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Make your own Jägermett – a delicious variation to the classic

In this post, I’ll show you how to make Jägermett yourself. It’s simple and super quick to make. 

The literal translation is “hunters Mett”. Basically, it’s ground pork with spices. However, I could tell that the spices in Jägermett are spicier and heartier. 

If you are interested in a more classic type of German Mett you can find it in my Mett article.

Here you’ll find the complete Jägermett recipe as a video or to read through.

Have fun and good luck making it!

Making your own Jägermett– What do you need?

Jägermett-all ingredients

Ingredients for your Jägermett

Ingredients per 1 kg 

  • 50 % pork belly (500g)
  • 50 % pork shoulder (500g)

Spices per 1 kg 

  • 18 g salt
  • 5-15 g yellow mustard seeds (depending on the mustard seed, the pungency and taste can vary greatly, please test beforehand how you like it)
  • 6 g paprika powder, sweet
  • 2.5 g caraway seeds
  • 3 g black pepper
  • 1 g mace
  • 1 g chili flakes (optional)

Equipment for making Jägermett

Meat grinder

You will need the meat grinder, also called a mincer, to “grind” the meat, meaning the meat is finely ground.

Spice grinder / mortar

To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend to grind them yourself.

Making Jägermett – Step-By-Step Instructions

1. Cut your meat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.


2. Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.


3. Grind the spices finely. How fine you want the spices is up to you.  


4. Now it’s time to grind the meat. Depending on how coarse you want your final product, you can use different perforated discs here. I use the finest perforated disc (3 mm).


5. Add the spices to the meat. 

Jägermett-spices 2

6. Mix the whole thing for a few minutes. Here you can decide how firm you want the Mett consistency. If you knead the mixture vigorously and for a long time, the Mett gets a sausage meat-like binding and is therefore rather firm. If you mix the spices only lightly into the mixture, the consistency remains loose. Personally, I prefer the looser version on bread. But tastes are known to be different.


7. Your Jägermett is ready😄. Enjoy it.


What is the shelf life of the Jägermett?

Since it is raw meat, you should consume the Jägermett within 1 – 2 days. 

Alternatively, you can freeze it and keep it longer.


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