Also known as tiger meat or wildcat, cannibal sandwiches are a longtime Wisconsin tradition. Although the name implies something much more sinister, the sandwich typically consists of raw beef, spices, and a hefty helping of raw onions served open-face on rye bread or crackers. “We always had two kinds of bread, rye and white, since us kids were picky,” says Sutton.
-Brad_in_IL
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I saw these in bars every winter in Germany, but I don't think it was just a Christmas thing. It seems like I've seen them after the New Year, but don't take my word on that.
They were on rolls, not sliced bread, and they had thick slices of onion on top.
I may have even tried one.
We've been eating these for years at our house,but we also mix in raw egg in ours and pickle relish
ReplyDeleteI am from Wisconsin.
ReplyDeleteWe still see these from time to time.
Cocktail rye, ground sirloin, fresh cracked pepper, coarse salt, raw onion.
Perfection.
Tatarbrötchen, I've tried them, didn't care for them.
ReplyDeleteI’m a first generation German American and can’t say I ever heard of them. I’ll bet it’s more of a southern German thing as my family lineage come from the Baltic regions.
ReplyDeleteKlaus
Still common in Wisconsin, more of an "old school" tradition.
ReplyDeleteMy grandmother introduced me to cannibal sandwiches, she was born around 1895...it was ground beef, rolled into a meatball shape, pretty heavily salted to we wouldn't die, and I loved them! Of course, it wouldn't be wise to have as a steady diet, perhaps once a year, around Christmas...She was 2nd gen American from Germany and we also ate creamed herring around the holidays...that I still do, quite a bit...
ReplyDeleteThis "tradition" should start in five........................
ReplyDeleteI grew up eating that stuff. I don't crave it, but now that you mention it, I'd love to have some again.
ReplyDeleteI love Mettwurst. It's cold-smoked pork/beef sausage. You can cook it, but raw, you can spread it on rye bread with onions and mustard. Absolutely delicious!
Mettwurst was my favorite Imbiss choice when I was stationed there. Absolutely LOVED it!!
DeleteMettwurst....yum!
ReplyDeleteChutes Magoo
My folks had a family friend who owned a butcher shop in Michigan. He would clean everything up in the shop on Christmas Eve, and then make what he thought was enough tiger meat for his community. He would sell out. My parents enjoyed it but never ate anybody elses. This was the late 50 s early 60 s. My mom liked it, my dad was meh.
ReplyDeleteIs this the same as steak tartare?
ReplyDeletePretty much.
DeleteSteak Tartare is French. Different spices, capers, and scallions with raw egg on it.
DeleteIf it's Germany, there will be onion.
ReplyDeleteUse to have them on Sunday mornings at my neighborhood tavern. We called them "Bully Beef"
ReplyDeleteGot a craving for one now.
Off to Wisconsin - BRB!
ReplyDeleteGuess I was a deprived child.
ReplyDeleteBear Claw
The family farm was homesteaded in about 1846 in Wisconsin. I grew up eating cannibal sandwiches at every gathering of extended family. Still do! I took some to the gunclub Christmas party as several fellow cheeseheads requested it. In most Wisconsin grocery stores the butcher will grind it fresh for you if you ask.
ReplyDeleteNo wonder they lose world wars.
ReplyDeleteMy wife is of Kansas German stock. I remember my first Thanksgiving or Christmas meal with her family. In front of me was a bowl of what looked like raw hamburger and I leaned over to my wife and asked what it was. She said she didn't know so she asked her grandmother. "Ya ya, that's spiced raw hamburger. Your uncle butchered it this week so it's very fresh." At that point her grandfather reached over, put a healthy dab on a cracker and gulped it down. That was my introduction to both cattle ranching and German food.
ReplyDeleteAte a lot of these when in Germany with the army in the mid 80s, we knew them as mettbrochen
ReplyDeleteI would think the raw onions would scare a lot of people away.
ReplyDeleteLived (so far) 26 years in Cheeseland. Never heard of cannibal sandwiches or any warnings. I don't get out much...
ReplyDeleteOne upon a time the USPS banned mailing limburger. I've had limburger and onions on rye with a pickle; eh, it was OK, but I prefer a good super sharp cheddar.
Steak tartare without a fancy name.
ReplyDeleteI saw in Germany that they called it Mettbrutschen, ground raw pork on top of a roll. Supposed to settle the stomach after a night of drinking. Yeesh!
ReplyDelete