in Germany

Axel's bread in the Bergisch style

updated

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Ingredients for 4 servings:

  • 1 ring/e Mettwurst (Kottenwurst), smoked
  • 8 slices of black bread (wholemeal bread)
  • 1 butter
  • 1 jar mustard
  • 1 m.-sized onion(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Kottenbutter

Slice the Kottenwurst/Mettwurst. Peel the onion and cut it into rings/strips. Spread two slices of bread (or one large slice cut in half) with butter. Place the sausage on the bread. Spread mustard (I usually use hot mustard from Dü.Dorf) on the sausage and arrange the onions on top. Fold the bread slices together. The butter (Stulle, Knifte, Butterbrot) is eaten by hand or with a knife and fork, and a cold beer is delicious with it. The blacksmiths are called “KOTTEN” here, hence the name.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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