Mettigel is a German preparation that involves ground or minced pork. Hefezopf The meat is seasoned with salt and pepper, and sometimes caraway seeds or nutmeg.
It is traditionally eaten on bread, or even stuffed into sausages, called mettwurst. In some regions, it is served on a plate over ice, with onions and mustard.
The Mettigel is a beloved, cult-like German dish that can be made in a variety of ways. There is no official recipe, but it is simple to prepare and requires little time and skill.
You need a knuckle bone (the “snout” of the hedgehog), some salt, and a little bit of pepper and spices. Then, use your hands to form the meat into a vaguely oblong shape. If desired, you can add a small amount of garlic or parsley.
This is the kind of thing you can order at your local butcher shop or eat in a pub. It’s also a delicious way to use up leftover pork from other meals.
It’s a dish that originated in Ruhrpott, a former coal mining town in Germany. It quickly became a staple in northern Germany, and is now a culinary icon of the country.
Although the original mett was shaped like a pig, a more modern variation is formed into a hedgehog. The hedgehog is a popular character in cartoons, and it’s likely that this idea came from the cartoons.
The hedgehog was originally a representation of an animal that would defend itself with its paws, and it was thought that by forming the pig into a hedgehog shape, it would be easier to fight off any potential enemies. In reality, it is more akin to the American molded potato salad or ham-and-bananas hollandaise, but in Germany, it has become an adorable and fun gimmick.
While this may seem like a cheesy and over-the-top treat, it is actually a fairly healthy food. Generally, raw meat is not considered a health hazard in Germany, especially if it’s cured and stored properly after purchase.
A good butcher should have no problem recommending the right mett for you, and it is often possible to find some that have been frozen or cooled before packaging. The fresher the meat is, the more intense and flavored it will be.
For the best quality, look for the Hackfleischverordnung, a regulatory body that oversees the quality and safety of mett. A butcher who has received this certificate is usually a certified master butcher or a qualified expert on food safety.
You should also ask your butcher to give you some advice on how to store the mett until you’re ready to eat it. Some butchers offer a schlachtwarm service, which means they’ll wrap it in foil and put it in a plastic bag.
The schlachtwarm service is often cheaper than buying it pre-packaged, but be prepared to wait a while for your pork. In fact, you should only buy it once the butcher thinks it’s ready for you.