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This is the most German way to enjoy raw meat. There's tartar, raw minced beef, known internationally. In Japan, they have tataki, meat that's briefly cooked all over but still raw inside. Raw minced pork, however, is probably only available in Germany, and then only in certain regions.
Let's move on to the capital, Berlin, where it's known as chopped stippe, then as a Mettbrötchen in the Ruhr area and even as far as Hesse.
I live...
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In Germany, onion meat is cooked meat that is then cooled and cut into thin slices and marinated with a vinaigrette. This is usually pork from various cuts, but there are now also versions with beef and poultry.
During my time in the German army in Braunschweig, I got to know a simpler version. Cured, boiled pork belly is layered with blanched onions and left to marinate for 24 hours without adding any liquid. I liked it much more...
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I know, headcheese is not unknown in the US. I’ve often seen Anthony Bourdain eating headcheese in his episodes of ‚No reservation‘ in the US and around the world.
Making headcheese by yourself, gives an additional kick on the taste and you always know, what you eat.
In Germany there are 3 well known ways, to eat headcheese (unless as cold cut on a buttered bread): With a vinaigrette and lots of diced onions, with a remoulade...
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Merguez originate originally from the Maghrebian North Africa Tunisia, Algeria and Morocco. After the Algerian war between 1954 and 1962 escaped Algerians, but also by other North African emigrants, the Merguez came to France, from where it also spread to neighboring countries.
Originally, the Merguez was a hot, strongly flavored bratwurst of well-marbled lamb meat. In Europe, a mixture of lamb and beef or only beef is now taken....