German Mettbrötchen | Raw Minced Pork Sandwiches
- Appetizers & Snacks, Breakfast & Brunch, Carnival, Fingerfood, Germany
Whether enjoyed at breakfast, at brunch, during German Carnival, at the pub with a beer, or simply as a delightful snack, Mettbrötchen always offer a tasty experience. These delicious Mettbrötchen, featuring homemade Mett, are a beloved German specialty. It is a delicious culinary experience of seasoned raw minced pork and finely chopped onions on crispy German bread rolls.
Ingredients you will need for this recipe:
- 300 g fresh pork (pork neck)
- 2 small onions
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 bread rolls/bread buns (German Brötchen)
- some spreadable butter
How to make German Mettbrötchen:
(1) Prepare Ingredients
Peel the onions. Roughly chop one onion so that it fits into the meat grinder. Finely dice the other onion to use later on top of the Mettbrötchen.
Cut the fresh pork into cubes and season with 1 teaspoon of salt and 1 teaspoon of pepper.
(2) Meat Grinder
Pass the seasoned meat cubes and roughly chopped onions through the meat grinder. Use the coarse or medium disc to achieve the desired consistency of the Mett.
Taste the Mett and adjust with additional salt and pepper if needed.
(3) Assemble and Serve Mettbrötchen
Halve the bread rolls and evenly spread both halves with butter. Generously spread the homemade Mett. Garnish with finely chopped onions and a sprinkle of pepper.
Some Recipe Tips:
Quantity Recommendation: For quantity estimation, plan on approximately 100 g of meat per bread roll.
Fresh Meat: Use high-quality, fresh pork preferably from a trustworthy source – it’s best to buy it from the butcher and inquire about fresh pork suitable for raw consumption.
Spices: Experiment with spices according to personal taste. You could add garlic, paprika, cumin, or other favorite spices to give the Mett an individual touch.
Consistency: To achieve the desired consistency of the Mett, the meat grinder plays a crucial role. If you prefer it finer, choose the fine disc.
Hygiene: Ensure to work hygienically, especially when preparing raw meat. Hands, utensils, and surfaces should be thoroughly cleaned.
Shelf Life: Mett is a highly sensitive food and should be consumed as quickly as possible, preferably on the day of preparation.
German Mettbrötchen | Raw Minced Pork Sandwiches
Course: Appetizers & Snacks, Breakfast, FingerfoodCuisine: GermanyDifficulty: Easy3 - 6
servings15
minutesWhether enjoyed at breakfast, at brunch, during German Carnival, at the pub with a beer, or simply as a delightful snack, Mettbrötchen always offer a tasty experience. These delicious Mettbrötchen, featuring homemade Mett, are a beloved German specialty. It is a delicious culinary experience of seasoned raw minced pork and finely chopped onions on crispy German bread rolls.
Ingredients
300 g fresh pork (pork neck)
2 small onions
1 teaspoon salt
1 teaspoon pepper
3 bread rolls/bread buns
some spreadable butter
Directions
Prepare Ingredients
Peel the onions. Roughly chop one onion so that it fits into the meat grinder. Finely dice the other onion to use later on top of the Mettbrötchen.
Cut the fresh pork into cubes and season with 1 teaspoon of salt and 1 teaspoon of pepper.
Meat Grinder
Pass the seasoned meat cubes and roughly chopped onions through the meat grinder. Use the coarse or medium disc to achieve the desired consistency of the Mett.
Taste the Mett and adjust with additional salt and pepper if needed.
Assemble and Serve Mettbrötchen
Halve the bread rolls and evenly spread both halves with butter. Generously spread the homemade Mett. Garnish with finely chopped onions and a sprinkle of pepper.
Notes
- Quantity Recommendation: For quantity estimation, plan on approximately 100 g of meat per bread roll.
- Fresh Meat: Use high-quality, fresh pork preferably from a trustworthy source – it's best to buy it from the butcher and inquire about fresh pork suitable for raw consumption.
- Spices: Experiment with spices according to personal taste. You could add garlic, paprika, cumin, or other favorite spices to give the Mett an individual touch.
- Consistency: To achieve the desired consistency of the Mett, the meat grinder plays a crucial role. If you prefer it finer, choose the fine disc.
- Hygiene: Ensure to work hygienically, especially when preparing raw meat. Hands, utensils, and surfaces should be thoroughly cleaned.
- Shelf Life: Mett is a highly sensitive food and should be consumed as quickly as possible, preferably on the day of preparation.
