Dear Eric, As I am German, I did eat Mett quite often. Just as Information: In my state we leave away all spices besides salt and pepper. Also we like to spread butter on the bun. Moreover, many people enjoy diced onion on top of the Mett. I would like to remark, that any meat that is probably not "good" any more should neither be used for Mett, nor any other raw (cured) sausage. Even more, if you enjoy a good taste, it is my view to avoid any meat at the end of its "shelf life", even in emulsified or boiled sausage. Eric, thank you so much for not only showing your recipes, but also _explaining_ the reasons why doing this or that. I really enjoy your channel. I am a humble sausage maker (Salami, Chorizo, Nürnberger, Thüringer Bratwurst, Leberkäs, Bologna Sausage, Blood Sausage and Corned Beef (German style, Engl. "Bully Beef", this is different than the American "Corned Beef"). I am still improving, still making mistakes, but I did learn a lot fgom your videos. Kind regards, Wolfgang
Fun fact: they call Mett also “Bauarbeiter-Marmelade” (construction worker marmelade) where I come from in Germany. Always great fun to challenge my American co-workers for a Mettbrötchen when we go out for a beer. After they have tried it, they often tell how much better it is than they have imagined. My favorite toppings are thinly sliced onion rings and a sprinkle of paprika powder.
Born and raised in Canada with a German background I have eaten my fair share of Met and also beef TarTar. One recommendation I have is serve the Met on thinly sliced rye bread dark or light. It's a game changer. Can't wait to try your recipe Eric. Another fantastic episode. Cheers
The rye bread is a great idea Victor. I think even I could make this one also ! :) I am chickening out on the pork and making the biltong though for my first dish from this channel. I cannot guarrantee the pork I would buy is good enough.
@@6Diego1Diego9 Mad cow isn't killed by cooking. It's a prion, not a virus or bacteria. That's why they have to burn the whole cow in an incinerator if they find it.
I'll be seasoning with only salt, black pepper and minced fresh garlic. And i won't be spreading this on garbage American "bread" but rather on baguette or the heartier European rye breads. Thanks for the great video!
In Thuringen there is something similar called "Hackepeter". The versions I had there were coarser ground and simply seasoned with salt and pepper, put on a toasted "brotchen" (like a bun in the US, but much better), topped with onion and a raw egg cracked over it. My wife ordered it thinking it would be like a tar-tar or capacious, but she couldn't stand the presentation of it. I traded dishes with her and enjoyed it, as an American Farmboy should. The smell of the fresh pork is really fantastic, and the flavor is really quite something.
We often eat raw meat here in Europe, the tartare for example or also in Italy we have many dishes marinated raw meat with lemon and pepper and oil for example, also in Holland they eat it tartare sandwich and such. Is great ❤
I've made mett several times. Biggest difference I see is I typically grind twice with the small plate- try to end up with a bit finer texture. BTW, another good "Spread" to try is Smalek. Made from bacon, onion and a apple
Totally with you on that. When I moved to Germany from the states, Schmand (as I know it) was the hardest to get my head arounf and one I craved the most when I moved to the UK.
Hey Eric, I am form Germany and Mett is kind of a controversy here. For a lot of people it is like a religion, others just hate it. I like it once or twice a year. One of my best friends eats mett every weekend. In northern Germany where I am from, Mett es eaten with onions salt and black pepper. A speciality is the Mettigel (mett hedgehog), where Mett is formed like a hedgehog and pretzel sticks are sticked in it as the spikes. It is kind of a party gag or a must have for some. :)
I was troubled by the concept when I moved to Germany back in '98 but then got hooked. Now I live in the UK and finding fresh Mett is challenging, especially after Covid (understatement of the century). Mett is hard to beat when spread on soft rolls with a crunchy exterior (brotchen) and sprinkled with diced raw red onion and seasoned with salt and pepper. I'm struggling not to pop by the butchers right this second to nab me the ingredients. THANK YOU!!! Odor... Vielen Dank!
Meat grinders are cheap, just make sure it's been checked for trichinella and that there are very few cases(in Germany any pig is checked and out of countless millions there are on average 2 pigs a year that have it, which obviously aren't sold but discarded, I think the UK should be similar, just get a whole muscle cut, maybe trim the outside edges and use as steaks or stew meat(usually the bacteria sits just on the outside, a sear kills them, but grinding mixes them in), season, grind and enjoy
I live in North America and love Mett. I love tartars, I eat pork cooked to steak temps, uncooked eggs. The rawer the better! Just know your source and follow basic food safety rules.
So, German guy here. I love Mett. And you can eat it in Germany because of the health regulation we have without fearing something bad happens. It's a quite common dish at festivals and parties, especially if your local fire brigade is celebrating something. That's why it has the nickname fire fighter marmelade in my area. You get this stuff best from your local butcher, freshly grinded together with ice, so the temperatur will always be quite low. And you try to keep it cool the whole time. It will be served just with salt and pepper and freshly cut onions (at least in my area). Keep it cool the whole time, eat it the same day that it was prepared and you are safe.
I like to enjoy it with whole grain bread either wheat or rye (Schwarzbrot / Graubrot) and some thin slices or chopped pickles, a knife tip of horse radish and of course a cool Weiss beer.
I will absolutely be making this! I have no issues eating raw meat, and I am lucky enough to have a very good Carneceria right down the street. Thanks for sharing this, Eric!
You are a brave man Eric, being from Massachusetts all my life, I was having a hard time watching you eat this, on the other hand being Italian American, as a kid I remember the old timers tasting the raw sausage or any other meat to see if it was spiced correctly, personally, I can’t do it but it was fun watching you take that plunge, God Bless you man. 🇮🇹😎🇮🇹
I love Mett! After living in Germany I fell in love with this. My favorite version doesn’t actually use pork but turkey. Very different but delicious and a better flavor in my opinion
I have tried many extreme things like Blow fish but You got me on this one Eric. My south Louisiana taboos are showing. I would probably try it in Germany but I don't have the confidence in US butchers or myself to try this at home. Sorry!!
I see in the comments that a lot of people think “naw, never ever I’d eat that”. Let me tell you that in Germany raw pork is under very tight quality control. You can get national yearly statistics on cases of trichinellosis in Germany, and it’s exceedingly rare. Here are some numbers off the top of my head: Every year around 50 million pigs are getting slaughtered in Germany, and Germany has roughly 83 million citizens. On average every year between 0 and 2 cases of trichinosis occur in Germany. If I remember correctly the last case was 2 or 3 years ago. Edit: The median is 3 cases per year, according to the RKI (Robert Koch Institut, the “CDC” of Germany) And to put that into perspective, the overwhelming majority of these cases happen when people eat wild boar or eat their privately slaughtered pigs. This basically only happens when this meat wasn’t properly inspected by a professional veterinarian. Often the cases are from infections people caught outside of Germany or the source of infection is entirely unknown. Eating Mett is entirely safe *if properly checked*, which is standard in Germany. Here’s a snippet I found (source: www.rki.de/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Trichinellose.html ) “In Deutschland ist die Trichinellose heute eine seltene Erkrankung. Von 2001 bis 2011 wurden dem RKI 63 Fälle (Median: 3 Fälle) übermittelt, die der Referenzdefinition entsprechen. Das Alter der Patienten betrug im Median 42 Jahre (Spanne: 3-68 Jahre), 52% der Fälle betrafen weibliche Personen. Es sind keine zeitlichen oder räumlichen Trends erkennbar. Häufig bleibt die Infektionsquelle auch nach intensiver Recherche unerkannt. Nicht selten infizierten sich Personen im Ausland bzw. nach dem Verzehr von aus dem Ausland privat erworbenen Lebensmitteln tierischen Ursprungs. Im Jahr 2006 erkrankten in Mecklenburg-Vorpommern 16 Personen im zeitlichen Zusammenhang mit dem Verzehr eines privat gehaltenen und geschlachteten Hausschweins.” Translation: In Germany, trichinellosis is now a rare disease. From 2001 to 2011, 63 cases (median: 3 cases) meeting the reference definition were reported to the RKI. The median age of patients was 42 years (range: 3-68 years), and 52% of cases were female. No temporal or spatial trends are apparent. Often, the source of infection remains undetected even after intensive investigation. It is not uncommon for persons to become infected abroad or after consuming food of animal origin purchased privately from abroad. In 2006, 16 persons in Mecklenburg-Western Pomerania became ill in connection with the consumption of a privately kept and slaughtered domestic pig. And here is an abstract of a publication on the epidemiology of trichinellosis in Germany from 1996 to 2006, in English: www.rki.de/SharedDocs/Publikationen/DE/2008/J/Jansen_A.html?nn=2384400&cms_abstrakt=true
Nope, Nada, Nix, "NINE! Not a matter of trust. Just as you said, "If you're from North America..." and I'm of German descent. Never heard of it. I will give you and the Sausage Maker a shout out though. Santa got me the HD Professional Vacuum Sealer for Christmas last year. It lasted about 6 months. We called them, they looked up the sale and verified the purchase, and asked, "Would you like a refund or a replacement?" No questions asked. No receipt needed, no return the old one, no hassle. 2 minutes and 4 days later, Done and Dusted! These days that's above and beyond, a Stand-up Company! Thanks Eric, we'll see whachya got up your sleeve tomorrow. 😀
Well Done! Something rather common here is a Mett-Igel (Mett-Hedgehog). Give the Mett the shape of a larger egg, lay it on it‘s side, stick some salted pretzel sticks inside and serve with some hearthy rye-mix bread and onion-rings. :D One thing I would highly enjoy to see you make is Teewurst. Somewhat similar to Mett, yet far finer, a bit fattier and smoked and best served on a hearthy rye-mix bread and with an unsweetened black tea (Ostfriesen-Tee, or Yorkshire Gold since it will probably have better availability in most western parts of the world).
Just as you called it. I'm watching this cringing, and my German wife is laughing her but off. I've watched her eat this in Germany. I couldn't muster the courage to try it. Great video though and looking forward to what Season-3 brings.
If you're in germany again just try it. There's nothing going to happen to you. Just think of it as beef tartar, which should be quite normal even for north americans
Small Tipp from Germany, for everyone who wants to try this, buy fresh meat and don't use the pre grindet stuff that you find in the super market. Reason is simple. People don't like it because it doesn't taste so good...well of course it wont be super delicious if its not made out of fresh meat. You can taste the difference, trust me.
Goodmorning Eric Back when l was a lot younger mom would be getting hamburger ready for meat loaf or burgers I used to take a big spoon full out of the bowel, and slam it on a slice of bread a touch of pepper and salt fold it up and enjoy. I might have to try this Have a great day thanks for another great video
It's interesting for sure. I'm from the Midwest and I don't think I would have a problem trying mett. I think the reason is, is 95% or more of the trichinosis cases in the United States is from under cooked black bear. It could also be seeing people from other cultures in 2nd and 3rd world countries eating raw pork and many other things that most westerners would never consider eating.
Eric, just an idea, I'd love to see you do a video on Argentine blood sausage or Morcilla Argentina. Great job as always. Your videos are the best. Thank you for sharing your knowledge.
When you buy it at the Metzger he will tell you to consume it the same day , if you have left over ,use it for breakfast and fry it with eggs. Guten Appetit.
For people who just can't get over eating raw meat, do exactly the recipe as shown (but perhaps a little thicker spread), including the onions on top, but then shove your bread under the grill until the meat is cooked, it becomes a whole different dish but I would say it is equally delicious. Best bread for this would be part baked french baguette.
Professional German here. We actually only eat Mettbrötchen before and after our Moultingcycle. Nice Recipe. Use the crispy Rolls and put some Butter on it also more Onyo.
Great episode Eric. I want to start off by saying I am in the U.S. and I am a pretty adventurous eater. But I could feel my anxiety building as you were preparing to take your first bite. It subsided pretty quickly and I would definitely try this as long as I got it from a reputable place.
The spices are unnecessary and uncommon. And you don't need to knead or mix it at all. I know a few butchers who sell pre-spiced Mett but they usually call it something different to distinct it from regular Mett. While spiced Mett can be a nice way to mix things up every now and again, the gold standard is just ground Pork and you spice it after it's on the bread roll with salt and pepper and finish off with a healthy helping of onions. It really is that simple and unexpectedly delicious. I wouldn't have guessed that raw pork would taste that good until I've tried it.
I totally missed this one, thank you for pointing me here. Yes, for us here in the states it was weird the first time, but it is really good. And there are also wurst versions of this that are cured, and a cooked version in Cincinnati.
I must admit, I would have the same reservations. I'm not sure I would trust just any pork. I'd want something from a very reputable butcher who knows his suppliers. Maybe I'll just wait until I visit Germany. It is strange how hard cultural taboos are to break. I have my own personal hierarchy of trust for meat and fowl; based mostly on food science, but with some level of personal tolerance thrown in. I have zero problem with eating beef tartare, rare steak or sashimi. My wife, who was raised in rural Mexico, wouldn't accept anything less than a well done steak when we first got married. The climate and food handling/storage practices where you grew up determines a lot of what you consider to be safe food preparation. It takes an open mind and experience over time for most people to accept foods and food preparation practices that are different from what their learned in their home.
hi, Im from Czech republic (a neighbour to Germany) and we also have Metsky salam (like Mett salami). But it is stuffed, lightly smoked and fermented. I really like it, but most major supermarkets dont sell it anymore :-(
Haha.. I was eaten a Mettbrötchen when I watched this Video. 😁 I'm from Germany and you did it proper. I didn't have onions on my one.. So I was I bit sad to see your ones so perfect. Everybody loves Mett in Germany.. You can buy it in every shop, who's selling fresh meat. So listen everybody.. If you have a hangover.. U need Mett for Breakfast! Edit: One thing.. Freshly ground coarse pepper on top brings it to 105%
I eat raw meat quite often. I have Rytek Kutas' book, and he recommends pork, beef and veal. Then a cold smoke for extra flavor. Haven't tried that yet but sounds awesome.
He did it, the absolute legend ❤😂 I love Mett, but since I for example have acquired qualms about eating raw fish I do fully understand why one would think Mett is absolutely weird if not even psychologically impossible! 😂😂😂
That’s absolutely crazy!😂😂😂 I hope my pigs are parasite free, but I’m not finding out that way!😂😂😂 Having said that, we eat the fat raw without reservation!
This was a super interessting episode Eric. I'm also from North America and I have major hesitations with raw pork for one main reason: Trichinella. This parasitic infection although rare and treatable, can leave the undesirable effect of leaving larvea dormant in your muscles... forever. I don't know enough about the pork industry and not sure if NA screens pork for Trichinella like in Germany. While the CDC does say freezing Pork to -15C for 20 days can help reduce the risk, this is not adequate for wild game (bear, feline etc). I do eat beef tartar all the time... for some reason I'm not as worried about Salmonella or E.Coli. How do you know the pork you are buying is parasite free?
As a German I have to say, that's not like the "Mett" we are having here in our region. The grind is too fine, salt, coarse ground pepper and caraway is the only spice used here. I would also recommend spreading it on a thick slice of fresh baked German sourdough gray bread. But cudos for having it in your series. Keep on the great work on your channel!
Interesting indeed. I’d love to give it a go, but don’t have a grinder of any sort. What did you sprinkle on top just before tasting ? Could probably get my butcher to grind a small amount if I asked super nicely. Would also imagine my wife going nuts over this, but not in a good way 🤨😒 Thanks for the enlightening vid - never heard of this before
I had Hep-A and was 180# and in 12 days i lost 120# !!! I was 20 yrs old then, the good news- I cant ever get Hep-A again!! The food didnt look bad, smell bad or taste bad, but it was!! I didnt move or do anything for 12 days!!
I'll be honest, I have spent my entire life in the US with some travel around the world, and I am still laughing at you Eric. Having said that, I grew up in a heavily German family in Amish country, so eating mett (and similar products made with beef and venison) was just par for the course. Yes raw pork can be dangerous, but not as dangerous as many people would have you believe. The key is to get really fresh pork from farmers that take care of their animals properly. If you are really worried about trichinella, simply take the fresh pork and freeze it for at least 20 days in a regular freezer (let it freeze all the way before you start the 20 day counts so more like 21-22 days). You will still get the flavors of fresh pork with some very slight changes to texture. To any anyone that is interested, none of my recommendations are USDA safe or certified by any medical or disease prevention group, so don't get mad at me if you follow them and get sick. Keep in mind that you can follow all of the USDA, CDC, NIH, FDA (and any other food/disease/medical group) certified rules, recommendations, and guidelines and still get if/when something goes wrong.
I am from Germany and i am not sure i would like your meat-mix... for "us" this would be a little bit too much fat in the mix. But I love Mett aka Hackepeter or beef tartar 😊😊😊
Hi Eric, I looked all over your web page and I have not seen a recipe for "MORCILLA", boudin noir or blood sausage. Have you ever made it? I would really appreciate it if you dare to try it, just a suggestion. Thanks.
@@jaredpitchford2953 thats chicken sushi. however, Japanese chicken IS different - prepped and stored under strict regulations... then again Japan is different. each to their own
Dear Eric,
As I am German, I did eat Mett quite often. Just as Information: In my state we leave away all spices besides salt and pepper. Also we like to spread butter on the bun. Moreover, many people enjoy diced onion on top of the Mett.
I would like to remark, that any meat that is probably not "good" any more should neither be used for Mett, nor any other raw (cured) sausage. Even more, if you enjoy a good taste, it is my view to avoid any meat at the end of its "shelf life", even in emulsified or boiled sausage.
Eric, thank you so much for not only showing your recipes, but also _explaining_ the reasons why doing this or that. I really enjoy your channel. I am a humble sausage maker (Salami, Chorizo, Nürnberger, Thüringer Bratwurst, Leberkäs, Bologna Sausage, Blood Sausage and Corned Beef (German style, Engl. "Bully Beef", this is different than the American "Corned Beef"). I am still improving, still making mistakes, but I did learn a lot fgom your videos.
Kind regards,
Wolfgang
Butter? Has to be a regional thing
No weießwurst?
Butter? Bah...
@@simonl.6338 Definitely use butter. It makes the mouth feel and taste so much better.
Natürlich Butter
Fun fact: they call Mett also “Bauarbeiter-Marmelade” (construction worker marmelade) where I come from in Germany. Always great fun to challenge my American co-workers for a Mettbrötchen when we go out for a beer. After they have tried it, they often tell how much better it is than they have imagined. My favorite toppings are thinly sliced onion rings and a sprinkle of paprika powder.
Born and raised in Canada with a German background I have eaten my fair share of Met and also beef TarTar. One recommendation I have is serve the Met on thinly sliced rye bread dark or light. It's a game changer. Can't wait to try your recipe Eric. Another fantastic episode. Cheers
Mad cow disease.
The rye bread is a great idea Victor.
I think even I could make this one also ! :) I am chickening out on the pork and making the biltong though for my first dish from this channel. I cannot guarrantee the pork I would buy is good enough.
@@6Diego1Diego9 Mad cow isn't killed by cooking. It's a prion, not a virus or bacteria. That's why they have to burn the whole cow in an incinerator if they find it.
@@6Diego1Diego9 in europe we don't have it and there's alot more rules in the EU for how livestock is being held. I wouldn't eat this in the US
@@simonl.6338 I eat raw meat in the US all the time. It's the same. The guidelines are from 60 years ago when food production wasn't modern.
I'll be seasoning with only salt, black pepper and minced fresh garlic.
And i won't be spreading this on garbage American "bread" but rather on baguette or the heartier European rye breads.
Thanks for the great video!
Getting parasite free pork is key. 😅
Nothing is better than an original Mettbrötchen in a Düsseldorf brewery! Cheers!
In Thuringen there is something similar called "Hackepeter". The versions I had there were coarser ground and simply seasoned with salt and pepper, put on a toasted "brotchen" (like a bun in the US, but much better), topped with onion and a raw egg cracked over it. My wife ordered it thinking it would be like a tar-tar or capacious, but she couldn't stand the presentation of it. I traded dishes with her and enjoyed it, as an American Farmboy should. The smell of the fresh pork is really fantastic, and the flavor is really quite something.
We often eat raw meat here in Europe, the tartare for example or also in Italy we have many dishes marinated raw meat with lemon and pepper and oil for example, also in Holland they eat it tartare sandwich and such. Is great ❤
I've made mett several times. Biggest difference I see is I typically grind twice with the small plate- try to end up with a bit finer texture.
BTW, another good "Spread" to try is Smalek. Made from bacon, onion and a apple
Totally with you on that. When I moved to Germany from the states, Schmand (as I know it) was the hardest to get my head arounf and one I craved the most when I moved to the UK.
Hey Eric, I am form Germany and Mett is kind of a controversy here. For a lot of people it is like a religion, others just hate it. I like it once or twice a year. One of my best friends eats mett every weekend.
In northern Germany where I am from, Mett es eaten with onions salt and black pepper.
A speciality is the Mettigel (mett hedgehog), where Mett is formed like a hedgehog and pretzel sticks are sticked in it as the spikes. It is kind of a party gag or a must have for some. :)
I was troubled by the concept when I moved to Germany back in '98 but then got hooked. Now I live in the UK and finding fresh Mett is challenging, especially after Covid (understatement of the century). Mett is hard to beat when spread on soft rolls with a crunchy exterior (brotchen) and sprinkled with diced raw red onion and seasoned with salt and pepper.
I'm struggling not to pop by the butchers right this second to nab me the ingredients. THANK YOU!!! Odor... Vielen Dank!
Meat grinders are cheap, just make sure it's been checked for trichinella and that there are very few cases(in Germany any pig is checked and out of countless millions there are on average 2 pigs a year that have it, which obviously aren't sold but discarded, I think the UK should be similar, just get a whole muscle cut, maybe trim the outside edges and use as steaks or stew meat(usually the bacteria sits just on the outside, a sear kills them, but grinding mixes them in), season, grind and enjoy
I live in North America and love Mett. I love tartars, I eat pork cooked to steak temps, uncooked eggs. The rawer the better! Just know your source and follow basic food safety rules.
I have enjoyed this multiple times in Köln at the Kolsch brewery. It is spectacular.
So, German guy here. I love Mett. And you can eat it in Germany because of the health regulation we have without fearing something bad happens. It's a quite common dish at festivals and parties, especially if your local fire brigade is celebrating something. That's why it has the nickname fire fighter marmelade in my area.
You get this stuff best from your local butcher, freshly grinded together with ice, so the temperatur will always be quite low. And you try to keep it cool the whole time. It will be served just with salt and pepper and freshly cut onions (at least in my area).
Keep it cool the whole time, eat it the same day that it was prepared and you are safe.
Oh and don't use much fat. Use the meat you would use for ham.
The only think you could theoretically catch here is toxoplasmosis. But seen as 1/3 of the population has it anyway so nah.
I like to enjoy it with whole grain bread either wheat or rye (Schwarzbrot / Graubrot) and some thin slices or chopped pickles, a knife tip of horse radish and of course a cool Weiss beer.
I will absolutely be making this! I have no issues eating raw meat, and I am lucky enough to have a very good Carneceria right down the street. Thanks for sharing this, Eric!
As part Polish I have no issues earing raw meats. But absolutely understand why others may not.
I had this in Berlin - It is amazing when you look aside from the raw meat part! Taste can be lifted to a new level if you mix in some bacon!
You are a brave man Eric, being from Massachusetts all my life, I was having a hard time watching you eat this, on the other hand being Italian American, as a kid I remember the old timers tasting the raw sausage or any other meat to see if it was spiced correctly, personally, I can’t do it but it was fun watching you take that plunge, God Bless you man. 🇮🇹😎🇮🇹
My father told me his grandad (Italian) would leave steaks in the sun for a few hours then eat them..
I love Mett! After living in Germany I fell in love with this. My favorite version doesn’t actually use pork but turkey. Very different but delicious and a better flavor in my opinion
I like to use very lean beef mince, you don't get fatty bits stuck in your teeth and I like the sweetness of it.
I come back this video over again. I really enjoy watching your reluctance turn to delight. Love to try this sometime!
We natives call it "Bavarian Sushi". As the most popular party dish, it is served as "Mettigel".
I have tried many extreme things like Blow fish but You got me on this one Eric. My south Louisiana taboos are showing. I would probably try it in Germany but I don't have the confidence in US butchers or myself to try this at home. Sorry!!
"If you're from Germany, stop laughing..." 😂
I'm British and I had to laugh too. 😁
I see in the comments that a lot of people think “naw, never ever I’d eat that”.
Let me tell you that in Germany raw pork is under very tight quality control.
You can get national yearly statistics on cases of trichinellosis in Germany, and it’s exceedingly rare.
Here are some numbers off the top of my head:
Every year around 50 million pigs are getting slaughtered in Germany, and Germany has roughly 83 million citizens.
On average every year between 0 and 2 cases of trichinosis occur in Germany. If I remember correctly the last case was 2 or 3 years ago. Edit: The median is 3 cases per year, according to the RKI (Robert Koch Institut, the “CDC” of Germany)
And to put that into perspective, the overwhelming majority of these cases happen when people eat wild boar or eat their privately slaughtered pigs. This basically only happens when this meat wasn’t properly inspected by a professional veterinarian. Often the cases are from infections people caught outside of Germany or the source of infection is entirely unknown.
Eating Mett is entirely safe *if properly checked*, which is standard in Germany.
Here’s a snippet I found (source: www.rki.de/DE/Content/Infekt/EpidBull/Merkblaetter/Ratgeber_Trichinellose.html )
“In Deutschland ist die Trichinellose heute eine seltene Erkrankung. Von 2001 bis 2011 wurden dem RKI 63 Fälle (Median: 3 Fälle) übermittelt, die der Referenzdefinition entsprechen. Das Alter der Patienten betrug im Median 42 Jahre (Spanne: 3-68 Jahre), 52% der Fälle betrafen weibliche Personen. Es sind keine zeitlichen oder räumlichen Trends erkennbar. Häufig bleibt die Infektionsquelle auch nach intensiver Recherche unerkannt. Nicht selten infizierten sich Personen im Ausland bzw. nach dem Verzehr von aus dem Ausland privat erworbenen Lebensmitteln tierischen Ursprungs. Im Jahr 2006 erkrankten in Mecklenburg-Vorpommern 16 Personen im zeitlichen Zusammenhang mit dem Verzehr eines privat gehaltenen und geschlachteten Hausschweins.”
Translation:
In Germany, trichinellosis is now a rare disease. From 2001 to 2011, 63 cases (median: 3 cases) meeting the reference definition were reported to the RKI. The median age of patients was 42 years (range: 3-68 years), and 52% of cases were female. No temporal or spatial trends are apparent. Often, the source of infection remains undetected even after intensive investigation. It is not uncommon for persons to become infected abroad or after consuming food of animal origin purchased privately from abroad. In 2006, 16 persons in Mecklenburg-Western Pomerania became ill in connection with the consumption of a privately kept and slaughtered domestic pig.
And here is an abstract of a publication on the epidemiology of trichinellosis in Germany from 1996 to 2006, in English: www.rki.de/SharedDocs/Publikationen/DE/2008/J/Jansen_A.html?nn=2384400&cms_abstrakt=true
Nope, Nada, Nix, "NINE! Not a matter of trust. Just as you said, "If you're
from North America..." and I'm of German descent. Never heard of it.
I will give you and the Sausage Maker a shout out though. Santa got me
the HD Professional Vacuum Sealer for Christmas last year. It lasted about
6 months. We called them, they looked up the sale and verified the purchase,
and asked, "Would you like a refund or a replacement?" No questions asked.
No receipt needed, no return the old one, no hassle. 2 minutes and 4 days later,
Done and Dusted!
These days that's above and beyond, a Stand-up Company!
Thanks Eric, we'll see whachya got up your sleeve tomorrow. 😀
Well Done! Something rather common here is a Mett-Igel (Mett-Hedgehog). Give the Mett the shape of a larger egg, lay it on it‘s side, stick some salted pretzel sticks inside and serve with some hearthy rye-mix bread and onion-rings. :D
One thing I would highly enjoy to see you make is Teewurst. Somewhat similar to Mett, yet far finer, a bit fattier and smoked and best served on a hearthy rye-mix bread and with an unsweetened black tea (Ostfriesen-Tee, or Yorkshire Gold since it will probably have better availability in most western parts of the world).
As a child I would not go to Kindergarten without my Mett! :'D
I love it! Definitly one of the best comfy food!
That taste test was awesome! Haha. Great job Eric. Mettewurst is great.
I have never made it, had it a few times but it will be on the to do list now.
When you said: "If you are watching from Germany you can stop laughing now" is actually when I started to laugh, that line got me to laugh out loud 😅
I had it in Germany and mett on a Brötchen is very tasteful ,don’t forget the Bier!
Just as you called it. I'm watching this cringing, and my German wife is laughing her but off. I've watched her eat this in Germany. I couldn't muster the courage to try it. Great video though and looking forward to what Season-3 brings.
Turn in your man-card. LOL
If you're in germany again just try it. There's nothing going to happen to you. Just think of it as beef tartar, which should be quite normal even for north americans
Ask your wife what a Weichei is! 🤣
😂😂 im from germany and im eating this since i was a little kid and never got sick or anything.
It's so good, not just German though. Also very popular in Belgium, and southern parts of the Netherlands. I love it with nutmeg and ketchup.
EWWW! KETCHUP`? YOU PAGAN!
Small Tipp from Germany, for everyone who wants to try this, buy fresh meat and don't use the pre grindet stuff that you find in the super market. Reason is simple. People don't like it because it doesn't taste so good...well of course it wont be super delicious if its not made out of fresh meat. You can taste the difference, trust me.
Goodmorning Eric
Back when l was a lot younger mom would be getting hamburger ready for meat loaf
or burgers I used to take a big spoon full out of the bowel, and slam it on a slice
of bread a touch of pepper and salt fold it up and enjoy. I might have to try this
Have a great day thanks for another great video
It's interesting for sure. I'm from the Midwest and I don't think I would have a problem trying mett. I think the reason is, is 95% or more of the trichinosis cases in the United States is from under cooked black bear. It could also be seeing people from other cultures in 2nd and 3rd world countries eating raw pork and many other things that most westerners would never consider eating.
Very nice!
I just got back from Germany yesterday, loved it
Eric, just an idea, I'd love to see you do a video on Argentine blood sausage or Morcilla Argentina. Great job as always. Your videos are the best. Thank you for sharing your knowledge.
When you buy it at the Metzger he will tell you to consume it the same day , if you have left over ,use it for breakfast and fry it with eggs. Guten Appetit.
For people who just can't get over eating raw meat, do exactly the recipe as shown (but perhaps a little thicker spread), including the onions on top, but then shove your bread under the grill until the meat is cooked, it becomes a whole different dish but I would say it is equally delicious. Best bread for this would be part baked french baguette.
Nonsense. God gave you an immune system. Use it or lose it.
Im happy you did not forget the onions! 🇩🇪
Professional German here. We actually only eat Mettbrötchen before and after our Moultingcycle. Nice Recipe. Use the crispy Rolls and put some Butter on it also more Onyo.
Great episode Eric. I want to start off by saying I am in the U.S. and I am a pretty adventurous eater. But I could feel my anxiety building as you were preparing to take your first bite. It subsided pretty quickly and I would definitely try this as long as I got it from a reputable place.
Eric don’t let Maggie see this video he will be making groundhog wild hog and oh possum like thisHe will try anything
The spices are unnecessary and uncommon. And you don't need to knead or mix it at all. I know a few butchers who sell pre-spiced Mett but they usually call it something different to distinct it from regular Mett.
While spiced Mett can be a nice way to mix things up every now and again, the gold standard is just ground Pork and you spice it after it's on the bread roll with salt and pepper and finish off with a healthy helping of onions.
It really is that simple and unexpectedly delicious. I wouldn't have guessed that raw pork would taste that good until I've tried it.
I totally missed this one, thank you for pointing me here. Yes, for us here in the states it was weird the first time, but it is really good. And there are also wurst versions of this that are cured, and a cooked version in Cincinnati.
I must admit, I would have the same reservations. I'm not sure I would trust just any pork. I'd want something from a very reputable butcher who knows his suppliers. Maybe I'll just wait until I visit Germany.
It is strange how hard cultural taboos are to break. I have my own personal hierarchy of trust for meat and fowl; based mostly on food science, but with some level of personal tolerance thrown in. I have zero problem with eating beef tartare, rare steak or sashimi. My wife, who was raised in rural Mexico, wouldn't accept anything less than a well done steak when we first got married. The climate and food handling/storage practices where you grew up determines a lot of what you consider to be safe food preparation. It takes an open mind and experience over time for most people to accept foods and food preparation practices that are different from what their learned in their home.
I reccomend mixing before grinding but that's personal preference, after trying both I definitely season first, also for me a rougher grind is nicer
hi, Im from Czech republic (a neighbour to Germany) and we also have Metsky salam (like Mett salami). But it is stuffed, lightly smoked and fermented. I really like it, but most major supermarkets dont sell it anymore :-(
Haha.. I was eaten a Mettbrötchen when I watched this Video. 😁 I'm from Germany and you did it proper. I didn't have onions on my one.. So I was I bit sad to see your ones so perfect. Everybody loves Mett in Germany.. You can buy it in every shop, who's selling fresh meat. So listen everybody.. If you have a hangover.. U need Mett for Breakfast!
Edit: One thing.. Freshly ground coarse pepper on top brings it to 105%
I agree Mett is great. But the best hangover food is a good oldfashioned Rollmops!!! 😁
I eat raw meat quite often. I have Rytek Kutas' book, and he recommends pork, beef and veal. Then a cold smoke for extra flavor. Haven't tried that yet but sounds awesome.
He did it, the absolute legend ❤😂
I love Mett, but since I for example have acquired qualms about eating raw fish I do fully understand why one would think Mett is absolutely weird if not even psychologically impossible! 😂😂😂
Yes ,I will try it
I wonder if I could make a small batch in my Cuisinart, instead of grinding ?
When i lived in Kansas the German community there had something very similar with raw beef burger. We always ate it with crackers and smoked cheese!
Garlic is anti-bacterial and nutmeg is anti-microbial, including against some e-coli. Spices are not just for flavor!
Looks good.
well done! from Germany
Thanks for this demonstration. But, did you die after eating it?
LOL. 😅
Raw pork is delicious
Nutmeg, Does Townsends know about this...?
S02E13 - Teewurst is readily available here in Ontario Canada, not seen Mett sold though. I do like Teewurst :)
looks good
4:03 that expression is hilarious
That’s absolutely crazy!😂😂😂
I hope my pigs are parasite free, but I’m not finding out that way!😂😂😂
Having said that, we eat the fat raw without reservation!
I used to eat raw ground beef on hot butterd toast kinda craving it now
🤣🤣🤣🤣 your facial expression was hilarious. Great video!!
I can see that will be talking with my butcher. Definitely want to try it.
This was a super interessting episode Eric. I'm also from North America and I have major hesitations with raw pork for one main reason: Trichinella. This parasitic infection although rare and treatable, can leave the undesirable effect of leaving larvea dormant in your muscles... forever. I don't know enough about the pork industry and not sure if NA screens pork for Trichinella like in Germany. While the CDC does say freezing Pork to -15C for 20 days can help reduce the risk, this is not adequate for wild game (bear, feline etc). I do eat beef tartar all the time... for some reason I'm not as worried about Salmonella or E.Coli.
How do you know the pork you are buying is parasite free?
It was inspected by a veternarian. Sometimes you can find it labeled parasite free in the supermarkets (depending on where you live)
I don't believe there has been a case of trichinella from pork in the U.S. in many decades. Wild game, yes, commercial pigs, no.
@@morrismonet3554 thanks for the info Morris
@@morrismonet3554 I'm a little late, but yeah, just keep your pork cold and buy fresh and uncut. Then eat same day. Will be just fine.
You did okay with the onion, but those dry spices (especially the garlic) is making some old Germans shake their heads.
Love this guy
We’ll, if you made a video on eating raw meat you should make a video on blood sausages (Puertorrican Morcillas).
As long as fresh and frozen to -10 or -20F for a few weeks prior, no one should hesitate to enjoy this.
BUFFALO, NY has everything! Im from Buffalo!! If u need some snow, they will send you some!! Tons!!
As a German I have to say, that's not like the "Mett" we are having here in our region. The grind is too fine, salt, coarse ground pepper and caraway is the only spice used here. I would also recommend spreading it on a thick slice of fresh baked German sourdough gray bread. But cudos for having it in your series. Keep on the great work on your channel!
Interesting indeed. I’d love to give it a go, but don’t have a grinder of any sort. What did you sprinkle on top just before tasting ?
Could probably get my butcher to grind a small amount if I asked super nicely. Would also imagine my wife going nuts over this, but not in a good way 🤨😒
Thanks for the enlightening vid - never heard of this before
I sprinkled a little extra pepper on top (along with the onions)
@@2guysandacooler thanks, just read the recipe ;)
I had Hep-A and was 180# and in 12 days i lost 120# !!!
I was 20 yrs old then, the good news- I cant ever get Hep-A again!! The food didnt look bad, smell bad or taste bad, but it was!! I didnt move or do anything for 12 days!!
I'll be honest, I have spent my entire life in the US with some travel around the world, and I am still laughing at you Eric. Having said that, I grew up in a heavily German family in Amish country, so eating mett (and similar products made with beef and venison) was just par for the course.
Yes raw pork can be dangerous, but not as dangerous as many people would have you believe. The key is to get really fresh pork from farmers that take care of their animals properly. If you are really worried about trichinella, simply take the fresh pork and freeze it for at least 20 days in a regular freezer (let it freeze all the way before you start the 20 day counts so more like 21-22 days). You will still get the flavors of fresh pork with some very slight changes to texture. To any anyone that is interested, none of my recommendations are USDA safe or certified by any medical or disease prevention group, so don't get mad at me if you follow them and get sick. Keep in mind that you can follow all of the USDA, CDC, NIH, FDA (and any other food/disease/medical group) certified rules, recommendations, and guidelines and still get if/when something goes wrong.
Turkey Noses, would be my concern. Yes, Raw will take a double dog dare. Sounds good yet rough.
I am from Germany and i am not sure i would like your meat-mix... for "us" this would be a little bit too much fat in the mix. But I love Mett aka Hackepeter or beef tartar 😊😊😊
I'm curious is this like potted meat
Hi Eric, I looked all over your web page and I have not seen a recipe for "MORCILLA", boudin noir or blood sausage. Have you ever made it?
I would really appreciate it if you dare to try it, just a suggestion. Thanks.
Sorry to say, Thats one I won't make. I have a personal issue with blood😅
@@2guysandacooler Fair enough, thanks for answering.
What is the viewer discression for?
Eating Raw Pork😂😂
YOOOOOOOOOOOO!!!!!!
40 minute contemplation
People eat roh fish ( Sushi ) al over the World by now, but roh pork or Beef ( steak tartar ) is considered exotic? Strange!
It looks good but I would be worried about me not doing it properly and getting super sick.
Um..... no. My late dad inlaw was a German farmer and they would make mett and snack while preparing a pig carcass for curing. I abstained hehe
Well, I guess this is the last video for the series now that he's died from eating raw pork. Hope to see you again. 😫
☠☠☠😅
lol pork isnt even on the same league as raw chicken
@@HenryLeslieGraham they have that in Japan and I had to leave the restaurant when I saw people eating it triggered my gag trigger hard.
@@jaredpitchford2953 thats chicken sushi. however, Japanese chicken IS different - prepped and stored under strict regulations... then again Japan is different. each to their own
People are eating it for hundred of years
Tatar is better than Mett and you need a „Kölsch“!
Viele Grüße aus Deutschland
Raw Pork , Rat on a Stick, it's all good.....
Why the warning at the beginning of the video?
Next time try "schweineminutensteak medium" i tried that one as a kid und luckily i survived😂
Bread roll needs to be crusty/crunchy !
Hard pass for me. I love me so good pork and sausages. However, unless done in Germany, I would not try it in the USA.
As a german ,i only eat it in germany.Wont try it in other countries.
And now Mettwurst please 😋
How do you walk around with such big balls? I don't have a problem with raw beef. Love the stuff...but not pork.Nope.
🤣🤣🤣
Wait. We have to specify we want our pork parasite free???
LOL. Who would have thought😅