and culture is so interesting to me
I'm a Franconian and here we have something I have never seen anywhere else. And it goes like this:
You take a raw Bratwurst (or Brodwoschd as we call them here - but not the small ones from Nürnberg but the bigger ones), cut it open, put the raw, seasoned meat from it in a bowl, mix it with fresh, cut onions and raw(!) fresh egg yolk. It's delicious on bread! My father always made it for us and now I continue this tradition. As I said - never seen it anywhere else. But you should give it a try.
By the way, if you're curious how it's called - we called it "Brodwoschdkeck".
Mett is one of the best things ever. We eat A LOT of it, no Sunday brunch in Germany would be complete without... and I know NO ONE who ever got sick from it.
I love that Andong says "L'chaim" before eating raw pork.
😆
what somehow everybody talking about mettigel seems to omit is the fact that it's not a dish but rather a mode of presentation. you're not gonna order a mettigel at a restaurant and chow down on it with fork and knife. you'll see it at a breakfast buffet and it's meant so that you can take a bit of mett, put in on your plate alongside other stuff, and then enjoy idk some bread with mett on it for breakfast. you know like buffets are full of fancy or odd ways of presenting large quantities of something to provide for a large number of guests.
also i think the mettigel has it's origins in the 50s/60s, you know the time where having fun with garish ways of food presentation really came into fashion, idk like party foods or fancy fruit punches or whatever.
i really don't get why facts like this are never explained properly. maybe it's creators not realizing that facts like this need clarification to international viewers because they're so obvious to the creator idk
There is no better birthday present
As long as its Mettigel and not Igelmett its fine
Chill
The 70s, or the “buffet decade”. Whenever I see photos of dishes from this period, they are either in jelly/aspic, sliced and draped, skewered, rolled or sculpted into some kind of figure and never on their own on the table.
To those wondering about the two weirdly named dishes Andong mentioned; Strammer Max is a slice of bread with Schinken (smoked ham), and a fried egg, Stolzer Heinrich is a Bratwurst served with a beer sauce.
And he also could have added "Kalter Hund" (cold dog), "Falscher Hase" (fake rabbit), "Halver Hahn" (half of a rooster), "Armer Ritter" (poor knight) and "Tote Oma" (dead granny).
@@chrishuhn5065we have dish called "fake rabbit" in Lithuania too, it's what we call a pork meatloaf. Is it the same in Germany or is some other dish?
@@HidingAllTheWay its the same
@@chrishuhn5065 How about "Bismark Hering" pickled herring?
@@CologneCarter Well, it gives away what it is in the name, so not really. All the ones I mentioned have either an obscure / funny name or lead you in the wrong direction: The "Halve Hahn" is a bread roll with cheese and onions and absolutely no chicken. I guess "Labskaus" is a possiblity.
Basically the traditional Bavarian Weiswurst is also raw. It's just freshly minced veal with some flavors - bacon, parsley, lemon, mace, onions, ginger and cardamom. It is minced with lots of ice to prevent the meat from being cooked due to mincing heat. The "cooking" of weiswurst is basically warming it up for 10 minutes in warm water. Not actually cooking it, really. And that is why the real, traditional weiswurst (just like mett) have to be eaten in the *morning* of the same day when it was made. Nowadays (especially if you buy it in the supermarket) it is pasteurized and packaged so that it can be kept for a while in the fridge.
For New Year's Eve 2000, we bought several kilos of minced meat fresh from the butcher and spread it on bread rolls. It was very tasty. At around 4 a.m., we were so drunk that we gobbled down the remaining - no longer so fresh - minced meat rolls. I think the amount of alcohol saved us, because minced meat shouldn't be left lying around in the open for 8 hours...
In my region of germany, we add caraway seeds to the Hackepeter. Thanks for the video, now i have some to show my international friends when they ask me about.
"Alles wird aus Hack gemacht, Hack sag mal Guten Tag." ^^
"Ich hab ne Hackfresse, weil ich gerne Hack esse!"
Komm mit jetzt nicht mit Tofu, das finde ich doof, Du...
eins merke er schnell, er ist hack sxsuel (yt is mall wieder meh drauf)
Aus Hackepeter wird K*cke später.
Aus Hackepeter wird kacke später
They eat raw pork in Italy too, salsiccia cruda.
See i knew it weird how people are just learning about the tradition of raw meat in Europe from Tartare to Hackepeter
@@ommsterlitz1805 Hackpeter is known as Mett or Mettbrot where I lived in Western Germany. It's literally at every Imbiss that serves breakfast on a buttered roll with onions.
I used the phrase "German sushi" back in 2010 when I explained this German speciality to foreign guests. Great that you came to the same conclusion that this phrase transports the essence of this dish so precisely. Cheers from Frankfurt. Great channel by the way
Andong PLEASE give us a “how to mass produce *soda name* at home” part 2!! I loved seeing the variations in the logos, moutain dew, pepsi, etc. It’d be so cool to see!
Mettwurst is a common thing in South Australia. It's fermented raw pork and beef, usually with salt, pepper, other spices and it's really good with garlic. Some people then smoke it, and smoked mettwurst is divine.
Nothing fermented about it here in Germany - it's fresh from the pig
@@C31c10n3 yep I know. But it's a different world in Australia though. Nasty spiders, snakes, crocodiles, and yeast, bacterial etc 🤣 just Different nasties. A company (Garibaldi) had an issue making a batch of metwurst where the fermentation didn't work correctly (i think the pH was wrong) and they didn't know about it, sold it, and it killed a child. Sent the company bankrupt.
Australian metwurst was developed by German immigrants in the late 1800's. Google Garibaldi mettwurst and you'll see.
I come from a german region called "Eichsfeld" that is has a special dispensation to process pork while it is still warm (basically processing the meat by hand straight after slaughtering instead of cooling it down first). The Sausages, Mett (we call it Gehacktes) can take in the seasoning way better when its still warm leading to a variety of delicious meats. To this day some families have a butcher come over and have him slaughter a pig in their homestead and process the meat themselves.
Also in the Eichsfeld there are no Onions in the Gehacktes. Only Salt, Pepper, sometimes Garlic and Mugwort (Beifuß).
As someone from Nordhausen I have to begrudgingly admit your summer sausages are damn good.
Ich komme aus dem äußersten Süden Deutschlands (Konstanz), da gibt's leider keine Mettbrötchenund generell habe ich Mett dort nie gesehen. Als ich vor ein paar Jahren das erste Mal in Norddeutschland war habe ich es natürlich probiert und war begeistert! Finde es viel besser als unsere Leberkäswecken.
Same hier. Ich komme aus dem Raum Stuttgart, Mettbrötchen sind hier quasi unbekannt.
Mett? Besser als Leberkäs?
KETZER! VERBRENNT IHN! REINIGT SEINE BESCHMUTZTE SEELE MIT DER FLAMME!
Scheint wohl so ein Mittel, Ost und Norddeutschland Ding zu sein.
In Bayern gibts die Dinger nirgends. Man kann sich aber einen riesen Spass mit neuen zugereisten Kollegen machen. Ihn einfach am ersten Tag zum Metzger deines Vertrauens schleifen und ein Mettbrötchen bestellen lassen. 😀Kommentar unseres Metzgers: "Oh Scheisse, a Preissnzipfi!"
Danach verfiel der Metzger in den tiefsten Allgäuer Dialekt und qüälte den armen Kölner noch 2 oder 3 Minuten. Wir standen hinten und haben uns totgelacht.
Als langjähriger Vegetarier: bitte mach mir meine schönen Erinnerungen an Leberkäswecken nicht kaputt.
The Mettwurst and Teewurst I buy here in the USA are made from raw pork.
I’m told that freezing raw pork at a sufficiently low temperature for a few weeks kills any possible parasites.
In parts of the United States, Mettwurst is very different from what I ate growing up in Illinois. In Minnesota, breakfast sausage at restaurants is Mettwurst, quite unlike anything I’ve known elsewhere, and definitely cooked.
Unfortunately, the butcher in my village couldn't find a successor and closed the store. He had the best pre-seasoned Mett here, and two large bakeries were also supplied with Mett by him. I rarely eat it, but I eat it like this: Season with pepper and a little caraway, marjoram and nutmeg immediately after buying, mix well and then immediately put back in the fridge for half an hour. Put two drops of Maggi on each half of the roll, a thin layer of butter on top (too much butter always makes me nauseous), then spread Mett as thick as your index finger, then a small pinch of "Bad Reichenhaller Kräutersalz" (a German brand of herb salt) and finely chopped onion pieces. Oh god, so delicious! I know that I'm moving far away from the traditional recipe and that many people won't like it, but I like it.
I come from the northwest and here it is also eaten regionally on brown bread ("Schwarzbrot"), there are different types, but the original brown bread of the region here is baked for 20+ hours, has a very intense flavour and sadly it's hard to find nowadays.
Down here in Belgium we have Americain Preparé which is a mix of raw beef & pork mince with sauce.
If it isn't bright neon orange your butcher did something wrong!
You can have it straight on bread or in a sandwich like a Martino, with added onions, pickles and spicy sauce.
Raw meat on bread is just great, why wouldn't you eat it?
Yeah we've got the same in the Netherlands but it'll be just beef. I must say, the preparé is much better though, Dutch 'Filet Americain' is ground up to a paste which tastes good but I don't like it as much as the Belgian version. Love the fact that even a cheap supermarket like the Colruyt will make it in store, or well, looking at the fact they had a butcher there I'm imagining that the butcher made the preparé himself.
I love this !
Had this as a snack at the beach... God I love the Netherlands@@NickyHendriks
In some regions of Germany, I think it's called "Meistercreme" or Butcher Masters Cream
"Hackepeterschrippe".. tut schon etwas weh als Ruhrgebietler
höre ich heute auch zum ersten Mal 🫣 aber die Berliner meinen ja auch sie hätten die beste Currywurst
Ihr bewegt euch hier auf ganz dünnem Eis Freunde
Als zugezogener Berliner aus'm Ruhrgebiet: Der Döner ist besser in NRW!
@@mynameisandong du musst unbedingt mal die dönninghaus in Bochum probieren! Das ist die beste aus ganz Deutschland
@@juliamrtn4837 Wir meinen das nicht nur, es ist so.
FYI in Thailand we also do have some kind of sour and spicy fermented pork sausage called แหนม (Naem).
Often eaten it raw after the fermentation process has occurred.
It's delicious
2:15 do note that the Japanese food and health administration does NOT recommend doing this but it is LEGAL
Germany is not the only one. In Poland we also eat "Metka" and it's raw pork spread. The most popular is Metka cebulowa - which is raw pork with onion.
Is it because most of poland was germany not to long ago?
Polish people also eat carp.
...
Are polish people undercover germans?
@@petermayer9292 Sei nicht so unfreundlich peter.... auch du findest irgendwann eine freundin
@@TSMZ-f1r glaube nicht, dass ich unfreundlich war.
Anscheinend unterscheiden sich diese zwei Länder nur durch die Sprache.
@@petermayer9292 Ja hast ja bissl recht..... aber darf man halt nicht sagen. Polen hassen deutsche, alle hassen uns ;)
@@petermayer9292 ich glaube alle sind scheisse, aber andere haben diesen angeborenen stolz
In Poland, they've got a similar thing called Metka, or Metka cebulowa, which is basically Onion Mettwurst. It's pretty much the same deal, and it's really popular over there
Oh my God, I'll have to look out for that in the shops. I love mettwurst but I live in England and getting German anything is near impossible now (thx Brexit). But Polish products are readily available. 🇵🇱 💖
in Poland you eat Metka Cebulowa its raw pork with onions! so not only i Germany! they it this since i can remember in the early 80s
I think you guys have that from us tbh
Interesting about the origin of the word “mett”. In Swedem, a Medvurst or medwurst is a spotted sausage, which is found both cooked and smoked. The name comes from the Low German metworst, and the word “medvurst” has been in the Swedish language since 1454.
We do have these in Germany as well, especially in the more northern parts. There are sooo many varieties of sausages that are called Mettwurst depending on the location.
@@SomePotatoJeah and it can mean sausages ranging from spreadable to almost salami like ones. Could be the origin of mett is just the same as the English meat.
7:05 - Darn, now I want Eggs in Mustard sauce. My grandma used to make it, and I loved it so much, I requested it as my birthday dish in Kindergarten. Have to make it again sometime.
I am making my Mettbrötchen by smearing the Mett evenly on the breadroll in an amount enough to coat the whole surface and doesn't let the bread underneath peak through. It's frivolous when the bread shows it's naked self!🧐Sprinkled with a healthy amount of diced onions, not to small and not to chonky so that it's still slightly chunky and crunchy.
That is how you snack on this delicious meat treat. And then "Guten Hunger".😁
Fun fact: Depending on the butcher you'll get more chunkier Mett or more finely grounded Mett. So feel free to test around what y'all like more. My personal preference is the finer one, because it sticks less between the teeth. A toothpick is essential.
Edit: Also proper Mett should be vibrant red, not grey. Else it's older and... let's say you should be rather cooking that instead of eating it raw.
I learnt all the essentials from my mother who worked in selling various cuts of meat throughout her life.
Greetings from Germany.👋
Frisches Mett is sau lecker. Manchmal vermenge ich das Mett neben Salz und Pfeffer noch mit nem Eigelb, fein gehacktem Knobi und etwas Kümmel und benutze feinste Rohmilchbutter ...ein Träumchen 😋
das klingt sehr lecker
@@S-4711 mit Ei bist du aber schon in Frankreich gelandet und nimmst besser Rind
@@DrMarcArnoldBach dieses Mett Rezept hat meine Oma schon so gemacht als ich noch in der DDR gelebt habe ;)
Bulgarians though have a similar sandwich (but it is baked) called a "princess sandwich" which is an open faced sandwich with minced meat and topped with yellow cheese (Kashkaval). You can add anything to it and it s glorious....
That was a very popular dish at potluck parties in the 1980s in Germany. But it's mostly fallen into disuse these days and would probably feel a bit dated. But who knows, maybe it's fashionable again, as so many "retro" things are.
The US had a decent issue with trichinosis back in the day, because a lot of pigs were often fed table scraps, which lead to the issues with trichinosis in meat. This lead to generations of people like my mother and late grandmother thinking the only way to handle pork was to cool it to the point of bordering on lightly seasoned saw dust.
But as time went on, feeding pigs table scraps became rare enough to not matter, and the only real reports of trichinosis in meat was tied to people eating bear meat, where the bears would feast on anything they could get their paws on.
We only banned feeding scraps to pigs in the early 2000s in the EU. Trichinosis wasn't even the issue, but swine fever and hoof-and-mouth disease.
I can't find the official sources anymore, but I think there have been a tiny number of cases of trichinosis in this century, and in addition to bear, I believe some also were traced back to other unconventional meats. But I can't recall whether it was squirrel, possum, or raccoon. In either case, if you do decide to eat those animals (why?), please make sure to cook them properly.
@@gutschke Yeah, from what I remember the last time I dug into it, light as it was, almost every single event was tied to someone getting food outside of the general food supply chain.
It's probably almost completely unheard of from commercially available meat you'll pickup in your grocery store.
Why do table scraps give the pigglies trich'? We eat the food, pigglies eat the food. We eat the pigglies. But why does what we eat, give them an ick?
@@aaronwhite1786you can only get trichinosis from meat eating animals / omnivores
It’s small worms that live inside the intestines and that spread through the meat and excrement
Tried it by accident. Stopped at a Rewe to buy a sandwich. Picked a mettbroetchen without knowing what it was. After the initial shock of realizing it is raw minced meat, I gave it a try and absolutely loved it.
Here is my berlin blue collar take at it: 100-150g of mett on a well buttered white bun. Mett is already seasoned with salt and pepper. Than you take the mett bun and dip it into a big bowl of diced onion, so you get a thick layer on top. 3 slices of pickles. Perfection !
Tried it for the first time in Osnabruck in August on Holiday and it was great. Kind of wish we did it in the UK
OSNABRÜCK MENTIONED !!!
I miss the old 90s family celebrations with „Mettigel“, „Aldisuppe“, grape and gouda skewers, cold „Frikadellen“, „Schichtsalat“, and „Bratwurst“ from the grill.
The skewers need to be on little translucent plastic swords with different colours!
@@lastbaumstanding1802 Thats the Way! Miss them too.
Aldisuppe?
Forgot the Majonaise - Potato - Salad with whatever other vegetable in it they could find.
Das mit der Aldisuppe musst du mir mal erklären
Besides Torisashi (Japanese dish of thinly sliced raw chicken breast), Japan also has Basashi (horse meat)
raw chicken??
At least Basashi does not have inherent chance (albeit small due to preparation process) of Salmonella.
I eat Basashi right away, took me a minute of siking my self up to try Torisashi
In Germany we too eat horses. But not raw and I'm on the fence regarding it's taste. But a good sausage tastes rather good. No raw chicken though.
@@KVP424 In Germany chicken farms of a certain size(250+ animals I think) have to immunise their birds against salmonella. And even then they have to be tested regularly. That's not 100% foolproof, but works pretty well. Same reason we don't keep eggs in the fridge until a few weeks after buying. That and we don't wash them with chemicals. I made a lot of mayonaise in my life and never had any problems. So I'm sure I could eat raw chicken here. But I'm rather sceptical that it would be nice. And I'm sure the Japanese have an even better approach to it.
Does torisashi taste good?
We've got raw horse in the Netherlands as well! It's salted and cold smoked and sliced very thinly, almost like a carpaccio and usually it's used as a cold cut on bread.
i usually make butter on the breadroll. mett as thick as the breadroll itself. dip it in a plate of raw onions and then put a whole pickle on it.
3:50 "Smoked Sh1+" - Ah yes... Even though I'm not, in fact, German, I too love this traditional but underappreciated delicacy, great either as a snack or as a meal in itself, especially with a nice dry Grüner or Riesling. Top notch German cuisine, right up there with the similarly exquisite _Currywurst..._
I love it! Unfortunately, I live in Denmark, so I don't get to have it very often, but I make sure to get it every time I'm in Germany.
Dafür hast Du aber jeden Tag Dänische Brötchen, kriege Ichnur einmal die Woche!😉
@@Horex-or5rt Ja, Brötchen sind in Dänemark leicht zu finden, aber für Hackepeter muss ich die Grenze überqueren. Und dann habt ihr Currywurst, Spätzle und richtiges Sauerkraut, ganz zu schweigen von den fantastischen Würsten in Deutschland. Dänische Würste sind die schlimmsten, völlig ohne Struktur oder Tiefe... Und viele Produkte, die sich in einem kleinen Land wie Dänemark definitiv nicht lohnen zu verkaufen.
@@bennykrebschristensen5215 Ihr habt aber Flæskesvær, die ich liebe. Gibt es hier zwar auch hin und wieder mal, aber nicht in der Qualität. Außerdem Smørrebrød und Rugbrød. Ah und die dänische Remoulade.
in Belgium fresh raw pork mince is also a widely enjoyed 😋
I don't know if it is a thing outside Frankonia, but we have G'häckweckla. This is a roll (weckla) with the filling of a bratwurst (Gehäck like chopped). In other words, raw pork flavoured with marjoram and spices. Garnished with onions and paprika.
This and "Katzbrot" which is bratwurst filling on rye bread, also garnished with onions an paprika powder.
And you guys have Bratwurstgehäck
I have family in North Germany, and I absolutely LOVE this!!!😋😋😋 We call i Thüringer Mett
In Wisconsin they have a similar tradition with ground beef and they call them "cannibal sandwiches"
Still laughing at the "L'chaim" just before biting into the treyfiest of treyf snacks ever. Never change, Andong.
In the US at least, the concern with raw pork isn't mainly salmonella or other bacteria, but with trichinosis. Apparently, recent regulatory changes have made this much less likely with pork, and trichinosis transmission is much more common via undercooked wild game, but the background sense that undercooked pork is a danger to health isn't likely to disappear soon.
Yeah i did some reading about that when i went to a restaurant that offered medium rare porkchops, i went for it and am overwhelmingly glad i did, it was wonderful
Love that everyone has another Wort for Knifte/schnitte/stulle. Did not know Schrippe until now
Lovely Video!
Because it is tasty
Word.
Det
"Lachaim" and then eating pork, I spit out my soup laughing! XD
Anyway: We eat it oven baked: prepare the Brötchen as you mentioned (although I personally do prefer a my Peter with a little bit more meat on his bones), put onions on and a bit of gouda and then into the oven for a couple of minutes.
It is not true, that Germany is the only country eating raw pork. In Poland Hackepeter/Mett is eaten in a lot of versions known as Metka. It tastes wonderful
Never understood why french cuisine was named as the best in europe when german cuisine is sooo much better. Even italian dishes are better snd they are 99% the same stuff just with different noodles
bruhv. you could just have said "i've never been to france."
@@melonetankberry5211 ive been there many times since im close to the french border. Only good french food in my opinion are pastries but sure, keep assuming stuff
When I eat this, I usually mix an eggyolk into the Mett, along with the seasoning and onion. I think it enhances the texture and tastes a lot better
Haha, ist bestimmt ein Comment-Bait für die deutsche Community, es „Hackepeterschrippe“ zu nennen statt „Mettbrötchen“. 😀
Ich wünschte ich wäre so klug aber es hat in jedem Fall funktioniert 🤣
@@mynameisandong Das hat mich auch ein bißchen irritiert. Denn ich würde das nie "Hackepeterschrippe" nennen. Eine Schrippe ist das ganze Brötchen, niemals nur die Hälfte. Natürlich auch nicht "Mettbrötchen", das geht ja gar nicht. Das ist ein "Hackepeterbrötchen".
Als Berliner finde ich es cool auch mal meinen Dialekt repräsentiert zu sehen ☺️
@@MartinIbertBei uns in der Umgebung ist Gehacktesbrötchen das korrekte
@@MartinIbert Solange der Kontext nicht verloren geht kann man definierende Teile des gesamten Wortes weglassen. Wenn ich also ein Brötchenhälften mit Belag esse so ist jede dieser Hälften ein belegtes Brötchen. Ist zwar dann nur teilweise richtig jedoch nicht falsch. Bist du euch so bei überbackenen Brothälften und beschwerst dich, dass dann nicht noch die andere Brothäfte mit dabei ist (z.B. Baguette) oder kannst du dir das denken?
Go to a German funeral in any village... Be prepared to see some raw pork.
Milwaukee, Wisconsin, USA has a large German immigrant population going back over 150 years, and raw ground beef served the same way is a New Years Eve tradition around here. It's often served on rye bread
That's not really specific to Germany or Germans though. That is pretty common in various parts of Europe
Where can I find some? We're out near Wausau
I've only ever seen it made for a NYE party, not out and about the town.
You have to make your own @@interrobangings
@@BardovBacchus okay but I don't exactly trust my local Walmart
The "German Sushi" thumbnail was a genius move
Here's another strong Butter promotor. I'm also of the conviction that Spargel was basically hyped just BCS it is a perfect Butter conductor, and all confirmed sides for Spargel go with Butter too, and you can have Butter in different forms like Hollandaise, browned, melting it over the Spargel... oh and reg the Mett: my butcher makes a point to grownd YOUR piece while you're in the shop, so you can vary fat content, and fineness. He's just made me a perfect fatty version for vietnamese Bun Cha...and I ended up having a little hors d'oeuvre vietnames seasoned Mettbrötchen (fishsauce, onion, white pepper) 🎉made me just as happy as the Bun Cha Fleischküchle
We eat raw pork in Poland as well
I feel grossed out just by looking at it, but I figure it is normal because of the place and culture I live in. Here in the Third World, you cannot risk medium-rare beef. Not even water from the tap in some cases.
Ceviche, prepared in the Caribbean, like salmon sushi, is treated with salt and acid at least. It's not completely raw. We're not there yet, and probably won't be in decades.
Fair point...we cannot afford these luxury gambling, yet!
0:15 I love that he pronounces the P in 'psycho'
Its the german accent :D In german you pronounce the p
In German, you only put letters into words that are meant to be pronounced
Well, in English the p in Psycho is silent. My mum always says "the p is silent, as in swimming" 😉 Think about it 😉
@@jayhill2193 I'm sorry, but I would disagree. Putting aside all the loans from French which are borrowed orthographically and often contain silent consonants, the Dehnungs-h is very often completely redundant, and after diphthongs, as in Weihnachten, it only serves an etymological purpose
There is also the fact that for many Germans an initial pf- is simplified to just /f/, rendering the preceding p a silent etymological feature for these speakers
@@Pattii248 I'm aware of the standard pronunciation of this word in both English and German, I just thought it was funny that he accidentally (or possibly intentionally) let that German feature slip into his English
I thought it was called Mettbrötchen. I tried it when I went to Germany and I didn't like it. My German language teacher said she didn't like that either.
In Poland it is also eaten as "metka" in several types. Not very popular, but you can find it in almost every store.
Throughout history, there have been a few things in the kitchen that are quite similar, such as sauerkraut.