Goetta
Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati/northern Kentucky area.
This is a German breakfast sausage that blends the textures and flavors of pork, beef, whole grain steel-cut oats, fresh onions and spices.
The History of Goetta
Goetta is a traditional dish originating from the Cincinnati, Ohio region of the United States, particularly associated with the German immigrant community in the area. Its roots can be traced back to the 19th century, when German immigrants brought their culinary traditions with them to America.
Origins:
- Cultural Influence: Goetta is a reflection of the German practice of using oats to stretch meat and make it more filling, especially in times when meat supplies were limited. This was particularly important for immigrant families on a budget.
- German Roots: The dish is related to various German sausage recipes and other meat dishes that utilize grains and spices. The term “goetta” itself likely comes from the German word “grütze,” which means groats or hulled grains.
Ingredients and Preparation:
- Traditional goetta is made primarily from ground meat (often pork or a combination of pork and beef), steel-cut oats, spices (such as salt, pepper), sometimes coriander) and water or broth. The mixture is typically simmered, then cooled until it sets.
- Once set, goetta can be sliced and pan-fried, giving it a crispy exterior while retaining a soft interior.
20th Century and Popularity:
- Goetta became particularly popular in Cincinnati during the early to mid-20th century. It was often served as a breakfast dish, similar to how one might serve sausage or bacon.
- The dish is often enjoyed with eggs, but can also be served as a side dish or incorporated into various recipes.
Modern Era:
- Today, goetta is considered a regional specialty in Cincinnati and has a dedicated fan base. Various local meat markets and producers craft their own versions, and it can often be found at restaurants and diners throughout the city.
- There are annual events and festivals celebrating goetta, such as Goetta Fest, further cementing its status as a beloved local dish.
Variations:
- While the traditional recipe remains popular, there are modern adaptations that experiment with different meats, grains, and spices, reflecting a growing interest in revisiting and reinventing regional cuisine.
More breakfast sausage recipes…
Goetta
Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati/northern Kentucky area. It’s a German breakfast sausage that blends the textures and flavors of pork, beef, whole grain steel-cut oats, fresh onions and spices.
- Prep Time: 15 minutes
- Cook Time: 4 hours 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 24 1x
- Category: Breakfast & Brunch
- Method: Slow Cooker
- Cuisine: Midwestern
Ingredients
- 1 pound ground round
- 1 pound Bob Evans Zesty Pork Sausage
- 6 cups water
- 4 bay leaves
- Pinch of pepper
- 1 tablespoon kosher or sea salt
- 1 large onion, chopped
- 2 1/2 cups steel-cut oats
Instructions
- Put water, salt and pepper into a slow cooker.
- Cover and cook on HIGH for 20 minutes.
- Add oats and cook on HIGH for 1 1/2 hours.
- Mix meat well and add to slow cooker with onion and bay leaves.
- Cook on LOW for 3 hours.
- Uncover and, if not thick enough, cook longer, stirring often. Remove bay leaves.
- Pour into greased bread pans and cool.
- Refrigerate until ready to fry.
- Slice the Goetta into 1/2 inch patties. Making sure they do not touch each other (to be sure they will not stick together), place the patties in a nonstick skillet that has been preheated to a medium temperature, 350 degrees F. Let it cook for about 6 minutes, allowing the first side to brown completely.
- Flip, and brown the other side until crisp and golden brown.
Nutrition
- Calories: 98
- Sodium: 15
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 11
- Fiber: 2
- Protein: 6
- Cholesterol: 12
