Would you eat raw pork? 😱 Did you know that raw pork, or Mett, is a delicacy in Germany? 🇩🇪 It’s served on a bread roll with onions, and it’s surprisingly popular! Watch to see our reaction-would you dare to try it? If you have tried it, what do you think? Let us know. Thanks for watching!
Here in northern Germany the Mett is very popular and offered in nearly every supermarket or bakery differently spiced. I would call it a kind of soul food. To be precise, mett is raw and usually pork only, but it is never pure. Mett is already decently spiced to hold it fresh for some hours. Do not eat pure hacked pork, that won't be very tasty.
As a native german I love eating Mettbrötchen too - but not for breakfast. Enjoy it with a lot of salt and peffer and maybe some sliced pickels great. Btw I don‘t think Zwiebelmettwurst actually is raw but processed in a way it is save to eat
@@jornschneider2723 I don’t like Dr Pepper. 😂 Yes, I’m sure you are correct, who knows what poison is in Dr Pepper. Thanks for watching and taking the time to comment!
@@helloweener2007 You are probably correct. I don’t know if anyone eats raw chicken meat? Thanks for watching and for taking the time to comment. Happy New Year 🎆🎊🎈
In a certain district of Japan they eat raw chicken, but they have very strict hygiene rules about it. That’s the only country I know of that eats raw chicken.
Greetings from northern Germany! The most common way to enjoy and how it is eaten here is with salt, pepper and fresh onions. Some like to add stuff, like a pickle, for example. Me, personally, I SOMETIMES add a bit of cottage cheese with herbs on top, to add a "countertaste". But most of the time, I am happy with salt, pepper and onions. For the tapeworms and other dangers of eating raw pork: it is close to impossible due to food and import regulations and restrictions, to get sick from that. Thanks for the vid!😋
@@007Marke Thanks for watching and taking the time to comment. I must try it with cottage cheese next time. I think the way food is processed in the USA causes many problems that Germans don’t have to worry about. Happy New Year 🎊🎈🎆 Wishing you all the best in 2025.
Happy New Year! 🎉 We live in Lower Saxony and we eat Mett Brötchen every month, because our local Edeka has such a good Frischetheke/Fleischtheke (can you say it's like a butcher's offering table/market stand...?) and it's on sale every now and then. We add salt and pepper. Sometimes we eat it with onions or Schnittlauch or Frühlingszwiebel, Paprika edelsüß or a thin slide of Senf (mustard) on it. You can top it with some parsley, too! And you have to try it with pickles! They're a great addition to Mett! There is also Jägermett to purchase, which is pre-seasoned Mett, (Paprika/Chili/Pfeffer/Senfkörner etc.) but that's a bit more expensive. If you have a Party, like Silvester, or if you're moving into a new appartement, it's common to serve Mettbrötchen for the guests and moving helpers. And the fire department always cheers when you get them Mett aka 'Feuerwehr Marmelade'! For a special occasion you can create nice animal forms with your Mett: the famous Mett- Igel 🦔 or Mett- 🐖! We had one for Silvester, it almost looked way too cute to eat it, but well... "Mett überlebt nie lange in diesem Haushalt!" 😂 If you get fresh Mett and store it in the fridge you can eat it up in 2 days. If you can't finish it in time, go on and make delicious Frikadellen/Bulletten on your grill or in your pan from it! Raw chicken is much more dangerous than good and fresh Mett, because of Salmonellen (bacteria): You can get really sick from raw chicken. Don't put chicken in with other items, don't use the same kitchen tools... That's what every child learns from the start in Germany. I hope you'll make another Video if you'll try different "Mett Variationen"! I would be very intrested! Thanks for this one, I really appreciate and enjoy your content :) . Best wishes for 2025!
Thank you so much for watching our video and your detailed comment. It’s very interesting to learn about the different ways people enjoy Mettbrötchen. In America the way we raise our animals in dirty conditions results in dangerous food- chicken, pork and also beef must be well cooked. Happy New Year and we hope you have a wonderful 2025!
@@Jasonslittlesister1 Feuerwehrmarmelade 😅 ... ich kenn's als Maurermarmelade. Und richtig, Mett hat überhaupt nicht die Chance, schlecht zu werden bei uns... das ist weggeatmet wie nix im Nu!!! 😋
It is very funny when expats from the US feel that they survive a dangerous situation by eating Mettbrötchen. I had it since I was a little child. I love it with lots of fresh onions...but only if all the family ears it,too.
@@AnnetteLudke-je5ll You would not believe how often we are warned about eating under cooked pork in the USA, my entire life I’ve heard this. I think the way we raise our animals and process our food in the USA causes many problems that you probably don’t have in Germany. Thanks for watching and taking the time to comment. Happy New Year 🎆
@@travelingexpatsYou can only do that if there are food laws that ensure it. I wouldn't eat it in countries outside of the German cultural sphere either.
@@travelingexpats That's what I grew up with here in Germany. As a child I was always warned about raw chicken meat, because of the salmonella making you very sick. I learned to always wash your hands and all things that had touched the raw meat very intensely. Even today there is always a warning on the packages containing raw meat to think about kitchen hygiene. But Mett, fresh made and used as fresh as possible never was questioned because of the very strict rules butchers have to follow here while doing their job. BTW: Mett and meat are based on the old Saxon word "meti", that stood for eating or dining. Maybe even the word meet, like in "meeting friends", could base on that, because if you meet someone you often eat or dine with them.
What the American public does not know is the horribly lax food sanitation laws in the US. And I am not even going into all the chemicals, dyes and additives allowed in processed foods while prohibited for human consumption not only in Germany but the European Union. I would certainly not eat raw ground anything in the US but love my Mettbroetchen back home in Germany; btw: same goes for the raw egg on top of it, well really in the little bowl one presses into the Mett, some pepper, some salt and finely chopped onion.
Mett is called in some German regions Gehacktes. So there it would not be a Mettbrötchen, but a Gehacktesbrötchen. How it actually tastes, heavily depends on the region, because traditions vary a lot. In many German regions it is mixed only with a small amount of spices - which results in a rather pale taste, while others use a lot more. I'm from a region (Thuringia) where spices are utilized a lot more when it comes to meat and sausage, so I can't eat it anywhere else (Cologne for example), because it doesn't really have a taste there. I'll have to add a ton of salt and pepper to it, then it will slowly get where I need it to be, if I have to eat it. Here where I live is also the only region in Germany where meat is processed warm (because it is a protected custom through historic traditions). Everywhere else it will be processed cold. This does change the taste for the better in my opinion too, because the taste creating fat does react with the spices while it is still warm. It does have a taste there for sure! But maybe it's just because I grew up with it like this. If you ever get there - try it there. Especially if you ever visit the Eichsfeld - region. Just to give you an example: many comments claim to love to put pepper on it. We don't do this, because pepper is already in there right from the start. I've never heard of health problems after eating this. It has to be fresh and the cooling chain has to be maintained, of course. But German butchers always take care of this. If I remember correctly, it did cause dramatic problems in the US a long time ago, hence the ban for food like this, but this was caused by non-hygienic practices and no real respect for the cooling chain. Instead of establishing a protocol to better monitor hygiene and cooling, it was banned and kids in school were taught to never eat it raw. Such a sad solution.
Wow! That’s great information and you are correct, this can never be eaten in the USA. Our food handling practices do not permit it, which is sad. I do love Thuringia, it’s a beautiful region. Erfurt, Weimar, the Thuringia forest- all very nice. And of course the Thuringia bratwurst is world famous. Thanks for watching and taking the time to share your knowledge. Happy New Year!!!
Where I'm from, in southern Lower Saxony, "Mett" is the already seasoned stuff to eat raw and "Gehacktes" is the unseasoned stuff you have to cook before eating, like in a meat loaf or burger patties. And the stuff with salmonella and "no raw pork!" - well, "there's no glory in prevention". The problem with raw pork was trichinella, a parasitic worm, and as soon as that became known Prussia made a law about examining pork right after the pigs are killed - in 1866. As a result, the number of cases fell, and 50 years later it was practically zero. When cases occur today, they are almost always due to meat products brought from abroad (holiday souvenirs). Similar with salmonella - in Europe chicken have to be vaccinated against salmonella if the farm has more than 250 of them (that's why we don't wash chicken's eggs and can store them at room temperature.
Nice video! Never knew about this dish and would definitely try it as long as it’s from a place known for it. Yes, some kind of additive would probably help. As a kid, we ate raw chicken at a restaurant in Japan that specialized in it. Loved it but haven’t seen or had it since. Love learning about the different foods. Thanks!
@@scottandtracytraveling Thanks for watching and taking the time to comment. I guess we need to visit Japan and try the chicken version. Happy New Year and happy travels in 2025!
I love Mettstulle, that means mett on dark bread. Some cornichonslices and red onion on it or instead some winteronions. a little garlic and salt and black pepper on top. Love it. I even learned to eat as child because I was very paleskinned to eat raw calf liver and raw eggs squirrled with sugar to drink fresh from the nest.
Mett from the butcher is ALWAYS seasoned. My butcher even has different seasonings, from normal to hunter's to Mett with garlic. So every day I have a different taste for breakfast, with different spices.
SIMPLE ANSWER: A Mettbrötchen wins a lot of flavor simply by putting SALT and PEPPER on it. Gourmet-wise out of pepper and saltmills. A WIDER PERSPECTIVE: I'm always shocked by the lack of common sense of lots of US Americans concerning basic knowledge about food and household remedies (e.g. chamomile and fennel). Everything has to be maximally processed. Who came to the brilliant idea, washing fresh eggs in a chlor bath, resulting in the need of being refrigerated? In Europe and most other parts of the world, we know that fresh eggs have a natural protection layer and can be stored unfrigerated (maybe they might look a bit more dirty). I spend some time in the US and gained a lot of weight because of High Fructose Corn Syrup being in most of the common food and drinks. And who puts his food and beverages in a microwave, that energetically really kills any food quality? You guys are really living in a kind of artifical society and environment. And due to globalization/coca-colonization the rest of the world was forced to follow this blueprint. I'm glad that we are living now in an era where the dominance of the (US) American Way of living/monopolarity is broken and a lot of cultures are preserving their own heritage/multipolarity and organize themselves in better constructs like BRICS. My personal slogan is: back to the basics! Well dear US Americans, then Make America Great Again and please, leave us alone - Ami it's time to go home. A German Army Veteran tired of the Mupped Show
I am the son of a (German) master butcher and in my 55+ years I have never had a problem with ‘Mett’. Besides, we even mix minced beef and minced pork because it has a better consistency for cooking certain things (e.g. Frikadellen)!
@@AP-RSI I love the minced meat that is mixed beef and pork. It tastes great and I love the consistency. I think the way that we process our food in the USA causes many problems that you don’t have in Germany because you process your food much safer. Thanks for watching and commenting. Happy New Year 🎈🎆🎊
Bei mir gehört zum Mettbrötchen zusätzlich zu Salz und Pfeffer auch immer noch scharfes Paprikapulver dazu. Rundet für mich den Geschmack einfach ab. Einmal pro Woche am Mettwoch (Mittwoch) ist Mettbrötchen-Tag. Mahlzeit. 😂
Hehehe, so cool to see you eating this German speciality, lol. I tried it once a couple of years ago and I was ok until my friend reminded me what I was eating and then I was done, lol. I have a video uploaded of my experience as well:). Thanks for sharing :).
Yummy - a bred roll,, a good amount of butter, then a really thick layer of Mett, a lot of freshly chopped onions - and, at least here in the region, season it with black pepper. Very few things come even near beating that - it's just too good. Usually you'll get it for occasions like your birthday at the office (nearly every office here in germany has a "Teeküche", a tea kitchen - some room where you can prepare your coffee, tea or snacks and meals). You'll order it the day before at your local butcher, and get it right in the morning extremely fresh, next stop the bakery for the bread rolls. A lot of butchers even refuse to sell mett past noon... it HAS to be fresh to be good. N.b., you can get your mettbrötchen later in the day, but it won't taste as good. tbh, i would also not risk eating raw in the US. The hygiene- and animal handling standards are so sub par, i don't get how some of the stuff is even legal to eat. At least from what we can see from over here. In germany, and most of europe i think, you'll be perfectly fine with raw whatever... not all of the things you CAN eat raw SHOULD be eaten raw, though ;)
Thank you very much for watching and taking the time to comment. I agree that the food handling in the USA causes many problems that you don’t worry about in Europe. All the best in 2025!!!
Toasted white bread slices, butter, TODAYS-FREH grinded pork, onion small chopped as you like, salt, pepper… my dad put porc in bowl and add the raw yellow of an egg, then mix.
Well, usually Mettbrötchen is quite flavorful (at the very least flavorful enough), because the meat (Mett) is seasoned. So my guess is, yours wasn't seasoned well. If you are looking for something similar but with more flavour to it, there is also something called "Mettwurst". It's pretty close to Mett, but the meat is smoked (cold); this way flavor-wise it keeps the rawness of Mett, but has a smoky (also salty) touch to it. This product you can keep in the fridge for at least a week (well usually).
Thanks for the information. I don’t really think raw meat is my thing, but maybe I’ll give it another try. Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
I love Mettbrötchen. Mett, also known as "Hackepeter" or "Thüringer Mett" should be eaten fresh seasoned with a bit of salt and pepper and some onions on top. Usually the Mett is on top of half a bun without butter but I prefer some butter on the bun. Delicious! And if fresh made it is safe! I wonder why Americans are afraid of raw pork. When I was in the USA I had a steak and it was raw inside (as we say In Germany "english"). When I asked the waiter to serve it well done he looked at me like I was aa alien ... strange ... And in Germany we take more care about chicken and poulard / turkey because there might be more microbes and bacteria on poultry.
I think the way we raise and process pork in the US creates an unsafe product to eat without cooking thoroughly. We can’t safely eat raw beef either. Most people who enjoy beef steak in the US don’t like it cooked „well done“ they say that makes it dry and flavorless. But even steak is sometimes unsafe to eat if it’s under cooked in the USA. Thanks for watching and commenting. Happy New Year!
Sometimes I keep "Mett" over night for next breakfast and I never had any problems; but only well wrapped and cooled. I usually buy "Thüringer Mett" which has as strong taste.
The fact that "METT" has no taste is probably because nowadays the "standardized industrial pig" is used from factory farming. In order to be able to notice/enjoy a difference in the meat, then only with the old breed pigs. for example varieties like these: “Pata Negra”, Turopolje, Mangalitza or Porc Noir de Bigorre A KOBE beef also tastes different to an ANGUS. In my opinion "forest wild boar" which only feeds on mushrooms and acorns has the best taste, unfortunately also the most dangerous way to eat it unless you are 200% sure the pig is healthy
Great information and good points. Industrial farming has certainly had an adverse effect on the quality and safety of food in the USA. Thanks for watching. Happy New Year 🎆🎈🎊
Many bakeries use industrial stuff that can be stored longer because it is full and more redof preservatives. So if you want the real Stuff go to a Butcher. They all have Bread rolls. You can see the difference. The industrial stuff is less pale and more red. The taste is very different
In every country/area where you go the taste of Mett(brötchen) is different. Every butcher/manufacturer/seller has it's own recipe of spicy ingredients. Here in my region in Hessen the raw mett is very spicy. I don't need much onions and no Maggi or Fondor. Maybe some salt or pepper, that's it. And when you bought it fresh you can store it at home over night in your freezer overnight and eat it the following day. For me that's no problem. Only outside mett has to be sold on the same day. It's law.
There's nothing like Thuringian Mett, freshly prepared by your trusted butcher. Serve with fresh, crispy bread rolls and, if possible, a beer. In the past, people would slaughter the meat at home in the autumn, and then they would always have these Mett rolls with onions on top. 😋😋
@@Harzer-Roller Sounds Great!! I know that Thüringen Bratwurst are famous, but I didn’t know that the Mett is also famous. Of course a good German beer makes everything better. Thanks for watching and commenting. Happy New Year 🎈🎊🎆
What you ate there is a roll with minced pork. Traditionally, the minced pork is seasoned with salt and pepper and thus becomes METT. Mett rolls are thickly spread with butter, then at least a finger's worth of mett is added. Finely diced onions are added. You won't get good Mett rolls in southern Germany. We also call Mett mason's jam.
Thank you for your honest review. Maybe this should make you think about comparing European and USA farming standards. -- On the other hand, eating raw and undercooked meats of all kinds is a culture thing. We grow up with it. Our children educate their taste buds and their body's _chemistry encyclopedia_ with it. I like it, I know people who don't. I compare it to olives: Many like them, my body says a firm _No!_ when it comes to eating whole olives. (I use olive oil and eat finely chopped olives as long as the olive taste is not dominant.)
@@McGhinch Thank you for watching and sharing your thoughts. Yes, it’s all about culture and eating what you are familiar with in many ways. If I revealed all of the secrets of American farming, they may not let me back in the country. 😂 Happy New Year 🎈🎊🎆
As a german: For me spread cheese is lot more horrorfiying. Or processed cheese anaogue in general. And the american FANTA - first glance: it was a coolant for nuclear reactors. Firts sip: chemical roundup?
We eat plenty of poison as long as it’s processed and neatly packaged, no problem. Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
Mett is mostly a northern German tradition and quite uncommon in Bavaria or Baden-Wurttemberg. We eat raw beef tatar, but I like Mett too. Fresh meat is strictly controlled by veterenaries in Germany, but you should eat cooled minced meat as soon as possible or cook/grill it. Then it's no problem, but delicious.
@@travelingexpats Actually, it is eaten in the south. Comming from the Region around Nürnberg, it is called "Bratwurstgehäck" and is as the name Staates the minced and seasoned stuffing of Nuremberg/Francionian Bratwurst, eaten raw on a roll or rye bread.
I don‘t eat a lot of meat anymore, but Mettbrötchen belong to the food I still treat myself with from time to time. With a pinch of salt, some freshly ground pepper and raw onions 😋 I prefer red onions in fine rings, but chopped yellow onions are also fine.
I love Gehacktesbrötchen (as we say in my region = Mettbrötchen) but not with that much onions. I prefer only some onions in cubes on it because I still want to taste the Gehacktes. Gehacktes is already spiced (opposite to tatar) so Maggi or soy-sauce is not needed and would destroy the original taste. One more thing I have noticed about Americans. A lot of them seem to have panic to get a food intoxication caused by raw pork or eggs and cool them which is not made in Europe. - Raw pork has to be sold in Germany the day it has been produced and should be consumed on that day or it should be cooked. - Eggs have got a natural protection cover which prevents germs like salmonellae getting through the shell. If you wash the eggs you remove this cover and the eggs have to be cooled. Finally Americans seem to have panic of getting sick and act excessively careful. In WWII my mother told me that almost every household had animals like pigs, cows or goats and by this a dunghill and a cesspool near the house. When US soldiers came in the village they immediately looked at it and forced the people to remove them. 🤣
Thank you for watching and for commenting. That’s very interesting information and I agree with your thoughts about Americans worrying about food sickness. I think the way we process our food causes many problems. Happy New Year!!!
Salt and pepper are usually mixed in. Depending on the region in Germany, it could also contain garlic, caraway, and other spices. Most butcher shops do have their own recipe.
In Thüringen ist das Hackfleisch oft gewürzt, wobei jeder Fleischer oft seine eigene Rezeptur hat. In Westdeutschland herält man oft ungewürztes Hackfleisch. Ich finde das Gewürzte wesentlich besser, ob auf Brötchen oder gebraten, es schmeckt durch die Würzung wesentlich besser.
@@travelingexpats Etwas das du in Thüringen ebenfalls oft beim Fleischer erhalten kannst ist Wurstsuppe. Dabei handelt es sich um den Kochsud, in denen die Würste gegahrt wurden. Um das Aroma der zu gahrenden würste zu erhöhen stechen Fleischer oft einige frische Würste an, so dass diese sich im Sud lösen und diesen Aromatisieren. Dieser Sud wird inzwischen oft bereits in Schläuchen Verschweißt, beim Fleischer verkauft. Man braucht am ende eigentlich nurnoch gekochte Bandnudeln mit hinnein tun und am besten noch kleine Hackbällchen kurz mitkochen. Ergibt eine leckere Suppe. Am ende evtl nur mit Maggi nachwürzen.
The meat has to be fresh as fresh can. What appeals me isn't just the meat, it'is the combination of crushing bread rolls, the texture of soft meat and the umami fresh meat.
Ground pork, if you buy it as something to put on bread must be very fresh, it is then called Mett and usually pre-seasoned. If it is for cooking and not seasoned, it is called Hack. At least in layman’s terms. When it comes to official regulations, it is slightly different, but that is for people who work in the industry, not everyday use. So I am confused that you say it doesn’t taste of much. I would expect it to be pre-seasoned with salt and pepper. And we Germans are much more afraid of raw poultry because of salmonella, than of raw pork. I think the problems with pork is parasites rather than bacteria, at least if it is fresh, and I believe that this problem is more prevalent in the states than in Europe, hence Germans are less concerned about raw pork. I read that somewhere some time ago, unfortunately no idea where. Can anyone confirm that?
Thank you for watching and sharing your knowledge. This is good information. I think I must have tried Mett that wasn’t seasoned properly, because it didn’t have much flavor. I suppose I should try it again. Happy New Year!!!
I enjoy Mettbrötchen. Next time try it with salt and pepper. It adds flavour to the Mett. I prefer it with red onions or the variant thats named "Jägermett" it's seasoned with some differnet herbs and mustard seeds.
Actually the meat/animal is controlled by a vetenarian before and after the harvesting, to provide people getting sick. So like in france with the beef tartare we are enjoying it from time to time.
Mettbrötchen mit Maggi 🤪 Okay, to be honest, there are a lot of ways to season Mett. Since you said Brotzeit, I assume you're somewhere in southern Germany and not in the northern half. And I can agree with you, the Mett there doesn't taste like much. In the northern half, we prefer Thuringian Mett for Mettbrötchen, which is very well seasoned and therefore tastes much more intense. Team Mettbrötchen 😁 👍
Maggi is a spice, not a sauce. We eat Mettbrötchen with picceld cucumber, onions parsley, pepper, - each to his own taste. And a " rear Steak " is raw meat too .
with Mett the texture bothers me more than the taste. I like to spread it relatively thinly, put some onions on top and put the other half of the bun on top as well
Ooooooo Lee I could never 😂😂 how do I stomach raw pork. I didn’t realize it was there when I was in Germany I don’t think I came across it. But nice to know so next time I’ll be very cautious 😊😊 loving all the videos. Send my regards to Betty.
@@MokaandChai It’s not too bad, but it does take some getting used to. I don’t think I’ll be eating it very often. Thanks for watching! Betty says hello!
Never had, it is one thing I actually want to try on our next visit in Germany early May. My german wife tells me I will like it, but she would never dare to do here unless we go to a reputable butcher. I actually trust more food in Europe than in Canada as their standards are much higher when it comes to GMO and labelling. As a scotch drinker when I want to know if a scotch bottle contains colorant (E-150) I go on german websites selling alcool as in Germany the presence of Farbstoff needs to be disclosed.
I would never eat it in the USA either, but I do recommend that you try it during your next visit to Germany. Great information about the food additives. Thanks for watching and commenting. Happy New Year 🎆🎈🎊
@@travelingexpats Same to you. Do you know "Hamburger Gekochte", by the way? That is short for "Hamburger gekochte Mettwurst". No idea whether it really comes from some butcher in Hamburg originally. The meat is finely ground and then salted and smoked. It is one of those cold meats that you spread on your sandwich as it is soft and very juicy.
I find this so funny, how Americans go off on a tangent about Mett being raw, seasoned pork. Totally oblivious ro the fact that a proper Italian salami is seasoned, dry aged, raw pork stuffed into pork intestines. 😅
Hello, I am from the Netherlands (living next to the German Border). We do indeed eat raw Pork. Like Americains have learned to be carrefull with pork meat, thats what we learn about Chicken. Never eat raw Chicken, make sure you're kitchen is clean, etc. etc. and that because of de Salmonella bacteria. Raw Pork can be dangerous, but not in many country's in Europe because of regulations and restrictions and everything how animals are butchered and preserved. We eat it the most like you know "Beef Tartaar" but we have "Pork Tartaar" or in the Netherlands "Filet Americain" (has nothing to doe with America, its just a name). Bread with "Mettwurst" Onions and a little pepper, thats my favorite.
@@BartValerija Enjoy! That’s very interesting and makes sense that you would also eat it in the Netherlands. Thanks for watching and sharing your thoughts. All the best in 2025!
Actually this tells us mre about the food standards in the USA than anything else. He is right, I wouldn't eat raw meat in the USA. Hygiene standards are much lower and food poisening is more common. Especially chicken and pork will have to be cooked all the way through before consumption. The situation in Germany is totally different,where veterinary control of butchered carcasses is much more strict. Hygiene levels are very, very high as they are at the vendor locations. Food poisening contracted from the consumption of Mett or mettbrötchen is extremely rare.
I think it’s not only the way food is processed, but also how the animals are raised in the USA that causes many problems that you don’t have to worry about in Germany. Thanks for watching and taking the time to comment. Happy New Year!!!
There is a huge difference between ground pork and Mett. It is not the same product due to a totally different producing process. Especially and foremost the timeline is very different: Meaning the pig from whom the Mett was produced was still alive few hours earlier, and that can´t be said about ground pork. Besides that Mett got seasoned during the producing process with a certain spice blend (usually a bit of salt, pepper, a bit carraway and some herbs) but it doesn´t add much spice flavour because that´s not the purpose because the natural meat taste should not be impaired by those spices but which has an antibacterial effect which makes it edible for raw consumption for that very day.That also can´t be said about ground pork. Long story short : Mett just looks like ground pork, but it isn´t ground pork at all.
@travelingexpats it is more " the breath of death" (esspecially from the onions 😊) ... to be honest, i ate some Mettbrötchen in the past (only from butcher not from bakery as you can find it Germany too). But nowadays i refrain from eating Mettbrötchen because it is obviously dangerous to eat raw meat
Porkmeat is always controlled by a vet in germany after slaughtering. So this raw pork is safe. In other countries there are other standards and eating raw pork can be really dangerous.
Germans eat Rinder-Tartar as well. But hey, fun fact, with a raw egg yolk! And no. It's no problem to spread a raw (pork) bratwurst on a bun/Brötchen instead of Schweinemett, bc it's reglemented under the same food restriction ("Hackfleischverordnung"). It might even taste tastier as Bratwurst is often flavoured differently. Every butcher has his own recipie. Kinda weird that he isn't explaing *WHY* Germans allowing to serve this, but his fellow (paranoid) aMuricans are not...
Usually you (I) put salt and pepper on it ... < really nice! :) And to be honest: I wouldn't eat raw pork in the US, too, as I don't know how they deal with the pigs and the butchering. But in Germany: no big deal! Anytime, anyplace! :) I eat "Mett Brötchen" since 35+ years ... < never got any problems.
@@JohnHazelwood58 Guten Appetit! Yes, stay away from any uncooked meat in the USA. I think we don’t process our food very well. Thanks for watching and commenting. Happy New Year 🎊🎆🎈
Hey Less, perhaps reformatting the question would be better. I think the question should be, is there a risk of becoming ill eating raw pork, or anything else for that matter? Particularly in this day and age, and it doesn't matter where one would be in the world. But I think that depending on where one grows up in the world, one's "system" builds up a tolerance or resistance to becoming ill. Questions, is the raw pork cured to any degree before Germans eat it 'tartare' style??
@@xman4un No, the meat isn’t cured at all. It’s just a bit of completely raw ground meat. Great points you bring up. Thanks for watching and taking the time to comment.
food is heavy regulated here in germany. Farms and the meat they produce are checked by veterinary service regulary. But i wouldnt trust the fda doing the same in america
One additional information on Mett: Not every kind of ground pork is Mett/can be called Mett, the living animal and every part of the dead animal has to be checked by an especially trained inspector (can work at the slaughterhouse/butcher). And you should try it with salt, pepper and onions, without salt and pepper it doesn’t taste too good. Think back about your time teaching the soldiers: did they bring it on Mettwoch? It’s a pretty common wordplay in Germany. 😉
@@jennyh4025 I don’t recall Mittwoch being a special day for Mett, but it certainly makes sense. 😂 Thanks for the great information. Happy New Year 🎊🎆🎈
Mett is usually seasoned. If it is tasteless you didn't eat Mett. Salt and Pepper is required. Don't tell anyone that you use Maggi. They put you into Jail .
Unseasoned Mett? No way. You have to eat seasoned Mett. Thüringer Mett or Jägermett. At least have it seasoned with salt and black pepper at the bare minimum.
Warning! - Mett rolls are life-threatening. Every German who has eaten one is walking around with one or more (!) tapeworms. That's why we're so slim! 🤣🤣🤣
Would you eat raw pork? 😱 Did you know that raw pork, or Mett, is a delicacy in Germany? 🇩🇪 It’s served on a bread roll with onions, and it’s surprisingly popular! Watch to see our reaction-would you dare to try it? If you have tried it, what do you think? Let us know. Thanks for watching!
Yes of course. Eating Mett at a sunday morning is amazing.
@ Guten Appetit! 😋 Thanks for watching and commenting. Happy New Year 🎈🎆🎊
Here in northern Germany the Mett is very popular and offered in nearly every supermarket or bakery differently spiced. I would call it a kind of soul food. To be precise, mett is raw and usually pork only, but it is never pure. Mett is already decently spiced to hold it fresh for some hours. Do not eat pure hacked pork, that won't be very tasty.
@@frankbalk185 Thanks for watching and for commenting. Happy New Year 🎊🎆🎈
As a native german I love eating Mettbrötchen too - but not for breakfast. Enjoy it with a lot of salt and peffer and maybe some sliced pickels great.
Btw I don‘t think Zwiebelmettwurst actually is raw but processed in a way it is save to eat
i love mettbrötchen with just salt,a lil bit of pepper and red onions
@@erikakilic5251 Thanks for watching and letting us know how you like Mettbrötchen! Guten Appetit 😋
The right amound of onions is, when they cover the mett entirely, btw! 😋
@@RaimoHöft Oh no, that's a pure Onion Brötchen then. Mett has a quite subtle taste, you can't cover up the meat taste with onions.
And I think the idea with Maggi is not bad. Haven't tried that jet, but I think it could work.
lol...i think , as a german , dr.pepper is more horrorfying than mett-brötchen... .-)
@@jornschneider2723 I don’t like Dr Pepper. 😂 Yes, I’m sure you are correct, who knows what poison is in Dr Pepper. Thanks for watching and taking the time to comment!
I think root beer is MUCH worse than Dr. Pepper.....THAT stuff is horrifying 🤣
@@NorthSea_1981 lot of strange stuff....ever tried "almdudler" ?
@ They are both probably very bad for you. Thanks for watching and sharing your thoughts.
I like Dr.Pepper and FritzCola the most.
Raw chicken meat is way more dangerous than raw pork because of salmonella.
@@helloweener2007 You are probably correct. I don’t know if anyone eats raw chicken meat? Thanks for watching and for taking the time to comment. Happy New Year 🎆🎊🎈
In a certain district of Japan they eat raw chicken, but they have very strict hygiene rules about it. That’s the only country I know of that eats raw chicken.
@@jessicasturm5099 i heard it's more dangerouse than fugu.
Puffer fish.
Greetings from northern Germany! The most common way to enjoy and how it is eaten here is with salt, pepper and fresh onions. Some like to add stuff, like a pickle, for example. Me, personally, I SOMETIMES add a bit of cottage cheese with herbs on top, to add a "countertaste". But most of the time, I am happy with salt, pepper and onions. For the tapeworms and other dangers of eating raw pork: it is close to impossible due to food and import regulations and restrictions, to get sick from that. Thanks for the vid!😋
@@007Marke Thanks for watching and taking the time to comment. I must try it with cottage cheese next time. I think the way food is processed in the USA causes many problems that Germans don’t have to worry about. Happy New Year 🎊🎈🎆 Wishing you all the best in 2025.
"How many onions do you want?" ... "Yes!" 😋
@@RaimoHöft Absolutely! Thanks for watching and taking the time to comment.
Happy New Year! 🎉
We live in Lower Saxony and we eat Mett Brötchen every month, because our local Edeka has such a good Frischetheke/Fleischtheke (can you say it's like a butcher's offering table/market stand...?) and it's on sale every now and then.
We add salt and pepper.
Sometimes we eat it with onions or Schnittlauch or Frühlingszwiebel, Paprika edelsüß or a thin slide of Senf (mustard) on it. You can top it with some parsley, too! And you have to try it with pickles! They're a great addition to Mett!
There is also Jägermett to purchase, which is pre-seasoned Mett, (Paprika/Chili/Pfeffer/Senfkörner etc.) but that's a bit more expensive.
If you have a Party, like Silvester, or if you're moving into a new appartement, it's common to serve Mettbrötchen for the guests and moving helpers.
And the fire department always cheers when you get them Mett aka 'Feuerwehr Marmelade'!
For a special occasion you can create nice animal forms with your Mett: the famous Mett- Igel 🦔 or Mett- 🐖! We had one for Silvester, it almost looked way too cute to eat it, but well... "Mett überlebt nie lange in diesem Haushalt!" 😂
If you get fresh Mett and store it in the fridge you can eat it up in 2 days. If you can't finish it in time, go on and make delicious Frikadellen/Bulletten on your grill or in your pan from it!
Raw chicken is much more dangerous than good and fresh Mett, because of Salmonellen (bacteria): You can get really sick from raw chicken.
Don't put chicken in with other items, don't use the same kitchen tools...
That's what every child learns from the start in Germany.
I hope you'll make another Video if you'll try different "Mett Variationen"! I would be very intrested!
Thanks for this one, I really appreciate and enjoy your content :) .
Best wishes for 2025!
Thank you so much for watching our video and your detailed comment. It’s very interesting to learn about the different ways people enjoy Mettbrötchen. In America the way we raise our animals in dirty conditions results in dangerous food- chicken, pork and also beef must be well cooked.
Happy New Year and we hope you have a wonderful 2025!
@@Jasonslittlesister1 Feuerwehrmarmelade 😅 ... ich kenn's als Maurermarmelade. Und richtig, Mett hat überhaupt nicht die Chance, schlecht zu werden bei uns... das ist weggeatmet wie nix im Nu!!! 😋
Senf?! Darauf gehört die Königin der feinen Küche, die Maggi-Würze! Mustard!?? The queen of fine cuisine, Maggi seasoning, belongs on it!
@ Thanks for watching and commenting. Happy New Year 🎊🎈🎆
Du hast Salz und Pfeffer vergessen - versuche es noch mal - salt & pepper is a must!!! :-) Try it again.
Ich muss es noch mal probieren. Danke für zuschauen und kommentieren. Alles gute im neuen Jahr!
I thought the same. I don‘t like it without any salt and pepper either.
I'm from Germany and I only eat „Mett“ fresh from a local butcher without onions.
Just a little fresh pepper on it. Delicious! 👍
@@joerch96 Sounds Great! Thanks for watching and commenting.
Ahh the good old Maurermarmelade (bricklayers marmelade) 😂
Nothing better than a "Mettbrötchen mit ausreichend Bezwiebelung"
@@sonkerieckmann7183 Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
It is very funny when expats from the US feel that they survive a dangerous situation by eating Mettbrötchen. I had it since I was a little child. I love it with lots of fresh onions...but only if all the family ears it,too.
@@AnnetteLudke-je5ll You would not believe how often we are warned about eating under cooked pork in the USA, my entire life I’ve heard this. I think the way we raise our animals and process our food in the USA causes many problems that you probably don’t have in Germany. Thanks for watching and taking the time to comment. Happy New Year 🎆
@@travelingexpatsYou can only do that if there are food laws that ensure it. I wouldn't eat it in countries outside of the German cultural sphere either.
@ Great Information and very smart. Thanks for watching. Happy New Year 🎆🎈🎊
@@travelingexpats That's what I grew up with here in Germany. As a child I was always warned about raw chicken meat, because of the salmonella making you very sick. I learned to always wash your hands and all things that had touched the raw meat very intensely. Even today there is always a warning on the packages containing raw meat to think about kitchen hygiene.
But Mett, fresh made and used as fresh as possible never was questioned because of the very strict rules butchers have to follow here while doing their job.
BTW: Mett and meat are based on the old Saxon word "meti", that stood for eating or dining. Maybe even the word meet, like in "meeting friends", could base on that, because if you meet someone you often eat or dine with them.
@ Wonderful information. I had no idea about the origin of the words. Thanks for watching and commenting. Happy New Year 🎈🎆🎊
What the American public does not know is the horribly lax food sanitation laws in the US. And I am not even going into all the chemicals, dyes and additives allowed in processed foods while prohibited for human consumption not only in Germany but the European Union. I would certainly not eat raw ground anything in the US but love my Mettbroetchen back home in Germany; btw: same goes for the raw egg on top of it, well really in the little bowl one presses into the Mett, some pepper, some salt and finely chopped onion.
@@peterhomann2140 You are correct, the food industry in the USA is terrible. Thanks for watching and taking the time to comment.
Mett is called in some German regions Gehacktes. So there it would not be a Mettbrötchen, but a Gehacktesbrötchen. How it actually tastes, heavily depends on the region, because traditions vary a lot. In many German regions it is mixed only with a small amount of spices - which results in a rather pale taste, while others use a lot more. I'm from a region (Thuringia) where spices are utilized a lot more when it comes to meat and sausage, so I can't eat it anywhere else (Cologne for example), because it doesn't really have a taste there. I'll have to add a ton of salt and pepper to it, then it will slowly get where I need it to be, if I have to eat it. Here where I live is also the only region in Germany where meat is processed warm (because it is a protected custom through historic traditions). Everywhere else it will be processed cold. This does change the taste for the better in my opinion too, because the taste creating fat does react with the spices while it is still warm. It does have a taste there for sure! But maybe it's just because I grew up with it like this. If you ever get there - try it there. Especially if you ever visit the Eichsfeld - region.
Just to give you an example: many comments claim to love to put pepper on it. We don't do this, because pepper is already in there right from the start.
I've never heard of health problems after eating this. It has to be fresh and the cooling chain has to be maintained, of course. But German butchers always take care of this.
If I remember correctly, it did cause dramatic problems in the US a long time ago, hence the ban for food like this, but this was caused by non-hygienic practices and no real respect for the cooling chain. Instead of establishing a protocol to better monitor hygiene and cooling, it was banned and kids in school were taught to never eat it raw. Such a sad solution.
Wow! That’s great information and you are correct, this can never be eaten in the USA. Our food handling practices do not permit it, which is sad. I do love Thuringia, it’s a beautiful region. Erfurt, Weimar, the Thuringia forest- all very nice. And of course the Thuringia bratwurst is world famous. Thanks for watching and taking the time to share your knowledge. Happy New Year!!!
Where I'm from, in southern Lower Saxony, "Mett" is the already seasoned stuff to eat raw and "Gehacktes" is the unseasoned stuff you have to cook before eating, like in a meat loaf or burger patties.
And the stuff with salmonella and "no raw pork!" - well, "there's no glory in prevention". The problem with raw pork was trichinella, a parasitic worm, and as soon as that became known Prussia made a law about examining pork right after the pigs are killed - in 1866. As a result, the number of cases fell, and 50 years later it was practically zero. When cases occur today, they are almost always due to meat products brought from abroad (holiday souvenirs).
Similar with salmonella - in Europe chicken have to be vaccinated against salmonella if the farm has more than 250 of them (that's why we don't wash chicken's eggs and can store them at room temperature.
Buttered bread roll, Mett, Salt and pepper and onion rings on top,👍
Sounds great! Thanks for watching and commenting. Happy New Year!
Nice video! Never knew about this dish and would definitely try it as long as it’s from a place known for it. Yes, some kind of additive would probably help. As a kid, we ate raw chicken at a restaurant in Japan that specialized in it. Loved it but haven’t seen or had it since. Love learning about the different foods. Thanks!
@@scottandtracytraveling Thanks for watching and taking the time to comment. I guess we need to visit Japan and try the chicken version. Happy New Year and happy travels in 2025!
@ Happy New Year too! Don’t know if anyone still serves raw chicken in Japan since that was over 50 years ago
I love Mettstulle, that means mett on dark bread. Some cornichonslices and red onion on it or instead some winteronions. a little garlic and salt and black pepper on top. Love it.
I even learned to eat as child because I was very paleskinned to eat raw calf liver and raw eggs squirrled with sugar to drink fresh from the nest.
@@reginaa.t.6827 Sounds wonderful! Thanks for watching and commenting. Happy New Year 🎆
Mett from the butcher is ALWAYS seasoned.
My butcher even has different seasonings, from normal to hunter's to Mett with garlic.
So every day I have a different taste for breakfast, with different spices.
@@roihesse9174 Sounds delicious! We should visit your butcher. Thanks for watching and sharing your thoughts. Happy New Year!
Jägermett - my favourite. Especially because a Mettbrötchen at the local butcher's is still at 2 Euro (yes, a whole bread roll, not only a half).
SIMPLE ANSWER: A Mettbrötchen wins a lot of flavor simply by putting SALT and PEPPER on it. Gourmet-wise out of pepper and saltmills.
A WIDER PERSPECTIVE: I'm always shocked by the lack of common sense of lots of US Americans concerning basic knowledge about food and household remedies (e.g. chamomile and fennel). Everything has to be maximally processed. Who came to the brilliant idea, washing fresh eggs in a chlor bath, resulting in the need of being refrigerated? In Europe and most other parts of the world, we know that fresh eggs have a natural protection layer and can be stored unfrigerated (maybe they might look a bit more dirty). I spend some time in the US and gained a lot of weight because of High Fructose Corn Syrup being in most of the common food and drinks. And who puts his food and beverages in a microwave, that energetically really kills any food quality? You guys are really living in a kind of artifical society and environment. And due to globalization/coca-colonization the rest of the world was forced to follow this blueprint. I'm glad that we are living now in an era where the dominance of the (US) American Way of living/monopolarity is broken and a lot of cultures are preserving their own heritage/multipolarity and organize themselves in better constructs like BRICS. My personal slogan is: back to the basics! Well dear US Americans, then Make America Great Again and please, leave us alone - Ami it's time to go home. A German Army Veteran tired of the Mupped Show
Mett auf frischem Brötchen mit Zwiebeln und schwarzem frisch gemahlenem Pfeffer, yummie. Klar ungewürztes Fleisch ist nicht so lecker.
@@arnodobler1096 Es ist gar nicht so schlimm aber ganz bestimmt nicht mein Lieblingsessen. Vielen Dank für zuschauen und kommentieren!
@@travelingexpats Carpacio und Tatar ist mir auch lieber, aber für den Hunger zwischendurch tut´s Mett auch.
As a German I love it! Here in the area of Frankfurt/Main it`s mostly seasoned with pepper...
Thanks for watching and commenting. Happy New Year!!!
I am the son of a (German) master butcher and in my 55+ years I have never had a problem with ‘Mett’.
Besides, we even mix minced beef and minced pork because it has a better consistency for cooking certain things (e.g. Frikadellen)!
@@AP-RSI I love the minced meat that is mixed beef and pork. It tastes great and I love the consistency. I think the way that we process our food in the USA causes many problems that you don’t have in Germany because you process your food much safer. Thanks for watching and commenting. Happy New Year 🎈🎆🎊
Maurersushi... Masons Sushi. 😋
Bauarbeiter Marmelade - construction workers jam
Bei mir gehört zum Mettbrötchen zusätzlich zu Salz und Pfeffer auch immer noch scharfes Paprikapulver dazu. Rundet für mich den Geschmack einfach ab. Einmal pro Woche am Mettwoch (Mittwoch) ist Mettbrötchen-Tag. Mahlzeit. 😂
@@norbertgabler8267 Guten Appetit!! Danke für zuschauen und kommentieren. Das Rezept klingt lecker aus. Alles gute im neuen Jahr!
Meddl Mettwoch ist Pflichttag😊
@ Guten Appetit 😋 Danke für zuschauen und kommentieren!
Maggi!
if you want more flavour, try Jägermett. It´s usually seasoned by the butcher (and everyone got his own "secret" recipe )
Here in germany we enjoy our Mettbrötchen with some onions, salt and pepper while stuff like "Mountain Dew" is illegal because of its ingrediance.
Yes Mountain Dew is illegal and many other American foods as well. Thank you for watching and sharing your thoughts. Happy New Year!!!
Many always forget salt and pepper. AND.......where's the butter? How?Why?🤷🏼♂️
I'll never get it. 😉
Thanks for the video! 👋🏻👋🏻👋🏻
Thanks for watching and for commenting. I must try it with butter next time. Happy New Year!!!
When I buy a Mettbrötchen at my butcher, there's no butter. Just Mett + Brötchen (of course with seasonings + onions).
@ Thanks for watching!
Hehehe, so cool to see you eating this German speciality, lol. I tried it once a couple of years ago and I was ok until my friend reminded me what I was eating and then I was done, lol. I have a video uploaded of my experience as well:). Thanks for sharing :).
@@MagnificentGermanywithDarion Thanks for watching! It’s definitely not for everyone. 😂 Happy New Year 🎈🎊🎆
@@travelingexpatsYou got that right, lol.
@@travelingexpatsHappy New Year
Yummy - a bred roll,, a good amount of butter, then a really thick layer of Mett, a lot of freshly chopped onions - and, at least here in the region, season it with black pepper. Very few things come even near beating that - it's just too good.
Usually you'll get it for occasions like your birthday at the office (nearly every office here in germany has a "Teeküche", a tea kitchen - some room where you can prepare your coffee, tea or snacks and meals). You'll order it the day before at your local butcher, and get it right in the morning extremely fresh, next stop the bakery for the bread rolls. A lot of butchers even refuse to sell mett past noon... it HAS to be fresh to be good. N.b., you can get your mettbrötchen later in the day, but it won't taste as good.
tbh, i would also not risk eating raw in the US. The hygiene- and animal handling standards are so sub par, i don't get how some of the stuff is even legal to eat. At least from what we can see from over here. In germany, and most of europe i think, you'll be perfectly fine with raw whatever... not all of the things you CAN eat raw SHOULD be eaten raw, though ;)
Thank you very much for watching and taking the time to comment. I agree that the food handling in the USA causes many problems that you don’t worry about in Europe. All the best in 2025!!!
2:00 Tatsächlich ist es oft Rind- und Schweinehackfleisch gemischt. In fact, it is often a mixture of minced beef and minced pork.
I did not know that. Thank you for watching and for commenting. Happy New Year!!!
Toasted white bread slices, butter, TODAYS-FREH grinded pork, onion small chopped as you like, salt, pepper… my dad put porc in bowl and add the raw yellow of an egg, then mix.
Thanks for sharing your recipe. That sounds delicious! Happy New Year!
Never had it. Will have to try next time I’m there and if I’m out around that time of day.
You definitely need to try it. Thanks for watching and commenting. Happy New Year 🎊🎈🎆
Well, usually Mettbrötchen is quite flavorful (at the very least flavorful enough), because the meat (Mett) is seasoned. So my guess is, yours wasn't seasoned well. If you are looking for something similar but with more flavour to it, there is also something called "Mettwurst". It's pretty close to Mett, but the meat is smoked (cold); this way flavor-wise it keeps the rawness of Mett, but has a smoky (also salty) touch to it. This product you can keep in the fridge for at least a week (well usually).
Thanks for the information. I don’t really think raw meat is my thing, but maybe I’ll give it another try. Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
A better description is "Building site jam" . Baustellenmarmelade. It needs a little pepper, salt and onions. Greetings from Germany...
Thanks for the information. I must try it again. Thanks for watching my video.
Here in Belgium we season it with picadilly sauce
I didn’t know you eat it in Belgium, thanks for the info. Thanks for watching and commenting. Happy New Year 🎆🎈🎊
I love Mettbrötchen. Mett, also known as "Hackepeter" or "Thüringer Mett" should be eaten fresh seasoned with a bit of salt and pepper and some onions on top. Usually the Mett is on top of half a bun without butter but I prefer some butter on the bun. Delicious! And if fresh made it is safe! I wonder why Americans are afraid of raw pork. When I was in the USA I had a steak and it was raw inside (as we say In Germany "english"). When I asked the waiter to serve it well done he looked at me like I was aa alien ... strange ... And in Germany we take more care about chicken and poulard / turkey because there might be more microbes and bacteria on poultry.
I think the way we raise and process pork in the US creates an unsafe product to eat without cooking thoroughly. We can’t safely eat raw beef either. Most people who enjoy beef steak in the US don’t like it cooked „well done“ they say that makes it dry and flavorless. But even steak is sometimes unsafe to eat if it’s under cooked in the USA. Thanks for watching and commenting. Happy New Year!
Sometimes I keep "Mett" over night for next breakfast and I never had any problems; but only well wrapped and cooled. I usually buy "Thüringer Mett" which has as strong taste.
Thanks for watching and taking the time to comment. Thüringer Mett must good, because I’ve heard a lot about it. Happy New Year!
Maggi auf Mettbrötchen (und Eiern) - mir dreht sich der Magen um. Da gehört nur Salz und Pfeffer drauf.
Danke für zuschauen und kommentieren.
Sag das den Saarländern. 😉
Yup, I love it! But only with some extra pepper on it, and maybe some salt depending on the Mett. Onions are a must, of course. ^^
Thanks for the tips! Happy New Year!!!
Great vid !
@@reganridling5964 Thanks for watching!
As a german, i would like to offer you german citizenship because you really ate Mettbrötchen and pronounced it correctly 😊
I am honored!! Thanks for watching and commenting. Happy New Year 🎊🎈🎆
The fact that "METT" has no taste is probably because nowadays the "standardized industrial pig" is used from factory farming. In order to be able to notice/enjoy a difference in the meat, then only with the old breed pigs. for example varieties like these: “Pata Negra”, Turopolje, Mangalitza or Porc Noir de Bigorre
A KOBE beef also tastes different to an ANGUS. In my opinion "forest wild boar" which only feeds on mushrooms and acorns has the best taste, unfortunately also the most dangerous way to eat it unless you are 200% sure the pig is healthy
Great information and good points. Industrial farming has certainly had an adverse effect on the quality and safety of food in the USA. Thanks for watching. Happy New Year 🎆🎈🎊
Many bakeries use industrial stuff that can be stored longer because it is full and more redof preservatives. So if you want the real Stuff go to a Butcher. They all have Bread rolls. You can see the difference. The industrial stuff is less pale and more red. The taste is very different
Thanks for the information, I’ll keep that in mind. Thanks for watching and taking the time to comment. Happy New Year 🎆🎈🎊
In every country/area where you go the taste of Mett(brötchen) is different. Every butcher/manufacturer/seller has it's own recipe of spicy ingredients. Here in my region in Hessen the raw mett is very spicy. I don't need much onions and no Maggi or Fondor. Maybe some salt or pepper, that's it. And when you bought it fresh you can store it at home over night in your freezer overnight and eat it the following day. For me that's no problem. Only outside mett has to be sold on the same day. It's law.
Thanks for the info. Thanks for watching and commenting. Happy New Year!
I love Mettbrötchen too❤
Best wishes from germany ❤
@@M8890e7 Best wishes! Thanks for watching and Happy New Year 🎈🎆🎊
There's nothing like Thuringian Mett, freshly prepared by your trusted butcher. Serve with fresh, crispy bread rolls and, if possible, a beer. In the past, people would slaughter the meat at home in the autumn, and then they would always have these Mett rolls with onions on top. 😋😋
@@Harzer-Roller Sounds Great!! I know that Thüringen Bratwurst are famous, but I didn’t know that the Mett is also famous. Of course a good German beer makes everything better. Thanks for watching and commenting. Happy New Year 🎈🎊🎆
What you ate there is a roll with minced pork. Traditionally, the minced pork is seasoned with salt and pepper and thus becomes METT. Mett rolls are thickly spread with butter, then at least a finger's worth of mett is added. Finely diced onions are added. You won't get good Mett rolls in southern Germany. We also call Mett mason's jam.
Thanks for watching and taking the time to comment. That’s very interesting information. Happy New Year!!!
Thank you for your honest review. Maybe this should make you think about comparing European and USA farming standards. -- On the other hand, eating raw and undercooked meats of all kinds is a culture thing. We grow up with it. Our children educate their taste buds and their body's _chemistry encyclopedia_ with it.
I like it, I know people who don't. I compare it to olives: Many like them, my body says a firm _No!_ when it comes to eating whole olives. (I use olive oil and eat finely chopped olives as long as the olive taste is not dominant.)
@@McGhinch Thank you for watching and sharing your thoughts. Yes, it’s all about culture and eating what you are familiar with in many ways. If I revealed all of the secrets of American farming, they may not let me back in the country. 😂 Happy New Year 🎈🎊🎆
As a german: For me spread cheese is lot more horrorfiying. Or processed cheese anaogue in general. And the american FANTA - first glance: it was a coolant for nuclear reactors. Firts sip: chemical roundup?
We eat plenty of poison as long as it’s processed and neatly packaged, no problem. Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
Mett is mostly a northern German tradition and quite uncommon in Bavaria or Baden-Wurttemberg. We eat raw beef tatar, but I like Mett too. Fresh meat is strictly controlled by veterenaries in Germany, but you should eat cooled minced meat as soon as possible or cook/grill it. Then it's no problem, but delicious.
I didn’t know that it isn’t eaten much in the south, thanks for the information. Happy New Year!!!
@@travelingexpats Actually, it is eaten in the south. Comming from the Region around Nürnberg, it is called "Bratwurstgehäck" and is as the name Staates the minced and seasoned stuffing of Nuremberg/Francionian Bratwurst, eaten raw on a roll or rye bread.
I don‘t eat a lot of meat anymore, but Mettbrötchen belong to the food I still treat myself with from time to time. With a pinch of salt, some freshly ground pepper and raw onions 😋 I prefer red onions in fine rings, but chopped yellow onions are also fine.
@@klarasee806 That sounds great! Thanks for watching and taking the time to comment. Happy New Year 🎊🎆🎈
@ Thank you! Happy New Year to you, too!
Bauarbeitermarmelade
Thanks for watching and commenting. Happy New Year 🎊🎆🎈
I love Gehacktesbrötchen (as we say in my region = Mettbrötchen) but not with that much onions. I prefer only some onions in cubes on it because I still want to taste the Gehacktes. Gehacktes is already spiced (opposite to tatar) so Maggi or soy-sauce is not needed and would destroy the original taste.
One more thing I have noticed about Americans. A lot of them seem to have panic to get a food intoxication caused by raw pork or eggs and cool them which is not made in Europe.
- Raw pork has to be sold in Germany the day it has been produced and should be consumed on that day or it should be cooked.
- Eggs have got a natural protection cover which prevents germs like salmonellae getting through the shell. If you wash the eggs
you remove this cover and the eggs have to be cooled.
Finally Americans seem to have panic of getting sick and act excessively careful. In WWII my mother told me that almost every household had animals like pigs, cows or goats and by this a dunghill and a cesspool near the house.
When US soldiers came in the village they immediately looked at it and forced the people to remove them. 🤣
Thank you for watching and for commenting. That’s very interesting information and I agree with your thoughts about Americans worrying about food sickness. I think the way we process our food causes many problems. Happy New Year!!!
I would try it but I think I would add salt and pepper.
@@margaretsimmons7143 That’s a good idea! Thanks for watching.
Salt and pepper are usually mixed in.
Depending on the region in Germany, it could also contain garlic, caraway, and other spices.
Most butcher shops do have their own recipe.
@ Good Information. Thanks for sharing!
In Thüringen ist das Hackfleisch oft gewürzt, wobei jeder Fleischer oft seine eigene Rezeptur hat.
In Westdeutschland herält man oft ungewürztes Hackfleisch.
Ich finde das Gewürzte wesentlich besser, ob auf Brötchen oder gebraten, es schmeckt durch die Würzung wesentlich besser.
Das ist sehr interessant. Danke für zuschauen und kommentieren. Ich muss ein Mettbrötchen in Thuringia probiere. Alles gut im neuen Jahr!!!
@@travelingexpats
Etwas das du in Thüringen ebenfalls oft beim Fleischer erhalten kannst ist Wurstsuppe.
Dabei handelt es sich um den Kochsud, in denen die Würste gegahrt wurden.
Um das Aroma der zu gahrenden würste zu erhöhen stechen Fleischer oft einige frische Würste an, so dass diese sich im Sud lösen und diesen Aromatisieren.
Dieser Sud wird inzwischen oft bereits in Schläuchen Verschweißt, beim Fleischer verkauft.
Man braucht am ende eigentlich nurnoch gekochte Bandnudeln mit hinnein tun und am besten noch kleine Hackbällchen kurz mitkochen.
Ergibt eine leckere Suppe.
Am ende evtl nur mit Maggi nachwürzen.
@ Lecker! 😋 Danke für das Rezept.
The meat has to be fresh as fresh can. What appeals me isn't just the meat, it'is the combination of crushing bread rolls, the texture of soft meat and the umami fresh meat.
@@KurtHögerle I can understand why you enjoy it. Thanks for watching and commenting! Happy New Year 🎊🎈
Ground pork, if you buy it as something to put on bread must be very fresh, it is then called Mett and usually pre-seasoned. If it is for cooking and not seasoned, it is called Hack. At least in layman’s terms. When it comes to official regulations, it is slightly different, but that is for people who work in the industry, not everyday use. So I am confused that you say it doesn’t taste of much. I would expect it to be pre-seasoned with salt and pepper.
And we Germans are much more afraid of raw poultry because of salmonella, than of raw pork. I think the problems with pork is parasites rather than bacteria, at least if it is fresh, and I believe that this problem is more prevalent in the states than in Europe, hence Germans are less concerned about raw pork. I read that somewhere some time ago, unfortunately no idea where. Can anyone confirm that?
Thank you for watching and sharing your knowledge. This is good information. I think I must have tried Mett that wasn’t seasoned properly, because it didn’t have much flavor. I suppose I should try it again. Happy New Year!!!
I enjoy Mettbrötchen. Next time try it with salt and pepper. It adds flavour to the Mett. I prefer it with red onions or the variant thats named "Jägermett" it's seasoned with some differnet herbs and mustard seeds.
Thanks for the tips! I must give it another try.
I prefer Mett with a good seasoning with Salt, Pepper, Garlic powder and fresh onions. But I like much more beef tartar.
Thanks for watching and taking the time to comment. Happy New Year!!!
Actually the meat/animal is controlled by a vetenarian before and after the harvesting, to provide people getting sick. So like in france with the beef tartare we are enjoying it from time to time.
Thanks for watching and the great information. Happy New Year!
Never had a Mettbrötchen without any salt and pepper before!
I guess that’s why it didn’t have much taste. Thanks for watching and taking the time to comment. Happy New Year 🎊🎈🎆
Salt, Pepper and white Onions. I love it, because i am from Berlin Germany
@@angelo.karolinenhof Enjoy! Thank you for watching and commenting. Happy New Year 🎈🎆🎊
Mettbrötchen mit Maggi 🤪
Okay, to be honest, there are a lot of ways to season Mett.
Since you said Brotzeit, I assume you're somewhere in southern Germany and not in the northern half. And I can agree with you, the Mett there doesn't taste like much.
In the northern half, we prefer Thuringian Mett for Mettbrötchen, which is very well seasoned and therefore tastes much more intense.
Team Mettbrötchen 😁 👍
Thanks for the great information. Currently in Rheinland-Pfalz, I guess I should go up north and try it there. Thanks for watching and Happy New Year!
Maggi is a spice, not a sauce. We eat Mettbrötchen with picceld cucumber, onions parsley, pepper, - each to his own taste. And a " rear Steak " is raw meat too .
Thanks for the wonderful information. Thank you for watching and sharing your knowledge. Happy New Year!!!
with Mett the texture bothers me more than the taste. I like to spread it relatively thinly, put some onions on top and put the other half of the bun on top as well
@@leonvelten3480 Thanks for watching and sharing your thoughts. Happy New Year 🎆🎊🎈
Ooooooo Lee I could never 😂😂 how do I stomach raw pork. I didn’t realize it was there when I was in Germany I don’t think I came across it. But nice to know so next time I’ll be very cautious 😊😊 loving all the videos. Send my regards to Betty.
@@MokaandChai It’s not too bad, but it does take some getting used to. I don’t think I’ll be eating it very often. Thanks for watching! Betty says hello!
@ 😊🤗
Never had, it is one thing I actually want to try on our next visit in Germany early May.
My german wife tells me I will like it, but she would never dare to do here unless we go to a reputable butcher.
I actually trust more food in Europe than in Canada as their standards are much higher when it comes to GMO and labelling.
As a scotch drinker when I want to know if a scotch bottle contains colorant (E-150) I go on german websites selling alcool as in Germany the presence of Farbstoff needs to be disclosed.
I would never eat it in the USA either, but I do recommend that you try it during your next visit to Germany. Great information about the food additives. Thanks for watching and commenting. Happy New Year 🎆🎈🎊
I never heard of such a thing....but I was in Germany around the time of the mad cow disease going around.
@@Doug_M Thanks for watching and taking the time to comment. Happy New Year 🎊🎆🎈
While I like Mett - especially with lots of onions, lots of salt, and lots of pepper - I don’t eat often.
I guess it’s a special treat for you. Thanks for watching and commenting. Happy New Year!
Trichinosis does not exist in Germany.
The last known case was in 1970.
That’s good information. Thanks for watching and commenting. Happy New Year!!!
I prefer the smoked and slightly cooked versions.
I think I would like that better too. Thanks for watching and commenting. Happy New Year 🎊🎆🎈
@@travelingexpats Same to you. Do you know "Hamburger Gekochte", by the way? That is short for "Hamburger gekochte Mettwurst". No idea whether it really comes from some butcher in Hamburg originally. The meat is finely ground and then salted and smoked. It is one of those cold meats that you spread on your sandwich as it is soft and very juicy.
Interestingly, the English word "meat" is related to the German word "Mett".
@@mizapf I learn something new everyday. Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
I find this so funny, how Americans go off on a tangent about Mett being raw, seasoned pork.
Totally oblivious ro the fact that a proper Italian salami is seasoned, dry aged, raw pork stuffed into pork intestines. 😅
@@rtulpe Thanks for watching and taking the time to comment. Happy New Year 🎊🎈🎆
Delicious! Enjoy your Mettbrötchen. Greetings from Germany
@@hannelorefriedland9650 Thank you for watching and commenting. Happy New Year 🎊🎈🎆
I love it, of you dont like it that much, bless your heart 😉
@@ratzfatz3477 Guten Appetit! Enjoy. It’s not that bad, but it’s not something I would get really excited about either. Thanks for watching.
Never in my life I would eat mettbrötchen, for me it's horrifying.
I suppose it’s not for everyone, that’s for sure. Thanks for watching and commenting.
Hello, I am from the Netherlands (living next to the German Border).
We do indeed eat raw Pork.
Like Americains have learned to be carrefull with pork meat, thats what we learn about Chicken.
Never eat raw Chicken, make sure you're kitchen is clean, etc. etc. and that because of de Salmonella bacteria.
Raw Pork can be dangerous, but not in many country's in Europe because of regulations and restrictions and everything how animals are butchered and preserved. We eat it the most like you know "Beef Tartaar" but we have "Pork Tartaar" or in the Netherlands "Filet Americain" (has nothing to doe with America, its just a name).
Bread with "Mettwurst" Onions and a little pepper, thats my favorite.
@@BartValerija Enjoy! That’s very interesting and makes sense that you would also eat it in the Netherlands. Thanks for watching and sharing your thoughts. All the best in 2025!
Actually this tells us mre about the food standards in the USA than anything else. He is right, I wouldn't eat raw meat in the USA. Hygiene standards are much lower and food poisening is more common. Especially chicken and pork will have to be cooked all the way through before consumption. The situation in Germany is totally different,where veterinary control of butchered carcasses is much more strict. Hygiene levels are very, very high as they are at the vendor locations. Food poisening contracted from the consumption of Mett or mettbrötchen is extremely rare.
I think it’s not only the way food is processed, but also how the animals are raised in the USA that causes many problems that you don’t have to worry about in Germany. Thanks for watching and taking the time to comment. Happy New Year!!!
There is a huge difference between ground pork and Mett. It is not the same product due to a totally different producing process.
Especially and foremost the timeline is very different: Meaning the pig from whom the Mett was produced was still alive few hours earlier, and that can´t be said about ground pork.
Besides that Mett got seasoned during the producing process with a certain spice blend (usually a bit of salt, pepper, a bit carraway and some herbs) but it doesn´t add much spice flavour because that´s not the purpose because the natural meat taste should not be impaired by those spices but which has an antibacterial effect which makes it edible for raw consumption for that very day.That also can´t be said about ground pork.
Long story short : Mett just looks like ground pork, but it isn´t ground pork at all.
That’s good information, thank you for sharing. Thanks for watching and taking the time to comment. Happy New Year 🎊🎈🎆
I love it. Just Salt, Pepper and onions!
@@christophbade3806 Thanks for watching and sharing your thoughts. Happy New Year 🎊🎆🎈
In Germany we call Mettbrötchen "der Hauch des Todes"
The touch of death? I have not heard that before. Thanks for the interesting fact.
@travelingexpats it is more " the breath of death" (esspecially from the onions 😊) ... to be honest, i ate some Mettbrötchen in the past (only from butcher not from bakery as you can find it Germany too). But nowadays i refrain from eating Mettbrötchen because it is obviously dangerous to eat raw meat
We call it „bricklayer‘s caviar“
@@paulpode1349 😂 That’s an interesting nickname. Thanks for watching!
Of course you can just open a bratwurst if it is fresh.
Porkmeat is always controlled by a vet in germany after slaughtering. So this raw pork is safe. In other countries there are other standards and eating raw pork can be really dangerous.
@@sarahmichael270244 I would never trust it in the USA, but I feel perfectly safe eating it in Germany. Thank you for watching and commenting.
Germans eat Rinder-Tartar as well.
But hey, fun fact, with a raw egg yolk!
And no. It's no problem to spread a raw (pork) bratwurst on a bun/Brötchen instead of Schweinemett, bc it's reglemented under the same food restriction ("Hackfleischverordnung").
It might even taste tastier as Bratwurst is often flavoured differently. Every butcher has his own recipie.
Kinda weird that he isn't explaing *WHY* Germans allowing to serve this, but his fellow (paranoid) aMuricans are not...
Thanks for watching and taking the time to provide this great information. Happy New Year 🎈🎊🎆
A little bit of pepper and it’s good to go!
@@QuikkNic Thanks for watching and commenting. Happy New Year 🎆🎈🎊
I really like a fresh Mettbrötchen from time to time but it must be straight from the butcher. Lot of onion and pepper, a little bit salt, thats it.
Thanks for the advice. We appreciate you watching and commenting. Happy New Year!
Mettbrötchen is just the geman sushi roll 😂
@@Daniel-Deveraux Indeed! Thanks for watching and taking the time to comment. Happy New Year 🎈🎊🎆
Usually you (I) put salt and pepper on it ... < really nice! :)
And to be honest: I wouldn't eat raw pork in the US, too, as I don't know how they deal with the pigs and the butchering. But in Germany: no big deal! Anytime, anyplace! :)
I eat "Mett Brötchen" since 35+ years ... < never got any problems.
@@JohnHazelwood58 Guten Appetit! Yes, stay away from any uncooked meat in the USA. I think we don’t process our food very well. Thanks for watching and commenting. Happy New Year 🎊🎆🎈
Mettbrötchen are safe for an hour without cooling, not longer
@@jorgthumer9905 Thank you for the information. Thanks for watching and taking the time to comment. Happy New Year 🎊🎆🎈
Hey Less, perhaps reformatting the question would be better. I think the question should be, is there a risk of becoming ill eating raw pork, or anything else for that matter? Particularly in this day and age, and it doesn't matter where one would be in the world. But I think that depending on where one grows up in the world, one's "system" builds up a tolerance or resistance to becoming ill. Questions, is the raw pork cured to any degree before Germans eat it 'tartare' style??
@@xman4un No, the meat isn’t cured at all. It’s just a bit of completely raw ground meat. Great points you bring up. Thanks for watching and taking the time to comment.
food is heavy regulated here in germany. Farms and the meat they produce are checked by veterinary service regulary. But i wouldnt trust the fda doing the same in america
@ Indeed. The food handling in America is notoriously poor and results in diseases that would normally not be a problem. Thanks for watching!
One additional information on Mett: Not every kind of ground pork is Mett/can be called Mett, the living animal and every part of the dead animal has to be checked by an especially trained inspector (can work at the slaughterhouse/butcher).
And you should try it with salt, pepper and onions, without salt and pepper it doesn’t taste too good.
Think back about your time teaching the soldiers: did they bring it on Mettwoch? It’s a pretty common wordplay in Germany. 😉
@@jennyh4025 I don’t recall Mittwoch being a special day for Mett, but it certainly makes sense. 😂 Thanks for the great information. Happy New Year 🎊🎆🎈
@ the soldiers I worked with always called it that and organized a team meeting in the morning with Mettbrötchen every other week.
Mett is usually seasoned. If it is tasteless you didn't eat Mett. Salt and Pepper is required. Don't tell anyone that you use Maggi. They put you into Jail .
Thank you for the information. I won’t tell anyone. Thanks for watching and taking the time to comment. Happy New Year 🎊🎈🎆
Unseasoned Mett? No way. You have to eat seasoned Mett. Thüringer Mett or Jägermett. At least have it seasoned with salt and black pepper at the bare minimum.
I have to try it again. Thanks for the tip and thanks for watching.
I prefer meatballs with lots of mustard
@@ribaldc3998 Sounds Great! Thanks for watching.
Mettbrötchen mit Bier 🍻 Klassiker😊
Meddl of
@@MomsTH-camaccount-o2m Klingt gut 👌 Meiner Meinung nach- Bier macht alles gut!
Eat Mett only freshly made - 4 hrs is too old, it may have too much bacteria then, but fresh - no problem.
@@rogerblumenstein1238 Thank you for watching and sharing your thoughts. Happy New Year 🎆🎈🎊
You should season it with pepper and salt, otherwise it won’t taste good. 🤔🤷♂
@@nomaam9077 Thanks for the tip! Thanks for watching.
Maggi on mett is a capital crime i'm not proud of doing myself.😅
It works really well.
Probably because it contains msg.
@@robertb8673 MSG is so bad for you, but so tasty! Thanks for watching and commenting. Happy New Year 🎈🎆🎊
@travelingexpats true words.
Happy new year.
Warning! - Mett rolls are life-threatening. Every German who has eaten one is walking around with one or more (!) tapeworms. That's why we're so slim! 🤣🤣🤣
😂😂😂 I guess I have tapeworms too now. Hopefully I’ll be slim soon. Thanks for watching and sharing your thoughts.
@@travelingexpats nee, die sind absolut harmlos, und schnell verschwunden....😁
@@Steeler-wg5zo Danke für zuschauen und kommentieren! Alles gute im neuen Jahr!!!
You forgot salt and pepper. I'm German, but I don't like it, too.
@@andreash3132 Thanks for watching and commenting. Happy New Year 🎆🎈🎊