Fast Facts
- Place of Origin: Germany
- Other Names: Cincinnati sausage grain patties, gruetzwurst, grain sausage
- Main Components: Steel-cut oats, pork, beef, onions, garlic and spices
What is goetta sausage made of?
Goetta ( / ˈɡɛtə / GHET-ə) is a meat-and-grain sausage or mush of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), pin-head oats and spices.
What is the main ingredient in goetta?
CompositionEdit. Usually goetta is made from pork, but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaves, rosemary, salt, pepper, and thyme. It contains onions and sometimes other vegetables. The USDA standards for goetta require that it contain no less than 50% meat.
What is goetta?
When Germans immigrated to America they brought along the recipe for goetta, a spiced meat and oat patty packed with spices. Originally the food of farm workers, goetta utilized the least expensive parts of the animal, namely organ meats, mixed them with steel-cut oats, and used strong spices like garlic, clove, ginger and mace to balance it out.
What is Eckerlin meats goetta?
Here's our answer: Goetta is made by blending a unique mix of ground pork and beef, combined with onion and steel cut pinhead oats, a great blend of spices, and slow cooking it for hours. What makes Eckerlin Meats goetta different? Eckerlin Meats goetta combines high quality, lean pork and beef products and fresh ground spices.
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What does goetta taste like?
Goetta is pan-fried into a patty and tastes, connoisseurs report, like a sweeter variation on sausage with a bit of a mealy texture. It's often combined with onions and seasoned with rosemary, thyme, bay leaves, and other spices for a unique, smoky-sweet flavor.
What is Cincinnati goetta?
Goetta (/ˈɡɛtə/ GHET-ə) is a meat-and-grain sausage or mush of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), pin-head oats and spices.
Is goetta a German dish?
Goetta gets its origin from the German immigrants who settled in what is now the Over-the-Rhine neighborhood of Cincinnati. In order to stretch their food dollar, they used the scraps from local butchers and hog slaughterhouses to make a satisfying, inexpensive dish.
What does goetta mean in German?
History and Etymology for Goetta borrowed from a western Low German word, as Westphalian (west Münsterland) Götte, Gotte "groats, hulled grain with part of the bran removed, hulled oats," going back to Middle Low German görte, metathesized form of grütte "groats," going back to Germanic *grutjō- — more at grits.
Is scrapple and goetta the same thing?
Scrapple. Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.
What meats are in goetta?
Pronounced “GET-uh,” Goetta is a German breakfast sausage that blends the textures and flavors of pork, beef, whole grain steel-cut oats, fresh onions, and spices. It is slow-cooked daily in our factory and perfectly prepared when browned and served.
Why is goetta so good?
The glory of goetta is its texture: sliced and griddled, it attains a pebbly browned surface that's addictively crispy. Top it with a runny-yolk egg or a drizzle of syrup, and you're in business. Thanks to the oats, goetta has whole grains and fiber. And unlike bacon and ham, it's free of nitrates and nitrites.
What is scrapple called in the South?
LivermushLivermush. The Southern version of scrapple has its origin in the Great Wagon Road migration, which brought Pennsylvania Dutch farmers down to the other end of Appalachia.
Is Haggis similar to goetta?
' It is fairly similar to the Cincinnati speciality goetta but with more liver flavor. Making your own haggis in the US is quite an endeavor. Traditional haggis recipes call for a sheep's stomach and a sheep's pluck (heart, lungs, windpipe and liver).
Who invented goetta?
Truth #1: Basically, goetta is an old German peasant food, brought to the Cincinnati/Northern Kentucky area by immigrants from northwestern Germany. It was a way for them to take a little of this and a little of that, pork, beef, pin oats, onion, and spices, and stretch their food supplies.
How did goetta get its name?
Where did it originate? Where did the name Goetta come from? and the " r" is often swallowed when pronounced In the English language. They made this sausage like food, with oats "groats" and, simmered with the shredded meat of pork necks and spices and so it became known as Goetta.
Is goetta raw?
How Is Glier's Goetta Made? Glier's Goetta is a slow-cooked mixture of pork, beef, pinhead oats, herbs, and spices, that's it. Through the course of slow-cooking, much of the fat that remains in a traditional sausage is removed from Glier's Goetta.
Why is goetta so good?
The glory of goetta is its texture: sliced and griddled, it attains a pebbly browned surface that's addictively crispy. Top it with a runny-yolk egg or a drizzle of syrup, and you're in business. Thanks to the oats, goetta has whole grains and fiber. And unlike bacon and ham, it's free of nitrates and nitrites.
Where did goetta come from?
Cincinnati Metropolitan AreaGoetta / Place of originThe Cincinnati metropolitan area is a metropolitan area centered on Cincinnati and including surrounding counties in the U.S. states of Ohio, Kentucky, and Indiana. The area is commonly known as Greater Cincinnati. Wikipedia
Who invented goetta?
Truth #1: Basically, goetta is an old German peasant food, brought to the Cincinnati/Northern Kentucky area by immigrants from northwestern Germany. It was a way for them to take a little of this and a little of that, pork, beef, pin oats, onion, and spices, and stretch their food supplies.
Is there gluten in goetta?
Crisp and savory goetta is a perfect complement to fried eggs in toast. Quail eggs and brown bread make it a little more special, too. Especially when this breakfast is both gluten free and milk free.
Origins and popularity
The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. Along with Cincinnati chili and mock turtle soup it is, according to Cincinnati food historian Dann Woellert, one of the area's "holy trinity" of local specialties.
Composition
Goetta is usually sold in logs or as slices from a bulk loaf, but links are also available.
Preparation and serving
Goetta is made with meat, oats, broth, spices, often onions, and occasionally other vegetables, simmered until thick, poured into loaf pans, and chilled or allowed to cool completely so that the loaves become firm enough to slice. It is then cut into slices and fried, often in butter. : 244
Commercial distribution
A number of commercial distributors produce and sell goetta in the parts of Ohio, Kentucky, and Indiana near Cincinnati. Glier's Goetta, established in 1946, produces more than 1,000,000 lb (450 metric tons) annually, around 99 percent of which is consumed locally in Greater Cincinnati.
Goettafest
"Glier's Goettafest" is an annual culinary festival held in August on the Ohio River waterfront near Newport, Kentucky 's Newport on the Levee. The festival celebrates both the dish and Greater Cincinnati's German American heritage.
Misconception
Glier's markets goetta as the "German Breakfast Sausage," which may create the impression that it is something commonly eaten for breakfast in Germany. Cincinnati food expert Dan Woellert says, "Will you find something on a menu called goetta in a Westphalian gasthaus? The answer is no," but that grützwurst and knipp are similar "meat gruels".
Goetta (German-American Sausage Grain Patties)
These famous sausage grain patties from the Greater Cincinnati area and of German origin have a fantastic flavor and are an absolutely delicious addition to your breakfast!
Notes
THIS FREEZES WELL: Wrap the loaf pans and freeze for up to 2-3 months. Let fully thaw before slicing and frying. Alternatively, pre-slice it and place the slices between wax paper, then freeze. That way you can conveniently grab however many slices you need at a time without thawing the whole loaf.
What does goetta consist of?
It's not unusual for people to ask, "What the heck is goetta?" Great question, especially because you aren’t likely to find goetta available outside of the Cincinnati, Ohio or Northern Kentucky geographic areas.
What makes Eckerlin Meats goetta different?
Eckerlin Meats goetta combines high quality, lean pork and beef products and fresh ground spices. We slow cook ours in small batches to ensure that quality. After the goetta is cooked, we chill it and form it into blocks.
How do I prepare goetta as part of a meal?
Traditionally, goetta was eaten for breakfast. Get a hot skillet or pan and fry a piece of goetta. It’s a fully cooked product. When cooking it at home, you just want to get it golden brown and crispy on each side. Try putting goetta in an omelet. It’s a great alternative to sausage.
A German Creation
Goetta (pronounced geh-tah) is a mixture of pork and beef with steelcut oats, barley and seasonings that is molded into a sausage. Image by keyingredient.com
How We Fix It
We fry it in a skillet until crispy on the outside but a little soft on the inside. You have to watch out for popping grains when you cook it.
Who Makes It?
The original is greasy like bacon. But there is now a lowfat turkey version that I have not tried. The largest producer is Glier’s Meats located across the river in Covington Kentucky. It was begun in the 1940’s by Robert Glier whose family owned a meat company. Goetta has a unique flavor and texture.
WHAT IS GOETTA?
Pronounced “ get-uh ,” Goetta is a German breakfast sausage that blends the textures and flavors of pork, beef, whole grain steel-cut oats, fresh onions, and spices. It is slow-cooked daily in our factory and perfectly prepared when browned and served.
COOKING GOETTA
First, slice the Goetta into half-inch patties. Making sure they do not touch each other (to be sure they will not stick together), place the patties in a non-stick skillet that has been preheated to a medium temperature, 350 degrees. Let it cook for about 6 minutes, allowing the first side to brown completely.
WHERE CAN I BUY GLIERS GOETTA?
Glier’s Goetta is regional to the greater Cincinnati/ Northern Kentucky area. You can find it in every major food retailer including; Kroger, Sam’s Club, Wal-Mart, Jungle Jims, and Meijer. If you are outside of our area Gliers Goetta is readily available through Cincinnati Favorites.
Overview
Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), pin-head oats and spices. It was originally a dish meant to stretch out servings of meat over several meals to conserve money, and is a similar dish to scrapple and livermush, both also developed by German immigrants.
Origins and popularity
The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. Along with Cincinnati chili and mock turtle soup it is, according to Cincinnati food historian Dann Woellert, one of the area's "holy trinity" of local specialties.
The first commercial producer was Sander Packing.
Composition
While goetta comes in a variety of forms, all goetta is based around ground meat combined with pin-head oats, the "traditional Low German cook's way of stretching a minimum amount of meat to feed a maximum number of people." Usually goetta is made from pork, but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaves, rosemary, salt, pepper, and
Preparation and serving
Goetta is made with meat, oats, broth, spices, often onions, and occasionally other vegetables, simmered until thick, poured into loaf pans, and chilled or allowed to cool completely so that the loaves become firm enough to slice. It is then cut into slices and fried, often in butter.
Traditionally goetta is served as a breakfast food, but it is also put into sandwiches and used as a topping for burgers and pizza.
Commercial distribution
A number of commercial distributors produce and sell goetta in the parts of Ohio, Kentucky, and Indiana near Cincinnati. Glier's Goetta, established in 1946, produces more than 1,000,000 lb (450 metric tons) annually, around 99 percent of which is consumed locally in Greater Cincinnati. Queen City Sausage is the next largest producer, while multiple small and artisanal producers also make goetta in and around Cincinnati.
Goettafest
"Glier's Goettafest" is an annual culinary festival held in August on the Ohio River waterfront near Newport, Kentucky's Newport on the Levee. The festival celebrates both the dish and Greater Cincinnati's German American heritage. While the main focus of the festival is goetta served in many different ways, it also typically includes music, dancing, and other public entertainment. In 2019 it expanded to two consecutive weekends.
Misconception
Glier's markets goetta as the "German Breakfast Sausage," which may create the impression that it is something commonly eaten for breakfast in Germany. Cincinnati food expert Dann Woellert says, "Will you find something on a menu called goetta in a Westphalian gasthaus? The answer is no," but that grützwurst and knipp are similar "meat gruels".
Further reading
• Cincinnati Goetta: A Delectable History (2019)