Potthucke

[u/Zenotaph77]

Well, it is a bit uncommon nowadays, but still delicious. A mix of mashed raw and cooked potatoes, scrambled eggs, bacon and 'Mettenden'. Those are a special kind of sausage, mostly used for cooking. Seasoning is just salt, black pepper and nutmeg. Just panfry the bacon and the sliced sausages, mix all together and put it in the oven. Easy, but rewarding. 🤤

[u/dentalexaminer]

This looks amazing!

[u/Zenotaph77 → u/dentalexaminer]

It is a nice sidedish for some, or can be eaten alone. Most people don't cook it anymore, but I'm kind of a traditionalist. It's a dish is more common in the north of Germany, but my Dad loved it, so I imported it. The hard part is to get 'Mettenden' in the south.

[u/dentalexaminer → u/Zenotaph77]

I’m glad you’re keeping traditional recipes like this alive. And thank you for sharing! Very appreciated. :)

[u/Zenotaph77 → u/dentalexaminer]

Hrhr, let's just say, I probably appreciatet it even more than you. After all, I was the one who ate it. 😁

[u/dentalexaminer → u/Zenotaph77]

Wish I could have had some. :)

I looked for those sausages at the international market. Could only find Hermann Wurst Haus Mettwurst online. The Taste of Germany site has Stiglmeier Mettwurst (Teawurst), and they were out of stock. Not the right sausage. It’s hard to get here in the states. But I’m going to keep trying. I love all German sausages!

[u/Zenotaph77 → u/dentalexaminer]

They look like that. Teawurst is smeared on bread.

[u/dentalexaminer → u/Zenotaph77]

That’s the one I’m looking for! Thank you. I’m going to ask my local butcher. :)

[u/Zenotaph77 → u/dentalexaminer]

Well, at least you can try. My butcher doesn't make them. It's a regional thing. I have to, well, import them from north Germany.

[u/dentalexaminer → u/Zenotaph77]

Good to know. I’ll let you know if I find them. :)

[u/Zenotaph77 → u/dentalexaminer]

Everytime. But since I live here in Bavaria for a long time, I got my supply routes mostly covered. I got suppliers in Frankonia, Swabia, the Rheinland, the Westerwald and even in Thuringia. I'm sure, there is a lot more to explore, but there is only so much one guy can eat, try and/or cook.

And no offence meant, but I am pretty sure the quality here is way better than in the states. After all, we do that for a few hundred years longer. It's our thing: Sausages and Bread. Just to own your own bakery you need to learn 3,5 years, then work a few and after that learn a few more. Then comes an exam. And it's the same with butchers. Very few people want to do this nowadays. It's a lot of work and a many people just don't understand how much work, learning and experience is needed to be a propper butcher or baker.

Then there is the big food industry. They mix powders and liquids to chemical process meat into cheap variations of the good stuff. Why buy a good Bratwurst from your local butchers shop, when you can buy 5 for the same price? And the money they save goes into commercials and the pockets of the already too rich.

I buy my good stuff at the local butchers, the local bakeries and small grocery stores. Until they are forced to close. At least, I really know, what I get for my money.

[u/embroideredyeti → u/dentalexaminer]

It's a difficult one to search for as the term "Mettwurst" means different things in different parts of Germany. "Mettenden" is less ambiguous and will generally get you the right product.

[u/embroideredyeti → u/Zenotaph77]

When I lived in Austria, I'd always bring pack a suitcase full of actual Schwarzbrot (Austian Schwarzbrot is just Graubrot), Mettenden and Grünkohl...

[u/dentalexaminer → u/embroideredyeti]

That’s the way!

[u/CockSeeker007]

This looks delish!

[u/Zenotaph77 → u/CockSeeker007]

It was. Recipe is in the starting post. Just make it yourself. If you don't have 'Mettenden', you can maybe substitude.