Make your own Mettigel - a German party classic from the past

raw minced pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

onions

🥗Healthier: green onions

💰Cheaper: shallots

Green onions provide a milder flavor, while shallots are usually less costly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is often more affordable.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro offers a fresh taste, while spinach is a budget-friendly green.

Cut your meat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.

Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.

Now grind the meat. Depending on how coarse you want your final sausage meat to be, you can use different perforated disks here. I use the coarse perforated disk (8 mm).

Depending on which option you choose, you now need to add the spices to the minced meat.

Mix the whole thing together for a few minutes. Here you can decide how firm you want the mince consistency to be. If you knead the mince, the consistency will be firmer. The firmer the consistency, the easier it is to shape the Mettigel.

Cut the onion into strips for decoration and cut the pretzel sticks into thirds.

Now shape the mince mixture into a Mettigel. To do this, shape the mince into a ball that becomes narrower towards the front and resembles a hedgehog's head. Keep shaping until you like the shape.

Add hedgehog ears with some ground pork. You can also use radishes for this.

Now it's time for the decoration. I use capers for the eyes. The nose is an olive. I use salt sticks / onions for the spines.

Your Mettigel is ready.😄 Enjoy the taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens