In Germany it is a real delicacy. In Poland it was eaten during the Polish People’s Republic, today the best one is homemade

The recipe for homemade tag is a suggestion for using unused pieces of raw meat. Even novice chefs can handle this task, it does not require much practice or skill. As long as you have a meat grinder at home, preparing the spread will not be a challenge for you.

Metka, known in Germany as “mettwurst”, is a raw sausage prepared from minced pork. The whole thing is seasoned with salt, pepper and sometimes garlic and marjoram. Depending on the type, the tag may also contain additions of beef or smoked meat.

The history of this spread dates back to the times when preserving meat by salting was one of the basic ways of storing it. In Poland, the label gained popularity, especially in the areas of the former Prussian partition, because in Germany it is considered a delicacy. During the Polish People’s Republic it was available in butcher shops and, next to liver sausage, it was a substitute for hard-to-find, more refined meats.

Prepared according to a home recipe, metka is distinguished by its simplicity of preparation and refined taste. Its quality depends on the freshness of the ingredients and proper treatment of the meat. We can buy in stores country, Bavarian, onion or salmon labelthe content of which is more ground and therefore more delicate in taste. Tartare metka is also available, made of beef and generously seasoned with paprika.

The recipe for homemade tag is simpleand preparing it yourself guarantees freshness and high quality of ingredients. The meat for the spread should contain a lot of fat, which brings flavor. This is a good way to use too fatty or undersized pieces.

Ingredients:

• 300 g of raw bacon, pork neck or shoulder;
• half a teaspoon of pickling salt,
• half a teaspoon of freshly ground pepper;
• a spoon of marjoram;
• 1 teaspoon of granulated garlic or dried onion;
• 1 teaspoon of smoked paprika (optional)

Preparation:

1. Cut the meat into pieces and grind it in a food processor with a fine mesh strainer;
2. Add spices and mix thoroughly;
3. Cover the bowl with cling film and leave in the fridge for at least an hour to allow the flavors to mingle;
4. Transfer the tag to a sterilized jar.

You can store the tag prepared according to this recipe in the refrigerator for 4 – 5 days.

Metka tastes best on fresh breadsuch as crispy rolls or rustic sourdough bread. In Germany, a popular addition is finely chopped onionwhich gives the dish a bit of spiciness and contrasts with the taste of the meat. In Poland, metka was often served with a bit of butter and a pickled cucumber.

When experimenting with additions, you can try combining the tag with mustard, capers or arugula. For a more refined taste, you can prepare the tag with a little lemon juice and cayenne pepper. In the times of the Polish People’s Republic, the tag on crackers was a hit at partiesserved with pickled cucumber or finely chopped onion.

Source: Terazgotuje.pl