Recipes (english)

Mett Recipes

Mett is classically used as a topping for rolls. Alternatively, you can use already seasoned onion Mett sausage. Hearty Mett sausage is also suitable as a topping for canapes or rolls. Mett is also suitable for soups, casseroles, meatballs or for filling roulades. For hearty stews or green cabbage you can use minced ends.

Albondigas Mett Balls in Sherry
Albondigas Mett Balls in Sherry taste particularly juicy. Season the mince with salt and pepper. ...
Baked Mett Bread Rolls
Baked Mett Bread Rolls are ideal as finger food for a party, as they are easy to prepare even in large quantities, taste good, satisfy and are inexpensive. Preheat the oven to 225°. ...
BBQ Cheese Mett Bread roll au gratin
BBQ Cheese Mett Bread roll au gratin For BBQ cheese Mett bread rolls gratinated first preheat the baking oven to 170° C. Put the frozen rolls on a grid grid. ...
Bread roll with minced sausage
Bread roll with minced sausage Bread rolls with Mett sausage should not be missing on any cold buffet. For the rolls with Mett sausage I used hearty crispy grains rolls. ...
Cabbage roulades with minced ends
Cabbage roulades with minced ends taste particularly hearty and spicy. Cut out the middle part of the white cabbage and cook the cabbage until the outer leaves can be easily removed. ...
Cheese soup with minced meat
Cheese soup with minced meat is a creamy party soup that tastes particularly hearty. For the cheese soup with minced cheese, first clean the smaller mushrooms with tightly closed heads and halve them. ...
Coated Mett Cracker
Coated Mett Cracker can be easily prepared for a cold buffet or as finger food. Spread the crackers with remoulade. ...
Fried potatoes with minced ends
Fried potatoes with minced ends is a simple but tasty dish. Boil the potatoes and let them cool. ...
ground pork
Ground pork If you want to make mince yourself, it is best to use lean pigs shoulder. After the rind, fat and bones have been removed, approximately 450 g of juicy and tender meat is obtained after preparation. ...

(C)opyright by Marions Kochbuch