What are some of the most unique foods you have ever eaten from any country or culture?? 😃 Also, I truly can’t express how much I loved the tour I did with GetYourGuide! Find out more about it here 👉 bit.ly/3RezAsN
Blood sausage: don't eat it just like that, it needs mustard and onion on it. Tongue sausage also only with mustard. If possible, both on brown bread with a little butter underneath. Tastes totally different! Another tip: Liver-sausage with a hint of sour cherry marmalade. Butter is a flavor carrier here, too. If you meet with Deana and Phil again, drive the 20 minutes to Solingen, where there is traditionally great horse meat. Horse sausage, horse goulash, and horse rouladen/Sauerbraten.
Every year in January there is a German TV show called "Jungle Camp" on RTL where the candidates have to eat disgusting things like bird-eyes and pass scary exams (like walking through spiders). There are still a few participant places left in Australia for next year, you should apply... 😂👍
Leberwurst is a regular breadspread throughout germany. Totally normal food, but your sausage is a special type of Leberwurst. Which is from your region. I prefere Zwiebelleberwurst mit Apfel or Leberpastete mit Trüffel on fresh bread (with butter). Typically i eat it with pickles on the side. Delicious
@@PassportTwo the colour is really different, and Pfälzer Leberwurst is typically with chunks. (Es gibt grobe und feine Leberwurst) I prefere the one without chunks, and the taste is different as well. "The Palatinate liver sausage is a cooked sausage specialty from the Palatinate and the Electoral Palatinate. Although it contains more liver than most other liver sausages, with around 30% liver content, the Palatinate liver sausage is gray and not pink because it is not made with curing salt."
@@PassportTwo and the spicing is diferent palatinate sausages are usually a bit more spicy ( that does not mean hot ) just a bit more peppery and maybe some more herbs like marjoram
@@PassportTwo yeah the grey ones are usually insanely high on leber. you can offset this with onions and pickles. Usually they are way more pink and less livery. I wonder if you ever ate Leberknödel,who can be even worse.
Ich musste das Video kurz unterbrechen, weil meine fünfjährige Tochter etwas sagen wollte. Sie hat nichts von dem Video gesehen und meinte plötzlich voller Vorfreude: "Heute Abend gibt's Blutwurst." Bei uns daheim gibt es selten Wurst, seit ich Vegetarier bin aber wir fahren nachher zu meinen Schwiegereltern, die immer welche da haben. Das war direkt nach der Blutwurstsszene schon echt lustig 🤣
I am German and need to say. It is funny to watch you. Eating stuff that we eat every day and make such a face as if it human meat. By the way. Our kids eat Mett every day, can't get enough of it. 😅
Leberwurst is normal in Germany. I life in Berlin and it is realy normal all around Germany. But every region in Germany has it's own way to make Lebenwurst. The same thing with Blutwurst. In my region normaly you cook the Butwurst in a pan without the skin. It will become a black blood cream
I really like every variation of liver sausage, and i tried a lot. As a German, I love Mettbrötchen, and I don't know a single German who doesn't love it, too😍. Waffles, of course.
waiter in a restaurant recommends tongue sausage ... customer says "Are you crazy? i won't eat something that an animal had in its mouth! give me an egg!"
Writing this for non germans - Important for trying to make "Mettbrötchen" yourself: "Mett" is not the same as "Hackfleisch"(mince)! Hackfleisch is just the raw, ground meat. It is meant to be fried/cooked, before consumption. Also, can be made from pork, beef, lamb and poultry. At a butcher you can ask for the different types or mixes of them. Mett is seasoned, raw, ground meat and made (from what I've been told) fresh on the same day, to guarantee it being safe for raw consumption. Also, normally pork only. So be careful what you buy, it will impact the taste ;) (Any butchers feeling like tossing in their two cents, feel free)
Maybe it is worth mentioning that foods that include the word "Leber" in it (such as Leberwust, Leberspätzle und Leberkäs) are not necesserily mainly made out of liver. They're usually a mashed up mix of all kinds of bodyparts including liver and other offal, that's otherwise not sold seperately. They add spices and make dumplings, sausages or spreadables out of it. It tastes better than ist sounds (at least I think so). If you are in Southern Bavaria some day, you could make another video trying "Sauers Lüngerl" ("sour lung")😂Yes, it is made out of chopped lung.
I had a similar expeirence with an American guest, who was unsure about the "Lachsschinken" ('Salmon ham') I had in my fridge. Also had to explain that it is not fish, but don't know where the name comes from.
Even more: Bavarian Leberkas has to be called "Fleischkäse" in other areas because there is NO LIVER in it. The eytmology of Leberkas also doesn't actually refer to "Liver" but... i'd ahve to check it again... the form, i think?
Everyhwere outside Bavaria Leberwurst has liver in it. It's just that the bavarians are strange people with a strange language that somehow happened to be in Germany and regret it to this day.
@@Cau_No The "Lachs" is the name for the part of the pig. "Schweinelachs" try to find a translation for that, because I certainly don't know such specific words in English when I only know 4/10 in German ;)
Always Pfannkuchen 🥞 I love how even though you didn't manage to keep all of the foods down, you stayed as respectful as your body allowed you to be. There are so many content creators who taste different cultural foods just to make fun of everything that doesn't fit their small taste palate and it's so refreshing to see someone be both honest and respectful about tasting cultural foods.
14:15 When I was a child we often had tongue, but not tongue sausage, just a whole tongue, which we would cut into slices and eat on bread. It is also really good in a Frikassee.
@Passport Two I think it is boiled and ... pickled in salt? What I mean is "gepökelt", but I am not certain, we always just bought it already ready to be eaten.
Those specific liver sausage and blood sausage (Food3+4) variants (they are called Schlenker) you showed, you usually heat up in water (just before boiling like a wiener sausage), then you remove the skin, mash & mix it and eat it with for example cooked potatos... wouldn't eat those in the way you did. There are others you eat "cold" with bread but not those...
The Leberwurst and the Blutwurst you tried are not for spreading on bread. They usually are eaten warm with Sauerkraut, mashed potatoes and fried onions. It's a typical winter-dish. The Leberwurst for bread use is formed like a Salami not in a ring like yours and you can buy it in pieces as long as you like them. The best is the crude one from Vinzenz-Murr. Try it, if you find a Vinzenz in Rheinland-Pfalz. The white dots in the Blutwurst are Speck.
I didnt realize these foods were so hard to eat if you didn't grow up with them. I am really picky but except for the horsemeat wich i have never even been offered i wouldn't think twice about eating them. During my school time it was such a trend for students to spontaneously agree on eating Brötchen with raw meet that the local supermarket startet offering pre-choped Onions to go with it
In school I used to buy about one kilo fresh Mett , 6 or 8 breadrolls and share them with friends. Then taking whatever was left back home. Good Times.
I think your reactions are mostly due to your averse psychological predisposition to these foods (them containing terms you perceive as yucky like liver or blood, or being in a raw state). I've been living abroad for almost 10 years now but Mett is one of the few foods i crave and make a point of eating whenever I visit back home in Germany. on a fresh crisp breadroll it's great. and it's not even like I ate it all that often when I still lived there, but it's actually tasty and unique to Germany, so I actually found myself missing it when I couldn't have it anymore. I'm not on board though with molding it into weird traumatizing shapes hahahaha
Yes, that's really just a mind thing. As a kid growing up in former East Germany I loved Blutwurst, until I found out, that the name doesn't come from nothing, but there are actually sizeable quantities of blood in it. For years I couldn't stand even the sight of it. Much later I randomly recalled how delicious it was and how much I loved it - so I tried it again an fell in love all over again. To this day it's my favourite sausage. Directly followed by Leberwurst. Not all varieties, though, the soft and silky ones I don't like at all. But the rough ones, with their intensive smell, the home made ones from the butcher "next door", god I love them. It's also funny when you have cats and they smell Leberwurst, they go wild, they're absolutely mad for it. You can spoil them with all those fancy designer cat foods all you want, but once they smell Leberwurst, they leave it all aside and jump at the Wurst xD
I'm a german in Australia. When I back in Germany I love to eat zungenwurst, mettbroetchen and harzer roller. I'm think if one kills an animal you should use as much as possible.l.
I came to Germany and ate these things - never even thought about it. All those cold cuts can be eaten between two slices of bread in a sandwich. That way you can't see what you're eating. Would that help? Pancakes, waffles, whatever. They're both OK.
next time you should try it blindfolded,withou any information what it is. then you really taste it, not think about it! (that also gives us the chance to see Aubrey again - i hope she and the short one are fine!?) Michael/Hannover
Nothing better than a Mettbrötchen with Butter and Onions😋 I also like Leberwurst a lot in many different forms and flavors. But Blutwurst I only eat sometimes when I crave some, which is not very often unfortunately.
You were brave. With most of these it is better to grow up with these specialties, get used to eat them as a child. When, in the olden days, people were poor, they didn't throw away protein. They cured it, boiled it, mixed it with other stuff; find your own way to make it eatable, enjoyable, delicious -- or to keep it non-perishable. Even the Saumagen, it is a muscle and therefor it is meat and protein. but the stomach itself is not very delicious. They used it as a container and filled it with scrape meat and veggies. Soon there will be the season where you can get "Schlachtplatte" in certain restaurants. You will get, the items will vary depending on the area, a meal served warm with Sauerkraut, Potatoes, Leberwurst (liver sausage), Blutwurst (blood sausage), Bauchspeck (belly of pork), Beinscheiben (slices of leg) and a couple of other things. If you go to such a restaurant during that season -- you don't have to order Schlachtplatte, of course -- but you have the chance to see that Germans really go there to eat this. Leberwurst is something you really get in a lot of varieties. From a very fine spread to a coarse one with chunks of meat and pieces of fat (bacon, pork belly) or Graupen (pearl barley). If you get them fresh, they are for boiling or frying. I like to put some coarse fresh liver sausage into the pan when I make hashbrowns (Bratkartoffeln). But, of course, I also like to eat liver. No horse liver -- it smells like you're eating it the stable besides your beloved mare. Had it, don't need it anymore. Blutwurst comes also in different varieties. From "Schwarzwurst" that is supposed to be very hard -- you only eat it in fine slices , or bigger chunks if you can chew it., By name it is black. It has also comes with pieces of fat and/or pearl barley. There are softer varieties and you will almost never get it fresh -- unless you slaughter the sow yourself. In Switzerland it is just blood and spices. A Wurstsalat made from Schwarzwurst is a very refreshing intermediate meat. Horse meat is usually tender and lean. It should not be overcooked. If you like beef, than a foal's (!) fillet or tenderloin prepared as a Chateaubriand is a real treat. I understand your preference of overcooked meat -- it mostly is your upbringing -- but you may want to try in steps to not overcook it a little. A roasting thermometer helps you to measure temperature in the meat's center while cooking lets get you to _your_ degree of "just right". You will learn, however, that less overcooked meat will be more tender, too much of undercooking does not make it tender. Raw meat is hard to chew. However, if you like your steaks well done, you kill a lot of the taste. When you cook it a little less, the meat should not shed too much of liquid. Unless you butchered it yourself and put it in the pan right-away, this liquid is not blood. It is reddish, yes, but it is the liquid of popped cells...Generally, this is a learning process for your brain and taste buds. Mett: Here the opinions divide. Many like it and at least as many are disgusted by it. I like it, but the older I become, the less I eat it -- at least in public. I just don't like the pieces get stuck between my teeth. In public that is awkward and not enjoyable. It was an enjoyable video, and you proved, that in this case for Americans it is more mind than taste. But the same can be said for many cultures of the so called developed world when it comes to eating insects and worms. Personally, I prefer pancakes over waffles. I like both, but prefer pancakes.
Horsemeat from a grown normal aged horse is not tender. Horses used to be butchered when they where not of use anymore, and that is why you made Sauerbraten and Wurst. To eat foal is not everyone's thing and I think it should not be done.
@@gabrieleghut1344 Horsemeat used to be "the old mare". It is no more so. Horses are usually not bred for the meatmarket as is other livestock. But there are surprisingly many surplus horses that end in the slaughterhouse. Their meat is indeed tender since they usually didn't work as did horses in previous centuries. Most horsemeat at the butcher's shop is tender. The rest ends up in sausages and minced meat. It is exceptionally lean. About foals, there are too many foals around and they also end in the slaughterhouse. I have no problem if somebody eats foal, as I have no problem if somebody eats calf, lamb, piglet, kid... I know that there are people who are emotionally tied to their horses of any age. Rest assured, there are many people who have no emotional problem with that.
11:20 I don't eat it regularly, but one of my favourite dishes is "Tote Oma", which literally translates to "dead grandma" and is made from blood sausage.
@Passport Two It is from East Germany, so it is probably difficult to find in Rheinland-Pfalz. Actually, I don't think I have ever seen it in a restaurant now that I think about it. It is the kind of dish you eat at home or in school, but not when you are going out o eat.
Its blood sausage with „Graupen“ little pieces of wheat. In you give it in a pan with bacon and onions. Und than it will become liquid. And you eat this with potatoes and sauerkraut.
Tote Oma ist not the same as the 'regular' blood sausage. It is 'Grützwurst, which has grouts as one ingredience and an other consistency then the blood sausage which one eats on bread or fried as thick slices. Tote Oma is more common in East Germany.
I know it sounds gross to your ears now, but boiled cow tongue, then peeled and then thinly sliced with a horseradish cream and some plain boiled potatoes is outstandingly good. The tongue meat just melts in your mouth. The sausage though is 🤮, you got that one absolutely right.
i like all those variants, including sausages on bread, but also heated blood sausage (with mustard and no skin) with potatoes (Salzkartoffeln) and Sauerkraut
We had cooked liver sausage as kids together with sauerkraut. Both where cooked together and eaten with potatos. Having it wrapped in plastic looks like you did not get fresh one. Anyway, we cooked the small ones. The larger is slightly different and a spread for bread. Sometimes it is very intense in smell. Also cook the liver and the blood sausage in kraut. Much better.
I recently bought tongue, smoked and sliced like Wurst, just without the jelly and b ´lood around it, maybe give that a try? tongue is quite tasty and tender. My parents used to buy it, cook it and then fry slices of it in a pan with some butter. I like that more than liver - still not a fan. You could have also picked the pfälzer leberwurst, its more grey-ish and more intense and I would say distinguished in taste. (not my taste, though). Blood Sausage tastes good with a bit of mustard spread on top. The white chunks is fat, I believe? But I'm not a butcher. The Mett Igel is a relic of the seventies and eighties, I would say, just like the tomato-egg-mushrooms (use boiled whole aggs as the mushroom stem, half a tomato as the "head" on top and then put mayonnaise dots on it so that it looks like a toadstool) German sausage culture is not everybodies taste.
In the autumn we in Baden-Württemberg had "Schlachtplatte" it is blood- and liversausage and pigsbelly. It was cooked with Sauerkraut and I like it very much.
From a German perspective (born and raised in Thuringia, currently living in Bavaria): 1. Saumagen: never tried, but might give it a go one day. 2. Horse meat: apart from the "horse meat scandal" where some big German meat producer was said to put horse meat into their lasagne for example, I never really had it. But we also do have "Sauerbraten" in Thuringia, which, other than in Rheinland- Pfalz, is made from beef here, not horse. But probably in the past they used horse here as well. Sauerbraten basically comes with a sour-ish sauce, which is based on the beef (or horse meat) being marinated with vinegar and many different spices for like 7 days). You can also buy it fully- marinated at any supermarket. 3. Leberwurst: It's not a specific dish from Rheinland-Pfalz, but actually eaten and loved all over Germany on a daily basis. But in RP, they have a special seasoning for it, which is known to the rest of Germany as "Pfälzer Leberwurst" or "Pfälzer Art". You can have it as "grob" (so it will still have some more texture to it, like little meat bits) or "fein" (creamy texture without bits) and also with different ingredients added, like apple or onion bits or (what I personally love) chives. I love Leberwurst and eat it more regularly, but not necessarily on a daily basis. 5. Blutwurst: Never tried, never will. I just can't do it, just like you. 6. Same goes for Zungenwurst or any other sausage containing gelatine (or Aspik) or having this kind of texture. 7. Mett: Hated it as a child, but mainly because my father hated it, too. But nowadays, I'm loving it! But it needs to be day- fresh Mett from the butcher next door, minced with garlic (there's also an option with caraway seeds, but I love that one more if it's fried), no butter underneath and onions on top. I'm actually craving a Mettbrötchen right now, but I'm pregnant and therefore shouldn't eat any raw meat or fish. Oh, and: pancakes!
I‘m from Stuttgart and we often cook „Leberwurst“ und „Blutwurst“ together with „Sauerkraut“. After cooking it you can spread the „Leberwurst“ or „Blutwurst“ which one you prefer over the „Sauerkraut“ and eat it. We like to eat that in autumn or winter when ita cold outside:)
Gelegentlich kaufe ich mir schon mal Blutwurst als Aufschnitt. Aber ich weiß sie ist nicht jedermanns Sache. Das trifft auch auf Zungenwurst zu. Mettbrötchen muß man entweder beim Schlachter oder Bäcker, ganz frisch zubereitet aus frischem Mett, auf knusprigem Brötchen und am besten noch direkt vor Ort im Laden oder sehr bald nach dem Kauf zu Hause (oder auf der Baustelle) essen. Auf jeden Fall gehören auf das Mettbrötchen Salz&Pfeffer und Zwiebeln, ggf. noch etwas Petersilie. Beim ersten Mettbrötchen muß vermutlich jeder sich erstmal leicht überwinden, aber der Geschmack ist doch wirklich gut. Zugegebenermaßen ist mit dem Verzehr eines Mettbrötchens immer noch ein gewisses Restrisiko verbunden wg. des rohen Fleisches. Wenn man aber auf wirklich frisches Hack achtet ist man auf der sicheren Seite..! Bzgl. Waffel/Pfannkuchen finde ich beides hat seinen Reiz. Pfannekuchen gibt es bei uns gelegentlich als Apfelpfannekuchen oder Blaubeerpfannekuchen, beides mit etwas Zimtzucker überstreut. Das Grundrezept ist dabei ein Eier- oder auch Mehl-Pfannekuchen mit einer süßen Note. Was wir aber auch sehr mögen sind Kartoffelpfannkuchen, auch Kartoffelpuffer genannt. Die haben eher eine deftige Note. Man kann sie zB. mit eingebackenen, vorher kross gebratenen Schinkenspeck-Würfeln "veredeln". Dazu passt am besten Apfelkompott, der noch etwas stückig ist. Apfelmus geht aber auch ganz gut dazu. Wichtig ist, daß die Puffer schön knusprig gebraten wurden. In meiner Kindheit hatte die Oma die Kartoffelpuffer immer in ausgelassenem Speck gebraten und dazu gab es dann auch die Grieben, das sind die knusprigen Reste der ausgebratenen Speckwürfel. Nicht jeder mochte die, ich aber schon...
Wow! you should have fried the blood wurst first, It's much better that way. Head cheese is a staple of the deep south, I like it and I'm from The Bronx, NYC (parents from South Carolina) and I also enjoyed the minced pork when I was station in Germany. So many good food memories.
Leberwurs+Senf on Bread = great combination there are a lot of variations of if fein/grob etc... and the look of it can vary greatly too depending if you get it like you did it, other variations from the buther store or the ones in plastic containers in the supermarket... mfg Olli
Waffles, please! A couple of other American RU-vidrs living in Germany have recently made similar videos with almost the same foods. All of you have really surprised me! I grew up eating Leberwurst and Blutwurst in Texas; admittedly, my family has German heritage, but we even made our own sausage! It seems so odd to me that you all find these foods so unusual. I’m not an expert on Saumagen, but I don’t think you are expected to eat the stomach part; it’s just a casing such as that you would find on sausages (which was at one time made of the intestine of the butchered animal). I don’t dare suggest trying tripe! 😂
We haven't talked about cheese yet - have you tried Harzer Käse? (Just a warning - my father liked it, I didn't, but we always knew when we had some in the fridge without looking …)
There are many different things you could try -i think cheese in a wine region has more variety. Or you could try to eat at small local restaurants - (Besen - or Straußenwirtschaft). They are not open all year and mostly only on weekends - but a nice way to get to know your regions food and people. Or go to small city festivals - or in your region wine or "Keschdefest". For the next vacation you could go north - on the coast they have much more fish dishes. If you want to get to know local foods it's better in smaller cities or villages - much more authentic even in tourism regions.
Just as a note, "Wurst" is only pronounced like "Wurscht" in dialects. In Standard German it is /vʊɐst/ or /vʊʁst/ (with proper s and t). By the way, "Mett" is a cognate to English "meat".
Let me see what I'd like (Germany, Bavarian Forest region) while I'm watching. 1) Saumagen: Never tried; it's not typical for our region. Chancellor Kohl having served that to his state guests, I think that's urban legend. 2) I eat horse meat sausage (if available), but to be honest, it mainly consists of beef nowadays as there aren't so many horses around anymore. In earlier times, when a workhorse had become useless, it would be sold to the horse butcher, or Abdecker. 3) Liver sausage is typical for my region, too, and I LOVE it. Not from every butcher, as the taste depends very much on the spices used. You should boil it and have really good Sauerkraut with it. -- I also like fried liver. -- You can't get liver all the time, as it must be fresh and can't be stored for long. Don't buy packaged liver stuff, visit a real butcher. 4) Blood sausage should also be boiled, and together with liver sausage and Sauerkraut it's the third ingredient to the infamous Schlachtplatte. -- In some regions, they fry it, but that's not very common in my area. -- Contrary to liver sausage, you can also eat it cold. 5) Tongue sausage is not common in my area, but you can get it now and then. Tried it, but didn't like it. I think it's similar to Blutwurst in a way, but not as good. 6) Mett is delicious on a breadroll (Semmel in my area, Brötchen elsewhere), but you have to put some pieces of onion onto it. I also take some extra pepper. And, yes, I had it for breakfast sometimes. There was a kiosk on my way to work who sold Mettbrötchen. RQ) Pancakes, definitely. Thanks for trying all these delicious German things. But buy a better quality Leberwurst next time. Watching you eat this supermarket thing really made me feel with you. Wouldn't touch something like that EVER.
My suggestion for beginner friendly Leberwurst would be "Kalbsleberwurst". As a child I loved to eat that - the gray one "grobe Leberwurst" is just a lot stronger more adult taste.
The smell that comes out of the Leberwurst package is from the preservative gas that keeps the sausage fresh, not from the wurst itself. Liver sausage doesn't smell like sewage. And blood/tongue sausage tastes best with mustard on it, so the "metallic" taste doesn't kick in that much. If you eat tongue as a whole (not as sausage) it's like a rather tough and dense steak, but doesn't taste bad due to it being pure muscular meat.
It looks like the Blutwurst and the Leberwurst, that you have tried, are ment to be eaten warm with potatoes and Sauerkraut. You might go to your local butcher shop and ask there for recepies of this kind. The usual Leberwurst is (more or less) thinly spread on buttered bread and you might add a bit of onion or mustard if you want to get distracted from the liver taste.
@@Retro_Rainer Hmmm.... mir schmeckt ein bißchen Butter unter der Leberwurst schon gut - aber für den Cholesterinspiegel und den BMI ist das wahrscheinlich nicht das beste...
Apparently you absolutely need to try one of my favourite (childhood-) dishes: _"Himmel und Hölle"_ ("Heaven and hell").It's a little different from the thing mentioned: You have Sauerkraut, mashed potatoes, Blutwurst and Leberwurst all heated up. And on your plate you mix it all up, until you have some disgusting looking goo... 😄😄😄 From this vid I can tell, you're prone to be influenced by looks, but that's just the thing: - It looks like "hell", but - It tastes like "heaven"!!! 😋😋😋
Jahhhhaaa alles ordentlich miteinander vermanscht so muss das sein. Für Ausländer mag das befremdlich, barbarisch und unappetitlich aussehen, aber es ist sooooo lecker.
On topic of leberwurst, We also regularly ahd some that were cooked then eaten with sauerkraut. Though the regular leberwurst is basicly an everyday food whenever we just eat some bread for a simple dinner.
Fun fact: you can also fry up Blutwurst, eat it with stuff like potatoes and onions. I think the Austrians call it Blunzengröstl. Blutwurst is amazing, at least if it's made well, creamy and peppery and healthy. I write this as a vegetarian. :D
liver sausage is very similar to paté. I used to love every variation of it before I went vegan. :D and now I'm happy about all the substitutes :D always pancakes.
Try the Möpkenbrot, another type of Blutwurst with Rübenkraut / Zuckerrübensirup. But buy only a small slice first. Waffeln oder Pfankuchen... it is mire about the time. As Lunch you eat pancakes, with plums or Apple and to Coffee you get waffles with Creme or Hot cherries.
Leberwurst or how it is also known as Leber Pastete is widely spread in germany. The most known are geese liver and calf liver and there are many different ways it is produced. The one you ate was probably Pfälzer Leberwurst what is considered a rough liver sausage. You should try a fine one that is from geese (ask for Gänseleber-Pastete). those smell not even near as pfälzer Leberwurst and tastes also completely different. It has a very smooth creamy texture too. Also if you wanna try a regional thing if you ever come to Hamburg go to the harbor market and try out some Fischbrötchen. Its either cured or smoked fish on a bun and sometimes even raw frish from the sea. very good.
Coming from the uk, I always thought raw meat looked really tasty so discovering mett when i came to germany felt like they made a dream food just for me 😂😂. I instantly loved it and eat it almost every breakfast with salt and pepper 😋😋
In the region around Cologne we have a dish called "Himmel un Ääd" (Himmel und Erde) consulting of fried Blutwurst, mashed potatoes and applesauce. I cook this dish every once in a while and I like it, but in fact I never ate raw blutwurst yet.
@@ThomasVWorm Depends, I suppose. I agree it's not Applesauce (Kompott, not Mus), but in my personal tradition the apple thing and the mashed potatoes are not mixed. Recipes like this anyway tend to differ a little from town to town 🤷♂️⚘️
Pancakes. Omg, you gave me the biggest laugh. Thank you so much. I lived in Spangdahlem for 5 years and graduated from Bitburg hs in 1974. Love to watch your videos.
Hey Donnie, I'm really glad that you tried it - but I think, the Blutwurst-thing is really a matter of thinking. Ever tried fried liver with apple slices and onion rings? Or mashed lungs ? Fried kidneys? The German cuisine used to take nearly everything of the animal to prepare something tasty and edible of it - even a calfs brain (and yeah, I've got to admit: I ate it, but I hate it). My advice: travel to Cologne, step into a Brauhaus and order a plate of "Himmel un' Ääd" ("heaven and earth")! Enjoy! 🫂
You should try soon the Spansau or also called Spanferkel, with the Kartoffelfüllsel (in our region diced potatoes with a mix of leberwurst und blutwurst with majoran. You should really try it.
I come from the Ruhrgebiet and people like to eat liver here too. You can find different types of liver sausage in many shops here. And as far as I know, liver sausage is also very popular in northern Germany. By the way, I love coarse liver sausage.
Leberwurst is where I am from mostly sold in jars. My mom allways bought it for me when I was little but I was too picky about it so I complained when it was the "Grobe Leberwurst" and not the "Feine Leberwurst" since there are two different textures and I loved it more when it was super smooth in taste. Now since I stoped eating meat I go for alternatives made from mushrooms who almost taste the same
The "Leberwurst" and the "Blutwurst" you tried, tastes way better, if you heat it up in a pot of water first. I usually enjoy it with "Sauerkraut" and mashed potatoes.
i understand your feeling about mett. had the same problem in my head that its wierd to eat raw minced meat but once i tried it and got used to it it became one of my favorite things together with pickled cocumbers to put on a brötchen
just today, i bought some food, and among it packaged mett (like a sausage in plastic) [yes, fresh from the butcher and on a bun would be better, but when there is no good butcher around this is the best alternative]. *i asked how long i could keep it: in the fridge one week while unopened and originally packed and max 2-3 days when opened.* since i can't/won't shop often, i now have bread with some slices of ham for this weekend and bread with some cheese and that piece of mett for some meat sometime during the next week. btw: i prefer Zwiebel-Mett, and (if available) especially Puten-Zwiebel-Mett since turkey meat is a bit darker, with much less fatty pieces, and ground much finer.
Some of these dishes are really regional, but Lebenwurst is popular also in Poland, just like Mett, Tatar (raw beef), Blutwurst, Graupenwurst, Zungewurst or Zunge cooked with hotseradish sauce...I like them all.
As a middle aged woman from North Germany,I have to say that I never tried Saumagen before. Apart from that,I love all the things you tried,as I grew up with them in the 70's. We didn't eat horse meat that often though, because it was expensive and most of the time we'd eat Pferdebratwurst. --I'd like to know,if you've ever tried local dishes from North Germany,like Matjes or Labskaus?
Unfortunately, not those two North German dishes you mentioned, but we have been to North Germany and did this video on some of the food: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-W217B9rKpnQ.html
And theres a Pfälzer Leberwurst. Its the grey stuff ^^ Rest of germany usually eats Kalbsleberwurst, which is more pink. A good Leberwurst doesnt need anything. A bad one deserves some mustard and a pickle. If you want the full strange experience: Go to a restaurant when they have Schlachtfest and order a Schlachtplatte (slaughterplate).. And when youre there, have a Metzelsupp ^^ (its the fluid thats left, after cooking all the meats and saussages, which is seasoned)
I like all of that stuff. Well, horse meat is hard to find, but the original "Sauerbraten" was done with horse - nowadays with Beef, but definitly a must-try. Leberwurst and Blutwurst are in every supermarket, I like it with mustard on a bread or "Himmel&Ärd". You get Mett from every butcher - spread on bread with onions and not "dangerous" to eat at all. As a kid liver was on my plate on a regular basis - with mashed potatoes, onions and "Apfelmus". It contains a lot of iron, which is healthy for kids - most don't like the taste, but I enjoyed it. Tongue was on my plate as well, but cooked in whole for hours, peeled from the skin and sliced into really tender slices. Loved it! There are several ways to prepare it, all take a long time, but I think I'll have to do some soon - definitly not as disgusting as it may sound.
I live in the Pfalz as well so I regularly eat that stuff anyway :) I loved to eat blood sausage as a child with my dad. We ate it with bread an cream cheese. I don't know why but I got angry if he ate it without me. As I grew older I started to dislike the texture and haven't eaten it since. As for the horse meat it should be very tender. My parents tricked me in not telling what it was until I tried it and it was actually really good. So I can only recommend to atleast trying it. Just a little tip now is the time when new wine is getting made and they usually sell it at the vinyard or on local markets. They call it Federweißer. Be sure not to close the bottle or container completely otherwise they might explode. We normally drink it while eating a piece of Zwiebelkuchen which translates to onion cake. An be sure to drink it quickly or it will ferment to much and wont be as delicious. Also definitly pancakes :)
Mettbrötchen with onions, pepper on a nice crispy bread roll! Yummie. Blutwurst needs to be fried and combined with mashed potatoes, fried onions, apple sauce and maybe some mustard. Delicious. And of course: Waffles all the way!
Horsemeat is not a tender meat, and you use it only in special ways. Sauerbraten is one way because it is made tender by putting it in vinegar or red wine (with spices) for 3 to 4 days and then make a roast with a sour/sweet gravy.
Damn its always so weird to me how most non-germans eating mett absolutely cant stand it - and it probably being germanys most popular bread-topping. Like, if you ask a random kid here if it likes nutella or mett more, id say the odds are about 80-90% theyd say mett. It really is just a head-thing i guess. but thinking about it, yea - you really dont have any "spreadable meat toppings" over there (that i can think of), so just the texture reminds you of what the "weird thing" is you are eating rn. We have mett, leberwurst, some fish thats so soft you can spread it - its nothing special. bread toppings are 1 of 4 things here: sweet, cheese, meat, spreadable meat. also: mett is sometimes called "workers jam"
As far as I know, liver sausage is available all over Germany. It just depends on how it's done and there are types of liver sausage that I wouldn't even touch. Incidentally, I prefer the Palatinate liver sausage.
Blood sausage goes well with sour sweet lentil stew. And about blood sausage on bread... Pretty much depends on the seasoning they added. I like it more spicy. Well, if I hadn't turned vegetarian like 25 years ago. But blood sausage... yummy.
If you visit a medieval market you may still find Rossbratwurst. Ross is an old/outdated word for horse! The last time I saw it being sold, was at the medieval market in Schloß Burg decades ago as a kid. Horse meat used to be eaten all over Germany since it was a cheap meat. Btw Sauerbraten used to be made with horse meat. Marinating the meat of old horses with vinegar made it tender again.
Horsemeat is NOT regular food in Germany. It is quite difficult to find a butcher you can buy horsemeat from. In over 50 years I haven't had an opportunity to eat horsemeat. Leberwurst is a common food and there are many different sorts. Mettbrötchen are great. Use a little salt and pepper and some onions. It's delicious!
Leberwurst on a Schwarzbrot with Senf❤️❤️ The things you don't like at first, you have to try them on a nice slice of bread with butter. Blutwurst with a buttered bread and some mustard tastes like heaven.
Mett is the best for Breakfast. I personaly make it even more perverted. So i take a Croissant, cut it in hlaf, put Mett on both sides and then sprinkle „Kräutersalz" on it🙈😂.
