@@xopeacemakerxo4152 Naja, im deutschen Bundesstaat Thüringen gibt es Mett, dass bereits mit Pfeffer, Salz und verschiedenen "geheimen" Zutaten so gut gewürzt ist, dass Zwiebeln den Geschmack nur stören. Ähnlich ist es dort mit den Bratwürsten und Senf... Translate: Well, in the German state of Thuringia, there is Mett, that is already so well seasoned with pepper, salt and various "secret" ingredients that onions only disturb the taste. Similarly, it is there with the sausages and mustard ...
@@uweneuhaus315 Aha, ich kenne es nur so. Bei "geheime Zutat" muß ich immer wieder an den Dönerlanden in Mannheim denken, bei dem vor ca. 15 Jahren über ein Dutzend Spermasorten in der Soße gefunden wurde. Irgend jemandem kam die Konsistenz und der Geschmack dann wohl doch vertraut vor. Schätze die Betreiber hatten die Stadt verlassen.
DAS ist die mit korrekteste (gibt es das Wort? Egal!) Beschreibung eines Mettbrötchens, die es gibt. Fehlt im Grunde nur noch die Mett -Zwiebel-Brötchen Kausalität und fertig ist der Wikipedia Artikel ;-)
Japp, ich ziehe auch immer eine komplette Zwiebelschicht ein. Und zur Krönung kommen bei mir manchmal noch dünne Rote-Paprika-Streifen drauf. Habe das neulich im Büro veranstaltet. Kurz danach kam eine Kollegin herein. Oder besser: Sie kam nicht herein, hat die Tür gleich wieder zugemacht. Unsere Büros sind teilweise verglast, und so konnte ich sehen, wie sie mir durch demonstratives Herausholen eines Taschentuches und Wischen ihrer Augen zu verstehen geben wollte, dass wohl ihre Augen getränt haben. Hab' dann so gedacht: "Ah, okay. Waren wohl doch genug Zwiebeln."
While in the German Air Force i was stationed in Fort Bliss, El Paso, Texas for a while. We german soldiers just bought our minced pork meat (Mett) from the butcher there and had our breakfast in the barrack without thinking about it. And we had this lovely old texan lady who was in charge of cleaning our building. Long story short: She came in while we were eating our Mettbrötchen and couldn't holt it. She vomitted right on the floor as soon as she realised that the "crazy" germans were eating raw pork =D
In the US we have heard about the "pork tapeworm" a little critter that is in raw pork sometimes, that if NOT cooked and killed will literally make you CRAZY, it will live in your brain and diminish your brain capacity make you experience such things like hearing voices and things like you are mentally ill, I am NOT joking, this IS however IF the RAW pork you eat is INFECTED with the pork tapeworm that causes the illness. I am NOT sure how German pork is UNCONTAMINATED, BUT so much of other PORK is. IT is a BIG issue in countries that may NOT be big on sanitization. I am NOT sure about the US, BUT, I personally would NOT try it, I'm nutty as it is already :)
@@juliegogola4647 Germany has very strict and clean rules.... germany is the country of law ans rules... everything must be the best... thats why it is no problem to eat Raw Pork in germany
Did u know that Salami is raw pork too? its just airdried a little bit. Mett also known in Germany as Bauarbeitermarmelade (Construction worker marmelade) ;D
Hi Kelly, as vegetarian I am not eating Mett, but I was very amused by your reluctance trying it. But actualy I just wanted to comment on what you said about germans telling you that "A life without Met is not a life worth living!". This is actualy a example of german humor. The sentenence "Ein Leben ohne XXX ist möglich, aber sinnlos!" is a reference to the german comedian Loriot who made this saying popular by stating: "A life without pug is possible, but not worth living!" (He really loved pugs). So when germans use this phrase it is meant not only as stating that something is important to them, but also makeing fun of themselves for finding this particular thing so important.
I have even seen vegetarians making Mett like substances from crumbled rice waffles and a number of coloring and flavoring spices. So the traditional need for Mett is even there for non-meat-eating people. ruclips.net/video/YfSMUX8ipf4/видео.html
Most of my friends are actually vegan so there's no Mett. However we would make a paste of crumbled puffed rice and tomato paste, season it with pepper and salt and then make vegan Mett hedgehogs with onions and olives. It's obviously not as filling as the meat version but tastes still good.
Your Mettbrötchen wasn't beginner friendly. As your boyfriend already said the layer of the mett was too thick. You should give it another try some day. However, onions, salt and pepper are required for a good one.
@@Kellydoesherthing I would say, it should be 2 parts Brötchen, 1 part Mett, then onions and mustard. The mustard is optional, but I prefer it that way.
Es ist in den Staaten auch nicht unüblich, Steaks zur Schuhsohle zu braten. Die Angst vor Keimen und Parasiten ist dort unglaublich präsent. An für sich natürlich bei modernen Standards ziemlicher Irrsinn, aber wenn man damit aufwächst, ist es wohl schwer das abzulegen.
@@noneofyourbusiness4294 Zumindestens bei Fleisch ist das so. Was den rohen Fisch angeht, welches ich bedenklicher finde, wird sich dennoch in Form von Sushi reichlich einverleibt.
I live in Denver and work for a German company so I travel there once a year to see my colleagues. I try to get mett every time I go, I really like it allot. And the bier!
My recommendation: buy some Mett, onions and bread rolls and take them home. That way, you can experiment on how thick you want to spread the Mett, how many onions you like on top of it and the amount of salt an pepper. There is no standard Mettbrötchen (and that's coming from a German... no standard for something... that's close to anarchy). If you're not sure about the freshness of the minced pork that's laying behind the counter, you can even tell the butcher that you plan to use it for Mettbrötchen. The butchers where I've bought Mett so far either told me that the batch in front of me was minced not long ago or even put a fresh cut of pork through the mincer, just to give me top quality, so I won't get sick but will come back for more. If you feel like it, you might even get some Kümmelbrötchen (bread rolls sprinkled with caraway). With those, however, it's common to use the whole bread roll and put the Mett and onions in between, because the caraway is usually only on the top side. Lastly I would recommend to drink a beer with the Mettbrötchen. Of course, that way it's no longer suitable for breakfast, but beer and Mettbrötchen go along very well as a snack in the evening or on parties.
Top rule: DON'T put it on white bread. Mett needs darker bread for the right taste combination (I personally prefer rye). Same rule should you ever decide to try Leberwurst. And buy it fresh! the stuff you can get packaged is nasty. And then eat it the same day. If you don't manage for some reason, just roll it to little balls and fry it. Mett is not meant for storage, it has to be eaten as soon as possible. (But you can bet that it is better controlled than any other meat). It's btw not really typical to eat it for breakfast...it is more an evening or party snack.
@@swanpride That really depends. I've seen it being the breakfast or second breakfast quite often. But I agree that I personally tend to eat it mostly in the evening. Also, putting it on white bread rolls is quite common. I think this is another aspect of "find out what you like by trying different things" I know that I like many different variations both in the morning and at parties with beer.
It is always a pain to get Mett in the US. As a German living in California I usually get a good pork shoulder from Whole Foods and then grind it myself. Delicious.
@@Kellydoesherthing My KitchenAid has a meat grinder add-on. Make sure to slightly freeze the pork (but not that it is rock-solid yet, just so that ice-crystals start forming, maybe around -4C), which makes grinding much simpler, because the fat does not get so stringy and gums up the grinding mechanism (also the grinding heats it up a bit, and you always want to be in food-safe territory, temperature wise). I usually eat it on self-made Laugenbrötchen.
Yet another foreign person doing secret ritual to become real german. Very proud. This Channel needs more onions. Oh, by the way - Wherever you found that Mettbrötchen.. its enough meat for 4 Brötchen.. yeah. Jetzt hab ich Hunger.
in Germany there is a strict law, that every piece of pork has to be checked on trichinella. According to Wikipedia there were up to 15000 cases of trichinosis per year, before this checks were made (that was around 1900)....since then the number of trichinosis-cases dropped down to almost 0.
@JC Denton Indeed I do. If you do not have a coverage through your work, through a private insurance with indeed very high premiums, or you are not filthy rich, you are in trouble if you get seriously ill. That is not the case here.
Well, even the best medical treatment will not help you once you really are infested with those parasites, For example once they have reached your brain or liver. Not a good choice to risk it. Nonetheless, the number of cases is extremely low.
The difference to the US is the Lebensmittelhygieneverordnung, which it is based on the Fleischhygienegesetz (the meat hygiene law), which starts with §1 and declares, that all slaughtered pig must be inspected for diseases and meat parasites. The Verordnung regulates, that only if the inspection does not find any regulated flaws, the meat can be used for human consumption. Any inspected pig is stamped when passing the tests.
I am German and I love Mett. Usually with raw onions and some pepper. Imagine you're getting a new job and having 20 new co-workers. In Germany you'll get 60 Brötchen and 5kg of Mett and you're done. "Initiation ceremony" done. Maybe provide sliced onions and pepper but that's it.
In my town Kassel we call it "Gehacktesbrötchen". We don't say "Mett", we say "Gehacktes", even when we use minced meat in other dishes . Kassel is in the north of the state Hessen and "Gehacktesbrötchen" is an important part of our culture.
To avoid trichinosis we have vets at the production line inspecting each pig. This "Trichinenschau" is mandantory for industrial production as well as the small butchers and Hausschlachter.
Hey Kelly, I am a German and I started really late with the mett (around 17 years old) so at the first time, I felt like I need to vomit, not because it tastes bad but because of the idea of eating something raw (never tried sushi before either). But now 26, I've got used to the idea and eat it like every 2 month or so... You too, shall overcome ;)
Hey ,easter EU block here :) in my country , we fry older bread in oil ( kinda nasty :D :D i know ) ... then we rub it finely with garlic. It creates a very strong base for a thin layer of this , but besides the obsesive layer of very finely chopped onions, we add good amount of black pepper and some mustard too. All thumbs up for being brave and breaking the preconception wall.
I was really shocked when i found out that people eat Mett with onions. My ancestors are from northern Germany and we only ate it with mustard and pickles.
The bread doesn't sound nasty, frying things is always good! Sounds a bit like Bruchetta. For me the mustard part sounds rather nasty. I really like mustard but I can't imagine that it tastes good on a Mettbrötchen. I will give it a try next time.
@@toxick8909 hey there :) thinking about it ... black pepper, onions, garlic, and mustard are kinda sharp .. . ... . and in simple culture without much science, it was most likely believed to burn everything bad inside the meat ( just in case ). Keeping up the fiery theme alive, i'm gonna try some ginger chilly and lime base too ( altough my brain is screaming WTF ? about that lemon juice on meat - --- but i'm going to try it anyway ( altough i may be possibly suffering a syndrome of watching too much cooking channels on YT lately ) ) One way or the other , good luck exploring world and new stuff.
"Life without Mett is not worth living" is more or less a citation of Loriots, one of Germanys dearest comedians, famous word "A life without a pug is possible but not worth living".
I'm German, I have to admit it took me almost 25years to like Mett. The texture is just not comfortable for me. But as I am a chef nowadays I literally eat everything just to try it. Bugs from Taiwan, puffer fish in Japan (very tasty). Improvise, Adept, Overcome. There's nothing wrong try different cultural dishes even tho they seem gross. That are mostly the diamonds of national foods
"Mett" or in southern Germany "Bratwurstgehäck" originated in "left over" fiiling of sausages when there was not enough natural sausages casings to fill => Bratwürste. So it was already seasoned and not to sell for patties or Buletten/Fleischküche. So in these times butchers didn't roast or pan fry in their shops so they decided to sell it on buttered buns.😊😊👌
I'm Austrian. I think I've eaten it once and I also have the memory that I really liked it, but it's all but popular in Austria. I can't find it at my local super markets in Vienna, but I might have seen it in local equivalents to sandwich stores, which sell Belegte Brötchen. At my parents restaurant I've now and then eaten Beef Tartar on toast, and I've always loved it and it is kind of special to me. I've also often prepared it in their business kitchen myself, which was also fun to make, because we layed out the spices, chopped onions and pickles like sunbeams around the circular clump of ground beef in the middle and put the yolk into a depression on top. :D
Tatar on Brötchen is much better than Mett. You can get both here in North Germany at the bakery. I prefer Tatar, but it is also much more expense. Mett Brötchen is quite cheap (not really).
Same in Southern Germany. It´s not popular at all. I have never tried it and do not intend to do so in the future. And I am quite experimental when it is about food. But raw pork. Never.
That look on your face just before you said "This goes against everything I was ever taught" was priceless! You can literally see thousands of thoughts running through your mind there - and none of them were good. :-) Maybe next time, when you are here in Germany, go to the butcher and get a small portion of prepared Mett (like Jägermett or Thüringer Mett) for you and your boyfriend and some fresh bread rolls and make them yourself. This way you can put the amount of Mett on that you think is right.
i like mett. not every day but once in a while. i perfer my mett with a lot of black pepper, salt and some dryed garlic powder. onions are not a must have for me but it mostly depends on the mett variation. Jägermett for example is fragrent and well spiced enough and needs just a bit salt on top. Thüringer mett on the other hand needs onions and parsley to reach it's full potential
Yes!!! Congratulations! It took me two and a half years to try it for the first time. I have been a "Mettglieder" of my company's weekly Mettwoch group ever since (non members call us the "Mett Mafia"). Next time try Jägermett, it has some seasonings mixed into it. I also put a bit of salt on mine. #mettwoch
@@niteu Thats a matter of taste though, i dislike fine mett because it changes the texture to something i dont really like. Welcome to the Metteaters :D
Little known fact: Mett is actually one of the of the constitutional rights stipulated in the Grundgesetz. Nobody should ever have to live without Mett. This is not true, but it really should be.
@@Kellydoesherthing There are some rules for Mett: Do not freeze it, do not put in the sun. Eat it as soon (as fresh) as possible. If you are a cat, a dog or pregnant forget it. Otherwise: Guten Appetit, nice to Mett you. ;-)
Poor girl. I laughed my butt off watching this video, but I can imagine how that must have been for you. Oh, pro tip: Just take some Mett home and make your own rolls with it. You can adjust it to your tastes. Maybe season it a bit more (I find that more pleasant), use less Mett on the Brötchen and use more onions. Drinking beer together with it and consuming the Mettbrötchen after heavy work also helps. It's a dish that works best when you're really hungry for something savoury and strong.
Look like a PERFECT Mettbrötchen. But every country has its culture and we have to accept it if you do not like Mett. For example, I do not like peanut butter and I would not eat grilled insects in Thailand either
so America is like travelling/eating in a developing county? Never been there, but seems so. Rotting Infrastructure, poor food standards, insufficient / expensive healthcare, poor/expensive education ?
No wonder you in the us have much laxer regulations concerning food hygiene. In Germany for example we have the Fleischbeschau which means the meat is inspected after butchering for signs of trychinen and in case of anything found the whole meat is destroyed rather than sold to customers.
"Amis and Mettbrötchen" - every time nice to watch. :) TIP: Put butter on the CRUNCHY bun. Minced meat, spiced with pepper, salt and nutmeg on top - not to thick! And much onions as final topping - delicious! :)
What? If you are working a 9 to 5 job you might spend your breaks together with your coworkers. So you eat out getting Mett at Mettwoch and Döner at Dönerstag.
Well you clearly didn't find it that bad, you had several bites and didn't seem to find it disgusting.. ;) I live in the UK where you don't get it either and I would give so much for a mettbrötchen 😍
I've read through many of the comments and I have a serving suggestion for your Mett. Cook that shit & cook it good! LMAO! Seriously though, I'm sure I would have the exact same look on my face as you, if I were to try it. If I'm ever lucky enough to get to Germany, I will give it a test drive.
Wenn du noch Butter unter das Mett und Pfeffer obendrauf packst und das dann mindestens zweimal die Woche ißt, dann bist du auf dem richtigen Weg mein Sohn!
Life without *Mett* is possible - but not worth living .... Maybe it would be a better idea to buy some yourself & get Brötchen, and prepare them at home - this way you can decide on the ratio Mett-to-Brötchen yourself, and add onion to your liking. Also, you get Mett pre-packed & spiced - this is usually ground a little more, finer, than what you buy from a butcher, this could maybe suit your desire for a different texture. I do eat it every now & then and got to be beyond 70, but maybe I was just lucky ;c)
@@Shagrathhl666 Metbrötchen wär schon eher was für mich. (In Österreich existiert kein Mett, aber Met(-wurst), ist ähnlich wie leberstreichwurst, nur ohne leber...
USA: We are the greatest nation of all time. Also USA: We do not have Mett. And hoenstly, it is the very same thing you eat all the time, just without being cooked. There is also a video from a guy that liked it so much, that he ordered a second
This Brötchen was covered way too much with Mett... That´s not how it works... Maybe 5 mm and then a full layer of onoin rings, salt and fresh black pepper... By the way... try to take some mett home (alrady spiced) and fry it in a pan... it´s worth it! :-)
Yes, and when I moved to Osnabrück, I ordered from the butcher "Hackepeter". "What's this?" - According to my statement: "Maybe you say so in East Germany, in our region it says "Thuringian Mett!" Well, I had to say him correctly in the Bremen area does this term also "Hackepeter"? - Where are you named this "Hackepeter", too? - I hope this is correctly in English, that you can understand, what I mean.
Here in Franconia (Franken) it is called “Brodwoschdkeck” (Bratwurstgehäck). Although when I buy it at Edeka, I use “Hackepeter” as this is how it’s sold as at Edeka.
Some colleagues an me worked in Ohio two years ago for a couple of month. You cannot imagine how happy we where if we found out that a butcher with a German heritage in Cleveland had Zwiebelmettwurst on sale! Its very similar to pure Mett and we enjoyed it, together with Liverwurst and other German specialties.
Dear Kelly, you don't need to like Mett! And you don't have to suffer again by trying it a second time! Life is beautiful - if you eat Mett or not! Greetings from Hamburg!
The Mettbrötchen was not too thick! What's the name of the shop in Munich? You have to go there because you get something for your money! The Mauerer Marmarlade Brötchen, as it is also called, was perfect in Munich!For my taste there was too little onion on the Mett!
I love Mettbrötchen.... eventhough I know its raw meat.... I just still love it so much! little Tip. If u take well seasoned mett and fry it.... it makes an interesting "Frikadelle"
Your reaction the first time you tried Mett reminded me of my first experience eating sushi; I just couldn't wrap my mind around the fact that I was eating something cold and raw. The second time I tried sushi I LOVED IT! The difference? The first time I was sober and the second time I was drunk!
Hey, Kelly, your face is priceless when you take your first bite. And no, you're not going to die, I've been eating Mettbrötchen since I had teeth what was 53 years ago. I never thought we have such exotic food in Germany, but it seems so. In any case great clip and great advertising for Mett.
@@Kellydoesherthing : Mettbrötchen without onions are a no Mettbrötchen at all. The next step would be Mettbrötchen without buns, salt and pepper. Just the pure raw pork. No German would eat that ... ;-)
Hmmmmmm, now I want a Zwiebelmettwurstschrippe. I live near Boston so Karl's sausages is due for a visit. Hopefully they have it. Portuguese bread rolls are the closest to Schrippen.
Austrian here: We have a finer grade of mett, called mettwurst. It's like mett except its ground up to a pink cream that also contains salts to make it storable. It comes in rougher grades as well that looks like mett, but it's still heavily salted so not exactly the same
Hi, it actually depends on where you are. Some people call it "Gehacktes". It even has its own law the "hackfleischverordnung". It tastes better with pickles on top and yes the layer was a bit to thick. One can also put mustard on top.
The thickness of the layer of the Mett is way too big. As your friend said, the thickness is the make or break of the taste. As thick as 1-2 layers cheese are IMHO best. Add salt, pepper and onion and good it is. Maybe you should next time buy Mett in the supermarket and get some fresh rolls so you can figure out your personal amount of Mett. At the butcher you may get meatballs made out of Mett. I do personally not like it as this is WAY too much MEtt as others like it.
You like it or you hate it. In every office at every morning there are the guys who eat and love it, and the others who complain about the smell and ask, how can someone eat that in the morning... My favorite is, to buy it fresh and get my favorite "Brötchen" or what you called bread-roles. Specaly the crunchy one and then i make them by myself, cause many of those "rdy" once arent with fresh one. Its made of bought mett from the store which comes in plastic and can be eaten 1-2 weeks later after made. !!! Always buy it solo fresh at a local butchery store !
Actually when having only 1-2 slices of bread it's fine to spread it thick. If you eat more, you can feel definently overwhelmed (i bought 500g of Mett for a breakfast with friends. And ended up eating it alone in one day. The last bite in the evening definently wasn't as pleasant as the first one in the morning anymore 😂) Also i definently recommend the seasoned Mett in the state of Thüringen (or further east in sachsen-anhalt/sachsen). It's the best! Seasoned with all kinds of spices, garlic and more. I enjoy eating Mett in my area (around Cologne) but it's not comparable to the eastern german version! Also recommended for "beginners": get a varity of bread, butter, onion (maybe also mix up red onion, white onion, etc) and fresh Mett from the butcher. You can then prepare it yourself and adjust the amount of each ingredient to your personal preferance. Also breads at the butcher often get soggy because they usually aren't prepared fresh but pre-produced in the morning. So the wet meat and spread actually soaks into the bread and you miss on the crunchy texture. Enjoy it again. And well.. my GF isn't german as well. The texture and overthinking it puts her off as well and she doesn't like it. 😉
@@karenmeschede8983 ein nichtssagender, schlichtweg dämlicher Kommentar. Ich glaube ich brauche nicht mehr zu sagen. Stichwort "Laberkopp" 😉 Schönen Abend ✌️
@@KaliqueClawthorne also butter under Leberwurst or butter under Nutella is a must have. People disliking it wanna see the world burn! What's next? No pineapple on pizza? 😉
Brave Girl! 1st of all: I'm german. And I can't have pork. 'Causing me joint infections. I only found out around 1990. So I've been eating much pork, before that. Next: I wanna add to your vocabulary: Mett, in the german language, can also be described as: "Maurer-Marmelade"(a brichler's (that's how the scottish pronounce it) marmelade), which I think is really funny. The fear on having pork at all has mostly religious reasons: you've already mentioned the trichinosis. Now it's getting very philosophycal: Machiavelli, in his book "Il principe" = "the sovereign" described, how to keep control of others. One rule is: "you take away something from your followers." To create a bunch of people, dening certain things. This will create a group of people, following this rule, who form a "peer group". They will gladly feel different from others. By following this "different" rule. I don't wanna go much deeper into this. Back in those days, trichinosis was a big deal. So religious leaders (the religions where more civilized: the had formed specialists. And stood out with their knowledge of things from the rest.) decided to tell the masses: "If you don't eat pork, you'll live in the love of our god. And you will have a better life." And in fact: avoiding pork, back in those days, created a "healthier" community, compared to the rest. So it was proven: Living by the rules of that religion provided a better life. And the US where flooded with highly religious freaks, when the white people took over. Many of their rules, of course, manifested. We can have raw beef, fish, or pork. Only have to make sure about the quality. A save way is to have it frozen (talking fish). To kill possible nematodes. And I, personally, prefer to live on the safe side. But then, the fear or disgust of pork is just derived from a lie, as much as the fear of beeing stund by a beautiful dragonfly: a lie, the christians implanted, when "christinasising" our area here in the north of germany. They may have spead this lie elswhere. The only help against that is: information. Dragonflys have no stinger. Made me sad, when taking pictures, some little girls where still afraid of them. 1000 years later.
Mein Opa hat Mett im Haufen auf den Teller, eine dicke Scheibe Brot mit Butter, 3 Essiggurken und einen halben Apfel geliebt. Gabs jeden Morgen bei denen. Manchmal gabs auch verschrumpelte Blutwurst, Ochsenzungenblutwurst oder Pressack mit Senf.
Before trying a premade Mettbrötchen from a vendor purchase Mett to make your own Mettbrötchen. This way you can experiment with it and decide how much you want to put on. You can also experiment if you want anything on top of the Mett. I for instance just don't like raw onions so I eat Mett without them.
Mett or also Hackfleisch (In Thuringia) is an absolute must. However, the raw pork is not eaten in all areas of Germany (more in the north, where the center is formed by Thürigen Hessen and NRW). Beside the Bratwurst it counts to the flagship of every butcher and is "a matter of honour". The preparation is regulated extremely meticulously legally (Hackfleisch-Verordnung (HFlV))
had raw chicken in japan, as a german this was new but who cares, i trust in the local cuisine 😆 i always eat pork filet a little bit pink in the inside. never had any deseases
The raw chicken in Japan is a special type of cicken and while raising and butchering it they take care that everything is clean. One should never eat normal chicken raw.
@@hansikemmerling4513 the feeling is the same when Everybody told you the whole life never eat Chicken raw. But with a little bit trust in the culture i was positive amazed. The same with sushi. Nobody in the western world would have eaten raw fish 50 years ago
and that's exactly what i meant. in some countries raw fish is as normal as in germany mett and in japan raw chicken. when the controls are proper then its ok. you eat a burger or a steak medium as well or tartar raw. in the us too and nobody cares
Kelly, I live in the San Diego area and we have an international store called Tip Top Meats. You can buy small tubes of Zwiebel Mettwurst for about $4.50 for 12oz. If you can find specialty European food stores you might be able to find that some carry Mettwurst especially if they have a German butcher. Love you show.
How to enjoy and prepare a real tasty Mettbrötchen: Get a fresh roll, fresh Mett (there a some different seasonings available depending on your region), quality butter, a spicy onion and a hard boiled egg Slice it in half. Butter both sides generously with quality butter (i.e. Karrygold is a good choice)
You can be a fan of Germany without liking Mett. But you can‘t be a fan of Germany without having tasted/tried Mett. ;-) Btw, there is an alternative name for Mett: Hackepeter
@@karlknaddel6955 I was referring to this claim that one can't be fan of Germany without having tasted or tried it. Many Germans do not like it, and it is also not healthy: Hepatitis E: Quote: Die HEV-Genotypen 3 und 4 konnten wiederholt bei Tieren nachgewiesen werden, insbesondere bei Hausschweinen und Wildschweinen sowie in Schweinefleisch.[3][4][5] Die Übertragung auf den Menschen auf diesem Weg ist die vermutete Hauptinfektionsquelle in den Industrienationen. Damit kann die HEV Genotyp 3/4-Infektion als Zoonose bezeichnet werden. Das Robert Koch-Institut ermittelte für Deutschland eine HEV-Antikörper-Prävalenz von 16,8 %, d. h. 16,8 % der Untersuchten hatten Antikörper gegen das Virus, was auf einen früheren Kontakt hindeutet. Da die meisten HEV-Infektionen ohne wesentliche Symptome, d. h. klinisch inapparent, verlaufen, kann man aus diesen Zahlen auf etwa 320.000 HEV-Infektionen jährlich in Deutschland schließen.[6] Eine Kollegin hat sich die Leber deswegen ruiniert. Aber viel Spaß noch beim fressen vom rohen Fleisch. Sorgfältig zubereitet mag das unbedenklich sein - relativ - aber mein Vertrauen reicht dafür nicht aus.
Well, really good Mett is not easy to find in southern Germany. Relatives of mine always take some with them when they drive back home from northern Germany. We use Thuringian Mett for a Mettbrötchen, possibly some people prefer Jägermett, which also contains Bell pepper. The two varieties are spicier than regular minced meat, we only use that for frying. And if you're a beginner, you might want to use a little less Mett as a topping.
So glad you tried it! It's not for everyone, but if you don't mind tartar and sushi, you should get used to it easily. :) Something else you may want to try is "Gedetschte" (especially as you used to live in Mainz!), which is a Schokokuss/Dickmann/Köhler Kuss/Whateveryouwanttocallit in a Brötchen. Soooo good! 😍
That was not enough onions...
"Ein Mettbrötchen ist erst ausreichend bezwiebelt wenn auch der Sitzbachbar vom Essen Mundgeruch bekommt"
Important.
So ist es! Lecker Zwiebeln drauf und Salz & Pfeffer! Lecker!! Womöglich töten die Zwiebeln dann auch Keime ab ^^
@@xopeacemakerxo4152 Naja, im deutschen Bundesstaat Thüringen gibt es Mett, dass bereits mit Pfeffer, Salz und verschiedenen "geheimen" Zutaten so gut gewürzt ist, dass Zwiebeln den Geschmack nur stören. Ähnlich ist es dort mit den Bratwürsten und Senf...
Translate: Well, in the German state of Thuringia, there is Mett, that is already so well seasoned with pepper, salt and various "secret" ingredients that onions only disturb the taste. Similarly, it is there with the sausages and mustard ...
@@uweneuhaus315 Aha, ich kenne es nur so. Bei "geheime Zutat" muß ich immer wieder an den Dönerlanden in Mannheim denken, bei dem vor ca. 15 Jahren über ein Dutzend Spermasorten in der Soße gefunden wurde. Irgend jemandem kam die Konsistenz und der Geschmack dann wohl doch vertraut vor. Schätze die Betreiber hatten die Stadt verlassen.
DAS ist die mit korrekteste (gibt es das Wort? Egal!) Beschreibung eines Mettbrötchens, die es gibt. Fehlt im Grunde nur noch die Mett -Zwiebel-Brötchen Kausalität und fertig ist der Wikipedia Artikel ;-)
Japp, ich ziehe auch immer eine komplette Zwiebelschicht ein. Und zur Krönung kommen bei mir manchmal noch dünne Rote-Paprika-Streifen drauf.
Habe das neulich im Büro veranstaltet. Kurz danach kam eine Kollegin herein. Oder besser: Sie kam nicht herein, hat die Tür gleich wieder zugemacht. Unsere Büros sind teilweise verglast, und so konnte ich sehen, wie sie mir durch demonstratives Herausholen eines Taschentuches und Wischen ihrer Augen zu verstehen geben wollte, dass wohl ihre Augen getränt haben.
Hab' dann so gedacht: "Ah, okay. Waren wohl doch genug Zwiebeln."
This Brötchen was awfully unterzwiebelt.
and a bit overmetted for my taste,
the Mett/ Bread ratio is important especially for beginners 😉
@@FabFunty Agree. You shouldn't have a bigger Mett layer than the Brötchen layer. And as Mu Sik said, totallly unterzwiebelt ^^
@@FabFunty ein bisschen Brötchen und Butter im Vergleich zu den Mett und Zwiebelmassen :P
Unterzwiebelt😂😂😂give her more Onions
i'm literally dying over here dude xDDD
While in the German Air Force i was stationed in Fort Bliss, El Paso, Texas for a while. We german soldiers just bought our minced pork meat (Mett) from the butcher there and had our breakfast in the barrack without thinking about it. And we had this lovely old texan lady who was in charge of cleaning our building. Long story short: She came in while we were eating our Mettbrötchen and couldn't holt it. She vomitted right on the floor as soon as she realised that the "crazy" germans were eating raw pork =D
🤣👍👏Geile Geschichte!
I feel so sorry for the old lady. Would probably have done the same.
I really miss the time in Fort Bliss and of course our self made breakfasts.
I feel so sorry for you. How could you finish your delicious breakfast with vomit on the floor? But really nice story :D
@@MrKunzoc The good thing was, that the clleaning llady wasn't that far from the incident ;-)
its so weird to see someone scared of mett xD
@Striped Pantsu Kann ich nicht verstehen. Es schmeckt einfach so awesome :D
In the US we have heard about the "pork tapeworm" a little critter that is in raw pork sometimes, that if NOT cooked and killed will literally make you CRAZY, it will live in your brain and diminish your brain capacity make you experience such things like hearing voices and things like you are mentally ill, I am NOT joking, this IS however IF the RAW pork you eat is INFECTED with the pork tapeworm that causes the illness. I am NOT sure how German pork is UNCONTAMINATED, BUT so much of other PORK is. IT is a BIG issue in countries that may NOT be big on sanitization. I am NOT sure about the US, BUT, I personally would NOT try it, I'm nutty as it is already :)
@@juliegogola4647 Germany has very strict and clean rules.... germany is the country of law ans rules... everything must be the best... thats why it is no problem to eat Raw Pork in germany
@@juliegogola4647 I never get sick because of eating a Mettbrötchen. You can give it a try :)
it isnt even a thing in germany.... i didnt even know you can get infected in other countries
You are now ready for the next step:
The Mett-Igel.
with a spoon or a fork... and no bread...
*raw pork is the German sushi*
lol😂😂😂
Wieder wat dazu gelernt.👍
I think Rollmops is the German Sushi :D
@@lesfleursdumal5263 es geht um rohen Fisch
ich kann nicht mehr :D
Na super, jetzt hab ich Hunger auf'n Mettbrötchen🤤😄
Lol!
Und ick uff ne Hackepeterschrippe!
@@knut-hinrichqwalter2463
Thema verfehlt!
Wir reden hier von Hackepeter, deutsches Kulturgut wie Bier und Brot!
@@Kellydoesherthing ich auch. Hab noch am selben Tag mir eins besorgt in der Pause bei der Arbeit :D
Hack sag mal "Guten Tag"
@@svenst5
"Construction Workers Marmelade".;-)
vonSchneiderXXL I know it as Feuerwehr-Marmelade.
Ruhrpottmarmelade
Maurermarmelade
The wife calls it "German Sushi" :)
Schweinemus
Did u know that Salami is raw pork too? its just airdried a little bit.
Mett also known in Germany as Bauarbeitermarmelade (Construction worker marmelade) ;D
fire fighter jam (Feuerwehrmarmelade) 😂
Or Männermarmelade (men's marmalade).
Schweinesuschi....oder schweinemarmelade gibt's auch
@@Greenman422 but it is still raw. No metter if there is some bacteriapowder in it or not.
Like raw ham or beef yearky.
Hier bei uns heißt es Feuerwehr-Marmelade! 😝
Mettbrötchen basics:
Getting the right amount of onions - flip the Mettbrötchen and push it upside down onto a plate full with diced onions.
Du hast erst genug Zwiebeln, wenn dem nächsten mit dem du redest die Augen tränen!
1-2-3
1 Teil Zwiebeln, 2 Teile Brötchen, 3 Teile Mett
@@nilssies7082 Amen
So strange it's normal in the US to eat all kind of chemical trash, but raw pork that is healthy and safe is something they have trouble with.
nothing is healthy if you eat too much of it...
Muricans have a hygene and health standard like a third world country, i can understand why they dont eat raw meat.
btw mett is the best.
Mett is not raw, it is cured with saltpeter
@@roddymoore it is raw and not cured. It's seasoned with salt and pepper, nothing more.
@@viomouse if it is seasoned with salt from the beginning, it is lightly cured, it still is to be eaten the same day, though.
Hi Kelly, as vegetarian I am not eating Mett, but I was very amused by your reluctance trying it.
But actualy I just wanted to comment on what you said about germans telling you that "A life without Met is not a life worth living!". This is actualy a example of german humor. The sentenence "Ein Leben ohne XXX ist möglich, aber sinnlos!" is a reference to the german comedian Loriot who made this saying popular by stating: "A life without pug is possible, but not worth living!" (He really loved pugs). So when germans use this phrase it is meant not only as stating that something is important to them, but also makeing fun of themselves for finding this particular thing so important.
Ohhhh I see the reference now :) thanks!
@thomas Honesz Could you please correct "Met" to "Mett"? Met is Honigwein, no one would eat that :D
I have even seen vegetarians making Mett like substances from crumbled rice waffles and a number of coloring and flavoring spices. So the traditional need for Mett is even there for non-meat-eating people.
ruclips.net/video/YfSMUX8ipf4/видео.html
Most of my friends are actually vegan so there's no Mett. However we would make a paste of crumbled puffed rice and tomato paste, season it with pepper and salt and then make vegan Mett hedgehogs with onions and olives. It's obviously not as filling as the meat version but tastes still good.
There is a actually good vegan alternative made out of puff rice water and seasoning . Consistency is very similar and taste is pretty close
Your Mettbrötchen wasn't beginner friendly. As your boyfriend already said the layer of the mett was too thick. You should give it another try some day. However, onions, salt and pepper are required for a good one.
Noted!
@@Kellydoesherthing There's no such thing as "too thik layer! There was even bread left - and onion too!It is called "Mettbrötchen " not Zwiebelbrot
yeah and both sides of the brötchen, not only one.
@@Kellydoesherthing I would say, it should be 2 parts Brötchen, 1 part Mett, then onions and mustard. The mustard is optional, but I prefer it that way.
@@viomouse Senf auf nem Mettbrötchen?! HÄRESIE!
Moment!
Ihr habt Atomwaffen aber kein Mett?!?
Es ist in den Staaten auch nicht unüblich, Steaks zur Schuhsohle zu braten. Die Angst vor Keimen und Parasiten ist dort unglaublich präsent. An für sich natürlich bei modernen Standards ziemlicher Irrsinn, aber wenn man damit aufwächst, ist es wohl schwer das abzulegen.
@@noneofyourbusiness4294 Zumindestens bei Fleisch ist das so. Was den rohen Fisch angeht, welches ich bedenklicher finde, wird sich dennoch in Form von Sushi reichlich einverleibt.
Liegt dran weil die Nahrungstandarts in den US nicht sehr gut sind
@@noneofyourbusiness4294 "Die Angst vor Keimen und Parasiten ist dort unglaublich präsent".........erstmal einen zum Präsidenten wählen.
@@noneofyourbusiness4294 Hätten die USA moderne Standards....
You forgot the beer. Construction workers breakfast - Mettbrötchen and beer at 6 am :-)
No. You need sour apple wine.
And for dessert a Fluppe ins Maul
@@murane3216 da erkennt man den Genießer. Für mich die einzig zulässige Verzehrart
@@christianscholz2007 so siehts aus mein lieber
I live in Denver and work for a German company so I travel there once a year to see my colleagues. I try to get mett every time I go, I really like it allot. And the bier!
*a lot (SCNR)
@ I'm American so I don't know English very well.
Mettbrötchenessen sollte auch eine Voraussetzung sein, einen deutschen Pass zu erlangen !
be carefull; it has to be absolutely fresh made, esp. in the Summertime
My recommendation: buy some Mett, onions and bread rolls and take them home. That way, you can experiment on how thick you want to spread the Mett, how many onions you like on top of it and the amount of salt an pepper. There is no standard Mettbrötchen (and that's coming from a German... no standard for something... that's close to anarchy).
If you're not sure about the freshness of the minced pork that's laying behind the counter, you can even tell the butcher that you plan to use it for Mettbrötchen. The butchers where I've bought Mett so far either told me that the batch in front of me was minced not long ago or even put a fresh cut of pork through the mincer, just to give me top quality, so I won't get sick but will come back for more.
If you feel like it, you might even get some Kümmelbrötchen (bread rolls sprinkled with caraway). With those, however, it's common to use the whole bread roll and put the Mett and onions in between, because the caraway is usually only on the top side.
Lastly I would recommend to drink a beer with the Mettbrötchen. Of course, that way it's no longer suitable for breakfast, but beer and Mettbrötchen go along very well as a snack in the evening or on parties.
I think I would definitely need it to be seasoned way more so making it on my own is probably the best option :) and with a beer sounds great!
Top rule: DON'T put it on white bread. Mett needs darker bread for the right taste combination (I personally prefer rye). Same rule should you ever decide to try Leberwurst. And buy it fresh! the stuff you can get packaged is nasty. And then eat it the same day. If you don't manage for some reason, just roll it to little balls and fry it. Mett is not meant for storage, it has to be eaten as soon as possible. (But you can bet that it is better controlled than any other meat).
It's btw not really typical to eat it for breakfast...it is more an evening or party snack.
@@swanpride That really depends. I've seen it being the breakfast or second breakfast quite often. But I agree that I personally tend to eat it mostly in the evening.
Also, putting it on white bread rolls is quite common.
I think this is another aspect of "find out what you like by trying different things"
I know that I like many different variations both in the morning and at parties with beer.
@@Kellydoesherthing Yeah I always put loooooads of salt and a good bit of pepper, then it's delicious!
@@swanpride Brötchen is a kind of white bread but I know what you mean.
It is always a pain to get Mett in the US. As a German living in California I usually get a good pork shoulder from Whole Foods and then grind it myself. Delicious.
That’s a great idea! Maybe I should try that to surprise my boyfriend. Do you have a grinder??
@@Kellydoesherthing My KitchenAid has a meat grinder add-on. Make sure to slightly freeze the pork (but not that it is rock-solid yet, just so that ice-crystals start forming, maybe around -4C), which makes grinding much simpler, because the fat does not get so stringy and gums up the grinding mechanism (also the grinding heats it up a bit, and you always want to be in food-safe territory, temperature wise). I usually eat it on self-made Laugenbrötchen.
Henner Zeller this is one more reason I need to get a kitchen aid! Thank you :)
@@Kellydoesherthing yeah better get pork from a butcher you trust and not packed meat from the supermarket
Dont't forget the pork belly... for the fat part of the Mett! Pork -belly and -shoulder combined are the right meat for Mett.
Yet another foreign person doing secret ritual to become real german. Very proud.
This Channel needs more onions.
Oh, by the way - Wherever you found that Mettbrötchen.. its enough meat for 4 Brötchen.. yeah.
Jetzt hab ich Hunger.
😂😂🤣
in Germany there is a strict law, that every piece of pork has to be checked on trichinella. According to Wikipedia there were up to 15000 cases of trichinosis per year, before this checks were made (that was around 1900)....since then the number of trichinosis-cases dropped down to almost 0.
Alles wird aus Hack gemacht. Hack, sag mal guten Tag! DÜDÜDÜDÜDÜDÜDÜ
Ey jo, was geht? Haben Sie Hacksteak?
@Zzzsszzz zzzssszzzss Komm mir jetzt nicht mit Tofu, das finde Ich doof du!
Eins merkte er schnell er ist Hacksexuell und ohne sein Hack wird er schnell Kriminell.
uhhhhh baby alles wird aus HACK gemaaaaacht, hack sach ma guten tach. ♪♪♪
@@Cunnize DÜÜÜDÜDÜDÜDÜÜÜDÜDÜDÜ
Ich bin nicht wie jeder...... ich steh auf Hack und Leder....... ess
gehacke Leber..... und schau dabei Claus Kleber
We Germans don't need to be afraid of germs in the Mett because we've got healthcare. :-p
That is what she said... I mean doesn't understand 😉
@JC Denton
You are joking.
@JC Denton
Indeed I do. If you do not have a coverage through your work, through a private insurance with indeed very high premiums, or you are not filthy rich, you are in trouble if you get seriously ill.
That is not the case here.
@JC Denton complete bs.
Well, even the best medical treatment will not help you once you really are infested with those parasites, For example once they have reached your brain or liver. Not a good choice to risk it. Nonetheless, the number of cases is extremely low.
Ich als Niederlander liebe mett ❤️❤️ wohne 5 km Vonn die und gehe pahr mall die woche zum backer
The difference to the US is the Lebensmittelhygieneverordnung, which it is based on the Fleischhygienegesetz (the meat hygiene law), which starts with §1 and declares, that all slaughtered pig must be inspected for diseases and meat parasites. The Verordnung regulates, that only if the inspection does not find any regulated flaws, the meat can be used for human consumption. Any inspected pig is stamped when passing the tests.
Serving raw pork or even undercooked pork in the States would literally get a restaurant shut down by the Health Department.
mett is love mett is live
It is disgusting! Just thinking about it makes me wanna puke.
+Emerals Rain
It's a meme!
Google "know your meme" "ebola is live ebola is love"
TremereTT but mett is fucking awesome
Dikke live oder life
I am German and I love Mett. Usually with raw onions and some pepper. Imagine you're getting a new job and having 20 new co-workers. In Germany you'll get 60 Brötchen and 5kg of Mett and you're done. "Initiation ceremony" done. Maybe provide sliced onions and pepper but that's it.
And you get nothing for your vegetarian coworkers...
Unless your new job is with one of these hipster startups in Berlin-Friedrichshain, of course.
@@Thiesi Yeah, for that you probably need gluten-free bagels with cream cheese.
@@johannageisel5390 You gotta be kidding - *cream cheese* is so not vegan! #FiredOnFirstDay
@Jevon Altair lol :D
In my town Kassel we call it "Gehacktesbrötchen". We don't say "Mett", we say "Gehacktes", even when we use minced meat in other dishes . Kassel is in the north of the state Hessen and "Gehacktesbrötchen" is an important part of our culture.
Aha...ich dachte nur bei uns im Osten sagt man Gehacktes? Interessant! Schöne grüße!
@@poundmanpoundman3714 sogar noch weiter westlich in NL: gehaktballetjes :)
Und nicht zu vergessen: Kochwurst mit Brötchen :-)
Mett is not only raw pork ... it is spiced raw pork. Without spice it's called Hackfleisch, that may not be consumed raw.
Unbedingt mit Salz und Pfeffer!!!!!!!!!!! Und kein fertig gewürztes
und schön kleingehackter oder gemahlener Kümmel
@@Zahlenteufel1 Aber nur eine Prise. Salz und Pfeffer ordentlich
@@Zahlenteufel1 nein! Kümmel ist so ekelhaft!
I don't agree. Hackfleisch ohne Gewürze schmeckt nicht. Richtiges Mett muss richtig gewürzt sein.
@@pyrointeam so isses ;)
It’s like watching Eve biting into the forbidden fruit. Lol
Lol!!
William As I recall, Eve was also very careful afterwards to make sure Adam took a bite, too.
Heathens, there should be double the layer of Mett for optimal taste :D the bread is just the vehicle...
Lol!
We call it construction worker jam ;-)
True :D Bauarbeitermarmelade
Ich kenne es unter Feuerwehrmarmelade (NRW)
@@neenoo8693
N - Feuer
R - Wehr
W - Marmelade
(sorry das hat mich irgendwie an dieses Meme erinnert :P)
To avoid trichinosis we have vets at the production line inspecting each pig. This "Trichinenschau" is mandantory for industrial production as well as the small butchers and Hausschlachter.
Hey Kelly,
I am a German and I started really late with the mett (around 17 years old) so at the first time, I felt like I need to vomit, not because it tastes bad but because of the idea of eating something raw (never tried sushi before either). But now 26, I've got used to the idea and eat it like every 2 month or so... You too, shall overcome ;)
Lol! Thanks
Hey ,easter EU block here :) in my country , we fry older bread in oil ( kinda nasty :D :D i know ) ... then we rub it finely with garlic. It creates a very strong base for a thin layer of this , but besides the obsesive layer of very finely chopped onions, we add good amount of black pepper and some mustard too. All thumbs up for being brave and breaking the preconception wall.
I was really shocked when i found out that people eat Mett with onions.
My ancestors are from northern Germany and we only ate it with mustard and pickles.
The bread doesn't sound nasty, frying things is always good! Sounds a bit like Bruchetta.
For me the mustard part sounds rather nasty. I really like mustard but I can't imagine that
it tastes good on a Mettbrötchen. I will give it a try next time.
@@toxick8909 hey there :) thinking about it ... black pepper, onions, garlic, and mustard are kinda sharp .. . ... . and in simple culture without much science, it was most likely believed to burn everything bad inside the meat ( just in case ). Keeping up the fiery theme alive, i'm gonna try some ginger chilly and lime base too ( altough my brain is screaming WTF ? about that lemon juice on meat - --- but i'm going to try it anyway ( altough i may be possibly suffering a syndrome of watching too much cooking channels on YT lately ) ) One way or the other , good luck exploring world and new stuff.
"Life without Mett is not worth living" is more or less a citation of Loriots, one of Germanys dearest comedians, famous word "A life without a pug is possible but not worth living".
Lol!
I like that you state the hygiene standards for everybody who is still shocked by this :D It's delicious
It look like filet americain (netherlands), but that's made of beef. Also eaten with onions on bread.
es heißt auch Mettbrötchen und nicht Brötchenmett ;)
Es heißt aber auch Käsebrötchen und trotzdem packe ich da kein Käserad drauf.
;)
@@gromsword6984 Also habe ich meine Käsebrötchen immer falsch gemacht?
@@gromsword6984 nicht?
I'm German, I have to admit it took me almost 25years to like Mett. The texture is just not comfortable for me. But as I am a chef nowadays I literally eat everything just to try it. Bugs from Taiwan, puffer fish in Japan (very tasty). Improvise, Adept, Overcome. There's nothing wrong try different cultural dishes even tho they seem gross. That are mostly the diamonds of national foods
"Mett" or in southern Germany "Bratwurstgehäck" originated in "left over" fiiling of sausages when there was not enough natural sausages casings to fill => Bratwürste.
So it was already seasoned and not to sell for patties or Buletten/Fleischküche.
So in these times butchers didn't roast or pan fry in their shops so they decided to sell it on buttered buns.😊😊👌
And then it becomes popular :D
Man, this tension, I almost choked on my Mettbrötchen while watching this!
I'm Austrian. I think I've eaten it once and I also have the memory that I really liked it, but it's all but popular in Austria. I can't find it at my local super markets in Vienna, but I might have seen it in local equivalents to sandwich stores, which sell Belegte Brötchen.
At my parents restaurant I've now and then eaten Beef Tartar on toast, and I've always loved it and it is kind of special to me. I've also often prepared it in their business kitchen myself, which was also fun to make, because we layed out the spices, chopped onions and pickles like sunbeams around the circular clump of ground beef in the middle and put the yolk into a depression on top. :D
Tatar on Brötchen is much better than Mett. You can get both here in North Germany at the bakery. I prefer Tatar, but it is also much more expense. Mett Brötchen is quite cheap (not really).
Same in Southern Germany. It´s not popular at all. I have never tried it and do not intend to do so in the future. And I am quite experimental when it is about food. But raw pork. Never.
That look on your face just before you said "This goes against everything I was ever taught" was priceless! You can literally see thousands of thoughts running through your mind there - and none of them were good. :-) Maybe next time, when you are here in Germany, go to the butcher and get a small portion of prepared Mett (like Jägermett or Thüringer Mett) for you and your boyfriend and some fresh bread rolls and make them yourself. This way you can put the amount of Mett on that you think is right.
Hahah so many thoughts were in my head lol thanks :)
Not only Germans but also belgians eat it on there bread, we usually put some fresh "Belgian pickles" on it as well.
You have just risen tremendously in the list of countries i love and respect!
I lived in Germany. for 5 years and never heard of Met
Italian here, we do the same with fresh sausages
i like mett. not every day but once in a while. i perfer my mett with a lot of black pepper, salt and some dryed garlic powder.
onions are not a must have for me but it mostly depends on the mett variation.
Jägermett for example is fragrent and well spiced enough and needs just a bit salt on top.
Thüringer mett on the other hand needs onions and parsley to reach it's full potential
Yes!!! Congratulations! It took me two and a half years to try it for the first time. I have been a "Mettglieder" of my company's weekly Mettwoch group ever since (non members call us the "Mett Mafia"). Next time try Jägermett, it has some seasonings mixed into it. I also put a bit of salt on mine. #mettwoch
Oh, and you can also get it finely cut. Then you can spread it on the bread a lot easier.
@@niteu Thats a matter of taste though, i dislike fine mett because it changes the texture to something i dont really like.
Welcome to the Metteaters :D
@@xDP02 I have tried both, I prefer the normal cut mett as well.
Mettbrötchen is soooo good! Even better than Bacon. Its so tasty!
Little known fact: Mett is actually one of the of the constitutional rights stipulated in the Grundgesetz. Nobody should ever have to live without Mett.
This is not true, but it really should be.
lol!
🤣
@@Kellydoesherthing There are some rules for Mett: Do not freeze it, do not put in the sun. Eat it as soon (as fresh) as possible. If you are a cat, a dog or pregnant forget it. Otherwise: Guten Appetit, nice to Mett you. ;-)
Poor girl.
I laughed my butt off watching this video, but I can imagine how that must have been for you.
Oh, pro tip: Just take some Mett home and make your own rolls with it. You can adjust it to your tastes. Maybe season it a bit more (I find that more pleasant), use less Mett on the Brötchen and use more onions.
Drinking beer together with it and consuming the Mettbrötchen after heavy work also helps.
It's a dish that works best when you're really hungry for something savoury and strong.
I think I could definitely go for a heavier hand when seasoning the Mett. I will take note of this advice for next time :) thanks!
Mettbrötchen and beer, thats our ritual after every test in the university 😂
Look like a PERFECT Mettbrötchen. But every country has its culture and we have to accept it if you do not like Mett. For example, I do not like peanut butter and I would not eat grilled insects in Thailand either
No way was that a perfect METT BRÖTCHEN! TOO MUCH METT AND THE ONIONS ARE NOT TO BE DICED BUT THIN RINGS AND LOTS OF THEM!!!
Hell no. That's way too much, needs to be spread on much thinner. Also not nearly enough onions, although dicing them is fine to me.
I couldn't even see any pepper, that's the true reason why it wasn't good
Feuerwehrmarmelade
Don't eat anything raw in America.
Low standard everything there
So true and I do understand why you didn't get a like for your comment from her.
Its normal for 3rd world countries xD
The only low standard is you!
@@joschimaximus1358 Wow was... was that even a try to counter him? Do it better next time. You need more to shake a german.
so America is like travelling/eating in a developing county? Never been there, but seems so. Rotting Infrastructure, poor food standards, insufficient / expensive healthcare, poor/expensive education ?
No wonder you in the us have much laxer regulations concerning food hygiene. In Germany for example we have the Fleischbeschau which means the meat is inspected after butchering for signs of trychinen and in case of anything found the whole meat is destroyed rather than sold to customers.
I love mett, but seeing it in Justin Bieber or Kermit the Frog shape puts me right off my feed. 😱
Lol!
@@Kellydoesherthing Kermit was a pun - Kermett!
"Amis and Mettbrötchen" - every time nice to watch. :) TIP: Put butter on the CRUNCHY bun. Minced meat, spiced with pepper, salt and nutmeg on top - not to thick! And much onions as final topping - delicious! :)
Never heard of "Mettwoch", that is awesome! :D
What? If you are working a 9 to 5 job you might spend your breaks together with your coworkers. So you eat out getting Mett at Mettwoch and Döner at Dönerstag.
@@TremereTT lol even better, I am lovin' it :D
Well you clearly didn't find it that bad, you had several bites and didn't seem to find it disgusting.. ;)
I live in the UK where you don't get it either and I would give so much for a mettbrötchen 😍
I've read through many of the comments and I have a serving suggestion for your Mett.
Cook that shit & cook it good! LMAO!
Seriously though, I'm sure I would have the exact same look on my face as you, if I were to try it.
If I'm ever lucky enough to get to Germany, I will give it a test drive.
Fresh Mettbrötchen with red onions and generously salted, best breakfast !!!
Mindestens einmal alle 2 Wochen gibbet Mett!
Wenn du noch Butter unter das Mett und Pfeffer obendrauf packst und das dann
mindestens zweimal die Woche ißt, dann bist du auf dem richtigen Weg mein Sohn!
Ist bei dir auch Mettwoch?
Ich ess das vielleicht zweimal im Jahr.
ne lass mal. Mett hat sone ekelhafte schleimige Textur, da passe ich auch als Alman. Schmeckt einfach net.
@@TheScherenschleifer meddl
Life without *Mett* is possible - but not worth living ....
Maybe it would be a better idea to buy some yourself & get Brötchen, and prepare them at home - this way you can decide on the ratio Mett-to-Brötchen yourself, and add onion to your liking. Also, you get Mett pre-packed & spiced - this is usually ground a little more, finer, than what you buy from a butcher, this could maybe suit your desire for a different texture.
I do eat it every now & then and got to be beyond 70, but maybe I was just lucky ;c)
I could try that! Maybe I will do it with Misha :)
Metbrötchen is maybe the best thing for breakfast I can imagine. But I would never eat it anywhere else than in germany.
Metbrötchen klingt nicht so prall. Met zum Mettbrötchen passt aber ganz gut.
@@Shagrathhl666 Metbrötchen wär schon eher was für mich. (In Österreich existiert kein Mett, aber Met(-wurst), ist ähnlich wie leberstreichwurst, nur ohne leber...
Funny thing: here in (french speaking) Belgium we call that "américain". It's supposed to be beef but it's often pork.
WHY nervous? MET is delicious and im from UK and we have TRIPE AND ONIONS(raw cows stomach lining)
USA: We are the greatest nation of all time.
Also USA: We do not have Mett.
And hoenstly, it is the very same thing you eat all the time, just without being cooked.
There is also a video from a guy that liked it so much, that he ordered a second
This Brötchen was covered way too much with Mett... That´s not how it works... Maybe 5 mm and then a full layer of onoin rings, salt and fresh black pepper...
By the way... try to take some mett home (alrady spiced) and fry it in a pan... it´s worth it! :-)
hä nein ein Metbrötchen ist meistens nicht Brötchen mit Mett sondern Mett mit Brötchen
Lies. The norm is thumb thick
Nice try but where I come from it is called "Hackepeter" 😄
Yes, and when I moved to Osnabrück, I ordered from the butcher "Hackepeter". "What's this?" - According to my statement: "Maybe you say so in East Germany, in our region it says "Thuringian Mett!"
Well, I had to say him correctly in the Bremen area does this term also "Hackepeter"? - Where are you named this "Hackepeter", too? - I hope this is correctly in English, that you can understand, what I mean.
Here in Franconia (Franken) it is called “Brodwoschdkeck” (Bratwurstgehäck). Although when I buy it at Edeka, I use “Hackepeter” as this is how it’s sold as at Edeka.
Some colleagues an me worked in Ohio two years ago for a couple of month. You cannot imagine how happy we where if we found out that a butcher with a German heritage in Cleveland had Zwiebelmettwurst on sale! Its very similar to pure Mett and we enjoyed it, together with Liverwurst and other German specialties.
I'm a German, and I love Mett with salt, pepper, Paprika powder and Maggi.
Paprikapulver und Maggi auf ein Mettbrötchen salz und pfeffer Und wer zwiebeln mag kann die gerne raufmachen
Dear Kelly, you don't need to like Mett! And you don't have to suffer again by trying it a second time! Life is beautiful - if you eat Mett or not! Greetings from Hamburg!
Lol! Thanks :) Greetings from DC!
The Mettbrötchen was not too thick! What's the name of the shop in Munich? You have to go there because you get something for your money! The Mauerer Marmarlade Brötchen, as it is also called, was perfect in Munich!For my taste there was too little onion on the Mett!
I have no idea what the name of it was but it was right off of Marienplatz
I love Mettbrötchen.... eventhough I know its raw meat.... I just still love it so much! little Tip. If u take well seasoned mett and fry it.... it makes an interesting "Frikadelle"
This is a Crime against the Holy Law of Mett. Never fry cook or Grill it. If it's not raw it's no Mett.
Your reaction the first time you tried Mett reminded me of my first experience eating sushi; I just couldn't wrap my mind around the fact that I was eating something cold and raw. The second time I tried sushi I LOVED IT! The difference? The first time I was sober and the second time I was drunk!
Hey, Kelly, your face is priceless when you take your first bite. And no, you're not going to die, I've been eating Mettbrötchen since I had teeth what was 53 years ago. I never thought we have such exotic food in Germany, but it seems so. In any case great clip and great advertising for Mett.
I´m german and I love Mett. Try it without onions the next time. I love it even more without them.
Oh? You might be the first person to tell me to try it without onions haha
@@Kellydoesherthing : Mettbrötchen without onions are a no Mettbrötchen at all. The next step would be Mettbrötchen without buns, salt and pepper. Just the pure raw pork. No German would eat that ... ;-)
mettbrötchen without onions, salt and pepper are way better and yes i am german and i eat it that way (and I'm not the only one). ;)
it is well seasoned by the butcher, no need for extra spices. ^^
Wtf without onions ???
You clearly dont understand what the "mettwoch" was 😂😂😂😂
Mett (minced raw pork) + Mittwoch (Wednesday) = Mettwoch (fun day to have Mett for breakfast)
Hmmmmmm, now I want a Zwiebelmettwurstschrippe. I live near Boston so Karl's sausages is due for a visit. Hopefully they have it. Portuguese bread rolls are the closest to Schrippen.
Angela Berkovitz thanks, now I know wich city I possibly can go to vacation in the U.S. without feelin homesick👍
Austrian here: We have a finer grade of mett, called mettwurst. It's like mett except its ground up to a pink cream that also contains salts to make it storable. It comes in rougher grades as well that looks like mett, but it's still heavily salted so not exactly the same
Hi, it actually depends on where you are. Some people call it "Gehacktes". It even has its own law the "hackfleischverordnung". It tastes better with pickles on top and yes the layer was a bit to thick. One can also put mustard on top.
Mett is just great. I now I'm hungry and want some. Thx for that XD
The thickness of the layer of the Mett is way too big. As your friend said, the thickness is the make or break of the taste.
As thick as 1-2 layers cheese are IMHO best. Add salt, pepper and onion and good it is.
Maybe you should next time buy Mett in the supermarket and get some fresh rolls so you can figure out your personal amount of Mett.
At the butcher you may get meatballs made out of Mett. I do personally not like it as this is WAY too much MEtt as others like it.
You like it or you hate it. In every office at every morning there are the guys who eat and love it, and the others who complain about the smell and ask, how can someone eat that in the morning... My favorite is, to buy it fresh and get my favorite "Brötchen" or what you called bread-roles. Specaly the crunchy one and then i make them by myself, cause many of those "rdy" once arent with fresh one. Its made of bought mett from the store which comes in plastic and can be eaten 1-2 weeks later after made. !!! Always buy it solo fresh at a local butchery store !
Actually when having only 1-2 slices of bread it's fine to spread it thick. If you eat more, you can feel definently overwhelmed (i bought 500g of Mett for a breakfast with friends. And ended up eating it alone in one day. The last bite in the evening definently wasn't as pleasant as the first one in the morning anymore 😂)
Also i definently recommend the seasoned Mett in the state of Thüringen (or further east in sachsen-anhalt/sachsen).
It's the best! Seasoned with all kinds of spices, garlic and more. I enjoy eating Mett in my area (around Cologne) but it's not comparable to the eastern german version!
Also recommended for "beginners": get a varity of bread, butter, onion (maybe also mix up red onion, white onion, etc) and fresh Mett from the butcher.
You can then prepare it yourself and adjust the amount of each ingredient to your personal preferance.
Also breads at the butcher often get soggy because they usually aren't prepared fresh but pre-produced in the morning.
So the wet meat and spread actually soaks into the bread and you miss on the crunchy texture.
Enjoy it again.
And well.. my GF isn't german as well. The texture and overthinking it puts her off as well and she doesn't like it.
😉
Du bist ein typisch Deutscher labber kopp...
@@karenmeschede8983 ein nichtssagender, schlichtweg dämlicher Kommentar.
Ich glaube ich brauche nicht mehr zu sagen. Stichwort "Laberkopp" 😉
Schönen Abend ✌️
Ewww, Butter under Mett?
It's like Butter under ''Leberwurst'' .... Simply: NO
@@KaliqueClawthorne also butter under Leberwurst or butter under Nutella is a must have.
People disliking it wanna see the world burn!
What's next? No pineapple on pizza? 😉
Brave Girl! 1st of all: I'm german. And I can't have pork. 'Causing me joint infections. I only found out around 1990. So I've been eating much pork, before that. Next: I wanna add to your vocabulary: Mett, in the german language, can also be described as: "Maurer-Marmelade"(a brichler's (that's how the scottish pronounce it) marmelade), which I think is really funny.
The fear on having pork at all has mostly religious reasons: you've already mentioned the trichinosis.
Now it's getting very philosophycal: Machiavelli, in his book "Il principe" = "the sovereign" described, how to keep control of others.
One rule is: "you take away something from your followers." To create a bunch of people, dening certain things. This will create a group of people, following this rule, who form a "peer group". They will gladly feel different from others. By following this "different" rule.
I don't wanna go much deeper into this.
Back in those days, trichinosis was a big deal. So religious leaders (the religions where more civilized: the had formed specialists. And stood out with their knowledge of things from the rest.) decided to tell the masses: "If you don't eat pork, you'll live in the love of our god. And you will have a better life." And in fact: avoiding pork, back in those days, created a "healthier" community, compared to the rest.
So it was proven: Living by the rules of that religion provided a better life.
And the US where flooded with highly religious freaks, when the white people took over. Many of their rules, of course, manifested.
We can have raw beef, fish, or pork. Only have to make sure about the quality. A save way is to have it frozen (talking fish).
To kill possible nematodes. And I, personally, prefer to live on the safe side.
But then, the fear or disgust of pork is just derived from a lie, as much as the fear of beeing stund by a beautiful dragonfly: a lie, the christians implanted, when "christinasising" our area here in the north of germany. They may have spead this lie elswhere.
The only help against that is: information. Dragonflys have no stinger.
Made me sad, when taking pictures, some little girls where still afraid of them. 1000 years later.
Meine Oma hat mich eins über Mett gelehrt: "Dun de Lapp und dick den Papp." Wenig Brot und viel Mett
So siehts aus, meine Oma hat auch immer gesagt: Pack drauf Junge wir haben keinen Krieg.
Mein Opa hat Mett im Haufen auf den Teller, eine dicke Scheibe Brot mit Butter, 3 Essiggurken und einen halben Apfel geliebt.
Gabs jeden Morgen bei denen. Manchmal gabs auch verschrumpelte Blutwurst, Ochsenzungenblutwurst oder Pressack mit Senf.
I eat it either on bread or pure
Pure?? Oh wow
Yes. When we make grilled meatballs I'll always get some of the raw mett.
Before trying a premade Mettbrötchen from a vendor purchase Mett to make your own Mettbrötchen. This way you can experiment with it and decide how much you want to put on. You can also experiment if you want anything on top of the Mett. I for instance just don't like raw onions so I eat Mett without them.
Mett or also Hackfleisch (In Thuringia) is an absolute must. However, the raw pork is not eaten in all areas of Germany (more in the north, where the center is formed by Thürigen Hessen and NRW). Beside the Bratwurst it counts to the flagship of every butcher and is "a matter of honour". The preparation is regulated extremely meticulously legally (Hackfleisch-Verordnung (HFlV))
had raw chicken in japan, as a german this was new but who cares, i trust in the local cuisine 😆 i always eat pork filet a little bit pink in the inside. never had any deseases
The raw chicken in Japan is a special type of cicken and while raising and butchering it they take care that everything is clean. One should never eat normal chicken raw.
@@hansikemmerling4513 the feeling is the same when Everybody told you the whole life never eat Chicken raw. But with a little bit trust in the culture i was positive amazed. The same with sushi. Nobody in the western world would have eaten raw fish 50 years ago
@@Porknappa Raw fish? Actually we (the dutch) do it for a few centuries already: "haring" .
grewdpastor Same in Northern Germany.
and that's exactly what i meant. in some countries raw fish is as normal as in germany mett and in japan raw chicken. when the controls are proper then its ok. you eat a burger or a steak medium as well or tartar raw. in the us too and nobody cares
endlich frisches Mett seit der Drache nicht mehr liefert nehme ich alles mett was kommt #mettwoch
Silke Held BLM EHRENHÄIDA :D
SILKE DU WAHNSINNICHE
Das kann man sich alles nicht mehr ausdenken! #mettwoch
Seggsschreibne?
I love that you did it! Also I never realized how disgusting it has to be for those who dont know it/grew up with it!
Kelly, I live in the San Diego area and we have an international store called Tip Top Meats. You can buy small tubes of Zwiebel Mettwurst for about $4.50 for 12oz. If you can find specialty European food stores you might be able to find that some carry Mettwurst especially if they have a German butcher. Love you show.
How to enjoy and prepare a real tasty Mettbrötchen:
Get a fresh roll, fresh Mett (there a some different seasonings available depending on your region), quality butter, a spicy onion and a hard boiled egg
Slice it in half.
Butter both sides generously with quality butter (i.e. Karrygold is a good choice)
You can be a fan of Germany without liking Mett. But you can‘t be a fan of Germany without having tasted/tried Mett.
;-)
Btw, there is an alternative name for Mett: Hackepeter
Bullshit.
No it's pork :D
No, what Martin wrote is true. My mother and my grandma always said "Hackepeter" for "Mett".
@@karlknaddel6955 I was referring to this claim that one can't be fan of Germany without having tasted or tried it. Many Germans do not like it, and it is also not healthy:
Hepatitis E:
Quote:
Die HEV-Genotypen 3 und 4 konnten wiederholt bei Tieren nachgewiesen werden, insbesondere bei Hausschweinen und Wildschweinen sowie in Schweinefleisch.[3][4][5] Die Übertragung auf den Menschen auf diesem Weg ist die vermutete Hauptinfektionsquelle in den Industrienationen. Damit kann die HEV Genotyp 3/4-Infektion als Zoonose bezeichnet werden.
Das Robert Koch-Institut ermittelte für Deutschland eine HEV-Antikörper-Prävalenz von 16,8 %, d. h. 16,8 % der Untersuchten hatten Antikörper gegen das Virus, was auf einen früheren Kontakt hindeutet. Da die meisten HEV-Infektionen ohne wesentliche Symptome, d. h. klinisch inapparent, verlaufen, kann man aus diesen Zahlen auf etwa 320.000 HEV-Infektionen jährlich in Deutschland schließen.[6]
Eine Kollegin hat sich die Leber deswegen ruiniert. Aber viel Spaß noch beim fressen vom rohen Fleisch. Sorgfältig zubereitet mag das unbedenklich sein - relativ - aber mein Vertrauen reicht dafür nicht aus.
@@bluerisk * holds a sign up* "life is better with a little humor"
Cause of "trichnosis" we have a strong control system for meat. Every killed pork has to be controlled from a Vet doc that no worms is in the pork.
Try Mettwurst or Teewurst (spreadable meats) on your Brötchen for breakfast. It's not really raw but still makes you acquainted with the texture.
I will try...I’m having a heard time imagining eating this for breakfast lol thanks for the tip!
Ok i take Mettwurst oder Teewurst for a substi. aber you better tell me where to buy it here in Florida
I like Moha Mett 😂😂😂
@@wpaschvoss The German Deli Spot
19976 S Tamiami Trail, Estero, FL 33928
239-221-7753
Mettwurst and Teewurst are raw.. they are just smoked sometimes a little...but it is raw and should therefore not be consumed by pregnant women.
Well, really good Mett is not easy to find in southern Germany. Relatives of mine always take some with them when they drive back home from northern Germany.
We use Thuringian Mett for a Mettbrötchen, possibly some people prefer Jägermett, which also contains Bell pepper.
The two varieties are spicier than regular minced meat, we only use that for frying.
And if you're a beginner, you might want to use a little less Mett as a topping.
So glad you tried it! It's not for everyone, but if you don't mind tartar and sushi, you should get used to it easily. :)
Something else you may want to try is "Gedetschte" (especially as you used to live in Mainz!), which is a Schokokuss/Dickmann/Köhler Kuss/Whateveryouwanttocallit in a Brötchen. Soooo good! 😍
Around here they are called "Matschbrötchen" *leckerleckerlecker*
@@chantalspenke1721 where is "around here"??? 😃
Pork sushi?