Mettigel is a German delicacy made of raw, spiced pork that has been molded into a hedgehog shape and served on bread rolls. Gemüsesalat It’s a popular dish that’s been around since the 1950s and is often found at buffets, but can be made at home as well.
There’s no doubt that this deliciously messy snack is a German national tradition, and while it may seem like something we wouldn’t want to eat at home, it’s surprisingly good. While it can be a little dangerous (the risk of trichinosis is higher here than in the US) the meat itself is very tasty and isn’t even that fatty.
It’s a staple in the northern regions of Germany, and it’s typically smeared about a finger-width thick on a rye roll called a Roggelchen. The bread dough is made from at least 50% rye flour and the rolls are baked until they develop a dark, rich-tasting crust.
In the Rheinland-Pfalz, it’s eaten on a simple Brotchen (bread roll) but in other regions it’s served on soft pumpernickel with a caramel, malty flavor. Regardless of the region, the basic recipe for this spread is the same: minced raw, spiced pork, and a few sprigs of parsley on top.
If you’re looking to try this tasty treat yourself, be sure to use only meat sold by local butchers and raised in your region. While you can find it pre-packaged and in some grocery stores, it’s a better idea to buy it from your butcher.
There are a number of ways to prepare this classic German snack, but the most common is to smear it on a bread roll with onion and pepper. This dish is usually eaten for breakfast but can also be a tasty midday snack.
Historically, Labskaus were poor people’s food, but nowadays they’re a culinary specialty. In the north of Germany, leftovers are mashed together and a fried egg is added to make this dish palatable for the unwashed.
The original version of this dish consisted of a bowl of pig’s blood mixed with vinegar and garlic. While the main ingredient of this soup was pig’s blood, it would also include pig’s feet or tails.
In the past, it was only common to buy this dish on slaughtering day, which was when families had the opportunity to get their hands on a pig’s entire body. But as the economy recovered, the dish was resurrected and it has become increasingly popular.
It is a staple in the German cuisine and is a favorite among those who aren’t afraid to try something new. It is best made with fresh, raw minced meat, but you can also buy it ready-made and flavored from your local butcher or baker.
Aside from being a traditional meal, Labskaus are also a fun food to enjoy when visiting your local beer hall. It’s easy to order them on the menu, and they’re a great choice for those who are not used to eating raw minced meat.