📝 About This Recipe
A cult classic of German 'Brotzeit' culture, the Mettbrötchen is a bold and savory masterpiece featuring ultra-fresh, seasoned raw minced pork spread over crusty rolls. This dish, often affectionately called 'Maurermarmelade' (bricklayer's jam), relies on the highest quality meat and a perfect balance of sharp onions and pungent pepper. It is a rustic, communal breakfast staple that offers a unique melt-in-the-mouth texture and a deep, satisfying umami punch.
🥗 Ingredients
The Foundation
- 4 pieces Schrippen (German-style crusty white rolls) (freshly baked with a crackling crust)
- 4 tablespoons Unsalted high-quality butter (slightly softened for easy spreading)
The Mett (Pork Base)
- 500 grams Ultra-fresh lean pork (shoulder or leg) (must be 'sushi-grade' freshness, ground twice by a trusted butcher)
- 75 grams Pork fat (back fat) (ground with the lean meat to ensure creaminess)
The Seasoning
- 1.5 teaspoons Fine sea salt (adjust to taste)
- 1 teaspoon Freshly cracked black pepper (coarse grind is preferred for texture)
- 1/4 teaspoon Ground caraway seeds (optional, for digestive aid and subtle earthiness)
- 1/2 teaspoon Marjoram (dried) (rubbed between fingers to release oils)
- 1 pinch Nutmeg (freshly grated)
Toppings and Garnish
- 2 medium White onions (very finely diced or sliced into thin rings)
- 1/4 bunch Fresh chives (finely snipped)
- 2 tablespoons German sweet mustard (served on the side)
- 4-6 pieces Cornichons (sliced into fans for garnish)
👨🍳 Instructions
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1
Ensure your pork is incredibly fresh. Purchase the meat from a reputable butcher on the same day you intend to serve it, specifically asking for 'Mett' or pork suitable for raw consumption.
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2
Keep the minced meat chilled in the refrigerator until the exact moment you are ready to season and assemble to maintain safety and texture.
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3
Peel the white onions. Dice one onion very finely to be mixed into the meat, and slice the second onion into paper-thin rings for the topping.
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4
In a chilled stainless steel bowl, combine the minced pork and ground fat. Using a fork or chilled hands, gently break up the meat.
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5
Add the sea salt, freshly cracked black pepper, ground caraway, rubbed marjoram, and a pinch of nutmeg to the meat.
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6
Incorporate the finely diced onions into the meat mixture. Mix gently but thoroughly; do not overwork the meat or it will become tough and pasty.
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7
Slice your crusty rolls (Schrippen) in half horizontally. If they aren't perfectly crisp, you can pop them in a 180°C (350°F) oven for 3 minutes.
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8
Spread a generous, even layer of softened butter on both cut sides of the rolls. This acts as a moisture barrier and adds richness.
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9
Take a large spoonful of the seasoned Mett and spread it thickly onto the bottom half of the roll. It should be about 1-1.5cm thick.
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10
Use the tines of a fork to create a cross-hatch pattern on the surface of the meat—this is the traditional 'butcher style' look.
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11
Place the thin onion rings on top of the meat, pressing them slightly so they adhere.
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12
Sprinkle an extra pinch of coarse black pepper and the snipped chives over the top for a vibrant finish.
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13
Garnish the plate with a fanned cornichon and a small dollop of mustard on the side.
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14
Serve immediately while the rolls are crunchy and the meat is cool.
💡 Chef's Tips
Always use meat with a maximum fat content of 35% for the best flavor balance. If you cannot find German rolls, a French baguette or sourdough roll is an excellent substitute. Never prepare Mettbrötchen in advance; the salt in the meat will draw out moisture and make the bread soggy. For a 'Mettigel' (Mett Hedgehog) presentation, shape the meat into a mound and use onion wedges as 'spines'. Ensure all utensils and bowls are meticulously clean to maintain food safety standards for raw meat.
🍽️ Serving Suggestions
Pair with a cold, crisp German Pilsner or a light Lager to cut through the richness. Serve alongside a strong cup of black coffee for the ultimate traditional German breakfast experience. Add a side of 'Radieschen' (sliced radishes) with a sprinkle of salt for extra crunch. Serve with a small glass of Schnapps (like Korn or Aquavit) as a digestif. Include a side of sharp Dusseldorf-style mustard for those who like extra heat.