7 Goetta Recipes: A Delicious Twist on Breakfast | DineWithDrinks (2024)

FAQs

What are the ingredients in Glier's Goetta? ›

Glier's Goetta is a slow-cooked mixture of pork, beef, pinhead oats, herbs, and spices. The closest foods to goetta are Pennsylvanian scrappel and North Carolina livermush. Scrapple is made with cornmeal, and livermush is made with either cornmeal or rice rather than the pinhead oats used in Goetta.

“Goetta is a peasant food from Germany. It was not known as goetta in Germany. It's known as grutzwurst over there, or grits, grain, wurst, sausage, grain sausage,” Glier said. “It was brought over by the early immigrants, probably in the late 1800s.

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.

Fry goetta slices or patties over medium heat for approximately 3-4 minutes per side. This will result in a crispy and golden-brown exterior while maintaining a tender interior.

The word goetta comes from the Low German word Götte, meaning groats or coarse grains (or a food made from them).

The main difference between scrapple and goetta lies in their primary ingredients. Scrapple is made with pork scraps and cornmeal, while goetta is made with ground meat and steel-cut oats. Additionally, the spices used in each dish may vary, giving them distinct flavor profiles.

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.

Similarly, goetta lovers are known to enjoy Scotland's haggis, a sausage much like goetta, though traditionally cooked inside the stomach of a sheep (an artificial casing is often used these days).

Germans back in Germany didn't make goetta. The sausage derivative is an American specialty, specifically out of Cincinnati, Ohio.

Pro Tips for Cooking Goetta

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.

What do they call scrapple in Ohio? ›

The first time anyone told me about goetta after I moved to Cincinnati, they said it was "sort of like scrapple, except with oats instead of cornmeal." "Oh, OK," I thought, because I'd heard of scrapple and knew what it was: cornmeal and meat scraps. I have since repeated this to Cincinnati newcomers. "Yeah, goetta.

The scrapple universe is large. In Cincinnati (and Northern Kentucky) there's goetta, made with oats instead of cornmeal. In the Carolinas, there's livermush (and liver pudding).

We let it cool in the freezer for about 30 minutes. Once cool, scoop into balls or into a mini muffin tin. Add remaining goetta and extra shredded cheese to top and bake at 400 degrees for about 8-10 minutes. Serve hot and enjoy!

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.

Refrigerate up to 1 week or freeze for up to 1 year. To cook, slice the goetta crosswise at least 1/2-inch thick. Heat 1 tablespoon vegetable oil or bacon fat in a skillet (preferably nonstick or cast iron) over medium-high heat.

1 serving of glier's original goetta (Generic) contains 180 Calories. The macronutrient breakdown is 22% carbs, 60% fat, and 18% protein. This is a good source of protein (14% of your Daily Value).

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.

It is slow-cooked daily in our factory and perfectly prepared when browned and served. Producing over one million pounds of goetta each year, Glier's Goetta is the best selling Goetta in the world.