Mettbrötchen und Weißwürste Recipe – German Special
Mettbrötchen und Weißwürste are quintessential German specialties that showcase the country’s rich culinary traditions. Mettbrötchen, a raw minced pork spread on crusty bread rolls, is a popular choice for breakfast or a hearty snack. Made from finely minced veal and pork fatback, Weißwürste are delicate sausages seasoned with parsley, lemon, mace, and cardamom, offering a taste of Bavarian cuisine. Together, these dishes provide a delightful introduction to traditional German fare.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Mettbrötchen:
- 250g fresh pork mett (raw minced pork, very finely ground)
- 2 fresh crusty bread rolls (Brötchen)
- 1 small white onion, finely chopped
- Salt and freshly ground black pepper, to taste
- Optional: fresh chives or parsley for garnish
For the Weißwürste:
- 4 Weißwürste (white sausages)
- Water (enough to submerge sausages)
- 1 bay leaf
- A few peppercorns (optional)
Accompaniments:
- Sweet Bavarian mustard (Süßer Senf)
- Fresh pretzels (Brezn) or additional Brötchen
- Beer or wheat ale (for the full Bavarian experience, optional)
Prepare the Mettbrötchen:
Ensure your mett is from a trusted butcher and is very fresh (as it is eaten raw).
Slice the bread rolls in half.
Spread a generous layer of raw pork mett over each half.
Top with finely chopped onions.
Season with a pinch of salt and pepper.
Garnish with chives or parsley if desired.
Serve immediately.
Cook the Weißwürste:
Fill a pot with water, adding a bay leaf and peppercorns for flavor (optional).
Heat the water until just below boiling – do not let it fully boil.
Add the Weißwürste and simmer gently for 10 minutes.
Do not prick the sausages.
Remove from heat and keep the sausages in hot water until ready to serve.
Serve:
Place the Weißwürste in bowls or on plates, served with a generous spoon of sweet mustard and a side of pretzels or Brötchen.
Arrange the Mettbrötchen open-faced on a serving plate.
Optionally serve with a glass of wheat beer for authenticity.
Recipe Notes :
Raw Pork Safety: Ensure the pork used for Mettbrötchen is freshly minced and sourced from a reputable butcher to minimize health risks.
Veal Sausage Preparation: When preparing Weißwürste, avoid boiling them; instead, simmer gently to maintain their delicate texture.
Bavarian Mustard: Serve Weißwürste with sweet Bavarian mustard (Süßer Senf) to complement their flavor.
Pretzel Pairing: Accompany both dishes with freshly baked pretzels (Brezn) for an authentic German experience.
Serving Suggestions: For a complete meal, consider pairing these dishes with a glass of wheat beer, a popular choice in Germany.
