Full Answer
What is goetta (pronounced goetta)?
So what is goetta (pronounced “getta”)? Goetta is a mixture made out of meat, oats, onions and spices that is formed into sausages patties, fried, and eaten for breakfast. The dish is of German origin and the name comes from the German words Grötte or Grütze (depending on the region), which translates to “groats.”
What kind of meat is goetta?
Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork 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,...
What is the composition of goetta?
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.
What is goetta and how is it used?
It is then cut into slices and fried, often in butter. : 244 Traditionally goetta is served as a breakfast food, but it is also put into sandwiches and used as a topping for burgers and pizza. A number of commercial distributors produce and sell goetta in the parts of Ohio, Kentucky, and Indiana near Cincinnati.
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Where was goetta invented?
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.
Who created goetta?
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.
What is goetta called in Germany?
Goetta is a mixture made out of meat, oats, onions and spices that is formed into sausages patties, fried, and eaten for breakfast. The dish is of German origin and the name comes from the German words Grötte or Grütze (depending on the region), which translates to “groats.”
Where 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 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 does the word goetta mean?
Definition of Goetta : meat (such as pork) mixed with oats, onions, and spices and fried in the form of a patty.
What is scrapple called in Ohio?
goettaLike scrapple, goetta was created to use up every “scrap” of meat from slaughtering an animal and the grain adjuncts were added to help stretch that meat further. While it came from German immigrants settling in the Cincinnati area and was developed there in Ohio, not Germany.
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).
Is there goetta in Germany?
Germans back in Germany didn't make goetta. The sausage derivative is an American specialty, specifically out of Cincinnati, Ohio. Families stretched their limited supply of meat by supplementing leftover animal scraps with steel-cut oats, which yielded a crispy exterior and a mushy middle to a well-cooked slice.
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 kind of meat is 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.
How do you pronounce goetta?
German sausage that blends pork, beef, whole grain steel-cut oats, fresh onions, and spices to create a.
What's in Glier's 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.
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 does scrapple taste like?
What Does Scrapple Taste Like? Scrapple can taste like liverwurst or French country paté, depending on the mix of ingredients. Some scrapple is made without liver, and depending on how much sage is in the recipe, can taste like breakfast sausage.
What is a goetta?
Media: Goetta. Goetta ( / ˈɡɛtə /) is a meat-and-grain sausage or mash 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, ...
Where is Goetta made?
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.
What is the main focus of Goetta?
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.
What is goetta flavored with?
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.
Where is Goettafest held?
"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.
Is goetta a loaf?
Goetta is usually sold in logs or as slices from a bulk loaf, but links are also available. 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.".
Is Goetta a German sausage?
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".
Where did goetta originate?
Goetta was first introduced to the U.S. through an influx of German immigrants to Cincinnati in the 1830s. In Germany it had been known as gruetzwurst, a dish farm workers ate for breakfast, lunch or dinner. Made up with organ meats, oats and a lot of pungent spices, the gruetzwurst was a way to use up scraps of meat and cheaper cuts or pork and beef. As the sausage evolved in the U.S. to become known as goetta, it became a favored breakfast food with higher-quality ingredients. Commercial brands such as Glier’s Goetta and Queen City Sausage standardized the sausage, though butcher shops all around Cincinnati make their own versions.
What Is Goetta?
In southwest Ohio and northern Kentucky the top breakfast meat is goetta (pronounced "get-UH"), a loose sausage made with ground pork and beef, steel-cut oats, onions, garlic and a lot of spices including mace, marjoram, ginger, coriander, white pepper and cloves. The breakfast sausage is formed into thick patties and then pan fried. Some restaurants serve rectangles of handmade goetta; commercial purveyors sell the sausage in tubes that can be sliced into rounds at home. No matter the shape, the slightly mushy texture with crisp, crumbly edges and the pungent spice of the sausage remain constants.
How to make goetta sausage?
There are many different recipes for goetta, but most call for one pound each of ground pork and ground beef; 2 1/2 cups steel-cut oats; eight cups water; one large onion, diced; four garlic cloves, minced; and spices such as mace, marjoram, ginger, coriander, white pepper and cloves. The first step is to cook the oats in boiling water with salt and pepper for about two hours. Then, add the ground meat and spices and cook together for about an hour. Pour the mixture into a bread pan and refrigerate overnight. Once settled, the goetta is ready for slicing and pan frying.
How to cook goetta?
The first step is to heat a skillet with a teaspoon of lard or vegetable oil, and once the fat starts sizzling add thick slices of the sausage, making sure not to crowd the pan. Cook for a few minutes. The meat will turn from pale to golden as it crisps. Do not move it around in the pan; instead, let the goetta rest so the soft sausage can firm, otherwise it might crumble or break. After a visible crust develops, gently flip the slice of goetta and cook the other side the same way.
What is the difference between scrapple and goetta?
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. Scrapple is made with pig parts, cornmeal (and/or flour), and spices. Goetta is created with both pork and beef and uses oats as the binder. While both historical foods are breakfast meats and still eaten today, goetta is much more popular as a sought-after dish frequently served in restaurants.
What is the flavor of goetta?
Goetta's texture is slightly mushier than loose breakfast sausage, and the flavor tends to be sweeter and more complex de pending one what spices are used. The richness of pork and beef combine with the nuttiness of the steel-cut oats. Some goetta has traces of warming spices like cinnamon, clove and mace. Other versions feature spicy notes of ginger, garlic and even cayenne pepper.
How long does goetta last in the fridge?
Factory-sealed goetta has a four-month shelf life in the refrigerator. Once opened, the sausage should be eaten within a week. Freshly-made goetta has a week-long shelf life too, as long as it's kept cold. Goetta should be wrapped up or sealed in an air-tight container in order to prolong the freshness.
Where did goetta originate?
In the case of goetta, it was brought to the Cincinnati area over a century ago by German immigrants from northern Germany. While the version in north Germany would have been made more commonly with buckwheat, barley or rye (the grains most prolifically grown in that area), oats were substituted once the immigrants reached Cincinnati (which is the more common crop in that area). Also, the original, peasant German version would have included more animal organ parts whereas goetta is made with the muscle meat only (when the German immigrants reached the United States they found that pork here was much cheaper).
What is a goetta?
Goetta is a mixture made out of meat, oats, onions and spices that is formed into sausages patties, fried, and eaten for breakfast. The dish is of German origin and the name comes from the German words Grötte or Grütze (depending on the region), which translates to “groats.”.
How to cook goetta?
Here are 5 essential keys to cooking goetta correctly: The first key to helping them keep shape is slicing them thickly (at least 1/2 inch thick). The second key is to avoid using any oil whatsoever. Oil will only make it soggier and fall apart more. Just use a dry non-stick pan over medium-high heat. Again, no oil.
What is the meaning of "goetta"?
The concept goetta is similar to Pennsylvania Dutch scrapple, Polish kishka and Scottish haggis in that, all these originally being peasant dishes, it was a way to make the most of every part of the animal – to use up the scraps – and to make them stretch to feed the most people possible.
How much goetta is consumed in Cincinnati?
At least it is in Cincinnati where it’s practically a staple ingredient. So much so the people of the Greater Cincinnati area consume over 1 million pounds of it ever year. That’s 450 metric tons of goetta!
Where is Goettafest held?
What’s more, there’s even an annual goetta festival, “Glier’s Goettafest”, that’s held every August near Newport, Kentucky and features goetta served every way imaginable. Music, dancing and other entertainment adds to the occasion of celebrating this beloved food as well as the German-American heritage of the Greater Cincinnati area.
Can you chew goetta with a fork?
Ignore the imperfections in shape or appearance, just sho vel the goetta onto your fork and into your mouth and then chew it with complete satisfaction.
Where is Goetta made?
In what was once part of a large brewery in nearby Covington, KY, the Glier family opened a factory, and two generations later is still considered by many locals to make the best goetta in the city, producing about a million pounds of goetta a year.
What is goetta pudding?
Like scrapple in the Pennsylvania and Virginia regions, which combines pork scraps with corn, wheat, and spices, and the white and black puddings of Ireland and the UK, which do the same with bread trimmings and oats, goetta employs steel-cut or pinhead oats to extend the amount of pork and beef scraps that are then blended with spices, formed into a log, sliced, and fried. Unlike scrapple or those puddings, it has a sort of funk to it, one that may take you by surprise upon first bite and then, as you continue to dig in, can easily become addictive. The oats give it a meatier, starchier texture, and provide pockets perfect for absorbing running egg yolk, apple sauce, or maple syrup (and the area makes some killer maple syrup).
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)