Make German Mett at home - Simple and delicious

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a leaner option, while chicken is more affordable.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add a milder flavor, while leeks are often less expensive.

mustard

🥗Healthier: hummus

💰Cheaper: ketchup

Hummus provides a healthier dip alternative, while ketchup is a budget-friendly option.

Cut your meat into strips. The size varies depending on how big your meat grinder is.

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

Now it’s time to grind the beef. Depending on how coarse you want your final sausage meat, you can use different perforated discs here. I use the medium perforated disc (4.5 mm).

Add the spices to the meat.

Mix the whole thing for a few minutes. Here you can decide how firm you want the fat consistency. If you knead the fat vigorously and for a long time, the fat gets a sausage meat-like binding and is therefore rather firm. If you mix the spices only lightly into the mixture, the consistency remains loose. Personally, I prefer the looser version on bread. But tastes are known to be different.

Your Mett is ready. Enjoy it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens