TESTING GERMAN FOODS I'VE BEEN AVOIDING 🇩🇪
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- เผยแพร่เมื่อ 10 ก.ค. 2024
- Hi guys welcome to my channel!
I'm Antoinette a New Zealander living in Germany.
In this video I finally try some German foods that I have been avoiding trying for years!
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Ohne Brot macht das alles keinen Sinn
Ich kann das alles sehr gut auch ohne Brot essen. :-)
Was macht ohne Brot sinn?
Nein noch nix ...............
Ein Leben ohne Brot ist möglich, aber sinnlos.
Und ohne Liebe auch sinnlos ! ............
"Leberwurst" usually is eaten as a spread on bread, not pure from a spoon.
Jawohl, richtig 👍
In eine gute Pfälzer Leberwurst kann ich manchmal auch rumstochern und alles vom Messer abfressen... wenns richtig geil ist.
Naja hier bei uns isst man leber un Blutwurst am Stück mit Kartoffeln
unless you try to feed your dog its medicine
Sagt mal, versteht ihr eigentlich englisch? Sie sagt doch ganz klar "normalerweise isst man es mit Brot". Aber um den Geschmack des Produktes richtig wahrzunehmen, isst sie alles pur.
"intestine, its discusting". My tipp: Never look up how almost EVERY sausage is made... (this is STANDARD)
yup, don't think of crushed dead animals put into the intestines of another animal 😱😂
It's not disgusting, but simply that you use every part of an animal without wasting any part of the living being that you killed for food.
But other sausage are stuffed into sheep intestines, not pig. 😉
@@helloweener2007 That is actually not correct. Pig's bowels are in fact the most commonly used natural sausage casing. www.lipco.de/schweinedaerme.html
Not every saussage. There are also artificial saussage castings on the market and correct me if I'm wrong but I'd guess, that many often mass produced saussages are pressed in artificial intestines. Actually my grandma uses them too when she makes Salami, Koch- or Räucherwürste.
Schwarzbrot - Leberwurst und Saure Gurken (oder ein bisschen Senf) :D … sehr lecker
...oder Preiselbeermarmelade. (Ich wollte es nicht glauben.)
Was passiert mit Eric Frenzel und Laura Dahlmeier? Nordische Kombination und Biathlon
Kannte keiner meiner Freunde, aber alle waren sehr positiv überrascht, die es probiert haben. Geschmacksexplosion
Meine Empfehlung : Das Brot dünn mit Senf beschmieren, darüber Leberwurst und oben drauf Cornichons. Super lecker.
Was ich superlecker finde: Schwarzbrot, Leberwurst, Saure Gurken... und ein paar Tropfen Tabasco! Sooooooowas von lecker!
Tip from a North German ... if you want give the "Hering" another Chance ... try it on a "Fischbrötchen" with onions ... hmmm yummi / lecker ;) ... because the Version you tryed is normaly used by drunken ppl who comming home and need a refresh :D
After that reaction on a (very) small piece of herring? No, please don't. Seems to be a taste you need to know from early youth.
Although I am from North Germany, actually Hamburg, I don‘t like Matjes or other stuff of fermented fish. I also think that a “Brötchen“ won‘t make it better for her... ;-)
Actually with a lot of "gross" German food the balance between it and the Brötchen is quite important. Mett and Leberwurst for example, you need to figure out the right version in the right balance with the right kind of bread for your taste. Also she simply might not like the fact that it is pickled. Herring isn't for everyone, but there are also people who simply don't like specifically Rollmops.
Vielleicht schickt ihr jemand,mal ne Dose schwedischen" Surstroeming" .
Dann weiss sie wie Hering richtig scheisse schmeckt.
@Hump: You kind of missed the part where she mentions she cannot eat Gluten. Fischbrötchen isn't an option at that point. Hering in cream with potatoes might be an idea.
I like Griebenschmalz without garlic, but with roasted onions and apple ("Apfelgrieben"). Tastes wonderful on bread. There are 2 kinds of "Schmalz", one made out of pig fat, the other is made out of goose fat, which tastes also very good.
Gebratene Blutwurst mit Rührei - lecker. :D Dazu am besten Äbblewoi und Bauernbrot..
Jawohl, Sauerbraten auch lecker, schauen Wintersport wie Bob (Francesco Friedrich usw), Nordische Kombination ( Eric Frenzel, Johannes Ryzdek, Fabian Riessle, Vincenz Geiger usw) Skispringen ( David Siegel, Althaus...) Biathlon( Benedikt Doll, Arnd Peifer, Simon Schemp, Vanessa Hinz, Laura Dahlmeier.....) viel Erfolg viel Spaß. Übung macht den Meister. Los geht's Deutschland 🌟🇩🇪🌟
was ist bitte äbblewoi xD
@@MrAchsas The german version of apple cider (Apfelwein). Phonetically it's the version from the region around Frankfurt, Hessen.
@@sascharambeaud1609 ach apfelwin ah
Mann, jetzt hab ich Hunger :-/
And once more, Griebenschmalz spread on a sour doe bread and some grains of salt on it. Make sure the Schmalz is a little cooled, not getting liquid at room temperature.
Bei gekauftem Schmalz lasse ich das Salz immer weg, weil das schon oft gesalzen ist, stattdessen gibt es einfach ein paar Krümel Pfeffer drüber ... ein Traum.
Ich hasse Griebenschmalz. Meine ganze Familie liebt das, dann komm ich :D
Best part is with the Bockwurst, how she's holding and smelling it at 13:40, like an expensive Cuban cigar ,
the spread out pinkie gave it a really posh look.
Always interesting to see a different point of view on things.
I really enjoyed it, nice video 👍
Aus dem Spargel könntest du Spargelsuppe machen. Um ihn einfach so zu essen ist frischer Spargel einfach leckerer.
stefan winterboer Oder Quiche mit spargel und Schinken... dafür ist das dosenzeug auch sehr gut innder Tat
Nur für Leute, die ich nie wiedersehen will *brr* Spargel im Glas ist schrecklich!
Fresh selfmade Karottensalat is even better and easy to make! Peel and rasp a few carrots and an apple, fresh lemon juice, salt and pepper and a little bit of oil (then
your body can get all the healthy stuff out of the ingredients!), put it together. Very tasty and healthy!
Always fresh with rasped carrots and rasped apple, lemon juice, sugar and oil. Delicious.
yes we make it like that as well
The strange people in the North of Germany (=North of Frankfurt) use mayonnaise in that salad! So sad!
@@klinsmeier Not sad, but introvert. Obviously mayonnaise makes us more introvert. No problem.
@@klinsmeier
The people in the real north of Germany don't add mayonaise to this salad at least not in Hamburg and not in Ostfriesland!
Leberkäse should be hot. Has a much better taste then. And again you should have it with a bun or piece of bread - or potato salad.
aus der Mikrowelle!! :O
also dont forget the "crust" as you called it! i personally think its the best part of leberkäse
Leberkas ist nur wirklich lecker , wenn er frisch aus dem Ofen kommt! Für mich ist nochmal aufwärmen ein no go!
Ok, english is not my foreign language, but I'll try: Having Leberwurst the first time, pure on a spoon is like taking a good gulp from a bottle of Heinz Ketchup without knowing what comes ahead.Must be strange. Try sprading it thin on a slice of bread, that'll be a good start.And in Germany we have two sorts of Leberwurst, "grob" and "fein".What you tried was "grob"which is in my opinion harder to take for the first try, for it has more tiny pieces in it and usually is spicier than the "fine"variation.What we call "feine Leberwurst"means it is minced more(I guess this is no good english, but I don't know how to explain it better).It has the texture of peanut butter and might be much easier to take for somebody who never tried things like this before.I grew up with that stuff, but as a child I only ate the "fein"version.When I grew older I started to like the "grob"stuff as well.When I'm really hungry, I eat it pure(especially after I had some strong drinks...) and I really love it.My favourite recipe: Spread a good amount of "feine Leberwurst"on a slice of good bread, cut a boiled egg into thin slices and put them on top.Eat it, while drinking a good german beer, ok, it's not too healthy, but it's sooo good.Thanks for reading this, and please forgive me. My english is not as good as it is supposed to be.
1st and only rule: Never do stuff like that alone - it's more fun, when you have a partner in misery :-)
Nice video. Just my two cents regarding the Spargel from the jar: There are several typical usages for this. It is not primarily used as a substitiute for real Spargel and mostly used as an addition to other specific dishes. Two classical usages, where it is definitely quite tasty are:
1) Spargeltoast = Toast (toasted or fresh) with a thin spread of mayonnaise, a slice of cooked ham and then Spargel from the jar as the uppermost layer - delicious!
2) Hühnersalat (chicken salad) = cooked/fried chicken breasts (left-overs from a half/complete bird or "ready to eat" from the store), cut to small pieces, mixed with fine cut champignons (mushrooms), pineapple pieces, a mayonnaise+cream+milk dressing and of course pieces of Spargel from the jar - delicious !
Don't forget Hühnerfrikassee, as it also needs Spargel from the jar.
Oh...NOOOOO...never eat Leberwurst on its own. It's all about the balance between it and the bread. Personally I like it the best on rye bread.
As a general rule spreads are not made for being eaten isolated. It's all about figuring out the combination which is exactly right for you.
Karottensalat is actually VERY easy to make on your own. My favourite recipe is mixing carrots with one apple, lemon, watercress and walnut oil (and some walnuts as additional garnish).
Yes, but do they have bread in NZ? From a german point of view i'd guess "no" but i've never been there. I wouldn't call that saggy abomination she used to clear her taste buds a bread 😉
Basically everything she tried should have been served differently. You should eat Rollmops on a roll? Meh, i can't eat gluten. You should eat the sausage warm? I'll try it cold, no mustard or ketchup either. Asparagus is eaten warm? I eat it from the jar. Let's try some cold cuts, without bread.
That's like if i said "i wonder what a BLT sandwich tastes like" and then eat it without the sandwich/toast/bread-part. I also never tried porridge in my life, but who needs water or milk?
From a German point of view, nobody else in the world has proper bread.
@@swanpride true 😋😄
Sie sagte doch, dass sie eine Glutenallergie hat. Vielleicht war einfach kein glutenfreies Brot im Haus. Außerdem sagte sie mehrfach, dass einige der Gerichte eigentlich mit Brot gegessen werden.
Totally suffered with you when I saw you try the Hering :D
I could never eat them myself. Your facial expressions were quite funny though :D
Dschunglecamp-Essenschallenge - die TH-cam-Version 😂😂😂
Btw: "Leberkäs" literally means "Liver Cheese". But it neither contains liver nor cheese usually. Some may contain some liver, but usually they do not.
Good stuff. How I, being German, eat this things: Blutwurst: it´s even better on dark bread with a bit of mustard. Or put it in a pan with lots of onions and eat it warm with bread or potatoes. Rollmops: I don´t like it either, it´s just disgusting. Leberkäs: try it warm (use a pan) on bread and again with a bit of mustard. Very yummy. Leberwurst: Eat it as a spread on dark bread. You can use mustard too (almost all German sausages go well with some mustard, lol) Schmalz: it´s really, really good. Use it at room temperature (not cooled) on bread with a bit of salt. Karottensalat: I don´t like it, it´s tolerable when it´s the sweet variation with sugar and finely grated apples. Bockwurst: get it from a butcher, it´s much better then the jars (and usually thicker too). Heat it up in water and eat it with lots of mustard. Asparagus: NEVER EVER eat the ones from jar or the frozen ones. Only use it fresh (in season), cook it and served with brown butter or selfmade sauce hollandaise if you like it. And next time please try some Mettbrötchen. With salt, pepper and lots of onions. :) And the best German mustard? Bautz´ner Senf, mittelscharf. The colour is off cause they don´t use turmeric to make it yellow. But the taste is just great, and it´s cheap too.
The best German mustard is the mustard which corresponds best with the meal. Bautzerner Senf is perfect for Kassler or Bratwurst, especially Nürnberger. But for Leberkäs or Weißwurst Händlmaiers Hausmachersenf (it's brown and sweet) is the ultimate stuff! Really! Try it! It's a lot better than the Weißwurst Senf for Weißwurst.
Honestly, this was your funniest video so far :-) Especially your (non)romance with Hering...
Lovely! My wife Kathy and I lived in Germany for about 18 months. We tried all of the foods you tried today in the first month we were there. We loved everything but no the herring the way you presented it, but we did like other "pickled herring" products and the herring and brotchen sandwiches sold at little food stalls. We are glad that you finally gave yourself the chance to like these foods! Thanks for sharing your fears and your victories over them!
Carrotsalad you can easily try to make at some. Using Lemonjuice instead of vinegar and a little sugar. About sausages: I use to say that making them is the art of spicing. So they will taste very different from different brands. Like we prefer the poultry Leberwurst of "Pommersche" over the "Gutfried" brand. It takes some comparing to find "your" favourite. But it's really worth it.
the sausage tastes like a Wiener, because that's, what it is. This style is sausage is usally called Bockwurst. Wiener is a type of that. To compare it with Bratwurst is a little bit like comparing apples with pears, because they usually do not get fried (at least traditionally) but just heated in water.
That sour herring / Rollmops is good after a drinking night. Cures a hangover in minutes! ;-)
Ich kriege davon mehr Sodbrennen wie vom Trinken selbst. Ist also nicht jedermanns Sache, obwohl ich den Geschmack sogar mag.
It's good sober too.
Nur in Verbindung mit genug Flüssigkeit, um das Blut wieder zu verflüssigen und das Hirn wieder zu befeuchten. Nur Hering ist fast wie nur Salz mit Essig.
Ein Glas Wasser hinterher und die Zeitung konnte wieder ausgetragen werden...
Love rollmops ... I am South African
If you suffer from migraine you stay away from both alcohol and smelly food 😖 it’s triggering and not recommendable for me
I laughed tears with you and the Rollmops. Your videos are really interesting and your children are the cutest. Thank you for sharing so much of your experiences.
I really enjoyed watching this video. Super funny seeing you eating all the German food😝😂😂😂! Had to laugh so hard.
This was a fun video. I'd like everything except the herring. The herring in a jar here in the states usually is in a type of white sauce which I do eat on New Year's Eve occasionally. tfs
You‘re such a sweetheart, Antoinette. 😊 And so brave! However I enjoyed watching this vid, it‘s always interesting to see other people tasting food that‘s normal for us/me. I can definitely see why you didn’t like the hering although I have to admit I really like it! Especially on a roll with onions.
I‘m really not a fan of blood sausage or Griebenschmalz, I don’t ever eat it.
I used to like Leberwurst a lot as a child - until someone told me what it‘s made of 😅 I have never eaten it again.
Funny that you picked the carrot salad. I really don’t like it and there is a typical German kinda cole slaw-ish carrot salad I really hate and that it the one you have shown (but actually freshly shredded), mixed with shredded apple, sweetened with sweetener. Don’t ask me why but I always feel I have to throw up when eating it.
I‘m surprised you chose the sausage in a jar ... it‘s basically nothing else than the wiener in a Hot Dog. I personally like this much more than the German bratwurst, to be honest :)
p.s. is there any popular food from New Zealand you don’t like at all? What is your favourite food from your home country? Sorry if you already made a video about it, I watched almost all of your videos but I don’t remember right now...
After watching this I must admit you've given me some courage to try some of those. I've avoided most of them as well, except for the mushy jar asparagus (I'm desperate, I want asparagus all year) and the bockwurst. You mentioned your kids would like them - did you know they are the German equivalent of the basic American hot dog? My German husband has a great recipe for jar bockwurst. He chops them up into bite-size pieces and fries them with onions and mushrooms. Maybe some salt and pepper, but that's it. Fry until crispy and browned; the flavors go very well together.
Another vlogger (Haley) had a hilarious herring moment - it was herring salad with beets to make it pink. She thought it was a dessert and when she tried it, well, it was not dessert *LOL*
I always thought Leberkaese was Spam but I guess it's just similar? I can only eat Spam if it's fried until black so I've never had the courage to try Leberkaese.
Would you do a video on New Zealand movies/movie culture at some point? I bought "Once Warriors" a few weeks ago (haven't seen it yet), which is supposed to be quite good. Peter Jackson is of course very famous and Taika Waititi has become a household name, too. But apart from them... there's not a lot of well known stuff from NZ.
The German movie industry often gets a bad reputation, but we also have some amazing movies. Sebastian Schipper for example only made great movies so far. "Absolute Giganten" is one of my all time favourites and "Victoria" was just incredible.
Your input would be nice :)
"Thus is hearing, hearing the fush." There is nothing on the planet quite as attractive and likeable as the Kiwi accent... :-D Well done on trying all those things. I can understand how they may seem unappealing at first.
Have to say, I'm a massive fish lover and I love different varieties of herring, butt rollmops is not one of them (neither is canned Brathering). Too acidic, too slimy, just yuck! But a nice bit of matjes, on the other hand, is just utterly delicious! Try that before you give up herring as a whole. There are decent matjes pre-packaged at the supermarket, but if you can get it fresh from a fish counter at a good supermarket, that's a whole different level. (Guessing there are no proper fishmongers in Würzburg as there aren't any here in Heidelberg either)
Hey Emily, that might be one of your best videos i've seen so far.
Mainly because you showed quite some balls (If you don't mind me saying so). I still have to grow mine on the Hering.😏
Maybe i could relate to this video that much because most of your reactions mirrored mine back in the day. 😏🤣
Two recommendations. 1. Definitively try mustard on the Leberkäse. The sweet one. I think you will love it.
2. The Karottensalat is in my view a improvement on nearly any sandwich and/or burger. Sandwich with some creamcheese, ham, and some Karottensalat is my go to these days. 😏
If you don't mind and not already have done so, i'd like to see some new zealand food you would recomend us trying.
Maybe a video about it with your lovely daughter trying them. I think that might be great fun to watch.
Cheers to you and your family and please keep up the good work. 😃
As for the Leberwurst, try frying it up with some onions, and serve with pasta. It makes a REALLY great kind of sauce.
This was hilarious!! I love all of those foods (except haven't tried the lard) except the blutwurst. One reason might be, though, that my parents fed it to me from the time I could eat solid food so I had no opportunity to know any better :)
You are a riot! Have seen many of your videos and I appreciate your observations and candor. Expat from Munich, but now in California.
The texture of black pudding/blutwurst really improves if you cut it in half-inch slices and pan-fry it until crispy on both sides. Very nice with fried apples, onions and potatoes.
How could you not have tried Leberkäse?? Wow I’m really amazed, I feel like most Germans would like it. Also I know it served with mashed potatoes and a fried egg, I don’t know if that’s just my family but that’s how my mom makes it :)
Was a staple of my mom as well (south bavaria).
But don't see that combination these days. Can't say why actually 🤔
Leberkäse (or Fleischkäse as it's properly called, at least outside of Bavaria), potatoes, fried eggs and spinach is the combination I know. Delicious.
@@samfetter8191 . Du wirst es in Bundeswehr Kasernen sehen. Da gehört es in vielen Kasinos zum Standard.
I’ve been avoiding a lot of these items as well since moving to Germany two years ago! I’ll definitely be trying a few of the ones you did now!
Always ask the experts/natives. Otherwise, you'll probably end up sitting on a loo in Greece asking yourself what that bin beside the toilet is for. *lol*
Be brave 😁
Hast du wenigstens schon METT/HACK gegessen? :)
I’m German, lived most my life here and I’ve been avoiding a lot of these my whole life 😂 not planning on trying them any time soon either haha
Frag doch mal an der Wursttheke nach „Kinderwurst“, wenn Du mit Deinen Kindern einkaufst. Dann bekommst Du eine zusammengerollte Scheibe Fleischwurst für Deine Kleinen. So war es jedenfalls in meiner Kindheit, da haben wir uns sehr auf die Wursttheke beim Einkaufen gefreut 😂👍🏻❤️
Nice video 😊. ..and sooo funny when you tried the hering 😂😂
Your expressions were so funny, especially for the pickled herring. I grew up where this comes from and don't like it either. But I do like herring when served with a nice creamy fish sauce :)
Leberkäse has to be fried and topped with a sunny side up egg... :-D
I know it without the egg. Sometimes served with mustard and/or in a roll as a "to go" version.
@Jevon Altair Und Krautsalat
Manche Vorurteile sind auch einfach wahr!
Kudos to you for trying everything and just being honest about what you like or not. I remember my parents eating Blutwurst and sometimes Schmalz.. I think it has to do with their upbringing on a farm, when every part of a pig was used. I never had your currage to try Blutwurst though.. With regards to the pickled Herring - I've never tried it myself (although coming from the north and loving fish..), I love Brathering (fried Herring) though.. I need to overcome my bizarre fear of it lol. I'll guess I'll start with Matjes-Herring in yogurt sauce (with apples and onions). Thanks for encouraging me, and great video.
I like your honest opinions. It was very funny to see you struggling with the taste of Hering. Thanks a lot for all your videos 👍👍👍
Congrats for your courage to try it out ;-) One tipp: Hering is served in different forms; so, if you don't like it out from jars, you could try it dry out of the box or packed in plastic. Or fresh from the fish desk at the store. It also depends on the gravy it is served with, f.e. mustard gravy or dill gravy, whatever you like most. Maybe you will like it though.
I would call that an honest reaction on the herring :)
Pickled herring! You made me remember that glorious day when I was eating in a restaurant in Helsinki. They had 16 different kinds of pickled herring and some other fish like smoked zander and gravlax.
If you can eat potatoes you can also make Kartoffelpuffer and use those instead of bread - potatoes shredded and formed into patties and fried. Traditionally served with pureed apples or sugar and cinnamon but also great in a hearty variant with mushrooms, bacon/sausage, and onions.
"... a pickled wurst..." Loved that and couldn't stop laughing for whatever reason :)
Hahaha. I glad to see you do that Antoinette. I’ll have to try them myself.
Herring in a jar is sold in the States with or without sour cream. It usually includes sliced onions. I love it . I don't know how popular it is but it is easy to find. We have a German store that sells all kinds of sausages and foods from Germany. I live in a city of 6 million.
I really enjoyed seeing you being so courageous and taste all these German foods. As a German I am happy to hear that you liked quite a bit of them. My tip is, forget about the rollmops, who's is really terrible, but do try to taste once "Hering in Sahnesauce", with cream sauce, onions and apple slices, and potatoes. Completely different experience, you might like it :-)
The canned asparagus is rarely eaten like that, at least where I live. We mostly cut it into small pieces and use it in stews where the texture is not that important. For example Hühnerfrikassee is delicious with a bit of canned asparagus and the asparagus water from the glas.
That jarred asparagus would probably be good in a puréed soup when you want a little taste of spring in the winter.
Hering on a fresh roll with onionrings and a bit green Salat.. excellent! The Blutwurst you need to cut in slices and fry them slowly in the pan for a couple of minutes and serve them with smashed apples and potatoes, Half half mixed. That Menue is called Heaven & Earth , in case of the apples and the potatoes. :-)
You might like "feine" Leberwurst better than "grobe" because it's not lumpy. Also, you definitely need bread and maybe some mustard on top.
Hi Antoinette seeing you trying traditional German food was so much fun, i thought you would have spit out the blood sausage but handled the fish lol
honey, a very small amount of blood goes into making that sausage.
also, it is supposed to be rather thinly sliced, and eaten on brot with something else, (I use a smear of mayo) or chopped and put in a potato salad or whatnot.
What I do is cut a slice, make an incision half way through, to the middle. Peel back that cut part a little bit, cut a 'wedge' out of some more sausage, from the middle toward the casing, then away peel the 'wedge' so the rest of the casing peels off, still connected to with the first cut part.
Es gibt viele Sorten Leberwurst, Blutwurst und auch Leberkäse hat Varianten, es ist also sehr wahrscheinlich, dass es auch da welche gibt, die einem schmecken oder auch nicht.
Karotten- bzw. Möhrensalat (regionale Namensvarianten) lässt sich in einfacher Form auch gut und schnell selber machen: Möhren in kleine Streifen raspeln, ein wenig Öl und ein wenig mehr frischer Zitronensaft - fertig! Allerdings hängt der Geschmack sehr von der Süße der Möhren ab und die kann man beim Kauf nicht immer abschätzen. Derfertig hergestellte ist dann meistens passend nachgesüßt.
"It tastes like a regular weener."
Yes, it is. It is prepared like a normal weener. The only difference is, that they are cooked in the can / jar. At least this was when it was invented. To have a way to storage the sausages.
It is good to have a jar or can in the house. They taste perfekt with noodles or mashed potatoes.
Cut them in slices, fry it with some onions in a pan. And with some mushroom sauce it is a fast cooked meal.
LOL... This is really funny, especially your reactions to foods you expected to be really bad (blood sausage, Schmalz, Karottensalat) and ended up LOVING.... Teaches you to always give things a try...
Yeah, sausages in a jar - THAT's truly german. ....no, guys, one does not buy sausages in a jar!!! never. Got to a Metzger, Herrschaftszeiten!
Als Not-Reserve fürs Wurstvolk gehts nicht anders. Und für nen lukulisch anspruchslosen Hot-Dog gehn die auch grade noch durch. Aber nicht die "... in zarter Eigenhaut". Never, ever. Zuviel ist zuviel ;o)
Actually, my Metzger sells homemade sausage in glasses. It's actually really good.
Annett G. Nickol I agree. Its also an easy dinner for kids
Sausages in a jar are a LIFESAVER if you move away from Germany. Every time I go home I leave with a suitcase full of jars :-D
Poles do : D
First off, I lived in Germany for 13 years and nobody ever ate cold Bockwurst! It is delicious hot (10 minute simmer in water) in a hotdog roll with some mustard. I prepare my hotdogs with some freshly fried onions.
Second, the asparagus in a jar is really only suitable for adding to soups. For example, you can buy packet asparagus soup from, say, Edeka and stir in some asparagus that has been cut into 3cm lengths. Then you don't get the slimy, watery texture, just the flavour.
We call the blood sausage "pigs pudding". We fry it both sides about 1cm thick and serve it with eggs, bacon,beans and fried bread. Much better hot than cold in my opinion.x
Lol you crack me up! Love this 😂
I try everything. I like most of these. Try heringssalat!!! Is there any food that your hubby does not like from New Zealand?
Most of those foods are popular where I live in north of the UK, except for the carrot salad. We give the foods different names generally though. My husband loves the rollmop (herring), but even the thought of it makes me want to vomit LOL.
OK, it is very entertaining to see your face while trying those dishes, haha.
I am from an area close to you and i may say, i wouldn´t try the hering either.
All the Foods, you reacted positive on, are usually more typical for the south of Germany or more specific from Frankonia. Lucky you, you ended up here and not in northern Germany ;-)
Funfact: what you called "Leberkäse" is more a Fleischkäse and does not contain to much liver anymore - if any.
I'm german and hate everything ,except for the leberkäse -love it, the carrot salad (freshly made, not the supermarket one)) and the asparagus (but not in a jar, only freshly made) you ate in this video 😄
Wow, you are so brave!
In northern Germany we like to eat "Mett". That's raw minced pork. We like to eat it on a bread roll with fresh (finely chopped) onions. I can understand that only the thought of eating raw meat will triggers disgust for non-German people. However, if you want to try it, I recommend that you buy the Mett fresh from a butcher and then it must be eaten quickly. You can also buy it in the supermarket, but the taste is very different in my opinion.
The French version of blood sausage, boudin noir, is fabulous. Very black but light & fluffy, served with steamed apple or potato.
I am also from Würzburg. If you want to try the by far best Blutwurst, ever! Go to Metzgerei Kirchner in Würzburg, Frankfurter Straße and by some of the Thüringer. I love it thin sliced on a fresh bun with only a little butter underneath the sausage. You really have to try this one.
Du hast das Wichtigste vergessen ... das Wurstwasser (bei den Wienern) trinken - Der Champagner des kleinen Mannes :D
Try frying the Blood Sausage (Preßsack) together with fried potatoes! Also try white Preßsack. This variant is for beginners with jelly instead of Pig Blood.
A lot of the food, like the bockwurst are made durable by pickling. Rollmops also was meant to be healthy to prevent scurvy on long journeys by ship. Rollmops is also known as "Hangover-Breakfast", because it helps you recover from the aftermath of to much booze. Taste was always a minor matter.
You are brave. Testing german food expert Level. 😆 I dont know any other way of the asparagus in the jar than to put it in a slice of ham with mayonaise and Roll it up and call it schinkenröllchen.
Katharina Tholen , I think I’d purée the asparagus in the jar, mix with cream and spices for soup. Do this in Winter, when fresh Spargle is not available.
roll it inta a pancake together with ham. You then certainly would not complain about the asparagus out of the jar.
Blutwurst - try it with spicy mustard (Dijon/Löwensenf-Style).
Bismark-Hering AKA "German Sushi" - have another try with "Brathering"!
Leberkäse (that doesn't contain any liver!), if not eaten thin-sliced as a sausage equivalent with bread, it's eaten that thick-sliced, but fried in a pan, or slightly heated in an oven.
Leberwurst, the "ugly sister" of a French pâté but as tasty as theirs!
Karottensalat, that's something you have to prepare on your own.
Wiener/Frankfurter/Bockwurst, already have commented on this, and what not to buy, bc there are several identically looking "sausages" like this ;o). Her's are in "zarter Eigenhaut" ...
"Bockwurst in Eigenhaut
Von Meica gibt es die Meica Bockwurst im zarten Natursaitling, die besonders knackig ist. Die Meica Saft-Bockwurst hingegen ist eine saftig-zarte Spezialität in Eigenhaut, d. h. sie hat keine Pelle."
White asparagus in a jar, ... disgusting. No real German would eat that s..t. Only good to pimp a soup.
I had to laugh so hard, watching you trying to eat Rollmops - I never tasted it, but my reaction would be exactly the same.
My mother also is gluten intolerant and she loves to buy a slice of leberkäse in the supermarket and eat ist at home with a gluten free brötchen :) And we also eat it 'breaded' (like a schnitzel) with mashed potatoes
Put thin slices of Blutwurst on a slice of Roggenbrot (Sauerteig-Brot) and remove the skin of course.
Bei uns in Gifhorn bekommt man eine luftgetrocknete Version der Blutwurst. Kommt aus Süddeutschland. Kann man wie Keks essen. Und ne getrocknete Speckwurst (fast knochentrocken) ist geschmacklich wie ein Tritt ! Voll lecker!
Leberkäse or Fleischkäse is actually categorized as sausage. It is just in loaf shape and heavier than average. But it tastes best as loaf baked right out the oven, as slices fried or grilled. I love it grilled with crunchy skin and juicy inside. After the mention of Himmel und Erde or Heaven & Earth: Another special regional dish from the Rhineland I reccomment is Sauerbraten. A sweet and sour pickled roast. Nowadays mostly beef roast but originally with horse meat. It is so tender because of its long bath in vinegar and spices for several days up to 3 weeks. You can it compare to Pulled Pork but even better. And Fleischkäse as well as Heaven & Earth go very well with roasted or fried onions as topping.
Gute Idee, ich könnte mal wieder Schmalzbrot mit Röstzwiebeln essen. Danke für die Idee 😂
There is another delicious dish coming from the cologne area called „Himmel un Ääd (Himmel und Erde/heaven and earth)“, which is basically made out of mashed potatoes, applesauce and fried blood sausage/blackpudding. The last time I was in Cologne, they served a finger food variation made out of a fried potato wedge, a fried piece of apple and a fried piece of Blutwurst, all together on a toothpick. That was really delicious. 🤤
Have you tried beet roots? I love them! I do eat them pickled but they are much better as a self made salad. Just slice cooked beet roots, add some fine chopped onions, pepper and salt and some good salad oil. They taste rather sweet and aromatic this way and it's so good!
And you can use them for herring salad.
I stay only 50 km away and I'm very familar, with this kind of food. The sausages you had consum allways with very fresh bread an a bit of mustard on top. And the things in glases... Mostly they are at home to rest in reserve in the cellar...
Großartig, Leberwurscht mit Löffel. :-D
I loved this video!! I cant believe it took you 9 years to try it. That herring looked nasty. Lol
Blutwurst is not _that_ "typically German". In Britain, it' s called "black pudding", in Ireland it's called "drisheen" (which is made of sheep's and cow's blood, though), in France "boudin noir", in Spain "morcilla".
For me so far your funniest and best video. Try the Blutwurst and Leberwurst on dark bread like german "Bauernbrot". Especially the Leberkäse AND the slice of bread toasted side by side in a pan. Put the bread on a plate, the Leberkäse on top and a "Spiegelei" on top. And serve it with a bit the Karottensalat beside... ;-)
Asparagus in the jar is not a food by itself but an ingredient for salads or the like.
I mean like others said here already, pretty much none of these things is normally supposed to be eaten on its own. You normally do want the stronger taste because you eat it with bread, which balances it out.
Asparagus in a glass is for adding to other dishes. I sometimes like to eat it out of the jar - ICEcold.
For everything you showed you actually needed bread to get the "right" effect(s).
Rollmops: Pull the wooden sticks out and eat the thing in two bites. OR, put the fish (rolled out) onto some bread.
A REAL German food is Eisbein maybe with Sauerkraut. Also you should try Möpkenbrot ... maybe with Rübenkraut.
You don't get Schwarzsauer in Germany any more. Luckily. Ask the local butcher about it... that is traditional German food.
Leberwurst: Spread on normal bread (not white or black) and eat süsse Gurken (honey gherkins me thinks) with it. Delicious.
Have fun :).
I think the Rollmöpse (pickled herrings) are much like licorice - you either love it or you hate it. I do not know anyone in between.
I'm German and I've managed to avaid blood sausage for 26 years but it's actually pretty good. It's just a mental thing. I'm still avoiding herrings and Schmalz till this day 😆
DO you like sardines? hering is a kind of sardine. there are many way to prepare them. rollmops is a bismarck-hering made with vinegar, I prefer matjes-hering made with (little) salt only, both are raw/not cooked. and fresh fried hering (not the canned with vinegar) is best.
Greetings from a franconian Girl, Family from Unterfranken (also near Würzburg), raised in Oberfranken, now living in Mittelfranken. Of all the Things you Tried i Just Like Karottensalat and Griebenschmalz in the Vegetarian Version (with onions and Apple in it) :D
Griebenschmalz:
You need to sprinkle a little salt on top. That's how you eat it. Then it's even better. :)
Wow, you are really in self-sacrifice mode here! Respect. Apart from the asparagus in a jar, which I have learned that it does not meet my taste, I would eat all of these. But I have some anectdotes from my childhood about the blood saucage. The hering is quite popular as a food against hangover. Its acid taste from the pickle is not my favourite, though. Try hering in creme sauce, they are much milder and softer. Liver pate is on the market in many different shapes, finer or curser. The one you had is extreme.
Herings are much too sour if they are conserved in a jar. I am pretty sure that you will like 'Bismarckhering' which is offered at the Hamburg fish market fresh from the sea.