Homemade Goetta!!!! You must try it!!!

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GOETTA…you say WHAT!!  

What is Goetta, that is the question I got the most from my friends that are not from this area (Greater Cincinnati/Northern Ky area) when I told them I was going to blog about Goetta.  Now in my house I felt like when we had Goetta is was a breakfast treat, we didn’t have it all the time and usually only in the wintertime.

This is taken from Wikipedia – 

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef) and steel-cut oats. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this 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.

The word “Goetta” comes from the Low German word götte.
Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

The modern popularity of goetta in Cincinnati has led to it being called “Cincinnati Caviar”. Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.

I must say I’m not a fan of Glier’s or for that fact any other brand except my Mom’s, oh and they have a Fest called Goettafest 🙂

In the Greater Cincinnati area, there have been annual celebrations since 2004 with the central theme of Goetta.

The “Original Goettafest” is an annual cultural and culinary celebration held in Covington, Kentucky (where my Grandmother grew up), just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants and this festival is held in MainStrasse Village, an area of Covington a few blocks from the Ohio River. 

Goetta is typically formed into small loaves, and then cut into squares and fried, often in the oil left over from browning the meats or in bacon drippings. Traditionally a breakfast food, goetta is often served with apple butter, ketchup, mustard, syrup, grape jelly, honey, or eaten by itself.

More recently, goetta has become an all purpose food eaten with any meal. New goetta products in the Cincinnati area include goetta burgers, goetta dogs, and goetta pizza.  Yes Goetta Pizza…one of our local pizza places (Newport Pizza) has a Goetta Pizza, with Goetta, fried potatoes, onions and fried eggs, there might be more on it, I can’t remember, I wanted to try it till then told me they used Glier’s and well NO 😛

Yes I come from a part German background, my Dad’s Mother was actually born in Germany and came to Covington, Ky when she was a baby.

My Mom told me that when my Grandmother would make goetta, she would roast a pork butt then grind it herself with one of those old hand grinders.  I was like what…wow!!!

We didn’t do that in our house, but I must say I think my “Mom’s” is the best, I don’t care if you follow this same recipe, I can tell her’s from anyone else, so I called on her to make this goetta.

Well she didn’t really make it she instructed me and I made it at her house.  

Now my Mom does follow the recipe on the back of the “Dorsel’s Pinhead Oatmeal” bag in some ways, but add’s Jimmy Dean’s Pork sausage.   And she makes her’s in the microwave, now you can make it on the stove or in a slow cooker too it you want.

I do apologize for the making of pictures the lighting in her kitchen was not the best. 

Ingredients 

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She uses this 5 quart glass pot

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She chops her onions (I gave them this chopper one
year for christmas, my Dad loves it!! 🙂   Add salt, pepper, onions, bay leaves

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then add oats                         then 6 cups of water give a stir add lid

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cooking in microwave for 30 minutes….stirring after 15 minutes

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this is what it looks like after 30 minutes   pork, beef & pork sausage

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Take out bay leaves, this is the tool she used to get all the meat fully incorporated 

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This is fully incorporated…cooking again for 30 minutes

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Stirring after 15 minutes again          then after 30 minutes your done

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We put it into large loaf pans, and refrigerate it for up to 2 months

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I made some small loaves too

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Now in prepation to cook it, really is to each own, I think it depends on how you were introduced to it.

My Mom likes it right after it was made (before you form it into loaves) in a bowl with a drizzle of maple syrup.

My Dad eats this way, this is the way I eat it too 🙂

Goetta, bread, butter and ketchup (Heinz Ketchup only)
                                                                 Yes I am Ketchup snob!!

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I use a non stick skillet on med       till it get brown and crispy then I add a touch of butter

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I toast my bread                        butter my bread

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then I add the crispy brown goodness!!!

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Then drizzle it with Heinz Ketchup 
usually no fork or knife is needed, just pick it up
                                                              and eat it like pizza

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But I did use a fork and knife this time  🙂

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Then it was gone and it was OOOOOO so GOOD!!!!

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This is the recipe on the back of the bag

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My Mom's Goetta

  • Difficulty: easy
  • Print

1 pound lean ground beef
1 pound lean ground pork
1 pound Jimmy Dean’s Hot Pork sausage (she prefers this brand and like it hot, I got the regular not hot and I loved it)
1 med – large onion, diced
3 bay leaves
3 tsp. salt
1/4 tsp. pepper
2 1/2 cup Dorsel’s Pinhead Oatmeal
6 cups water

To a 5 quart glass microwave pot add onion, salt, pepper, bay leaves and oatmeal, stir in water.
Cook in the microwave for 30 minutes, covered, stirring after 15 minutes, continue to cook just watching so it does not boil over, if it start to boil over just give it another stir.

After the 30 minutes add all the meat and with a potato masher mix in meat and make sure it is fully incorporated. 

Cook another 30 minutes covered in microwave again stirring after 15 minutes.

Then take mixture add it to loaf pans, packing down as you add it, chill then, and wrap with plastic wrap and foil.

Once completely chilled, slice in about 1/2 – 3/4 inch thick pieces and fry.  Serve it up with or however you like!!

And I hope the one’s of you who have never tried this will give it a try!!! Enjoy!!!

 

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23 thoughts on “Homemade Goetta!!!! You must try it!!!

    • Thank you Melisa, if you never had it before, I just love it…sometimes once it’s warmed through cooking on one side, I will smash it thinner and keep cooking to get a larger crispier piece 🙂

  1. These are new to me but I like you idea of filling loaf pans. They’d be much more convenient for sandwiches. And I bet these sandwiches are really good, too.

  2. Reblogged this on Come Cook With Me and commented:

    Heading to Pittsburgh today with a friend of mine to visit his Dad, and I thought it would be fun to make Goetta for them, since they had never had it. We are making when we get there so I thought I would re-post this for today, its going to fun trip, I will post about it!! Everyone have a great day!! Enjoy!!

  3. I have never heard of this. Will have to ask my husband since he is from that area. Looks good, especially fried and crispy alla round. There are so e similar products here in South Carolina too. Can’t say I had this in Germany either, a whole new food exploration!

  4. I just happened to be in Cincinnati for Oktoberfest and I saw the Goetta booths! I so wanted to try it, but was on my way to dinner (also, I had no idea that Cincinnati was such a cute town).

    I had scrapple (the mid-atlantic’s version) for the first time last year and LOVED it so I know that I would love this, too.

    As someone from Pittsburgh, I am a ketchup snob, too. Just last night I was out to dinner and had to say, “this is not Heinz. You filled the Heinz bottle with Hunt’s.”

  5. This sounds a lot like kibbe, substituting rice for oatmeal and adding pine nuts… interesting the similarity, although it’s cooked very differently. I’m part german, too, and my family originated in Ohio, the Youngstown area, but I have never hear of this. I will have to try it one day. Thanks!

    • I have never heard of Kibbe, I’ll have to google that 🙂 I think it may be more south the Cincinnati area and the Northern Ky area, one of the company’s here has a Goetta Fest and let me tell you they make and put goetta on everything it is too funny, Pizza, goetta hot dogs 🙂 a friend of mine has a Bakery and he puts it in a Danish!! Yes…we are a little Goetta Crazy down here 🙂

      • Awesome. I will be passing through your area this summer. I should look up the Remke Market. I have been to the aquarium in Northern KY and it’s fun, especially the shark pool. My hubby’s grandfather lives in Crestwood KY, and his daughter, my hubby’s Aunt lives in Cincinnati.

      • Yes you should stop by one of our stores, the Hyde Park store in Ohio is a great store, even though you will be in ky, near our Newport store it is just on the very small side, but Hyde Park is right up 71 north. I can always give you the address and you can GPS it 🙂

  6. I too am a ketchup snob, thankyou. I will not buy Glier’s goetta either, too much fat. When I make my goetta, it is always made with lean ground pork and very lean venison. I am extremely thorough when I process my deer and grind my burger. When you do this yourself, you control the quality of the finished product. There is very little grease in my ceramic coated skillet. If you do wish to try a commercial goetta that is distinctly different than Glier’s, a small family owned meat market in Ft Wright (Northern Kentucky) has been making goetta since the mid-1800’s. They offer it fresh, but also freezes some immediately. I buy mine frozen and they slice it for me. I buy enough to last approximately 2 months. Just take a slice out of the freezer and put it into my ceramic coated skillet. Medium heat, shot of Pam. Good to go. (Finke’s Meats is located at 1502 Amsterdam Rd in Ft Wright. They can be reached at 859-261-8899) By the way, I am not related or receive any special deals from the Finke’s. They put out what I feel is the best product available in the area.

  7. Thanks for stopping by my blog. This goetta recipe looks very interesting. It is kind of like kibbe as one reader points out, and it also reminds me of a simpler version of haggis, in that it is meat, pinhead oatmeal and flavourings, but it sounds more user friendly than either of these which are quite labour intensive. I intend to try it and see for myself.

    • Oh please do try Hilda, it is really easy, if you have a one of those large glass pots to use in the microwave, just keep an eye on it as it cooks it can boil over, put if it starts to boil up to the lid, just stop and stir and continue on cooking…I hope you will like it, would love to here about it you do try it!! Cheers!! 🙂
      Thank you for stopping by!!

  8. I am originally from Cincy. (Lockland). I grew up eating Goetta. My great grandma made it from scratch. She never wrote the recipe down. She also never measured. Neither did my grandma, momma or myself. She would make enough to last all of the families about 4 months. We would prefer slice it & freeze it. Pulling out what we needed for Sat & Sun breakfast. My daddy liked his with a sunny side up egg mixed in with his. Not me! I just liked it fried & on bread. I was in cincy last week & bought some Dorsels so I can make it myself. My hubby is from Illinois & had never heard of it. He loves it. My dad buys his meat from Vonderhaars in Reading. So we had some of their goetta & it was ok, but not like my Great Grandma made. I am going to try your recipe which is a little different then on the back of Dorsels. I kind of remember my grandma would used boneless short rib meat & pork loin & grind her own. I’m not that domestically capable. Hehe! Thank you for sharing with us! I’ll report back how my efforts turn out. ~ Bee

    • Thank you Bee for checking out my blog and the Goetta recipe, remember this recipe is for the microwave. I know what you mean by getting Goetta out somewhere, its just not the one you are use too. I have never been to Vonderhaars, I have heard of it for sure, maybe I will have to make a trip up there soon. I think my Grandma would grind her own meat as well 🙂
      I hope you check out some of my other recipes, and I hope you will follow me too!!
      Thank you so much Bee!! Hope to see around!! 🙂
      Amy

      • Unfortunately Darlene we don’t have my Grandma’s recipe, but I guess you could roast a pork but then grind it up and add as the meat.
        But I do like it this way that my Mom makes it is so so good!!! 🙂
        Thank you!!!

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