Nürnberger Schäufele Brötchen
Schäufele in roll; roasted pork shoulder with crispy crackling, sliced into bread.
Andrew Lekashman
Nürnberger mit Sauerkraut
Nuremberg sausages with sauerkraut in roll.
Nürnberger Bratwurst
Nuremberg bratwurst; small (7-9cm), thin sausages, typically served 3-6 in a roll (Drei im Weggla = three in a bun). Made with pork, marj...
Nudelsalat Brötchen
Pasta salad roll; German-style pasta salad with mayo, peas, ham.
Münchner Weißwurst Frühstück
Munich white sausage breakfast; Weißwurst, sweet mustard, pretzel—traditional eaten before noon.
Mortadella Brötchen
Mortadella on roll; Italian-style bologna with fat cubes, pistachios.
Mohnbrötchen
Poppy seed roll; roll with poppy seed coating.
Mettwurst Brötchen
Spreadable smoked sausage on roll; soft, spreadable cured pork sausage, not to be confused with raw Mett.
Mettbrötchen
Ground in the morning, gone by night: that one clock is the whole build. Fresh raw seasoned pork on a roll, an unremarkable German bakery staple at home.
Mettbrötchen ohne Zwiebeln
Mett without onions; for onion-averse.
Mett Igel
'Mett hedgehog'; Mett shaped into hedgehog form with pretzel stick 'quills' and olive eyes, party presentation. Eaten on bread.
Mett Brötchen mit Zwiebeln
Order a Mettbrötchen and the onion is heaped on last, in a deliberate gesture that is the whole recipe. A cool, mild, raw-pork spread built to be cut by a sharp watery crunch, not by heat.
Mehrkornbrötchen
Multi-grain roll; with various seeds and grains.
Matjesbrötchen
Real Matjes is made by gibbing, a partial gutting that leaves the pancreas in so the herring ripens by its own enzymes in mild brine. A soft, faintly sweet fillet in a buttered roll with raw onion.
Matjes mit Zwiebeln
Matjes herring with onions; the standard preparation, sometimes with remoulade.
Matjes Hausfrauenart
'Housewife-style' matjes; herring in creamy sauce with apple, onion, pickles, sour cream. Served in roll.
Marmeladenbrötchen
Jam roll; roll with butter and fruit jam (Marmelade, though technically Konfitüre if not citrus).
Makrelenbrötchen
Germany's smoked answer to the herring roll: a hot-smoked mackerel fillet flaked warm into a buttered Brötchen, braked with horseradish, sold from the coast that won Altona its own fish market.
Lyoner Brötchen
Lyoner sausage roll; smooth bologna-type sausage, mild flavor.
Leberwurst Brötchen
Liverwurst on roll; spreadable liver sausage (pork liver, pork meat, fat, onions, spices), various styles from smooth to coarse.
Leberkässemmel
A finger-thick slice of warm baked Leberkäse cut to order into a crusty Semmel, eaten standing as Brotzeit. The Bavarian counter snack whose name means loaf, not liver, once you trace the word.
Leberkäse Semmel
A finger-thick warm slab of baked Leberkäse in a Semmel, mustard chosen by region. The cross-border form of the southern German hot snack, with the spelling itself carrying the geography.
Leberkäse mit Spiegelei
Leberkäse mit Spiegelei crowns the warm baked slab, often crisped again in a pan, with a sunny-side fried egg whose runny yolk floods the meat as sauce: a snack turned knife-and-fork plate.
Leberkäse mit Senf
Run a knife down a Leberkäse loaf and you hit a crust, because this is the one German emulsion baked rather than boiled. The warm slice and a stripe of sweet mustard are what that bake gives you.