That was not enough onions... "Ein Mettbrötchen ist erst ausreichend bezwiebelt wenn auch der Sitzbachbar vom Essen Mundgeruch bekommt" Important.

This Brötchen was awfully unterzwiebelt.

While in the German Air Force i was stationed in Fort Bliss, El Paso, Texas for a while. We german soldiers just bought our minced pork meat (Mett) from the butcher there and had our breakfast in the barrack without thinking about it. And we had this lovely old texan lady who was in charge of cleaning our building. Long story short: She came in while we were eating our Mettbrötchen and couldn't holt it. She vomitted right on the floor as soon as she realised that the "crazy" germans were eating raw pork =D

its so weird to see someone scared of mett xD

Na super, jetzt hab ich Hunger auf'n Mettbrötchen🤤😄

"Construction Workers Marmelade".;-)

You are now ready for the next step: The Mett-Igel.

Did u know that Salami is raw pork too? its just airdried a little bit. Mett also known in Germany as Bauarbeitermarmelade (Construction worker marmelade) ;D

*raw pork is the German sushi*

I live in Denver and work for a German company so I travel there once a year to see my colleagues. I try to get mett every time I go, I really like it allot. And the bier!

Mettbrötchen basics: Getting the right amount of onions - flip the Mettbrötchen and push it upside down onto a plate full with diced onions.

Moment! Ihr habt Atomwaffen aber kein Mett?!?

Hi Kelly, as vegetarian I am not eating Mett, but I was very amused by your reluctance trying it. But actualy I just wanted to comment on what you said about germans telling you that "A life without Met is not a life worth living!". This is actualy a example of german humor. The sentenence "Ein Leben ohne XXX ist möglich, aber sinnlos!" is a reference to the german comedian Loriot who made this saying popular by stating: "A life without pug is possible, but not worth living!" (He really loved pugs). So when germans use this phrase it is meant not only as stating that something is important to them, but also makeing fun of themselves for finding this particular thing so important.

Your Mettbrötchen wasn't beginner friendly. As your boyfriend already said the layer of the mett was too thick. You should give it another try some day. However, onions, salt and pepper are required for a good one.

You forgot the beer. Construction workers breakfast - Mettbrötchen and beer at 6 am :-)

Yet another foreign person doing secret ritual to become real german. Very proud. This Channel needs more onions. Oh, by the way - Wherever you found that Mettbrötchen.. its enough meat for 4 Brötchen.. yeah. Jetzt hab ich Hunger.

So strange it's normal in the US to eat all kind of chemical trash, but raw pork that is healthy and safe is something they have trouble with.

My recommendation: buy some Mett, onions and bread rolls and take them home. That way, you can experiment on how thick you want to spread the Mett, how many onions you like on top of it and the amount of salt an pepper. There is no standard Mettbrötchen (and that's coming from a German... no standard for something... that's close to anarchy). If you're not sure about the freshness of the minced pork that's laying behind the counter, you can even tell the butcher that you plan to use it for Mettbrötchen. The butchers where I've bought Mett so far either told me that the batch in front of me was minced not long ago or even put a fresh cut of pork through the mincer, just to give me top quality, so I won't get sick but will come back for more. If you feel like it, you might even get some Kümmelbrötchen (bread rolls sprinkled with caraway). With those, however, it's common to use the whole bread roll and put the Mett and onions in between, because the caraway is usually only on the top side. Lastly I would recommend to drink a beer with the Mettbrötchen. Of course, that way it's no longer suitable for breakfast, but beer and Mettbrötchen go along very well as a snack in the evening or on parties.

Ich als Niederlander liebe mett ❤️❤️ wohne 5 km Vonn die und gehe pahr mall die woche zum backer

We Germans don't need to be afraid of germs in the Mett because we've got healthcare. :-p

It is always a pain to get Mett in the US. As a German living in California I usually get a good pork shoulder from Whole Foods and then grind it myself. Delicious.

Alles wird aus Hack gemacht. Hack, sag mal guten Tag! DÜDÜDÜDÜDÜDÜDÜ

Unbedingt mit Salz und Pfeffer!!!!!!!!!!! Und kein fertig gewürztes

Mett is not only raw pork ... it is spiced raw pork. Without spice it's called Hackfleisch, that may not be consumed raw.

mett is love mett is live

It’s like watching Eve biting into the forbidden fruit. Lol

es heißt auch Mettbrötchen und nicht Brötchenmett ;)

In my town Kassel we call it "Gehacktesbrötchen". We don't say "Mett", we say "Gehacktes", even when we use minced meat in other dishes . Kassel is in the north of the state Hessen and "Gehacktesbrötchen" is an important part of our culture.

We call it construction worker jam ;-)

Heathens, there should be double the layer of Mett for optimal taste :D the bread is just the vehicle...

Man, this tension, I almost choked on my Mettbrötchen while watching this!

I like that you state the hygiene standards for everybody who is still shocked by this :D It's delicious

I am German and I love Mett. Usually with raw onions and some pepper. Imagine you're getting a new job and having 20 new co-workers. In Germany you'll get 60 Brötchen and 5kg of Mett and you're done. "Initiation ceremony" done. Maybe provide sliced onions and pepper but that's it.

Hey ,easter EU block here :) in my country , we fry older bread in oil ( kinda nasty :D :D i know ) ... then we rub it finely with garlic. It creates a very strong base for a thin layer of this , but besides the obsesive layer of very finely chopped onions, we add good amount of black pepper and some mustard too. All thumbs up for being brave and breaking the preconception wall.

Little known fact: Mett is actually one of the of the constitutional rights stipulated in the Grundgesetz. Nobody should ever have to live without Mett. This is not true, but it really should be.

Feuerwehrmarmelade

Never heard of "Mettwoch", that is awesome! :D

"Life without Mett is not worth living" is more or less a citation of Loriots, one of Germanys dearest comedians, famous word "A life without a pug is possible but not worth living".

Your reaction the first time you tried Mett reminded me of my first experience eating sushi; I just couldn't wrap my mind around the fact that I was eating something cold and raw. The second time I tried sushi I LOVED IT! The difference? The first time I was sober and the second time I was drunk!

"Mett" or in southern Germany "Bratwurstgehäck" originated in "left over" fiiling of sausages when there was not enough natural sausages casings to fill => Bratwürste. So it was already seasoned and not to sell for patties or Buletten/Fleischküche. So in these times butchers didn't roast or pan fry in their shops so they decided to sell it on buttered buns.😊😊👌

I'm German, I have to admit it took me almost 25years to like Mett. The texture is just not comfortable for me. But as I am a chef nowadays I literally eat everything just to try it. Bugs from Taiwan, puffer fish in Japan (very tasty). Improvise, Adept, Overcome. There's nothing wrong try different cultural dishes even tho they seem gross. That are mostly the diamonds of national foods

That look on your face just before you said "This goes against everything I was ever taught" was priceless! You can literally see thousands of thoughts running through your mind there - and none of them were good. :-) Maybe next time, when you are here in Germany, go to the butcher and get a small portion of prepared Mett (like Jägermett or Thüringer Mett) for you and your boyfriend and some fresh bread rolls and make them yourself. This way you can put the amount of Mett on that you think is right.

Don't eat anything raw in America. Low standard everything there

I'm Austrian. I think I've eaten it once and I also have the memory that I really liked it, but it's all but popular in Austria. I can't find it at my local super markets in Vienna, but I might have seen it in local equivalents to sandwich stores, which sell Belegte Brötchen. At my parents restaurant I've now and then eaten Beef Tartar on toast, and I've always loved it and it is kind of special to me. I've also often prepared it in their business kitchen myself, which was also fun to make, because we layed out the spices, chopped onions and pickles like sunbeams around the circular clump of ground beef in the middle and put the yolk into a depression on top. :D

Yes!!! Congratulations! It took me two and a half years to try it for the first time. I have been a "Mettglieder" of my company's weekly Mettwoch group ever since (non members call us the "Mett Mafia"). Next time try Jägermett, it has some seasonings mixed into it. I also put a bit of salt on mine. #mettwoch

"Amis and Mettbrötchen" - every time nice to watch. :) TIP: Put butter on the CRUNCHY bun. Minced meat, spiced with pepper, salt and nutmeg on top - not to thick! And much onions as final topping - delicious! :)

i like mett. not every day but once in a while. i perfer my mett with a lot of black pepper, salt and some dryed garlic powder. onions are not a must have for me but it mostly depends on the mett variation. Jägermett for example is fragrent and well spiced enough and needs just a bit salt on top. Thüringer mett on the other hand needs onions and parsley to reach it's full potential

Hey, Kelly, your face is priceless when you take your first bite. And no, you're not going to die, I've been eating Mettbrötchen since I had teeth what was 53 years ago. I never thought we have such exotic food in Germany, but it seems so. In any case great clip and great advertising for Mett.

I love Mett, but I eat it very rarely. When I looked at the Mettbrötchen you had, I thought to myself: I would use double the amount of onions and half the amount of Mett (maybe a bit more than half). Also I couldn't see if there was butter underneath the Mett. If not, try it with butter - it smooths out the texture a bit in my opinion.

Not only Germans but also belgians eat it on there bread, we usually put some fresh "Belgian pickles" on it as well.

You looked the same, like I looked when I first wanted to try Sushi. It was in my head - it's raw fish, it's raw fish... Took me probably 2 or more minutes to finally but the sushi in my mouth... Since then (~2000) I love it 😀 BTW - talking about trying stuff... Have your tried to make the bread recipes I've sent to you, Kelly? 😀 I would love to see a video when your first made one of them! 👏🏼

i absolutely adore your pronounciation of 'mett' - defo not standard but super lovely. and it still got this little bit of astonishment in there... :D

Poor girl. I laughed my butt off watching this video, but I can imagine how that must have been for you. Oh, pro tip: Just take some Mett home and make your own rolls with it. You can adjust it to your tastes. Maybe season it a bit more (I find that more pleasant), use less Mett on the Brötchen and use more onions. Drinking beer together with it and consuming the Mettbrötchen after heavy work also helps. It's a dish that works best when you're really hungry for something savoury and strong.

Mett is just great. I now I'm hungry and want some. Thx for that XD

Hi, it actually depends on where you are. Some people call it "Gehacktes". It even has its own law the "hackfleischverordnung". It tastes better with pickles on top and yes the layer was a bit to thick. One can also put mustard on top.

I just realized that in this follow-up you mention all the things I said in my comment to your previous video. Lesson learned. I should have watched this one before I commented. :-D

Fresh Mettbrötchen with red onions and generously salted, best breakfast !!! Mindestens einmal alle 2 Wochen gibbet Mett!

I love mett, but seeing it in Justin Bieber or Kermit the Frog shape puts me right off my feed. 😱

So glad you tried it! It's not for everyone, but if you don't mind tartar and sushi, you should get used to it easily. :) Something else you may want to try is "Gedetschte" (especially as you used to live in Mainz!), which is a Schokokuss/Dickmann/Köhler Kuss/Whateveryouwanttocallit in a Brötchen. Soooo good! 😍

Haha😄 I‘m eating Mettbrötchen about 2 to 3 times per week. It‘s a bit funny to see that this could be such a big thing for somebody. You tried it and thats the thump up😎 Best regards from Frankfurt/Germany

I’m early too, for a change 🙂. When I go back to Germany one day I will have to try it. I will try it with Bier ( Beer ). :D

Nice try but where I come from it is called "Hackepeter" 😄

Kelly, I live in the San Diego area and we have an international store called Tip Top Meats. You can buy small tubes of Zwiebel Mettwurst for about $4.50 for 12oz. If you can find specialty European food stores you might be able to find that some carry Mettwurst especially if they have a German butcher. Love you show.

The difference to the US is the Lebensmittelhygieneverordnung, which it is based on the Fleischhygienegesetz (the meat hygiene law), which starts with §1 and declares, that all slaughtered pig must be inspected for diseases and meat parasites. The Verordnung regulates, that only if the inspection does not find any regulated flaws, the meat can be used for human consumption. Any inspected pig is stamped when passing the tests.

Look like a PERFECT Mettbrötchen. But every country has its culture and we have to accept it if you do not like Mett. For example, I do not like peanut butter and I would not eat grilled insects in Thailand either

Life without *Mett* is possible - but not worth living .... Maybe it would be a better idea to buy some yourself & get Brötchen, and prepare them at home - this way you can decide on the ratio Mett-to-Brötchen yourself, and add onion to your liking. Also, you get Mett pre-packed & spiced - this is usually ground a little more, finer, than what you buy from a butcher, this could maybe suit your desire for a different texture. I do eat it every now & then and got to be beyond 70, but maybe I was just lucky ;c)

I really loved your facial expression while eating it! 😂😂😂😂

I appreciate the effort and the amount of culture research you put into the video :D

Hmmmmmm, now I want a Zwiebelmettwurstschrippe. I live near Boston so Karl's sausages is due for a visit. Hopefully they have it. Portuguese bread rolls are the closest to Schrippen.

USA: We are the greatest nation of all time. Also USA: We do not have Mett. And hoenstly, it is the very same thing you eat all the time, just without being cooked. There is also a video from a guy that liked it so much, that he ordered a second

in every major grocerystore in germany we have Mett...but its packet as sausage in the cooler..mostly called "Zwiebelmett" or "Vesper Mett"....it´s meant to be spread on a bread ! ;)

I’ve actually never tried Mett before. Of course, I have heard of it, but it isn’t really a thing here in Baden-Württemberg. We have a thing called Leberkäse or Fleischkäse and you can buy it at every Butcher’s shop. It’s delicious

WHY nervous? MET is delicious and im from UK and we have TRIPE AND ONIONS(raw cows stomach lining)

Metbrötchen is maybe the best thing for breakfast I can imagine. But I would never eat it anywhere else than in germany.

It's meat, so, by default, I LOVE IT. I usually put mustard or horseradish on it. Onions are good, too, but my colleagues didn't like it when I ate too much raw onions. Chives or parseley are a must

in Germany there is a strict law, that every piece of pork has to be checked on trichinella. According to Wikipedia there were up to 15000 cases of trichinosis per year, before this checks were made (that was around 1900)....since then the number of trichinosis-cases dropped down to almost 0.

Dear Kelly, you don't need to like Mett! And you don't have to suffer again by trying it a second time! Life is beautiful - if you eat Mett or not! Greetings from Hamburg!

Meine Oma hat mich eins über Mett gelehrt: "Dun de Lapp und dick den Papp." Wenig Brot und viel Mett

If you happen to revisit Mainz again, I recommend the Mett from the butcher located at Gutenberg Center in Bretzenheim. They sell Mettbrötchen, too.

'Alles wird aus Hack gemacht, Hack sag mal guten Tag.' I totally love that song 😁 You know, lots of us do think, the thicker the layer, the better the experience of eating Mett! But it's great that you tried it. Maybe you'll learn loving it over the years ;)

I am German and I hate Mettbrötchen. But I love bratwurst, currywurst and bread. Everyone has a different taste, even German people 🇩🇪

The Mettbrötchen was not too thick! What's the name of the shop in Munich? You have to go there because you get something for your money! The Mauerer Marmarlade Brötchen, as it is also called, was perfect in Munich!For my taste there was too little onion on the Mett!

Austrian here: We have a finer grade of mett, called mettwurst. It's like mett except its ground up to a pink cream that also contains salts to make it storable. It comes in rougher grades as well that looks like mett, but it's still heavily salted so not exactly the same

In Poland we have something similar. I personally eat it with added horse radish creme layer, then raw pork, salt, pepper and onion on-top.

Brave Girl! 1st of all: I'm german. And I can't have pork. 'Causing me joint infections. I only found out around 1990. So I've been eating much pork, before that. Next: I wanna add to your vocabulary: Mett, in the german language, can also be described as: "Maurer-Marmelade"(a brichler's (that's how the scottish pronounce it) marmelade), which I think is really funny. The fear on having pork at all has mostly religious reasons: you've already mentioned the trichinosis. Now it's getting very philosophycal: Machiavelli, in his book "Il principe" = "the sovereign" described, how to keep control of others. One rule is: "you take away something from your followers." To create a bunch of people, dening certain things. This will create a group of people, following this rule, who form a "peer group". They will gladly feel different from others. By following this "different" rule. I don't wanna go much deeper into this. Back in those days, trichinosis was a big deal. So religious leaders (the religions where more civilized: the had formed specialists. And stood out with their knowledge of things from the rest.) decided to tell the masses: "If you don't eat pork, you'll live in the love of our god. And you will have a better life." And in fact: avoiding pork, back in those days, created a "healthier" community, compared to the rest. So it was proven: Living by the rules of that religion provided a better life. And the US where flooded with highly religious freaks, when the white people took over. Many of their rules, of course, manifested. We can have raw beef, fish, or pork. Only have to make sure about the quality. A save way is to have it frozen (talking fish). To kill possible nematodes. And I, personally, prefer to live on the safe side. But then, the fear or disgust of pork is just derived from a lie, as much as the fear of beeing stund by a beautiful dragonfly: a lie, the christians implanted, when "christinasising" our area here in the north of germany. They may have spead this lie elswhere. The only help against that is: information. Dragonflys have no stinger. Made me sad, when taking pictures, some little girls where still afraid of them. 1000 years later.

I love Mettbrötchen.... eventhough I know its raw meat.... I just still love it so much! little Tip. If u take well seasoned mett and fry it.... it makes an interesting "Frikadelle"

Mett or also Hackfleisch (In Thuringia) is an absolute must. However, the raw pork is not eaten in all areas of Germany (more in the north, where the center is formed by Thürigen Hessen and NRW). Beside the Bratwurst it counts to the flagship of every butcher and is "a matter of honour". The preparation is regulated extremely meticulously legally (Hackfleisch-Verordnung (HFlV))

Well, really good Mett is not easy to find in southern Germany. Relatives of mine always take some with them when they drive back home from northern Germany. We use Thuringian Mett for a Mettbrötchen, possibly some people prefer Jägermett, which also contains Bell pepper. The two varieties are spicier than regular minced meat, we only use that for frying. And if you're a beginner, you might want to use a little less Mett as a topping.

I love that you did it! Also I never realized how disgusting it has to be for those who dont know it/grew up with it!

This Brötchen was covered way too much with Mett... That´s not how it works... Maybe 5 mm and then a full layer of onoin rings, salt and fresh black pepper... By the way... try to take some mett home (alrady spiced) and fry it in a pan... it´s worth it! :-)

My Friends and I call a Brötchen "Metthalter" wich means Mett holder. I also worked almost 3 as a Butcher and i can say that Salami is also totally raw, mixed Pork and Beef depending on the production

Funny thing: here in (french speaking) Belgium we call that "américain". It's supposed to be beef but it's often pork.

You clearly dont understand what the "mettwoch" was 😂😂😂😂

I eat it either on bread or pure

I always thought it was cured, but I asked a 'Metzger' today, and Kelly you are fullcomingright! In some regions, it is cured with potassium nitrate but it is, as you stated, usually just good quality raw minced swine. And the onions and Laugenstängle, at least in Frankonia are part of the deal, with a generous dusting of Noble Sweet Paprika! (I love literal translations)-

Have you tried “Schmalzbrot”? It’s basically lard. My American husband was so grossed out by it when he tried it kn a castle tour where they explained it’s origin. Lard, also pain, is a further processed fat of animals, especially pigs and geese. The slaughter fat of cattle has a higher melting point and is called tallow.

I´m german and I love Mett. Try it without onions the next time. I love it even more without them.

endlich frisches Mett seit der Drache nicht mehr liefert nehme ich alles mett was kommt #mettwoch

Of course there is Mett in Mainz, it's sometimes called Hackepeter in the supermarkets like REWE and you can get it at the counter. Hello from Mainz ;-)

By the way when I was young (about 7 years) I helped my grandfather, together with a lot of others, to discharge railway wagons full of garlic when he received one once a month. Traditionally we had beer and Mettbrötchen after the work was done. I hated it extremely but I swallowed both, just to be with the others. Today I love both. As I still remember these good auld days I can commiserate with you. Thumbs up for your courage 5x