Mett roll recipe – [ESSEN UND TRINKEN]


the components


In fact


the preparation

  1. Cut the meat into rough cubes. Place the meat cubes in the oven or on a tray lined with baking paper. Freeze in the freezer for 30-40 minutes. Peel and chop 1 onion.

  2. Pass the frozen meat together with the onion through the meat grinder in batches. It is better to use a thick or medium disk for this. Season with salt and pepper and mix well.

  3. Peel the other onion and cut it into fine dice. Cut the buns in half. Spread with margarine. Spread the ground meat evenly on the bread halves. Garnish with onions. If you like, you can add curly parsley.

A variant of lightning

If you don’t have a meat grinder or are unsure about raw meat, of course you can also get ready-made pork from your butcher. In most cases, this is already seasoned.

Pay attention to cleanliness

A clean way of working when processing raw meat is essential, especially if you want to eat the meat raw later. So wash your hands before each step or use oven gloves and work quickly so the meat doesn’t burn.

The finished Mett should be eaten on the same day. If there is any left over, you can safely roast it the next day and use it in other dishes.

What is the difference between ground beef and ground beef?

Although ground meat is not ground meat, an umbrella meat for different types of meat such as pork, beef, poultry or lamb and is usually sold unseasoned, Mett is always made from pork and is already seasoned. Minced meat is not usually eaten raw with it.

The term tartare is applied to seasoned and shredded beef.

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