📝 About This Recipe
A beloved staple of German breakfast and snack culture, Mett is a seasoned raw minced pork preparation that celebrates the purity of high-quality meat. Traditionally served on crusty rolls, it offers a silky texture balanced by the sharp bite of fresh white onions and a warming kick of black pepper. This dish is a testament to German butchery standards, providing a rich, savory experience that is both rustic and incredibly satisfying.
🥗 Ingredients
The Meat Base
- 500 grams High-quality lean pork shoulder (must be ultra-fresh, sushi-grade equivalent from a trusted butcher)
- 100 grams Pork fatback (chilled and cleaned of any skin)
The Seasoning Blend
- 1.5 teaspoons Fine sea salt (adjust to taste)
- 1 teaspoon Freshly cracked black pepper (coarse grind is preferred for texture)
- 1/4 teaspoon Caraway seeds (finely toasted and crushed)
- 1/2 teaspoon Dried marjoram (rubbed between palms to release oils)
- 1 pinch Nutmeg (freshly grated)
- 1/4 teaspoon Garlic powder (optional, for subtle depth)
Service and Garnish
- 2 medium White onions (sliced into very thin rings)
- 4-6 pieces German Brötchen (crusty rolls) (freshly baked with a hard crust)
- 50 grams Unsalted butter (high-fat European style, softened)
- 1 small bunch Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Ensure all equipment, including the meat grinder attachments and mixing bowls, are thoroughly sanitized and chilled in the freezer for at least 30 minutes before starting.
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2
Cut the pork shoulder and pork fatback into 1-inch cubes. Spread them on a tray and place in the freezer for 15-20 minutes until the edges are firm but not frozen solid.
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3
While the meat chills, prepare the seasoning by combining the sea salt, black pepper, crushed caraway, marjoram, nutmeg, and garlic powder in a small bowl.
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4
Set up your meat grinder with a medium-sized die (approx. 4mm to 6mm). This provides the traditional 'coarse' texture essential for Mett.
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5
Pass the chilled pork and fatback through the grinder, alternating pieces to ensure an even distribution of fat throughout the mince.
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6
Transfer the minced pork to a chilled stainless steel bowl. Sprinkle the seasoning blend evenly over the surface of the meat.
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7
Using a cold spatula or gloved hands, gently fold the seasonings into the meat. Do not overwork the meat, as the heat from your hands can melt the fat and ruin the texture.
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8
Slice the white onions into paper-thin rings and set aside. If the onions are too sharp, soak them in ice water for 5 minutes and pat dry.
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9
Slice your Brötchen or rolls in half. Spread a generous layer of softened butter on each cut side to act as a moisture barrier.
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10
Spread a thick layer of the Mett (about 1/2 inch to 1 inch thick) onto the buttered rolls, reaching all the way to the edges.
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11
Top the meat with a liberal amount of onion rings, a final dusting of black pepper, and a sprinkle of fresh parsley.
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12
Serve immediately. In Germany, it is common to shape the Mett into a 'Mettigel' (hedgehog shape) for parties, using onion slivers as quills and olives for eyes.
💡 Chef's Tips
Always source your pork from a butcher who knows it will be eaten raw; the meat must be processed under strict temperature controls. Never use pre-packaged ground pork from a grocery store for this recipe. Keep the meat below 4°C (40°F) at all times during preparation to ensure safety and texture. If you prefer a 'Zwiebelmett' style, you can fold some finely minced onions directly into the meat mixture before serving. Eat the Mett on the same day it is prepared; leftovers should not be stored to be eaten raw later.
🍽️ Serving Suggestions
Pair with a cold, crisp German Pilsner or a malty Altbier to cut through the richness of the pork. Serve alongside a side of spicy Düsseldorf mustard for those who like an extra kick. Accompany with sour pickles (Cornichons) to provide an acidic contrast to the savory fat. A hot cup of strong black coffee makes this the ultimate traditional German 'second breakfast'. For a party, serve as 'Mettigel' on a wooden board surrounded by extra rolls and radishes.