German Raw Pork Sandwich (Mettbrötchen)

Name: German Raw Pork Sandwich (Mettbrötchen)
Prep time: 20 min
Total time: 20 min
Cuisine: Germany
Ingredients: 4 crusty white rolls (Brötchen), about 3.5 oz (100 g) each; 1 lb (450 g) very fresh boneless pork shoulder, finely minced, or unseasoned fresh Mett from a trusted butcher; 2 tbsp (28 g) unsalted butter, softened; 1 small onion (about 3 oz/85 g), peeled and finely diced; 1 tsp (5 g) fine salt; 1/2 tsp (1 g) freshly ground black pepper, plus more to finish; 1/4 tsp (0.5 g) ground caraway (optional)

Mettbrötchen Say it: MET-brurt-shen

By the Passport Plate editors. Published November 6, 2026.

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Mettbrötchen is a classic German snack of a crusty roll spread with soft butter and topped with fresh, finely minced raw pork seasoned with salt and pepper. It is sold at butcher shops, market stalls, and bakeries, and served at casual gatherings, usually eaten immediately with diced onion and a crack of pepper. The taste is cool, savory, and mild, with the sweetness of onion and the crisp bite of the roll. Its simple preparation depends on very fresh pork and good bread.

German Raw Pork Sandwich (Mettbrötchen)

Mettbrötchen

Pronounced MET-brurt-shen

Serves: 4
Prep: 20 min
Cook: —
Total: 20 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 crusty white rolls (Brötchen), about 3.5 oz (100 g) each
1 lb (450 g)450 g (1 lb) very fresh boneless pork shoulder, finely minced, or unseasoned fresh Mett from a trusted butcher
2 tbsp (28 g)28 g (2 tbsp) unsalted butter, softened
1 small onion (about 3 oz/85 g), peeled and finely diced
1 tsp (5 g)5 g (1 tsp) fine salt
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper, plus more to finish
1/4 tsp (0.5 g)0.5 g (1/4 tsp) ground caraway (optional)

Method

If your butcher can mince fresh pork for Mett, ask for it to be done that day; otherwise cut the pork into 1-inch (2.5 cm) cubes and chill it with the grinder parts before mincing through the fine plate.
In a chilled bowl, combine the pork, salt, pepper, and caraway, if using. Mix with a fork just until evenly seasoned—the mixture should look glossy and hold together softly, not pasty; do not overwork it.
Split the rolls horizontally and spread the cut sides with the softened butter.
Spread the Mett over the bottom halves in an even layer about 1/2 inch (1 cm) thick, leaving a thin border of bread around the edge.
Scatter the diced onion over the Mett, press it down very lightly, and finish with extra black pepper. Serve immediately, while the rolls are crisp and the Mett is cold.

Regional variants

Some versions add sliced gherkins, chives, or a little paprika; for parties the same Mett mixture is often shaped into a Mettigel and served with bread or rolls.

Cook's notes

Use only very fresh pork from a trusted butcher, keep the Mett refrigerated until assembly, and eat the sandwiches the same day.
Chill the bowl, grinder, and pork well; cold meat minces more cleanly and keeps the texture light.
Do not overmix the pork, or the Mett can become dense and pasty.

Serve with

Cold beer, apple juice, or coffee, with gherkins on the side.

Make ahead and storage

Best assembled just before serving; refrigerate the components separately and consume the same day.

German Raw Pork Sandwich (Mettbrötchen)