📝 About This Recipe
A beloved staple of German breakfast culture and rustic 'Abendbrot,' Mett is a savory masterpiece of ultra-fresh minced pork seasoned to perfection. This dish celebrates the purity of high-quality meat, elevated by the sharp bite of white onions and a precise balance of salt and Tellicherry pepper. When spread thick on a crusty roll, it offers a creamy, umami-rich experience that is both deeply satisfying and quintessentially German.
🥗 Ingredients
The Meat (Must be Sushi-Grade Freshness)
- 500 grams Pork Shoulder or Loin (very cold, trimmed of silver skin, approx. 15-20% fat content)
- 50 grams Pork Back Fat (Speck) (optional, for extra creaminess if using a lean cut)
The Essential Seasonings
- 1.5 teaspoons Fine Sea Salt (adjust to taste; provides the essential cure)
- 1 teaspoon Freshly Cracked White Pepper (gives the signature 'hidden' heat)
- 1/2 teaspoon Tellicherry Black Pepper (coarsely ground for texture)
- 1/4 teaspoon Caraway Seeds (toasted and finely crushed)
- 1 pinch Nutmeg (freshly grated)
- 2 tablespoons Cold Sparkling Water (helps emulsify the meat and keep it light)
Aromatics and Garnish
- 1 medium White Onion (half finely minced for the meat, half sliced into rings for topping)
- 1/4 bunch Fresh Chives (finely snipped)
- 4 pieces German Sourdough Rolls (Brötchen) (crusty and fresh)
- 2 tablespoons Unsalted Butter (at room temperature for spreading)
👨🍳 Instructions
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1
Place your meat grinder attachments (auger, blade, and plate) in the freezer for 30 minutes before starting to ensure the meat stays cold and the fat doesn't smear.
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2
Cut the pork shoulder and back fat 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, finely mince half of the white onion. Slice the remaining half into very thin, translucent rings and set aside in ice water to crisp up and lose some of their harshness.
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4
Grind the chilled pork and fat through a medium-hole plate (approx. 4.5mm). It should look distinct and pebbly, not mushy.
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5
Transfer the minced pork to a chilled stainless steel mixing bowl. Add the fine sea salt, white pepper, black pepper, crushed caraway, and nutmeg.
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6
Add the finely minced onions and the two tablespoons of ice-cold sparkling water to the meat mixture.
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7
Using a chilled fork or very cold hands, gently fold the seasonings into the meat. Do not overwork the meat or it will become tough; mix just until the spices are evenly distributed.
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8
Taste a small amount and adjust salt or pepper if necessary. The flavor should be bold, as it will be eaten on bread.
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9
For a traditional presentation, shape the Mett into a mound on a chilled platter. You can also shape it into a 'Mettigel' (Mett Hedgehog) by forming an oval and using the onion rings as 'spines' and olives for eyes.
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10
Slice the Brötchen (rolls) in half and spread a thin, even layer of butter on each side to create a barrier against moisture.
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11
Spread the Mett generously onto the rolls—traditionally, the layer of meat should be at least as thick as the bread itself.
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12
Top with the crisp onion rings and a heavy sprinkle of freshly snipped chives. Serve immediately while the meat is still cold.
💡 Chef's Tips
Safety first: Only purchase pork from a trusted butcher and inform them you are eating it raw; it must be exceptionally fresh and handled with strict hygiene. Keep everything cold: Warmth is the enemy of texture and safety. Chill your bowls, grinder, and meat throughout the process. Fat content matters: Aim for roughly 20% fat. If the meat is too lean, the Mett will be dry and crumbly rather than spreadable. Consume immediately: Mett should be eaten the same day it is prepared. Never store leftovers for the next day. Avoid pre-ground pork: Grocery store pre-ground pork is not suitable for raw consumption due to surface bacteria being mixed in; always grind it fresh yourself.
🍽️ Serving Suggestions
Pair with a crisp, cold German Pilsner to cut through the richness of the pork fat. Serve alongside 'Gewürzgurken' (German mustard pickles) for a tangy, crunchy contrast. A side of sharp Dijon or medium-hot German mustard is excellent for those who like an extra kick. For a classic breakfast, serve with a pot of strong black coffee and soft-boiled eggs. If serving as an appetizer, use small slices of pumpernickel bread for a dense, earthy base.