What Our American Family REALLY THINKS ABOUT GERMANY (& Tasting Unique German Foods!)

[@TypeAshton]

Hi guys! We hope you are having some fun and laughing along with us on this light hearted video. Just a quick note for those who aren't familiar with the platform of "hot ones" - the idea is to make yourself try foods that are intentionally outside of your comfort zone and culinary familiarity to provide a comical platform for an interview. Whereas the online show does this with hot sauce, we intentionally chose a few German foods that are definitely "unique" to the American palette and foods that challenged our comfort zone from the get-go. We hope you had some fun and look forward to seeing you all next Sunday. Cheers!

[@friedrichstock6377]

Why are you guys so weirded by nearly all German wurst specialties? None of you three seemed to be able to stand the taste or texture of them in your mouth. You wouldn't survive a single week in a German family with traditional choice of food! I really hope you always find some food you like here.

[@manuelplate6370]

All the good food, we ate in the evening. And on saturday we got *METTBRÖTCHEN* with one (!!!) Glas of Coca Cola. Therefore the Saturday evening was already part of the holy sunday.

[@TypeAshton]

@@manuelplate6370 i think we'd love Mett. We have had beef tar tar on multiple occasions and thought it was great!

[@TypeAshton]

@@friedrichstock6377 there are TONS of German foods we love here. But the point if the video was to select foods we had hesitance about eating to push us outside of our comfort zone.

[@Alexandra-dh9kl]

@@friedrichstock6377 That's a good question 🤔I love all the sausages but I'm german and was grown with it.

[@jessicaausborn]

Just a quick note, the salad you had was Fleischsalat not Wurstsalat. Fleischsalat is more often eaten as a spread on bread and has Mayonnaise. Wurstsalat is eaten as a salad and is marinated with oil and vinegar. Both are made with Wurst ;-). It might however be that these names are used differently in your region of Germany. That wouldn’t be the first time this happened.

[@vurmitza]

Am I the only one who finds it WEIRD to call it FleischSALAT because the main ingedient is meat and there is literally no salad at all in it .....

[@nriamond8010]

@@vurmitza In the original meaning, salad has nothing to do with the plant salat but it is a kind of dish. Fruit salad has no salad in it, either :)

[@wolfgangpreier9160]

@@vurmitza Yes, „da haben wir den Salat“ - no salad anywhere…

[@vurmitza]

@@nriamond8010 That's true, good example with the fruit salad.

@@vurmitza You also find "Nudelsalat" weird, right? If not, why not? ;-)

[@Opa_Andre]

This was fun to watch, but I would say tasting of the different types of sausage was some kind of unfair. On the one hand, if you learn before tasting, from which ingredients something was made, possibly even before tasting "pictures in the head" are formed, possibly aversion or even disgust. And on the other hand, if someone else next to you is about to throw up, this also leads to the same negative prejudice. It would be the same if I had to eat fried insects or worms - they might taste good, but just the thought of it would trigger a gag reflex in me. So my greatest respect to your mother for taking on this challenge.

[@59erUlli]

Ich glaube, bei jeder Wurstsorte, die auf eurem Tisch steht, müsste ich nur bei dem Geruch schon k....n !!!🤣 (Ihr seid nicht allein).

[@thorstent2542]

For example, I woundn't eat sheep eyes (Pork head) if I know it before.

[@bessyisyourbestieforever3164]

Also die haben sich ja die schlechtesten dinge ausgesucht die arme Mama hahaha 😂

[@human_isomer]

Exactly. When thinking of honey as bee vomit, or beer and wine as yeast poop, people may also be disgusted when they don't know how it tastes.

[@thorstent2542]

@@human_isomer ...or rotten clumped milk.

[@peter_meyer]

For your question, there's merely one answer: Mett, fresh from the Butcher. With onions, pepper and maybe some salt

[@akkasams2059]

Absolutely... That's what sometimes is called: Maurermarmelade. Brick layer's jam

[@mels.9674]

So lecker! 😊 Aber ich meine mich zu erinnern, dass sie es bereits in Hamburg in der Oberhafenkantine gegessen haben.

[@juttapopp1869]

That is a purely northern thing. And quite disgusting even to a south-German, lol.

[@kratzikatz1]

Butter vergessen😠😉🤭

[@pe.bo.5038]

@@juttapopp1869 Nope!---For sure not everyday,but occasionally-yes!

[@pixelbartus]

What you really should try next: Zwiebelkuchen (onion cake) with Federweißer (a step between grape juice and wine). The season ist starting right now and it is delicious. EDIT: If you buy Federweißer in the grocery store, be aware to NOT lay down the bottle when you are taking it home. Federweißer is in a process of fermentation. So the closure of the bottle is build in a way, that it is not fully closed, for gas can leave the bottle. So if you lay it down the federweißer will slowly leave the bottle too.

[@thorstent2542]

It's a quick learning process. But good to know before.

I absolutely second the Zwiebelkuche recommendation. I just love it, and get it when I get the chance, without Federweisser even.

[@theresabu3000]

Delicious food in the south - gebratene Maultaschen mit Eiern (swabian pockets fried with Eggs), Käsespätzle. More common in Saxony: Rouladen mit Klößen und Rotkohl (roulades with potato dumplings and red cabbage) - these are hearty meals that you eat at a restaurant or with family at a holiday.

[@CornedBee]

Is Federweißer the same thing as Sturm? In Austria, I have never heard the first term.

[@bobavontanelorn5713]

About your final question: as your ancestors had lived in the northwest of Germay (and parts of your families still do) you should definetly try Labskaus and a Oldenburger Kohl and Pinkel Tour in winter (because bothe meals are traditional winter meals)… (I have to mention: „Pinkel“ is a special sausage which does not relate to anything which could the translated word mean). Trying it blindfolded at first (or ignoring how it looks like) could be wise, but it tastes great but looks quite odd. The Oldenburger Kohl tour could be combined with „Bosseln“ which is a regional ‚sport‘ which us done in the area your ancestor relate to. It is fun, please take the time and try! Take a few people from the region and let you show how this works and how „Kohl & Pinkel“ is eaten and how a Kohl tour is celebrated… And a small comment: german traditional food comes usually from times where family were poor and had to use and turn from animals into food everything that is eatable. So it looks (and tastes) often quite gross. And it had to be treated that it stays as long in a eatable condition even while the people in this time did not have a refrigerator. That is why stuff like Blutwurst and Sülze was invented. In this rich time almost every german will react as you did in the video.

[@steffenmarx2994]

Pinkel is a regularly smoked sausage with Oldenburger Kohl at the oldenburg region

[@kayneahnung3661]

About "Wurstsalat": The "version" you have in your bowl is actually used as a spread on bread. The "Wurstsalat" you get for eating in a restaurant would not contain as much mayonnaise - It would indeed be more salad-like, made with vinegar.

[@filmfehler8933]

Also we Name the one in your bowl "Fleischsalat", but don't ask me why, to this Day I don't understand, caus I picture meet more like a steak than littel strips of "Lyoner" like sausage

[@theresabu3000]

That's how I eat Fleischsalat as well - the only thing I like of what you tried. There is a regional divide in how you marinade Wurstsalat - in the south (Baden-Württemberg and Bavaria) with broth and vinegar. To the north its with mayonnaise - probably because of the temperature, before there were fridges. Today it's not that rigid - you can still get Fleischsalat with mayonnaise in the south, from a "Metzger" its really delicious.

[@levelnine123]

please treat your mother to the delicious good things to eat too :) Currywurst - typically German, sauerkraut - it couldn't be healthier, white sausage and co. - you have to have pork, roast - a classic Sunday meal, roulades - rolled or wrapped, kale - the king of cabbage varieties, Maultaschen - Swabian for beginners, panfish and Labskaus - on the leftovers matter, Black Forest gateau - counting calories is forbidden

[@theuncalledfor]

I know I'm spitting straight blasphemy, but I don't care. BAKE white sausage. Try it. Bake it until the skin starts to get crispy, and make sure to cut little vents into it beforehand so it doesn't explode. Serve it with some kind of ketchup or burger sauce. Or a sauce made of yoghurt and/or quark with herbs in it. Leave the skin on while you eat it. Use a steak knife for cutting. This goes completely against the "correct" way of eating it, but it tastes delicious so you shouldn't listen to anyone telling you not to do it.

[@steffenmarx2994]

or Saumagen, a regular german dish served with fried potatoes

[@supernova19805]

Jonathan's Mom is adorable! And the special sound effects of you swallowing water quickly, made me LOL! I'm German, and I refused to eat some of those things when growing up there. There are so many different varieties of Liverwurst, and you probably picked up the worst kind. Try a true Thueringer Leberwurst.

[@TypeAshton]

Jonthan's mom is really a lovely lady and such a good sport for going along with us on this video.

[@loboheeler]

Liverwurst can be found in grocery stores all over the USA, but I have not known anybody who claimed to like it. The stores would not stock a perishable item if it did not sell reasonably fast. I would love to try a more chunky form of Leberwurst like was shown here. Only a small percentage of Americans like liver of any sort.

[@supernova19805]

@@loboheeler, I think it's a generational and/or cultural thing too. My parents grew up eating things, the younger generation now, would never touch. Back in those days, almost everything of an animal was used, to make it into something "edible", and they ate what they had. For example, liver and onions used to be a big thing with the older generation but now, few people eat it anymore. I wouldn't be surprised, if some of those items slowly disappeared from the shelves. I do however, have a funny story to tell about a German meal that included cow's tongue and my American husband.😆

[@claudiakarl7888]

@@supernova19805 Actually that’s the way it should be done. Using everything edible of an animal that has been slaughtered is a sign of respect for that animal.

[@in_wino_veritas]

I also congratulate her for her courage. And you're definitely right about Leberwurst, there are different types of them in different consistency and this is rather a type that I would skip, but I would eat a more pâte style of it.

[@zuckerzwerg123]

A warm and welcoming "Willkommen in Deutschland!" to lovely Suzie! ❤ Next time I suggest trying the same foods, but the way they are eaten in Germany... Most of them are to be eaten on buttered slices of bread. The BloodSausage you had is the one with a quite thick crust - in the RhinelandRegion it is eaten fried in a Pan until the crust bursts, then served warm with mashed potatos and apple sauce. The dish is called "Himmel un Ääd" (heaven and earth). It's also the way "the French" (who brought it to Germany) use to eat it, yet they sometimes add a bit more cinnamon. Fried, warm, with a bit of mustard on a buttered slice of bread can be also very nice. In other regions of Germany this kind of blood sausage is indeed eaten cold on bread, but usually it's recommended to remove the outer layer (crust) first - otherwise it's way too chewy. The Aspik, and also Sülze, are eaten either with a side dish (warm Bratkartoffeln and, maybe, roasted onions or Kartoffelsalat) or very thin on bread with Tartar sauce (Remoulade). There are many variations of "Sülze" - and usually there are thick slices to be eaten with a side dish and VERY thin slices to be eaten on bread (with tartar sauce). Fleischsalat, which you had, is quite different from Bavarian Wurstsalat. (Fleischsalat: white sauce, Wurstsalat: usually grated cheese, sausage and pickles with an oil & vinegar dressing) - Fleischsalat, again, is to be eaten in a thin layer on a buttered slice of bread or in bread rolls. OR: it's also ideal as a sandwich filling with American bread. The Zungenwurst: never fold it - because the spices (mainly cinnamon and thyme - it's related to the blood sausage) make it way too intense to be eaten in a "double layer" - but a thin slice on bread with a bit of mustard on top can be quite delicious. Leberwurst: as already mentioned in the comments, you have to have a thin spread of (ideally Kalbs-)Leberwurst on bread. But it was funny to watch, even though I got a bit distracted from the answers to the questions ;-D Thank you!

[@TypeAshton]

I read about the dish "Heaven and Earth" and I am REALLY intrigued. I would love to have it prepared by someone who really knows how to cook it well. As with most ingredients, 99% of it is preparation.

[@friedrichstock6377]

@@TypeAshton Then you must go to any "Brauhaus" in Cologne - there you'll get the best on Earth!

[@c.straut5065]

In Westphalia (Northwest Germany) we say: „wat de Bäuer nich kent, dat fret he nich“. That means: What the farmer does‘t know he does‘t eat.

[@witty2u]

Fleischsalat is not eaten the way you do either... It goes on top of a roll or a piece of great German bread. 😀 My recommendation is to have a German prepare the food you like to taste. For example Leberwurst you don't spread as thick as you did. 😅

[@silviahannak3213]

They have no Idea how to eat it..its even without anything..Actually there are some Vegetables inside. That is not Wurstsalat.

[@TypeAshton]

I think where I made the mistake with the Fleischsalat is that I have always seen it presented at restaurants in a big bowl like a salad (and it is typically listed on the menu with the salads). So I mistakenly presumed that it was eaten similarly. Do they usually serve Fleischsalat with bread rolls and then you assemble at the table?

[@echoesde]

@@TypeAshton I know several colleagues who eat Fleischsalat directly from the bowl (no bread). I prefer to assemble it with bread or bread rolls and usually it is served with one of the two in restaurants.

[@wandilismus8726]

@@TypeAshton i eat the Fleischsalat directly with Bread or a breadroll but no Butter. Some eat it with Butter.

[@Vardraq]

I, as being German, am confused, as to why you wrote not to spread Leberwurst that thick? The thicker the better! But you should get any form of meat fresh from the butcher, and not packed in the super market.

[@Sophh123]

This is hilarious! Jonathan‘s poor mom really did a great job! I‘m German and hate all of these or have never even tried them except Leberwurst (of which I only eat one specific brand)!

[@TypeAshton]

She was SUCH a good sport!

[@lorenzsabbaer7725]

@@TypeAshton you need "senf" on every of that, otherwise it tastes like bäh.

[@LoHulot]

@@lorenzsabbaer7725 NEIN! Kein Senf! Eine gute Wurst schmeckt für sich selbst. Senf macht das Geschmackserlebnis zunichte!

[@brag0001]

@@LoHulot eben. Wenn die Wurst scheiße schmeckt, hilft nur noch Senf 😉

[@Yulo2000Leyje]

I totaly agree on that too. And local traditons, butchers and brands can change the experience a lot. I hope your meat came right out of the fridge.

[@michaelgrabner8977]

Blutwurst is a challenge...because the taste depends highly on the making...meaning I encountered sorts of Blutwurst which were truely delicate but also types which were extremly dreadful in taste. But never ever I would try one sold in groceries = industrialized product...it has to be made by a local butcher The same is valid for what you called "Aspik" but we in Austria call it "Presswurst" (chunks of meat "pressed in gelantine")... When the gelantine is too tense like being rubber so that you have to bite it then I can´t eat it and the groceries just sell those kind = industrialized product. Having a quality Presswurst the Gelantine will melt in your mouth and you won´t "feel it at all" so to say. Wurstsalat...I like it when it is made with oil and vinegar dressing and mixed with stripes of paprika and chunks of tomatoes (cheese can also be an extra ingrediant)...I hate it when it´s made with Mayo. And also here I never would buy an industrialized product at the grocery. Sulz...As like the Blutwurst it highly depends on how it is made anf what ingrediants are used..and as like the Presswurst how the texture of the gelantine is...I encountered delicious ones and extremely dreadful ones...And as you already can imagine I never would buy one at the grocery. Leberwurst...there are many different styles...some I like (those having herbs and garlic and onions in it) but a pure plain one as like yours seemed to be I don´t like. According to your food suggestion question ..Try out to make Kaiserschmarrn..Here I can provide you the recipe explained by Wolfgang Puck (Austrian chef who emigrated to the US) so it is all in English. kzbin.info/www/bejne/m3e9oaqpi6ikfqs He made it the fancy Viennese way by making it as like as a soufflee in the oven instead on the stove so it is a bit different then what you will usually get when ordered at a German restaurant(those a usually pre-made convenience stuff anyway and not "fresh made") or at an alpine mountain hut (done on the stove). I´ll guarantee you will love it and it is done in round about 25 minutes (having routine then in 15-20 minutes)

[@Force-Majeure]

Ha, you missed the "Mettbrötchen", a bun with minced raw pork, fresh onions and salt/pepper. A classic to shock foreigners 🤣

[@TypeAshton]

That is on our list of dishes to try in the near future. Jonathan enjoys beef tar tar so I think he would probably enjoy it!

[@maiaallman4635]

I thought raw pork carries a risk of worms?

[@jukkl]

​@@maiaallman4635 There is a risk of toxoplasmosis, which is harmless for a normal person. Mett should not be consumed during pregnancy (for the same reason, you shoud stay away from litter boxes during pregnancy). Might be bothersome for people with severe immunodeficiencies.

[@betaich]

@@maiaallman4635 that is why pork for Mett has to be inspected by a vet after slaughter and for risk of bacteria is only allowed to be sold on the day it was made

[@Schlachti10]

@@maiaallman4635 Mett is heavily regulated. Only meat from pigs that have been checked by a vet after butchering them can be used and the mett has to be sold the same day it was produced.

[@marie9814]

You picked the really traditional harty sausages. I would also recommend the "feine" leberwurst made from veal. I like Sülze with Bratkartoffeln and a Tatar sauce. Blutwurst goes fine with a little bit of mustard. I liked the video. Had some pretty good laughs. But also suzie gave some good perspectives. Props to her!

[@kopryna]

Witzig! Ich als Deutscher hab noch nichts von alldem gegessen, was ihr da auf dem Tisch hattet 😂

[@Kater9277]

Suzie: retches out some unique German spread also Suzie: I'm SO HAPPY TO BE HERE! This cracked me up, ngl xD

[@TypeAshton]

She's hilarious.

[@cinnamoon1455]

This video looked more like jungle camp than black forest family tbh. I loved how Ashton and Susy kept hiding their food behind the bowl and Jonathan only noticed with the last one. What I was missing from that list of meat products was Mettwurst. Different fried sausages might also be a topic. You could even include some other European ones and compare those, as they differ quite a lot. In Switzerland Olmabratwurst/Kalbsbratwurst or Cervelat (which can be eaten as is or fried) are good candidates.

[@robertzander9723]

Whenever there is an opportunity, I recommend trying German specialties in the respective region, it tastes completely different. Every federal state in Germany offers wonderful areas with delicious food and drinks. The overall experience is an important factor

[@TR3LON1ST]

Try the green sauce in Frankfurt! ^^

[@dorotheehay1945]

In germany all parts of an animal are used, which I think everyone should do if you kill an animal

[@simonsgg]

Danke 1000 Mal! I haven't laughed this hard in the longest time. Had to share this gem with others. Masterfully done; the selection of the foods, the length and the editing. Such great information and entertainment! When our daughter when she as age 2 (now a woman) used to eat blood sausage at her German omi's house and loved it, yikes! Not our taste for sure. Ashton huge compliments for your courage and honesty. We can't get past the texture on the jellied cold cuts. Also, Jonathan's mom is such a great addition to the team, she is so sincere, giving and patient. Shout out to her please. Not sure if you considered it, but the difference between German and American humor is a lot like the sausage you tried today. Karneval Büttrede, standup, radio skits, movies, are very different. Continued success, Greg

[@wichardbeenken1173]

Jack will be fully Germanized when he ask his mother for another slice of Sülze.

[@larsg.2492]

Oh sweet baby Jesus, we can't let that happen. Quick now, swaddle him in red white and blue magic cloth and show him that a real football isn't round. /s

[@arnolsi]

I don't know a person who likes Sülze.

[@rikewie5930]

I don't either

I'm german through and through, and I don't like that stuff.

[@DerJarl1024]

"Blutwurst" is similar to English black pudding, but without the grain, or Irish Drisheen. It can be eaten both cold and often with mustard, where it has a very firm consistency, or fried, which most closely resembles black pudding.

[@errolflynn7723]

This was real fun to watch. As an American that used to live in Aachen and now lives east of Berlin, be happy that your „western“ specialties are pretty normal. Some regional East German foods are super weird and though I’ve done my best to at least try most, I usually pass nowadays 😂

[@alienrat-z3g]

As an East German myself I'd really like to know which foods you think of as regional East German to see if I know them.

[@henkmeerhof8647]

🤣🤣🤣 Jonatan's mom is a real trooper. I would not think for a second to make my mom try those German treats, but then she know most of those. In general you will find variations of them through all north west Europe and I'm from the Netherlands. As I live the last 20 year in Denmark I would advise to try smørrebrød, it will be less crude to you pallet. Did you ever asked your neighbors if they liked those culinary specialties?

[@olehamburg3404]

Was ihr als "Aspik" bezeichnet habt ist "Sülze". Das durchsichtige zwischen dem Fleisch ist Aspik. Es gibt auch gewürztes, dunkles Aspik, welches z. B. zu Schweinebraten als Aufschnitt gegessen wird.

[@peter_meyer]

Jeez, your selection of food is extremely challenging. I'd probably left the room out of protest. My utmost respect. Next time try "watering it down" with a beer.

[@VoodooMcVee]

Hehe, how different tastes can be. I was drooling over the delicious looking plate they got there. All of those are items which I eat regularly with great enjoyment.

[@gwahli9620]

@@VoodooMcVee Indeed. Blutwurst und Leberwurst insbesondere - so lecker. Looks like they forgot to spread butter unto the bread - this is like a salad without dressing: painfully bland. Leberwurst might be eaten without, but other sausages or cheese on bread without butter is just wrong.

[@mainz7182]

Sorry, but I would never eat Blutwurst on a dry slice of bread. Maybe you should try it again the way germans eat it? Sauted in a pan Blutwurst is part of a dish called "Himmel und Erd" and then it is great with Meerrettich and/ or Mustard... Sülze also is part of a dish with Bratkartoffeln and pickles. Leberwurst is great on Roggenbrot with cornichons or apple slices... And a beer is obligatory! This is everyday food and not haute Cuisine 😊

[@minischembri9893]

I'd be worried if your choice was the only food we have here in Germany ! You were very brave to choose the, well, more "specific" one. Unless you grow up with it you won't eat THAT - like me !

[@akkasams2059]

This was fun! We are returning to Germany after being abroad for fifteen years - we live on a boat and recently made it from the US East Coast to Belgium. I wasn't aware of how German I am until this vlog. Some of the food you tried is the stuff we have been craving for over years: Blutwurst (especially the hard air-dried Hessian "Ahle Rotwurst"). Leberwurst, both fine and coarse. Wurstsalat - not so much if it is made with mayonnaise, but with vinaigrette and pickled cucumbers: nice. And the Swiss version has swiss cheese in it - I love to serve it as kind of a topping on green salads. Beef tongue in the poached/braised version (with veggies and potatoes) was one my favourite sunday meals. Give it a try! Herring/matjes is another food we missed, try Heringssalat "Hausfrauenart" with thinly sliced apples and onions, served with potatoes. Speaking of potatoes: Reibekuchen with applesauce... And when you're in Hamburg again: Birnen, Bohnen & Speck! And thanks for Suzy sharing the duvet story 🙃.

[@robertbauer6468]

@@akkasams2059 Wurstsalat is with vinegar, with Mayo is called Fleischsalat.

[@petebeatminister]

Tip: don't buy Leberwurst in glasses or cans or plastic pots. That just doesn't taste right. You can store it for years, which is good because then you dont have to eat it. If you want to try a nice Leberwurst, begin with Kalbsleberwurst fein, or Sahneleberwurst, but one which actually looks like a sausage. And if you liked that, you can slowly venture towards other types - there are plenty. When you asked about other typical german foods, I was wondering if you also have Brathering (that is Brat-Hering :) ), or Hering in Tomatensoße in the US. Natively I mean, not as a import at Aldi or so. And if not, have you tried it yet?

[@TypeAshton]

Ahhh okay!! When I was at the butcher I already had the Leberwurst in a jar in my basket, but the butcher said I could have also bough it in more of a "wurst" form and the interior was spreadable. Perhaps I should have tried that instead. -- We had quite a bit of herring when we were up in Hamburg. I almost bought some from the store but I wasn't sure if it was the right preparation.

[@diesunddas1592]

Quatsch, Sahneleberwurst ist im Prinzip gar keine Leberwurst mehr, sondern ein undefinierbares Gepansche. Grobe Leberwurst im Glas ist das einzig Wahre! Aber den anderen Kram, den die Drei da im Video probieren, finde ich auch eklig! ;-)

[@agn855]

@@TypeAshton - don't buy that canned stuff (unless it's from the butcher him-/herself and only if you are a "prepper"). Fresh is king. Blutwurst is the most 'clean' Wurst as it would immediately clot if not treated correctly. Frische Wurst hat den Vorteil das du/ihr auch die *noch frischere* Variante (heißt hier, ungeräuchert) kaufen kannst. Blut-/Leberwurst gibt es geräuchert und ungeräuchert. Übrigens ist "feine" Leberwurst ähnlich der französischen Pastete. BTw, ab September beginnt in Deutschland die "Schlachtzeit", dann bekommt man in deutschen Gasthäusern "Schlachtplatte", wobei Blut- und Leberwurst -WARM- gegessen für mich ein absolutes Highlight sind. Ähnlich wie bei "Himmel & Erd(e)" (Bratkartoffeln/Blutwurst/Apfelmus (als Beilage)) Guten Appetit 😋

[@Loretta2004]

@@diesunddas1592 So sehe ich das auch. Das ist Leberwurst für Leute, die keine Leberwurst mögen. (Ich mag sie nicht sehr gerne, aber diesen Sahneleberwurstschleim? Yuck) Ich finde sie sowohl im Glas als auch als "Wurst", leicht angeräuchert oder "alte Leberwurst", d. h. also fast getrocknet und geräuchert, gar nicht mal SOOOO übel. Ich esse das, wenn ich bei meinen Eltern bin. Selbst kaufe ich NIE Wurst. LOL

[@hellkitty1442]

@@TypeAshton You really hsould try Leberwurst in sausage form. Get it from a butcher, best in gut (I know, sounds gross. You don't have to eat the gut). The canned stuff is mostly made to last long and therefore does taste different. Also, there's tons of different ways to prepare Leberwurst. I like many, but not all. Especially the feine Leberwurst is not quiet what I like, but I understand why some people like it better. So, Suzie probably knows some other type of Leberwurst.

[@tombrauey]

For food recommendations: I would recommend Sauerbraten (although it might be an acquired taste). In Westphalia, we also have the „Strammer Max“ which might be more palatable than the food in this video: bread with Lachsschinken (samlon ham? that seems to be a quiet literal translation) and a fried egg on top. In our family we also add Bratkartoffeln (fried potatoes) between the ham and the fried egg.

[@kayneahnung3661]

Oh yes - Sauerbraten!!! AND: there are as many types of Sauerbraten as there are regions in germany :-) My personal favorite is the type of Sauerbraten you get around Nürnberg and to the east of Nürnberg (another great region to visit - the "fränkische Schweiz", beautiful area for hiking).

[@chrissteudtner848]

As always: it's all a question of the producer, the mixture, the spices, the recipe, etc. Teller (Plate)-Sülze freshly made by a local butcher and cooled is a great thing to eat on a hot day, especially, when it includes Bratwurst, Eggs and Stadtwurst. I go out of my way, driving 40km one way, to get a good one. The thing you had looked disgusting. Blutwurst and Leberwurst are also especially good, when freshly made and cooked in a pot of Sauerkraut. Here in Franconia, we call it Schlachtschüssel and it's the dish served in the evening after butchering a pig. It's been said before: Mettbrötchen is something to try or here in Franconia, go for Bratwurstg'häck (the raw minced and seasoned meat-mixture of the Bratwurst) on a piece of bread, covered with sliced onions. Oh: Always rather try the fresh prduce and not the foilwrapped or glassed stuff. Just my two cents.

[@TypeAshton]

I think you are totally right. We did source some of these from the butcher - but since we have no experience with them, I am not sure if I had prepared them right. We served on bread (and in the case of blutwrust, with mustard too), but to be honest, we mostly just sliced and ate. I would also like to give leberwurst another go (and not from a jar).

[@chrissteudtner848]

@@TypeAshton I realize tastebuds are different. And especially Blutwurst is not everyones favorite treat. 😉 Fleischsalat is also one of the things that vary greatly even from butcher to butcher. They're never the same. I have my favorite butcher for most meat and sausages, but there's one or two things I'd never buy there and instead always go to another place for these. One more thing, if you haven't tried yet: Smoked Bratwurst (the raw Bratwurst is strung up in the chimney of a Wood-Fire for several days (of course never do it yourself, but by a professional). the minced meat is soft and chewy, the pulp is crisp and it got the smokey-taste. (once again certainly a question of taste, but it's like whisky: either you like the smoky note or you hate it. Nothing inbetween.)

[@augustkraken6753]

Fun to watch. 😂 I'm a 40+ German and besides Wurstsalat I've never tried even one of these atrocities and I except for my father I who had to dinner only by himself when he wanted to have Zungenwurst or Blutwurst I don' t even know someone who likes them. I would suggest you to try Mett.

[@olafkunert3714]

"I don' t even know someone who likes them." Poor guy. 🙂

[@Richman0815]

My Grandfather makes bread with Blutwurst, "Harzer Käse" (well known here as "Handkäs"), oder Schwarzwälder Schinken (Black Forest Ham) every evening for himself. Sometimes with baked potatos. We lived in the same house with my Grandpa and Grandmom at this time. And I rushed his kitchen very often at this time. And he shares always his bread with us kids. That was wonderful to us, we loved him very much. But Blutwurst and Leberwurst you HAVE TO eat with mustard! (I love the "mittelscharf" (middle spicy) mustard. I also like Aspik, but you have to eat it with Gewürzgurken (spice pikles / gherkins) and pepper, than its great. In don't like Fleischsalat (meat salat) very much because of the lot of mayonnaise in it. I love very much Black Forest Ham with bread, spice pikles, pepper, and an hard cooked egg. And don't drink still wather with it. At the best you drink a Pils (a beer) with it. Thanks for this funny, and interesting video.

[@foxmulder2845]

Hilarious Video. Ashton's facial expressions are fantastic. I'm an almost 60 Year old German and i never tried most of these Things. The exception is the " Fleischsalat " on a Bread Roll and the " Leberwurst " in a fine Variation. Happy Sunday and Good Luck for your whole Family

[@TypeAshton]

As Jonathan likes to tell me "Ashton, you can't hide your feelings...never play poker". 😂

[@martinbinder2534]

Yes, Fleischsalat is usually eaten as a spread on a roll or bread. Not like real salad.

[@FrankenSpielt]

I'm a little bit disappointed that these German foods seem to not meet American tastebuds at all. Especially the Zungenwurst is my absolute favorite. But there are huuuge differences from one butcher to another. I wonder what kind of taste is the american taste when doing something like Brotzeit. Also the term "salad" doesn't always mean that there are vegetables in it - besides of some herbs... In Germany it stands for any mushed up cold food. Usually its more specified like Nudelsalat (noodle salad) or Kartoffelsalat (potato salad) or Schichtsalat (Salad made of layers of food)

[@eduardbernhuber6481]

Iam(51) born and raised in Bavaria and I have to say the only thing I like is Leberwurst,Fleischsalat👍The Others are really special and I know 3 People from 100 they would eat the rest!!

[@rolandk.5720]

Your face-expressions were really fun to watch. As a German I am used to eat all those stuff. Being a "typical" German, born and raised in the north-western part I'm not into all of those toppings. If I am really hungry I would eat them, but they aren't my favourites, either. My suggestions for food: real Labskaus from Hamburg. Or "Hemmel an Ärd" (Heaven and Earth, mashed potatos (Earth) and mashed apples (Heaven)) with fried Blutwurst (mainly served in the region of the Rhineland).

[@brag0001]

I'm currently in the Aspik scene 😂 You guys are really brave to try all this stuff. It really is an acquired taste ...

[@TypeAshton]

hahah awesome. So glad you enjoyed it.

[@thorstent2542]

As a child I had problems with everything except the liverwurst. But once you get used to it, it can be very tasty.

[@brag0001]

@@thorstent2542 that's literally what "acquired taste" means 😉

[@thorstent2542]

@@brag0001 Yes.

[@bentels5340]

Just FYI, the oldest known aspic recipes are in 10th century Arab cookbooks. So it's not exactly German...

[@foobar9220]

I think I missed most of the video watching facial expressions. But I get the feeling that Jonathan is already pretty germanized in terms of food. And by the way...Wurstsalat is one of my favorite salads, along with Fleischsalat (before you ask about the difference: Fleischsalat is made with mayonaise and it comes onto a slice of bread while Wurstsalat is just eaten like you did and Wurstsalat may contain cheese as well, depending on the region) A suggestion to try would be Maultaschen, the only food that is guaranteed to be vegetarian no matter the content. And it is even from southern Germany

[@anika9472]

You guys are so brave. I woudnˋt have eaten most of the stuff.😅 Why dontˋt you try good sweet food the next time. It also has a long tradition in Germany. Just like Kaiserschmarrn, Apfelstrudel, Zwetschgenknödel, Buchteln, Reiberdatschi mit Apfelmus, Windbeutel and a lot more…

[@HuSanNiang]

most of that are Austrian and nobody really noboday should eat Erdäfpelplatzke with Apfelmus...

[@Baccatube79]

Psst: we do not wash the duvets all the time - they stick in huge pillowcases, and we wash those! We have different duvets for different temperatures, if it's very cold, we use all of them at the same time, if it's very hot, we only use the thin summer "Bettbezüge"... it's a good system that keeps us from wasting energy on cooling or heating the bedrooms.

[@flostar81]

So, so funny to see Ashton's reaction. 😂 Also nice to see who raised Jonathan to be such a nice guy. Suzie seems like a very sweet person. Really missed you guys last week. How's your house doing? Will we get an update on that soon? I am curious how you solved the problem with the TV. Have a nice day.

[@TypeAshton]

She's really such a lovely person, we are so thrilled to have her visiting with us. Actually - a week from today (next Sunday) we are going to officially debut our house walk-through video!

[@abinashmishra329]

I do feel a little sadness though. Jonathan’s late dad missed a great trip and a great experience. He’d have been proud. But assuming his mom never remarried, then I’ll say she did a great job as a single/widowed mom.

[@flostar81]

@@abinashmishra329 I am sure you are right. It wasn't my intent to belittle his father's influence, sorry.

[@KelbenArunsun]

And here i am, the picky german: thats not Wurstsalat, thats Fleischsalat. Wurstsalat has typically a clear dressing, Fleischsalat usually is Mayo or Joghurt based

[@dodgrile1975]

Delightful video, many thanks! As others have already noticed, perhaps a bit more variety would have been kind towards Jonathan's mom. If cheese is to be saved for a later occasion, perhaps some Zwiebelwurst, Bierschinken, Mettwurst - and how could you ignore Black Forest Ham? 😉

[@ingobohn]

The „Wurstsalat“ (with oil, vinegar, onions etc.) is more likely a „Fleischsalat“ (with white cream etc.), afaik. Maybe it is more a regional thing in naming. 😊

[@mels.9674]

Hey guys 😊. To taste Blutwurst and Sülze and Aspik is very brave... 🙈😅. The Wurstsalat is less a salad. You eat it on bread or Brötchen, just like cheese or marmelade. You also should try "feine" Leberwurst (not the "grobe" Leberwurst you tried) with Apfel and Zwiebel in it or the feine Teewurst 😊. A very tasty dish especially in falltime or winter is Grünkohl mit Kochwurst und Kartoffeln. Yammie 👍

[@Ricardo-_-]

Yes, I was going to add eating Fleischsalat on bread or rolls is the way I know it and is very tasty : )

[@TypeAshton]

I can see how that would be a really tasty pairing. Jonathan's mom said that the leberwurst she remembers her father eating had a very different taste too. Do most butchers have their own special preparation or recipe?

[@lordjace]

Giving your mom Blutwurst is the fastest way of getting disinherited.

[@mels.9674]

@@TypeAshton butchers and even supermarkets have so many different kinds of Leberwurst to offer. Our butcher here in northern Germany (Kiel) has feine Leberwurst with Chili and roasted onions (Röstzwiebeln) in it. So delicious. Maybe you could ask your butcher to offer you a selection to taste. And some supermarkets offer "Frühstücksleberwurst". A small bag of mini Leberwürste with different flavours 😊

[@mels.9674]

@@Ricardo-_- 😊

[@am-wq4ys]

You wanted more things to eat? Here you go: - Mett (raw, minzed, pork meat with salt and pepper) with onions on a bread with butter - Currywurst mit Pommes (I am sure you will love it, because everyone loves it. Probably THE number one German fast food) - Grüne Soße (green sauce, typical from Frankfurt, it is some joghurt mixture together with seven herbs, great for summer) - Sauerbraten - Leberkäse - Weißwurst mit Brezeln und Weißbier - and many more

[@shanghai72]

Since you live in the South of Germany you need to eat "Maultaschen" and "Käsespätzle". What is also very popular is "Linsen und Spätzle".

[@arnodobler1096]

absolut

[@charlotteanna]

linsen und spätzle und maultaschen are schwäbisch, so from württemberg. the bl forrest family and I are from baden, north and south. I recommend schäufele, pork shoulder, with dumplings and brown sauce. :)

[@DSuer-mf2vy]

@@charlotteanna The best Schäufele I ever had I had in a Gasthaus in the Frankonian Switzerland, prepared by a former thuringian shepherd.

[@shanghai72]

@@charlotteanna I said from the South of Germany not Baden.

[@kayneahnung3661]

About Food to taste: Since you are in the southwest (I am originally from Aalen, a small town about 80km to the east of Stuttgart). Good stuff: I would recommend local dishes: "Maultaschen", "Zwiebelrostbraten", Spätzle, Zwiebelkuchen (right about now there is a local fair in Esslingen about that, the "Zwiebelfest") and one of my favorites: "Hitzkuchen" (although I absolutely don't know where to get that in a restaurant - its a flat thing like pizza or flammkuchen, but with brown bread dough, a topping of mashed potatoes, onions etc - it was used to check the heat of the oven when there still were big community ovens with wood firing - to me it is simply delicious). Another good one is svabian potato salat. If you want to go for more gross local dishes: go for "Saure Nierle" (thats chopped kidneys in a creamy sauce with vinegar in it) or even more gross: "Kuddeln": which is cows stomage cut in stripes with a sauce with lots of vinegar. From Freiburg it is not that far to go to Tübingen, which is more or less at the heart of the svabian area in Baden Württemberg. A beautiful little town with a BIG university and a few good restaurants - one that I enjoyed a lot when I was still a student was the "Wurstküche" which mainly serves svabian dishes. Oh - and if you decide to go to Tübingen: Do a little detour to Messkirch: There is a "history project" called "Campus Galli" where they try to build a medieval monestary with medieval tools - its great to visit the building site and talk to all the people working there. And two more tips for the area around Tübingen: Go visit Schloss "Lichtenstein" - it is a "Castle" built in the 1860ies (so not an original one) but it is incredibly beautiful there. Also be sure to go to Hechingen and visit the "Zollernburg" which is another resurrected Castle. That one actually belonged to the Hohenzollern Family (the one the german emperors before World War One came from). While in Hechingen you can also visit the "Villa Stein", which is a (partitially) resurrected roman Villa/farm/homestead. And last but not least: if you go a bit more to the east you should visit the "Blautopf" and while maybe visiting Ulm you definitely should eat in the "Pfannkuchenhaus". They almost exclusively do "pancakes" - but not the style you would be used to in the US, they do them in a different style and with all kinds of hearty and sweet toppings - very very very delicious.

[@cheryldemarco889]

I love this video. I've laughed so hard. Your mom really made me laugh 😃

[@TypeAshton]

She's such a gem.

[@karlbauer4616]

Ein weiterer Beweis dass es wichtig ist Lebensmittel von guten Herstellern / metzgeern auszuwählen. Leberwurst z.B. gibt es von meinem Lieblingsmetzger in Superqualität und die schmeckt auch unbeschreiblich gut und dann gibt es aber noch billigzeugs aus der fabrik, das ist ungeniessbar..

[@TypeAshton]

Ich würde es gerne noch einmal in einer anderen Form versuchen. Wir haben uns für den Aufstrich im Glas entschieden, weil Suzie sich erinnerte, dass ihr Vater ihn auf Brot gestreut hatte - aber wir wussten nicht, dass die Wurstform auch streichfähig ist. Es klingt aus anderen Kommentaren, dass es viele verschiedene Rezepte gibt - also denke ich, ich würde das gerne noch einmal ausprobieren.

[@michaelkloters3454]

Now I don't wonder anymore why jonathan is such a funny bird. Mom is awesome! i would have been interested to know how you would tell about your genealogy history and whether you had the opportunity to visit your relatives in northern germany (if that isn't too private!). anyway, i wish you a nice time in germany! best regards to Jack. Michael/Hanover

[@stephanbroekmeulen4096]

I'm Dutch, and moved to Germany 10 years ago. I agree on the older people being more active and healthier, I even took my mom here to live with us, instead of moving to an elderly home, which is also a very German thing: to take care of your own (grand)parents. I love that! About the food challenge: Zungenwurst and Blutwurst (the U in Wurst is also pronounced like the U in Blut) are better if complemented with Apfelschmaus (what we in the Netherlands calls 'stroop', like a dark, thick sirup/spread of apple of pear:) . This is sweet-sauer and completely transforms the dish. The Fleischsalat is often eaten on bread and is more like Feischwurst but with Mayonnaise. The Schulze is a true delicacy, but is usually eaten with Apfelschmaus and also with some alfalfa or cucumber or unions to add texture. I think you should have tried this in a local lunchroom first, that would have saved you some disappointment. Mett (raw minced pork+veal) with onions and parsley and salt on top would also be a very German small dish to try. I hope to see you do a challenge like this again when doing the integration course.

[@autarken]

sorry to see you suffer, but this was one of the authentically funniest videos! :D viel spaß!

[@michaellindauer6274]

Thanks, this episode was really fun! I don’t remember what it’s called, but once at a street market, I had a slice of dense bread with a thick layer of lard spread on it. My cardiologist would be mortified! But it was delicious with bits of bacon still in it and crunchy rock salt.

[@brigitteschaefers]

Oh dear, what a shame you don’t like all that uniquely German food 😂. I love all of it!

[@danyael777]

03:00 - LMAO! Almost lost my coffee there, wonderful! Edit: In Hessen we have "Handkäs' mit Musik". It's a regional cheese with a sauce made of vinegar and onions. The smell will melt your face but it's delicious. Also try "Äppelwoi" it's wine from apples and also a hessian specialty.

[@truigrunland6817]

First time i visited my future husband in Germany, i am Dutch, he offered me a speciality of the region he lives in. Handkäs mit Musik, a kind of soft cheese, smelling horrible, with a lot of onions. The music!! We had Äppelwoi with it, like cider. i dont know what was worse, but to be polite a tried! i never got really used to it!

[@TypeAshton]

Quite a few people have recommended this dish to us - I think Id like to give it a try, but I would need to have someone else prepare it.

[@Tybalt-si9wf]

The "music" is the farts you get from those onions... Just saying.

[@ThomasHetschold2]

@@TypeAshton Of course I would also recommend this dish from my hometown that I refused to eat for about 25 years, but now love! I recommend to have it in an original Apfelweinkneipe in Frankfurt. Also you got to try Grüne Soße, that you will honestly love. Rippchen with Kraut is also very popular here. During Christmas time you can get Bethmännchen, which is a small cookie made from marzipan 😊

[@johnnyslagelse]

thank you guys, this video was hilarious. I laughed quite a lot. As a Dane, I recognize several of the tested dishes, only with a Danish name of course, and your faces and comments to appearance, smell and taste was so entertaining. Beside having fun about it, I must admire Jonathan's mum for giving it a shot, she's brave. We have some quite strange foods here. And regarding your choice of residence, it seems that Europe is quite more human friendly than US. Another great video from you, keep them coming ...

[@georgfritz]

American Millennium...the worst Generation ever...period

[@Roger-np3wi]

You should definitely try typical sauerbraten, a braised meat that has been pretreated by marinating it for several days in a pickle made of vinegar and other ingredients. There are several regional variations with very different types of meat and ingredients. There are typical German dishes in the various regions, but with sometimes very great differences in preparation. Even potato salad is and tastes completely different in southern Germany than in northern Germany.

[@TypeAshton]

You are the second person to recommend this! I think if we end up doing a part two, we will need to add this to the list to try!

[@SkeeveTVR]

north: cold one with mayonaise south: warm with viniger and oil .. i like the south one more than the north one .. as a northern german

[@Yulo2000Leyje]

Als long as it commes without raisins. The Westphalien Type is the good one. The Rheiland stuff ist not worth the meat. 😀 So much to : What germans like. I had Sauerbraten in many places. For me it is important that is covert in vinegar for at least a week. For me raisins ruining everything. And millions of ignorant idiots waist it every day. 🤣

[@Dahrenhorst]

@@Yulo2000Leyje I prefer the Rheinland version over the Westfalen version any day. I especially love the raisins.

[@Roger-np3wi]

@@Yulo2000Leyje Absolutely a matter of taste. I like the rheinisch more than the westfalian, just because of the raisins. By the way...just because people like the sauerbraten with raisins more doesn't mean you have to call them idiots. And the absolute best is the rheinisch with meat from the horse.

[@MrLuddis]

This was golden entertainment! Poor Suzie, you are so brave! German dishes you should try: Rinderrouladen, Kohlrouladen, Sauerbraten, Gulasch, Schnitzel and especially from the south where you live: Dampfnudeln, Schupfnudeln, Spätzle, Maultaschen, Flammkuchen...and of course our cakes: Schwarzwälder Kirsch e.g., since you are the blackforest family, you should try a cake named after you.

[@steffenmarx2994]

But Flammkuchen is traditionally french and not german, the french people found Flammkuchen at the small strip called Elsass nearby the german border at france in the region where ashton and jonathan lives france is on the other side of the river rhine and not very far to go there by car, from freiburg to france is only about 30 km distance

[@MrLuddis]

@@steffenmarx2994 It may come as a surprise to you, but Flammkuchen has also been common in the Baden area.

[@nordwestbeiwest1899]

Moin , probiert mal ein "Zwiebelmettbrötchen" . Vielleicht solltet ihr mal Gewürzgurken mit Leberwurst probieren oder mit frischer Petersilie und Schnittlauch ! Eine andere verrückte Idee wäre mit Remolade dünn auf Leberwurst . Andere drücken etwas Tomatenketchup auf Leberwurst . Ach ja wir mögen sie auch mit rohe Zwiebeln . grins ....... Ein anderes Gericht wäre mal Grünkohl wie die Norddeutschen es essen . Zum Beispiel die Oldenburger Variante . Schöne Grüße aus dem Nordwesten Deutschlands ..........und schöne Grüße an die Mutti von Jonathan nachträglich ...................

[@maxlmusterl5170]

Ich esse ja nicht mehr viel Fleisch und Wurst. Und ich mochte Blutwurst noch nie, aber ohne Brot oder Brötchen isst man das ja nun i.a. auch nicht. Dagegen hab ich immer gern "tote Oma" gegessen 😱🤣 mit Sauerkraut und Pellkartoffeln und Senf. Wir wissen, es ist natürlich Tiegelwurst oder Grützwurst (obwohl, Grützwurst ist glaub ich mit Gräupchen 😝). Trotzdem glaub ich nicht, dass diese Variante bei Amis ... besser ankommt. In der deutschen Küche ist vieles oft sauer/salzig. Muss man mit aufwachsen, um es zu mögen. Für uns ist es normal und wir lieben manches, aber für z.b. Amerikaner ist es trotzdem eine Zumutung. Aber Erdnussbutter auf lapprigem Weißbrot? Wozu soll das gut sein 🤷‍♂️ Sülze und so Kram ist wiederum auch so ein Fall.

[@in_wino_veritas]

Those are my suggestions (as a non-German myself): Currywurst and Döner Kebab (both in Berlin), Labskaus, Spätzle, Sauerbraten, Königsberger Klöpse, or in Bavaria Weißwurst and Pretzel or Leberkäse-Semmeln, or German renditions on other cuisines, like Italian: Tortellini in Schinken-Sahne-Sauce (or Spaghetti in Schinken-Sahne-Sauce, which is basically what you get, if you're ordering Spaghetti Carbonara in a not-so-authentic Italian restaurant), Piccata Milanese, Austrian: Jägerschnitzel (Wiener Schnitzel in Champignon-Sauce), Chinese: rice in sweet sour sauce (but I'm not sure, if it's a German thing, definitely one of the better options on this list, though), US: Hawaii Toast (a German rendition on a 'Hawaiian Style' spam sandwich with a slice of pineapple put on top, so the original is definitely not something anyone would wanna eat either), or all of the stuff that's labeled 'American' in German supermarkets, eg Pizza, hot dogs, popcorn, toasts, etc. And of course German beers, wines and cheeses. And maybe soda or other drinks. And for dessert maybe Rote Grütze, or maybe a Black Forrest Cake. The real thing, not the frozen stuff (I once read that one family was hospitalized after consumption and one family member even died, although it might have 'only' been due to choking on pieces of vomit, doesn't sound like safe food to eat). Sorry for my novel, but I I've had so many ideas....and no, not everything on my list is necessarily bad.

[@keksboon]

it's always a shame when people do this stuff without actually having a local person with them. Fleischsalat and Wurstsalat are two very different things. no German would just take one piece of Blutwurst and put it on dry bread (mustard maybe? anything?). there's also a big difference between eating this stuff in a restaurant or store bought. I KNOW this was just a set up for the convo but it just adds to the already wrong information out there. makes Germans and their tastes look so weird.

[@kellyk3933]

"I love you, but please don't touch me" was absolutely hilarious! When it's hot out, it's the exact conversation I have with my partner. Loved meeting Jonathan's mom!

[@haukemurr3455]

You were indeed very brave in your endeavors! Some of these foods come from more sustainable times where every part of an animal was used out of neccessity. These times may come around again, so you miight have taken the vanguard here😉 I was surprised that you did not treat Suzie to a Mettbrötchen. Was that too obvious or did you do this off-camera? As always, thank you for the video and enjoy your sunday!

[@TypeAshton]

She was a good sport and tried beef tar tar while we were in Prague - so we didn't want to make her have Mett also for 2 raw dishes on a single trip. However, I would LOVE to try it sometime!

[@ebahapo]

As an expat who raised his children abroad through adulthood, one thing that surprised me was that, having grown up in my home country and moved away only as an adult, unlike my children who were in their early school years, besides the typical generational gap, there came into being a cultural gap. In other words, having been raised and lived abroad for most of their lives, they picked up more of the surrounding culture than our original culture, even though we very much kept it at home. Sadly, some things are lost in translation between us, sometimes literally.

[@Funaru]

These sausages are popular with the older generations but younger people below 40 usually are pretty disgusted by them as well. I'm 35 and I haven't eaten any of this in 20 years.

[@betaich]

I am 33 and native German I love Leberwurst, Blutwurst, Zunge and many of the other stuff they had here.

[@phreeak]

I am below 40 and love Leberwurst, Blutwurst and Sülze. 🤷‍♂️ A good slice of bread, Leberwurst, Tomatoes and a bit of Maggi is awesome.

[@Thorium_Th]

Didn't you mention that you don't eat meat except the turkey for Thanksgiving? I was surprised you would eat Blutwurst. I love it and it's part of my daily diet because I'm low on haem iron and nothing provides more haem iron than blood 😊 Sure, it helps when you grew up with it. Oh and btw, "salad" comes from latin "sallita" and means anything that get's mixed together, salted and therefor preserved. What you are thinking about is a vegetable salad like lettuce mixed with tomatoes etc.

[@thomasnittel4561]

I am native German but I don't like Blutwurst, Schwartemagen and Sülze either. There are so many traditional unique German dishes like Königsberger Klopse or Tafelspitz mit Meerrettichsosse und Preiselbeeren or Rinderrouladen mit Rotkraut und Kartoffelbrei or Reisauflauf or Pfitzauf (in Southwest Germany). You should try these dishes and serve them to Jonathan's mother. You might like to buy a basic cookbook but not a specialities cookbook. A basic cookbook explains all cooking techniques like how to make a sauce from roux or the different parts of beef and what dishes they are used for, e.g. "Ich helf Dir kochen". You might also like to borrow a historical cookbook at a library in order to get to know traditional German dishes. Maybe you might like come to my home near Pforzheim on Sunday for cooking and having a tradional German lunch.

[@larsmeyer6369]

The food selection was wonderful unfair. You made my day! Love to you and your wonderful mom. Thanks for living here...

[@torgekoczorowski6067]

You‘re really „brave“ trying this food! Respect!

[@timosauter975]

agreed, some of these really are very... hard to get used to 😶

[@patrickhanft]

Hihi, maybe if I had "met" Jonathan's mum before, I probably wouldn't even have asked the question that I did. - "I like the German culture!" - She's so adorable, I like her!

[@avalon4612]

😂😂😂 That was hilarious funny! I really laughed so hard. Why for gods sake are you doing this? I remember my grandparents and also my mom used to eat this when I was little. The story behind these kind of wursts are that after the war they had nothing to eat so they used the whole animal. When I had a sleepover at my grandparents house they used to eat these kind of wursts for breakfast and just by smelling it, my sister and I had almost to throw up!! The only thing I eat is the Wurstsalat which you can also find in a vegan version. Actually I’m not really sure if it’s just my impression but I only see very old people who buy this kind of wurst. Even my mom doesn’t it it anymore (age 73). You are so brave 👏🏻👏🏻!

[@betaich]

You are a picky eater :P I love Leberwurst, Blutwurst and most of the other stuff they ate.

[@hendman4083]

After the war? Using every bit and piece from animals is a centuries old tradition, and not only in Germany. In the past people just didn't have enough food to waste it.

[@franzfred7511]

These kind of wursts are Hunderts, some over thousand years old.

[@dwdtube1111]

You guys are holarious! My wife and I (American & German from Black Forest) almost peed our pants laughing. What you called "Wurstsalat) is actually called a "Fleischsalat"! Made with pickles and Mayo. The Badische Wurstsalat is made with vinniger and a bit of oil and onions (also swiss cheese in strips -called Elsaesser Wurstsalat). Here in Canada I buy most of the product you tasted but no head cheese. Insteadt of "Zungenwurst" try Thueringer. Tast is different - I love it. Blutwurst - cut in pieces and fry in pan, serve with bratkartoffel - great meal. As a suggestion try pork hocks (Schweinehaxen). Stay healthy & be safe.

[@biaberg3448]

To be honest, I wouldn’t have tasted any of this food. Next time, try German cakes. Like Stollen with marzipan 😋 When I was in Germany some years ago I bought several different “buns”. On the top was something I thought was sugar. It wasn’t…

[@maiaallman4635]

When I was a teen exchange student in Northern Germany/Western Austria I also found the people extremely kind, helpful and considerate.

[@BrittaGausW]

So so funny!!! I am german and hate all those you ate ... You are heroes for trying it!

[@a.e.w.3006]

Something you maybe should try is Pumpernikel/Schwarzbrot with butter and cheese or for a sweet variation with Quark and Zuckerrübensirup (sirup made of sugar pins). That is really very German and traditional.

[@ElinT13]

Boah, guys, this isn't fair! You had Jonathan's mom try these foods that probably 80% of Germans won't eat! Besides my husband, I don't know anybody who eats Blutwurst. And Schwartenmagen ... oh god, guys, really ...

[@vrenak]

We have most of these foods in Denmark too, I think one big mistake was eating them just as is, instead of on bread for most of them, like here headcheese would be on dark ryebread with a good sharp mustard, and pickled beetroots on.

[@Dirk-Ulowetz]

I think, you could try Käsespätzle, Linsen mit Spätzle, saure Kutteln, Schlachtplatte. I'm also proud of you, to taste all this things. Even I didn't eat all this food. A few yes, but not all. I hate Aspik, fir example.

[@jandejong1122]

Hallo from the Netherlands! Over here we also have the same "Delikatessen", but the Blutwurst, we usually fry thick slices in oil first to a level of crispness, and add salt/pepper/mustard if so wished. In my opinion the Zungenwurst tastes better with a little bit of musterd. The Leberwurst in the Netherlands comes in variations from roughly chopped to creamy variations, however a little bit of musterd (to me) is a must. I always found Wurstsalad just bearable. Just seeing the Aspik and the head cheese already made me cringe.

[@SorrowDivine]

OMG, I feel so bad for the three of you! I'm German myself, and from your selection I'd only eat the Leberwurst (but only the fine minced one) and maybe the Wurstsalat! I'd rather bite my foot off than trying the rest of them 😆 These foods are a very special, I fell you have to 'evolve' your stomach to another level to enjoy them. The only ppl that like them in my family are the really old Granpas🤣 But there are lots of other regional dishes that are way more texture friendly. Where I live now people enjoy Fleischkäse, Flammkuchen, Zwiebelkuchen and Dippelappes!

[@Roger-np3wi]

Wonderful that you wanted to have this experience. I have a great many people in my circle of acquaintances who would not touch many of the toppings. And they were born here. We used to have a saying here about these toppings: when it becomes known what goes in, the butcher goes in where he can't get out. My uncle had a farm and he still did his own butchering and he sometimes did blood sausage. It absolutely doesn't help at all to know what's in there and to see how it's made, it really doesn't. You should have just tasted everything and look afterwards what is really in the toppings. Wurstsalat is eaten with or on bread and I know it with mayonnaise - like you had - but prefer to eat it with vinegar and oil. Liver sausage from a jar or aspic is something I like maybe 1 time a year in winter. By the way, you should really only eat everything on the table if it comes out of the fridge. Then it's not so gooey either. And yes, Germans live healthier than people in the US. The average life expectancy is 3 years higher for women and 4 years higher for men. As always, though, a brilliant video. Thanks.

[@lindareynolds4230]

I find that the behavior of them with these delicious cold meats a bit strange. I find the behavior rather childish, try eating it with German bread, and mustard , meat salad is a salad don’t be silly about it, aspic slices are delicious on bread with mustard (german) . Sulze is lovely. If you are all this properly you wouldn’t behave so stupid

[@makr5875]

Eine der lustigsten Folgen! Wir haben es gerade, nach dem Frühstück, sehr genossen diese Folge als Familie gemeinsam zu gucken. Euch einen schönen Sonntag, liebe Grüße aus Oldenburg.

[@axelurbanski2774]

Habe sehr viel gelacht und Edeka unterbrach mit wir lieben Lebensmittel

[@arnodobler1096]

so funny to watch and hear (the noises omg) 🤣🤣 Suzie is adorable 🙋‍♂

[@TypeAshton]

She is the best!

[@Aine197]

Have you tried: - Schupfnudeln/Bubenspitzle (literally „little boys‘ dicks“) - Saumagen - beef tatar (special raw beef) - Dampfnudeln (literally steam noodles)?

[@westfale520]

is this an old us tradition when family members come to visit, to torment them and themselves with the most unpleasant foods? 😄 Does this masoism increase family solidarity for bad times? I hope your mother also introduced you to delicious German food 😄 if the son and daughter-in-law were to travel through half of germany and (of course only for scientific reasons) get the tastiest things, the poor mother gets "blutwurst" and "sülze" .

[@iitreasonii9472]

Hey guys! Just saw your great and interresting video and as a german, its always a thrill for americans to eat "mett" with onions, seasoned with salt and pepper. Its raw meet on a brötchen. My uncle which is from the us was totally curious about it but he loved it. A lot of germans swear on it also, but i'm not the type :D My absolute favorite typical german dish is "Kaiserschmarrn". Its an bavarian desert, more or less a scrambled pancake with powdered sugar and almonds. Shouldnt be that difficult to get around Freiburg ;) And while youre in a restaurant, try to get hands on a "Sauerbraten" as a main dish, its horse meet in an awesome way! Jonathan will definately love this one aswell! With that beeing said, hopefully youll find the time to read this comment and wish you guys a great weekend=)

[@steffenmarx2994]

you are wrong, Kaiserschmarrn is a typical austrian dish and imported from austria as a sweet meal with raisins

[@larsg.2492]

Why did you use that cartoonish swallow sound? If you want to make fun of the food go straight to retching.

[@thorstenkrell6038]

Foods to try: - Frankfürter Grüne Soße (z.B. auf Schnitzel) mit Kartoffeln wird sie gerne an Karfreitag gegessen. - Odenwälder Kochkäse (z.B. auf Schnitzel, Brot,...)

[@Beeboop10000]

A nice and enjoing video again, with some of the worst dishes! Some of them are eaten in the wrong way, for me. Blutwurst is for the darker time in Germany and than be fried in a pan, same way as "Stopsel"/Groats with egg. Everthing has to eat with butter and bread, not only bread, sometimes the Wurstsalat too. And not so thick. Sülze is not my taste too but Hühnerbrustsülze with tangerine, nice. Tongue sausage is good too, tongue is one of the best meat, served and cooked in the right way. And you can see with the Wurstsalat, everyone has a different taste. And you must know, the recipes of the sausages are sometimes ages and hundreds of years old and a simple recipe to make meat durable. And the time and the taste are changed, but it depends on the region too where you live. I was an At the end I wish your mom all the best here in Germany during the time that she visit you all.

[@martinbinder2534]

Another item to try: Griebenschmalz. But apply only a thin layer on good rustic bread.

[@hungerkralle]

Sorry, this is a rude video. You choose foods that rarely germans eat by themself. That's just as much a nonsensical comparison of eating out in Germany as that all Germans wearing "Lederhosen". Typical American thinking.

[@stuartneil8682]

Hilarious! The sound of swallowing and trying not to barf! I have no real idea why I originally alighted on your channel a few months ago, but so happy I stuck around. You made me laugh at the end of a dull week at work.

[@yasminesteinbauer8565]

If it wasn't for the cheap shock effects, I would have watched the whole video. But that was not pleasant, at least for me.🤮

[@MoDKoP]

Are you sure that it´s called Wurstsalat in your area? Here in the West of Germany it´s called Fleischsalat since it´s made with mayo. Wurstsalat is made with oil and vinegar, thin sliced onion stripes and a little parsley. It´s Schweizer Wurstslat with added cheese stripes. Some small diced pickles are used in all 3 recipes.