I Finally Tried Germany's WEIRDEST Food (BRITISH REACTION)
ฝัง
- เผยแพร่เมื่อ 3 ต.ค. 2024
- I Finally Tried Germany's WEIRDEST Food (BRITISH REACTION)
This is my reaction to I Finally Tried Germany's WEIRDEST Food
Original Video - • I Finally Tried German...
Subtitles are available in German (and English)
Mett has to be perfectly fresh. Usually you buy it fresh minced from a butcher, keep it refrigerated and eat it the sane day. I season it with Salt and Pepper and chopped onions. I put Butter on the Brötchen before adding the mett. Yummy!
Me too ... hahaha!
salt and pepper realy makes a big difference( i drop the onions and replace them with scallions)......and tbh in the army you sometimes get way worse stuff:)
And fresh from a butcher is much , much better than from supermarket.
I changed from using black pepper powder to using white pepper powder. It was a wonderfull upgrade imho. Maybe you want to try it at some point, too.
this is the way... 😍 but..and this also important.. use fresh Brötchen from the bakery not from the supermarkets.
In Germany, there are people called Fleischbeschauer (literally: meat onlookers). Those are specially educated and officially recognized veterinarians that examine the animals before and after slaughter. Only if they give their approval the meat can be sold for human consumption. Also, if the meat is to be eaten raw, it must be sold in a short time window. I'm 55 and I've never met anyone who got ill from eating Mett.
Oh, ich helfe gern weiter. Ich habe Toxoplasmose bekommen und mein Mann bekam Hepatitis E. Wir essen trotzdem noch Hack aufs Brötchen, aber jetzt nur noch vom Fleischer unseres Vertrauens. :-)
As a Swiss, I can confirm that Mettbrötchten are totally underrated 😋
as a northern German i do too!
Bevor ich des so esse, hau ich das Ding in die Pfanne!
Als jemand aus dem Ruhrpott kann ich dem nur zustimmen. Zu nem kühlen Pils gibt es nichts besseres. In die Pfanne kann man sich auch Hack hauen dafür ist Mett zu schade^^
@@Flutschfingerbaron Quatsch
Als Schweizer macht man auch apfelmus über Nudeln, so viel Wert kann die Einschätzung also nicht sein ^^, außerdem ist der Kanal für deutschsprachige Zuschauer, völlig unnötig das hier alle auf Englisch schreiben
My wife is from Gabon. The first time she saw me eating Mett rolls (Mettbrötchen) and I explained to her that it was raw pork, she panicked and tried to stop me.
It took me 8 years to persuade her to take a bite. Today, another 7 years later, every Wednesday (Mittwoch) is "Mettday" = "Mettwoch" at our house, which means we have a breakfast of Mettbrötchen for everyone (also our kids). 😃
And definitely: Mettbrötchen are completely underrated and very fine food! 👍
Only Followed by Dönerstag :p
Adorable story
Speaking of children: Children who are under 5 years old can't eat raw meat.
Mettwoch 😂
Hello from Germany! You should only buy Mett in a butcher's shop, it is always freshly prepared. It is seasoned by the butcher and should be eaten on the same day! Then nothing can happen! There will be a lot in North Rhine Westphalia, especially in the Cologne area. In Cologne it is also called construction worker's jam! I like to eat it very much! I like your channel and keep it up! Greetings Nephilim
This.
Bauarbeitermarmelade 😄
As a German from North Rhine-Westphalia, I can say that it is totally normal for us to eat mett here, and in large quantities. Here with us it is also customary to add salt and pepper, but often when you buy it packaged from the supermarket instead of from the butcher it is already pre-seasoned. However, when it comes to taste, it really depends on the meat, because certain butchers just make it REALLY tasty due to slightly different or finer processing than the normal supermarket mett.
et geht doch nix über Ruhrpott-Sushi ;-)
😄
He had to use butter, salt and pepper. That gives alot more taste.
Also Tartar Brötchen is very nice. Tartar with Mayonnaise and herbs.
butter aufm mettbrötchen? cmon.
Kräuterbutter, never without. 😁
Yummi 😋
it's so sad that he didn't season it with salt and pepper, you can even add "cornichons" or pickled gurkin which makes it a whole different meal. man i love mettbröttchen, gonna get some tomorrow
In the past , there were often cold platters with a mett hedgehog in the middle for birthdays in Germany ,which were fresly prepared in a butcher`s shop . It was simply delicious .☺💚
Yesssss, the famous Mettigel. Imagine a loaf of Mett, the spikes of the hedgehog are stripes of onions, eyes and snout are grapes or black olives. Best food in the world :)
And, of course, season your Mettbrötchen with salt and pepper....
Instructions: th-cam.com/video/nVSAnHlrur8/w-d-xo.html
So delicious 💙👍@@joerggrohne64
Matt Eagle 🤣
funny that i actually just made myself a Mettbrötchen for breakfast before i clicked on the video 😄
I asked myself each time when i see this videos "WTF do they think? Germany's committing mass suicide eating Mettbrötchen?" Especially US people are eating so much garbage and treat their food so disgusting, that they have to fridge their eggs and bath their chicken in chlorine to disinfect. And when they see what other cultures are eating they find it at least weird. I as german have tried everything everywhere during my journeys. AND i stick to germanys beloved "Maurermarmelade" (literally Bricklayers jam)😋
It's not necessarily a breakfast food only, it's fine as a snack at any time of the day. And I don't think it's really the weirdest food we have in Germany. Labskaus comes to mind...
three yesses from me to the Labskaus. Mert, you do have to try that!
It is served for a larger breakfast or a brunch. The butcher have to make it fresh every day. It is not a meal for every day. My opinion.
there is propably one really weird food per german region. from my old homeregion it's "Handkäs"...
Schweinshaxe, Saumagen und Ochsenschwanzsuppe may be much weirder than pork mince with salt and pepper!
In my opinion, Sauerkraut is way weirder than Mett.
I like Mettbrötchen, but i would never eat it in countrys with less food regulations than in germany. And always with salt and pepper.
As you mentioned weired food you tried in indonesia. Maybe that would be an interesting video series on your channel. You could show us interesting things about indonesian culture one day a week. I am sure that would be highly interesting. For me i can say i know next to nothing about indonesia, and would love it when you show us your perspective of the country.
I would love this too
I do love Mett ... with salt, pepper and onions on a bread/roll :) ♥
P.S.: Check out more of NALF ... great guy, great videos! :)
Funny to see our food with your perspective. If you went to a bakery we have more than 10 sorts of "Brötchen" or any Bakery has more than 20 Sorts of Bread - not in Form I mean - the receipt is totally different. Great. As a German I like German food, and I highly recommend you try out some "Hausmannskost"
btw. The Guy purchased the wrong Brötchen (That was not a Bakery) and he purchased the wrong Onions and the onions need a finer Cut... And of course it is regulary fine spiced w salt, pepper and a small amount of muscat :-)
In the 70s and early 80s we had a lot of English people as guest workers. There were 6 or 7 in my uncle's construction company alone.
They were all very skeptical at the beginning, but Mettbrötchen were typical tradesmen's breakfast on the construction sites at that time. It didn't take long for them to love it.
I was in contact with one of them until his death. Whenever he came to visit, I had to get him minced meat and Sauerfleisch (a kind of meat in sour aspic, typically for Northern Germany), which he ordered specially.
I don't like raw onion but Mettbrötchen tastes very good even without onions on top. I usually put the Mett on butter and season it with salt and pepper.
Mett is always freshly made by the butcher. It's really tasty if you like to eat hearty food. I would have used less onions and more pepper instead. Apart from onions, you can fill it with whatever you like - pickles are often used. In restaurants, you almost never get Mettbrötchen. They are often sold in butcher shops or bakeries. Actually, you make them yourself, like him. They are also popular when you have guests in the evening, a beer and a Mettbröttchen - "Leben, wie Gott in Frankreich"
the correct amount of onions on your Mettbrötchen is the amount that keeps sticking on it after pressing it face-down into the onions (aka a lot)
When we were on a class trip to Northern Ireland in the 1980s we wanted to show the Irish real German food and prepared Kartoffelpuffer for about 50 person - which meant rapping a lot of potatoes. Then, when we brought them to the table, the Irish didn't believe that there were any potatoes in there and they actually went into the kitchen to cook some potatoes. 😂
I do eat this occasionally, but you really need to make sure the meat is fresh! So you only get it from a butcher or - where Nalf went - the fresh meat counter at your local grocery store. If you don't use it right away it will probably rot the next day without freezing it, so it's not a common 'just-put -it-on-the-desk' garnish...
Most butchers offer pre-salted Mett, which will be fine even the next day if properly refrigerated. Otherwise, you can also add salt yourself to increase the shelf life. Ultimately, Mett is just a very fresh salami.
You can buy Mettwurst at a supermarket. Better idea is though to see a butcher, who makes it fresh every day.
It is not just meat raw. There are spices and salt in it.
I know, it is hard to imagine, but a Mettbrötchen with raw onions and some fresh ground black pepper on top is absolutely delicious. ^^
Because it is raw eating the same day and always keep it cool.
NALF is a drama queen: if I don´t want to try some new food, I don´t, if I want to try it, I don´t make faces before the first bite.
When it comes to safety of eating raw meat, there is always a risk involved to ingest some kind of germ, salmonella for example. Bacteria do favour the huge surface of ground meat after all. Therefore, it is recommended to eat it sortly after being ground, so within 24 hours after it was made and keeping it in the fridge. Basically just the same as with burger paddies.
It is, however, an aquired taste: I avoided Mettbrötchen for several years, decades to be precise. However, once you get used to it, it really delicious.
There is one disadvantage however: Despite being a breakfast, it does not really give you as much energy as you might eypect, since digisting raw meat requires more energy for the digestive system, hence there is less eney left for the rest of the body. That´s the reason for me to eat this in the evening. Never had any issues with germs in 20+years.
I would die for Mettbrötchen!
Nothing ist better: a bun, butter, salt and pepper, onions must not be - and then fresh Mett from your local butcher - sensational!!
In Berlin you call it Schabefleisch and mix an eggyolk with the Mett. Very nice, too 🥰
I would never eat it in warm countries. The meat has to be super super fresh!!
Uuh, now I want a bun!!!! 😂
In the past, farmers still slaughtered and made sausage themselves in autumn. Then there was always fresh minced meat on freshly baked, crispy rolls.
The mince was already seasoned with salt and pepper during the mincing process. This gave the mince the right flavour. Then only diced onions were added to the mince roll. You can get the best mince in good butcher's shops in the Göttingen, Harz and northern Thuringia area.
Hello, first time seeing your channel.
As a French and a vegetarian, I might be asked what on earth I'm doing here. Fact is, I love German food, although most of the main courses would be off limits for me, as containing meat.
I had expected there would be more than just one item on the video though, but Metbrötchen certainly do ring a bell! As a teenager, on my first town exchange with Germany, I had a rough start. Our bus driver got lost and we arrived 8 hours late (around 4AM) although we had hardly had any sleep the day before already for it was our special farewell event to the English students whose trip to France they had moved right up to the German one at the last minute. So, with 18 hours in a stuffy bus and 2 sleepless days behind me, the grandparents of my penpal arrived at 6 AM with those fresh from their farm to welcome "the descendant of their former enemies" (yes, the grandmother did not hesitate telling me bluntly as an introduction, that our grandparents were enemies, even before she said hello).
I felt bad refusing the breakfast, but I couldn't even eat a piece of fruit, so stressed my body was, so far less raw meat (and with a medical condition post an insect bite, meat is dangerous for me, but at the time, we did not know it). It turned out though, that everyone else had refused whatever breakfast, even croissants, so eventually the grandmother forgave me, after a few days of calling the French "eternal Napoleons always invading, never appreciating Germany", for I accepted to make an exception and ate a bite off an eel sandwich as my parents already did not accept my Vegetarianismus at the time, so this at least would be for diplomacy's sake. Do try those, by the way. A specialty from around Hannover and they taste way better as one would expect eel to feel like.
You can eat raw meat, or at least you once could, on the continent for this would be coming from safe farms, where animals are not fed junk and it would be minced right before you buy it otherwise it isn't allowed.
I remember that at the end of the 70's / beginning of the 80's we once had a teenager from Nimes at our home as a guest. We were very lucky that our guest spoke very good English, other families had sometimes severe communication difficulties with their guests, because they understood no German or English, and the host parents no French. 🤣
They have partly also looked very strange, what came here on the plate.
I remember that time was asparagus season, and our guest had never seen white asparagus.
@@anunearthlychild8569 😂Oh yes, that was a problem in our cases too! I got away though with explaining that the locals had "given birth" to the church in the year... for
although I was on my first year studying German as a second foreign language (speed up learning compared to first language though), I was one of the very few who spoke any German at all.
And, with the exception of a few parents, hardly any family on that first year of the exchange spoke a common language. I was made into the unofficial interpreter and ambassador, for I understood German and could reply in not perfect German and quite obviously loved Germany. That first trip was a long list of quiproquos, giggles, and totally unexpected happenings, some embarrassing at the time, but in retrospect, are rather good memories.
A french…liking german food? Oh my, what a time to be alive 😄
@@terayaxd9660 😊 There are some great German dishes and German bread is delicious. I have an adventurous approach to food and being French once meant just that as most of what singles out French cuisine was how Louis XIV asked his envoys to find out the finest and rarest from abroad, bring it back to his kitchen and has his cooks devised a version or interpretation of those, which would set Versailles to be the centre of the culinary world.
@@anunearthlychild8569 By the way, being from Normandy, I knew about white asparagus, French from the south west used to only know about the green one and many places did not know of any, so I'm not surprised but apologize for the distress my fellow nationals might have caused to yours. I had to wait many years to try some in Germany for that first year, when we were asked if we liked it, one school friend with zero German had asked his grandfather who had remnants of German what the German boy had said, and the grandfather, looking for his words, replied " you know, those things Rommel had people put all over the beaches", and the German Committee decided asparagus were to be avoided henceforth. A pity, for we usually only had them in tins at the time and they are uninteresting .
I LOVE those!! I used to eat them every sunday with my uncle. It was such a cool memory and to me just tastes like christmas. We eat it ever year on the 25th of December. It's kinda our tradition 😂
how do u get this fresh on that day? This tradition in particular has some logistical problems...
@@shadesmarerik4112 It's easy for us since my uncle owns a Butcher's shop. That's how the tradition started in the first place. Since he always used to bring fresh Mett from his shop home.
He has missed out to use butter as a first layer. It's really delicious! I eat it since the age of 10. 😊
It's called here where I live "Bauarbeitermarmelade" which could be translated as "construction worker jam" 😂
In the later 19th century, the Prussians introduced compulsory meat inspection. Since then, every pig that enters the market has to be checked for trichinae under a microscope. That's why you can enjoy your Mettbrötchen without worrying (at least in Germany as well as in Switzerland and probably many other countries I am not aware of).
Unfortunately, our American friend forgot to grind plenty of black pepper on the mince. For me, the perfect Mettbrötchen also includes gherkins and a boiled and cracked egg, topped with a pinch of salt.
you get it very often as construction worker if the employer wants to give something for breakfast just minced meat pepper ,salt as seasoning and onion + breadroll
Nalf made one big beginner mistake - he forgot Salt & Pepper, and, of course, a good mug full of coffee (when eaten in the morning), or bottle of beer (when eaten in the evening). Oh, yes, and of course you should be starving, which help quite a bit.
Raw fish (sushi) is ok, but raw beef is not ? I think it is the opposite.
i very like both of them, they have to meet the highest of standards in germany. would neither eat raw pork, beef nor fish without clear indication that it is perfectly fine for raw consumption. You cant just get any minced meat and eat it as Mett, same as you cant pick up random fish from the market and eat it as sushi. To be called Mett it has to be extremely fresh (same day) and handled very carefully. Since i know if i gonna grab me some mett from the butcher or go out eating sushi at a restaurant its meant to be consumed that way, im really enjoying it (tho the fish often is heavily treated with preservatives, since catching and having it on the plate the same day is not the easiest task in most parts of germany).
The point is,it's pork,not beef.it requires lots of regulations and people knowing what they are doing. Don't try Mett outside of germany or perhaps the netherlands
Yeah, same here. "German sushi" is the only sushi I eat.
Tatar is from Cow and eats often with mixed yellow of the egg, Mett is from Pork, it is mixed with herbs , and tastes perfect !!!
Breadroll, Mett on it like there's no tomorrow, some finely chopped onions, and finally some black pepper and MAYBE a little bit of salt (depending on your very personal taste), and you hit the jackpot. Some people do not add salt n pepper, but that's up to everone's own taste.
Important note: according to german law, Mett has to be sold the very same day it has been minced, so it's always fresh when you buy it here.
Oh man, Mettbrötchen is so yummy. You can also use raw minced beef with a bit of salt & pepper, pickle and a fair amount of onions. I love that. You really should have one.
1. he forgot the butter! 😟
2. he has forgotten the black pepper. 😕
3. you drink coffee with the bread, not water. ☕
Also, you don't buy Brötchen and Bread from the supermarket, they are pumped full of conservation chemicals and enzymes. You buy them from a real baker.
In Germany, we call two Mettbrötchen, a cup of coffee and a cigarette an craftman's breakfast. 🧑🔧
The breadrolls from the supermarket you get from the fresh counters are just the same like the ones you get from the bakery. The dough is coming from wholesale bakeries and it's frozen until they bake it in the supermarket freshly each day.
Fun fact: not all bakeries make their dough themselves. Some also get it from wholesale bakeries.
The bread rolls at the ''real'' baker are being baked in the very early morning hours and are exposed to the air all day long. The rolls in the supermarket fresh bakeries are being sold within a few hours due to higher customer numbers and are being refilled with fresh baked ones a couple of times during the day.
Thanks for reacting to my video suggestion. :)
If you can handle Mettbrötchen, you can handle most other things in Germany too.^^
I still dont know why many people from abroad are so afraid to eat raw pork, as long as it is fresh and well controlled, of course.
Malaysia also sounds very interesting and admittedly I have no idea about the food there, but I suspect it will be similar to Thailand, where I have been a few times, but if you have time and want to, a vlog from Malaysia would certainly be very interesting too.
He did miss adding Maggi and Butter though! And you get seasoned Mett even with precut onions.
Maggi and butter with Mett? NEVER heard of that. Mett, onion, salt and pepper only, that's how I know it.
In germany, fresh Mett and regular minced meat have to be sold on the same day as it is produced. By law.
In addition, we have very high regulations in the meat production to assure safe food.
Only circumvention of the first one is minced meat that is produced in a safe environments and packaged there.
Pre-packaged Mett is actually Mettwurst. As Mett is minced even finer than regular minced meat, it is too prone for contamination and can't be sold safely pre-packaged. Hence it is treated, but also does taste different than fresh Mett.
i recommend you buy the meat at a local butcher. not in a supermarket. it is possible, but quality wont be the same
How it's best prepared: 1. Get fresh bread rolls from your bakery next door - preferrably still a bit warm. 2. Get - and I can't emphasise this point enough! - FRESH minced pork meat from your butcher, and if you can trace back the source of the meat back to the farmer, that is perfect. It all comes down to the freshness, as you are to eat raw meat, and there is a risk attached to it, so you want it as fresh as humanly possible to reduce the risk. 3. Cut an onion into half rings. 4. Cut the bread rolls in a top and bottom half. 5. Put the minced meat on it with a fork, about a finger thick. 6. Add some onion on top. Easiest way: spread the half rings on a plate, push your bread roll with the meat on the downside into it. The amount of onion that sticks to the meat is the perfect amount. 7. Add salt and pepper according to your personal taste. Bon appetit.
The full name is Thüringer Mett (Thuringian Mett) or Hackepeter. It always is seasoned with several spices and herbs. The ingredients differ according to the actual recipe but the original recipe is set by law (for butchers and industry). Onions are also part of it in most cases. But many people season it additional. I like it with striking flavor of black pepper and salt. Sometimes nutmeg, caraway, garlic, spring onions or chili flakes. There is a debate about if you should use butter or not.
Keine Butter aufs Brötchen!
@@Harzer-Roller Doch
Hmm warum ließt man hier nie was von eingelegten Gurken dazu oder ist das etwa nur eine Sächsische Eigenart?
Boah wie kann man denn bloß Kümmel da reinkloppen... 😱
@@Pechbird sehr selten, aber hinundwieder kriegt man in Berlin auch mal Mettbrötchen mit sauren Gurken
Salt and Pepper are a must. It's actually a great hangover breakfast.
Life without Mettbrötchen is unthinkable!
Maybe for you, for 35 percent of Germans it is thinkable.
Now I am vegetarian but before that I LOVED Mett with many fresh onions and pepper. When I was in Scotland 🏴 I was also nervous and curious to eat Haggis, turns out it was great too!
Same Here! I am a vegetarien for over 20 years, and Mett was one of the few things I‘ve missed.
moin, wenn du früher mettbrötchen mit zwiebeln gegessen hast, dann schau mal nach veganen rezepten, da ist einiges bei, das einen doch überrascht... hält sich auch länger und du weißt genau, was drin ist. 🙂 ich war beim ersten versuch schon total erstaunt, wie "typisch" das ganze roch. mittlerweile hab ich mir "mein" speziallrezept zurecht geschustert. wenn mir mal nach mett ist, gibt es kein halten, hab immer alles da....
Great reaction. You nailed it. It’s all in the mind 😅. Love your channel. Just discovered it. 👍🏻
The point is, that it is seasoned. Seasoning it is what turns ist from Hack(chopped meat) to Mett.
Since you probably can´t buy Mett you have to make it yourself: minced pork meat, very fine cut onions, sea salt, freshly grinded pepper, mustard seeds, thyme, oreganon, basil, a hint of nutmeg (optional a tiny bit of fresh garlic or garlic powder); let it rest in the fridge for 30min and check if you can still taste the ingrediances if so it´s done. It´s totally fine to add additional salt and pepper after spreading it on a fresh, crunchy bun just like adding more fresh onion on top. Also delicous on fresh full/ multi corn bread and best way for spreading is to use a fork, but don´t make too much since only last for about 24hrs.
I would only do that outside of Germany if it’s straight from a trusted butcher
Usually, I mix the Mett with an egg and finely hashed onions, and I season it with pepper and salt,. Some people add caraway, or leave out the egg.
Here in northern Germany it´s also called "Feuerwehrmarmelade" (Firefighter´s jam). Especially in rural parts of Gemrany firebrigades consist of volunteers. Naturally in these areas most peoples occupation would be farming or craftsmanship. Those kind of people traditionally liked and used to need the rich and heavy foods. And so instead of using strawberry jam like the fancy people in the city they just put some good ol´minced animal on their Brötchen.
Sometimes people get already seasoned Mett (Thüringer Mett, which sometimes even has the chopped onions already in it. I am a little angry that the shop lady did not transfer him to this in the first place as he specifically asked for Mettbrötchen-stuff and was clearly a foreigner who might not be familiar with all the options available) but true believers just use plain minced pork. As others said: You put butter on the bun (be generous), put the Mett on it, salt and pepper and the onions - done.
"Can you tell me what makes this meat safe?"
Being in fucking Central Europe makes it safe, dude.
Mett is very yummy. I suggest to make fine slices of onion as topping eventually a pinch of paprika spice and some butter below the Mett.
As you said, eating some kind of raw meat, like Tatar, isn't a big thing in europe. Just the americans react like that. But why they have no problem with eating raw fish???🤔
You could say, it's weird to eat it for breakfast, but actually this came mostly the name "Bauarbeiter-Frühstück". So construction worker or craftsman eat this as a kind of second breakfast maybe at 11:00h am, because their days starts at 7:00h am. So they don't eat this directly after wake up.
Greetings from Berlin 😎
You need to eat mett the day it has been minced. You can get mett at the supermarket, that is processed and has a few days until it expires, but even then not more than a week. But the best is freshly minced from the butcher. I just love Mett, with a lot of red onion, pepper, salt and caraway, although mett comes already with its own spice mix, I like to add some of my own.
You should check more videos of this guy... NALF is really cool and living in Germany for many years now, covering all kinds of stuff regarding German culture, habits, customs etc. :)
At party buffets many years ago they offerd so called "meat hedghog/Mettigel" to prepare yourself a Mettbrötchen. That was a huge portion of hashed pork meat decorated with pretzelsticks so it looked like a hedgehog.
Isn’t it a bit strange? I was invited to go out for dinner and obviously a barbarian… the steak was tremendously giant and well prepared. I didn’t know that one of the suggestions meant “Order this one or else!”. When everybody else’s orders where there they were really dripping. By “dripping” I mean dripping of blood and over there people almost faint when they hear the word “raw”. There are laws about minced meat and the butchers are well aware of them. Everybody knows them, they want to have happy customers. We won’t buy it in a supermarket.
I love Mettbrötchen, Bruno Dickhoff said everything
Mett is preseasoned. You can add more black pepper or salt as you wish. Usually you also put some butter on the roll. Additionally you can add some Paprika (ground up dry bell peppers) on top.
speak for yourself, never butter under a spreadable meat. i have seen butter under liverwurst, yuck. but yes, salt and pepper.
A life without Mettbrötchen is a life not worthy living.
in oberfranken (northern bavaria) even "schwaas" (slang word for blood) is a thing: seasoned, baked blood with a little milk and pieces of buns to make it veeery fluffy, it's really great and you in the uk would love it, i think you also eat lots of blood, lungs, liver and so on...
You have to buy Mett at a butcher, it's best quality. It is salted and peppered, sometimes it comes also with herbs. Normaly, you put some butter on the breadroll, than the Mett. I don't eat it with onions and I don't put more salt or pepper, but most people do. High quality meat tastes so good.
Mett is hard if not impossible to get in other countries because pork is pink meat. Normally, pink meat if not cooked makes you risk getting nasty stuff like E Coli, Trichinellosis, Salmonella or Listeria. In Germany, pork meat for Mett has very strict regulations (not allowed to contain more than 35% fat, sold only on the day of production etc.) and as far as I know, it can only be found in Germany. Maybe if you have a layover on the way to Scotland you can shortly pop out of the airport and get some (though I don't know the meaning of "shortly" for you anymore, with the UK being out of the EU). In conclusion, my suggestion would be to not try it by yourself ^_^
also during hot days you wouldn't find Mettbrötchen in bakeries, because if it is too warm outside, the pork gets bad very quick.
To be fair, it must be emphasized that only freshly processed minced meat from the same day can be used according to the law. This is harmless. Not available at all in the USA.
Mett is sometimes jokingly referred to as "Bauarbeitermarmelade" which means "construction worker's marmalade", probably bc construction work consists of so much hard manual labour, so construction workers need lots of calories and especially lots of protein to keep up their strength, which makes a bread roll topped with butter (calories!) and meat (protein!) a great breakfast choice
just wired for the US,its a typical brunch thing in the rhineland,from what i can say.its often used in the "frühstückspause" around 9.30 AM. the best way to make it,some butter,then the mett,salt and pepper and then push it upside down into the chopped onions...thats it.
He forgot salt and pepper and garnish like pickles. He reminds of the American tourist checking the menu in a German restaurant and then orders: "I'll have the steak tartar well done."
I can recommend the Mett from my home region (Unstruth-Hainich district/Thuringia). Depending on the region we also call it "Gehacktes" or "Hackepeter". The taste depends on the seasoning (salt, pepper, caraway...) otherwise it won't taste like much. I dont often eat meat anymore but a fresh Mett roll is still my weakness with mustard and onions - the best!
I am German and I can say, that the bread roll from a discount store would'nt have been my choice. I think the better choice is to take it fram from a bakery. But I think fresh, raw pork meat with onions on a bread roll is very delicous! I think it could be a bit better with a layer of butter underneath the meat and a bit of salt and pepper on top 🙂
Yeah, make Mettbrötchen great again! Sometimes it's called bricklayer's jam (in German "Maurer-Marmelade") 😜
Mett has salt and pepper already in it when you buy it. Thats very important. Without salt it would taste really bland, I guess, even with the onion.
In Malaysia I would be careful, because minced pork meat goes off really fast. Even if refrigerated, raw it should be eaten within a few hours. Its not quite as critical if you cook it, but raw it has to be really freshly made.
And I dont think its worse than snails or frog legs or fried insects... :)
In the area of Nuremberg there is something similar: Bratwurstgehäck. This is the raw mass with which sausages are made. Nuremberg sausages have a high proportion of marjoram.
You can do it on a bun, but from a baker and not! from the supermarket, eat. But fresh, dark farmhouse bread (dunkles Bauernbrot) and one or two pints pints Franconian dark beer is even better. Topped with onions, salt, pepper and a touch of red pepper. A taste dream. My weirdest breakfast I had in Edinburgh, scotish breakfast with black pudding and beans :-)
A good Mettbrötchen with salt, pepper and onions on it is sooooo delicious. I always get my minced meat from the butcher and eat it mostly on the same day, at the next day at the latest (if I want to eat it on a Sunday). Always keep it refrigerated! I don't need butter on it, by some of my friends have to add butter to get it to their taste.
I always find it funny that people love sushi (which is often raw fish on rice), but as it comes to raw meat (like Mett or Tartar) they say "ewwww". Why?!? 😆 Next funny thing: Americans mostly love Beef Jerky... which is dried RAW meat. 😆
for preserving the Mett, its commonly eaten fresh from the butcher or you can buy it in a supermarket where its smoked without any extra taste to hold it fresh at least a week. but its still not cooked or anything. just raw meat that has almost no bacteria in it. if its starts to taste a bit sour or starts to develope a stronger smell get rid of it.
WO Butter??? 😂
I do it this way:
GOOD (white) Brötchen from a bakery
Butter the Brötchen!!!
a thin (!) layer of mustard on the butter
a THICK layer of raw onions on the mustard
(Life Hack: if you place the onions on the Mett, they will always fall down)
then the Mett on top
Salt & Pepper
(ideally grobkörnig (gritty, coarse-grained) out of a spice mill)
Mahlzeit!!
In my job, when someone has birthday, he will give a Frühstück to the colleagues, and that's the most times to eat Mettbrötchen. So good!
In most butcher shops, you will find every needed ingredient for this kind of Frühstück. Here (NRW, North Rhine Westphalia) they even slice and also butter the Brötchen-Halfs for you. For 1 Half you need between 30-50g of Mett, depending on you and the size of the Brötchen.
Very sympathic channel, dude! I like the scottish "accent", you are clearly understandable. 👍
Yepp, ate it, it's great. It has the same underrated status as haggis may have. It is somewhat of an aquired taste as most people can't stand the idea of raw meat; especially not raw pork.
This type of raw pork, the Mett, is ridiculously insanely controlled. It CAN'T be sold on the day following production; only on the same day. It HAS to be consumed on the day of production.
The texture is something that most people can't get over on their first try. But the taste isn't actually very off-putting. If you told someone to take a bite out of it completely unprepared and blindfolded, their inbred revulsion would probably not even surface. It is similar to steak tartare from the French cuisine.
For me, butter the bread roll, a nice thick dollop of Mett on top, chopped onions, salt, pepper. That's it.
It needs to be fresh meat! Thats very important by this! Plus it's commonly eaten with some salt and pepper on it. At least in northern Germany. I also like to mix the onion into the meat and let it stay like this for half an hour in the fridge. When I put it on the brötchen, I sprinkle some salt and pepper on top, which makes it even more tasty.
Mett is not plain minced pork meat.
Mett is seasoned (varies depending on the butcher) and it is SOMEWHAT preserved with some pickling salt. However, it should always be eaten fresh. If we have Mett left at home (kept for one or two days in the fridge) we always fry it - as paddy on a bun or something.
In contrast to tartar (usually beef), real Mett is always made from pork, although beef or lamb Mett is also around.
Traditionally (at least in my area) Mett is eaten with thin onion rings and some paprika powder, or salt and pepper. Some people also spread butter under the mett. But that's a matter of taste. Personally, I find it too greasy then.
I watched several Americans trying Mett. And I must say in most of the cases it is really a mental thing they don't like it. Some even start chocking before they even had a bite. I always wonder if they would have liked it if they would have done a blind folded taste test on different German spreads and Mett happend to be one of it, but them didn't know what it is when they tried it.
The rule is: eat Mett (aka Hackepeter or Brät) fresh and don't think it will kill you the moment when it is touching your tongue. 😉
why is Mett "weird"? Is Sushi "weird", too?
Nalf made the mistake to build a Mettbrötchen with no idea how it should taste.
It´s a question of spice. As always.
If you can somehow get a Hand on these, try the 'Weizenbrötchen' with thin spread 'Kräuterbutter' (salty Herb Butter), fresh 'Mett' (raw minced Meat), spiced up with some Salt and Black Pepper. On Top some really finely chopped Onions maybe. Really delicious! In german Supermarkets there is also ready-prepared 'Zwiebelmett', which is minced Meat with already integrated Onions. You can thinly apply that to Brötchen or Toast like e.g. Liver Sausage or Fruit Jam/Marmelade.
Jolly Episode 63, British guys try Mettbrötchen, see it from an europe Perspektive 😉
You butter the bun or it’s only half the fun. Salt, pepper and finely diced onion - done. So good
The pork is minced,and absolutely fresh. Don't try this in any other country.
If you like uncommon food, try Panhas (some people write it Pannas). It is pork blood combined with buckwheat flour and other stuff crispy fried. Britain has something similar, i believe it is called black pudding.
As You mentioned: The French have a traditional raw meat favourite, too: "(Beef)Steak Tartar", which is made of high-quality raw beef meat. It is VERY similar to our German "Mett". (Which, by the way, comes from the ancient German word for "meat / meat-based food".)
Of course, if portrayed as a French dish it is globally recognized as "delicious". But if it is just lowly German food, than of course it has to be a "disgusting experience". ;)
If You want really good traditional German food in a German restaurant, look for the general description of "gutbürgerliche Küche" (middle-class citizen's cuisine). ALL of it is high-standard and delicious, without being overly pricey and "over-the-top" in style.
as stated, usually you buy it - and it it the same day. And I also put butter underneath. I never use onions - I hate onions.
And for me it's a "I want it today" but not soemthing I do every day or so
Well, well, as a German I make ‚Maultaschen‘ by myself from a recipie from my beloved grandma. BTW, every small region has its own specific recipie of ‚Maulraschen‘, it’s a kind of art. 😉 Just made 600pcs for free for the local kindergarten and youth event, not one pcs left, we run out… 😳 The raw meat thing is also very common, combined with herbes, egg yoke, onions (like tatate) and a fresh toasted slice of bread, fantastic! 😉
The fear of eating raw meat is probably more because kitchen hygiene is often not so good in other countries. We often ordered sandwiches from the bakery for the company. Two or three big trays of sandwiches and everyone would grab at least one roll of minced meat. With onions and pepper, simply delicious.
the historical view was that pork had parasites, (trichinosis). That is why it was unsafe to eat undercooked or raw pork. meat inspectors check for that. This is why it is safe in germany. general food safety. mincing meat essentially allows outside germs into the inside of a piece of meat. This is why it has to be eaten shortly after mincing it. pepper has antibacterial qualities, as do onions. and it tastes better that way. NALF does make a good video.
You know "Steak Tatar"? Ist the same, with more and other spices
So Mett is actually seasoned and sometimes even contains a bit of egg for the binding. Originally this is the stuff we put in "Bratwurst" thats a sausage made for the grill or the frying pan. Due to it beeing raw ground meat it has to be sold they day of production. You also should use it the same day, but noones is gonna enforce that on you.
In Saxony we call it not Mett, but "Hackepeter". It's delicioussss...
Of course, the meat should be as fresh as possible. It's also a good idea to choose a tasty variety of onion and slice it very thinly. A little butter on the rolls and some fresh pepper also ensure a good result.
yummy Hackepeter/Mett😍with butter and black pepper,onions
Wie ein weiser Mann einst sagt: "Aus Hackepeter wird Kacke später"
@@bennymuller3379 haha😉
Mett can be compared to beef tartar or sushi, it must be eaten the same day, a day later you can or should only cook or fry it. It is not everyone's thing, but taste-wise it is no different than non-raw pork. But there are also different varieties of Mett here, which can then taste different from region to region. I personally prefer Jägermett (Hunter-Mett), which is with paprika, onion, mustard- and peppercorns and some other spices.
You can live without Mett-Brötchen, but it would be a pointless live...
He totally forgot a key Ingredient- BUTTER!
The expert just turns around the Brötchen and pushes it into the Onion. The amount of onion that stays in the Mett is the correct amount ;-)
So normally you put a little Butter underneath or at least I do... And you season it with Salt and Pepper. It's very very delicious! There is also a vegan version which tastes amazing. For that you need to Crumble up some rice Waffles, soak them in water, add a little oil, some tomato paste for color, season them, then mix in some raw onions and let it cure over night in the fridge. Tastes amazing as well!
i got some complaints:
1. Dont buy the cheap ass brötchen from the supermarkt, invest in some good quaility brötchen from a bakery.
2. Put some butter/margarine under the Mett.
3. Put some Salt and Pepper on the Mett, we are fine dining people for god sake!
thats it ;D