Mett – Raw Ground Pork

2016-12-06

Mett is a German raw ground pork preparation, spiced with salt and pepper, sometimes garlic, ground caraway and raw onions; but the recipe is well known throughout the Netherlands and Belgium as well. Mett is usually served as a spread for bread, but can also be made into a dried sausage.

This was a trip down memory lane for me. My parents used to make this occasionally, and on at least one occasion that I remember they made the dried pork sausages as well. I did make a change to the traditional recipe. Raw onions give me heartburn, so I cooked them first.

INGREDIENTS

This is what you need for # servings:

1 lb. raw ground pork
not more than 25% fat
½ medium onion, chopped
S&P
Optional:
- other spices

Pic1: mett with cooked onions

Directions

Pic2: I served it with soup
Pic3: with raw onions - (not for me, thank you) - internet picture
Pic4: mett sausage - internet picture

Use only quality pork that has been frozen at 5 ºF/ -15 ºC for at least 4 weeks, e.g. leg roast.
This kills the domestic tapeworm parasites. It might not kill parasites in wild boar.
Trim back the skin. Grind your own meat. Separate the muscles and cut away the gristle. Cut the meat into cubes that will fit easily in the grinder feeder.
Feed the grinder meat and fat together. Grind with the coarsest grinder plate only.
Use no more than 25% fat.
Add S&P a.o. spices to taste.
Be generous with the salt.
Mix well.
Refrigerate at least 2 hours before serving.
Enjoy.

Serving suggestions:

Serve on farmer's bread and with a hearty vegetable soup. Sprinkle with the raw onions and salt.
I don't do well with raw onions. I added cooked onions instead.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org