Mettbrötchen und Weißwürste Recipe – German Special
Mettbrötchen and Weißwürste are iconic staples of German cuisine. Mettbrötchen, an open-faced raw minced pork sandwich, is popular in northern Germany and traditionally topped with fresh onions and a dash of pepper. Weißwürste, or Bavarian white sausages, are a southern German specialty made from finely minced veal and pork back bacon, gently boiled and often served with sweet mustard and pretzels. Together, they showcase Germany’s diverse culinary regions, making them perfect for a hearty breakfast or brunch.
- 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 :
Mett Safety : Only consume raw pork that is certified fresh and safe for raw consumption. Pregnant women, children, or those with weakened immune systems should avoid raw meat.
Weißwurst Tradition : In Bavaria, Weißwürste are traditionally eaten before noon.
Substitutes : If Weißwürste are not available, you can try with other mild sausages, though authenticity may vary.
Storage : Mett should be consumed the same day. Cooked Weißwürste can be refrigerated and reheated gently, but are best enjoyed fresh.
