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Pigs have been considered lucky charms since the Middle Ages. Pigs are never hungry. Pigs can be fed with leftovers and are easy to care for. They also give birth to several piglets a year. If you have a pig, you'll always have meat. This was once considered a sign of prosperity.
Times have changed: a meat-free lifestyle is becoming more and more of a trend, rooted in sustainability and environmental awareness. But that doesn't mean you have to forgo Mett pork. For a vegetarian option, I recommend the well-known vegan Mühlen-Heck or other ground meat alternatives.
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Ingredients for 20 round crackers
see continuation on the next page
200 g Mett (seasoned minced pork)
1 onion
pepper (whole peppercorns for eyes)
Make your own Mettschweine:
Form the Mett pork into round balls the size of your crackers. Roll another small ball for each large ball. Peel the onion and cut it into small sticks.
First, press the large ball onto the cracker.
Now place the small ball on top of the large ball as a snout. Press in the nostrils with a wooden skewer.
Attach onion sticks as pig ears and tails. Add peppercorns for eyes.
Refrigerate the Mettschwein until ready to eat.
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