Goetta recipe and background
Goetta (pronounced gétt-aa, ged-da or get-uh) is of German origin, similar to mush and almost identical to what the Pennsylvania Dutch call scrapple. Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.
Goetta vs. Scrapple: Goetta is made with oatmeal and pork; Scrapple is made with cornmeal and pork…
The present 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.
For those who are Goetta obsessed, you can visit Goettafest: The "Original" Goettafest is an annual cultural and culinary celebration held in Covington, Kentucky, just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants. Today the festival is held each summer in Newport on the Levee, just across the Ohio River from downtown Cincinnati and near Covington.
The recipe itself is easy to make, but the oatmeal will stick if you don't stir more than occasionally.
The recommended oatmeal, pinhead, isn't available in all areas, but a similar oatmeal, steel cut, is sold widely and may be used as a substitute. Steel cut oatmeal can be found in specialty stores, health food stores and some large grocery stores.
Goetta
1 pound ground pork (or fresh ground pork sausage)
1 pound ground beef
8 cups water
2 1/2 cups pinhead oatmeal (you can use steel cut)
1 large onion, sliced
1 to 4 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon of ground peppercorns
In a large pot with a lid, boil the water; add salt, pepper and oatmeal. Cover and let cook for two hours, stirring often.
Add the meat, onion and bay leaves. Mix well. Cook for another hour, stirring often. Remove bay leaf.
Pour into bread pans (size doesn't matter).
Refrigerate overnight.
To serve: Slice the Goetta and fry it until crispy or just until heated through. Goetta may be served with pancakes and eggs, on sandwiches or in place of meat at dinner. It is popular on pizza, as the meat in a Reuben, in a breakfast burrito, casseroles, in spaghetti sauce.....
Goetta (pronounced gétt-aa, ged-da or get-uh) is of German origin, similar to mush and almost identical to what the Pennsylvania Dutch call scrapple. Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.
Goetta vs. Scrapple: Goetta is made with oatmeal and pork; Scrapple is made with cornmeal and pork…
The present 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.
For those who are Goetta obsessed, you can visit Goettafest: The "Original" Goettafest is an annual cultural and culinary celebration held in Covington, Kentucky, just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants. Today the festival is held each summer in Newport on the Levee, just across the Ohio River from downtown Cincinnati and near Covington.
The recipe itself is easy to make, but the oatmeal will stick if you don't stir more than occasionally.
The recommended oatmeal, pinhead, isn't available in all areas, but a similar oatmeal, steel cut, is sold widely and may be used as a substitute. Steel cut oatmeal can be found in specialty stores, health food stores and some large grocery stores.
Goetta
1 pound ground pork (or fresh ground pork sausage)
1 pound ground beef
8 cups water
2 1/2 cups pinhead oatmeal (you can use steel cut)
1 large onion, sliced
1 to 4 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon of ground peppercorns
In a large pot with a lid, boil the water; add salt, pepper and oatmeal. Cover and let cook for two hours, stirring often.
Add the meat, onion and bay leaves. Mix well. Cook for another hour, stirring often. Remove bay leaf.
Pour into bread pans (size doesn't matter).
Refrigerate overnight.
To serve: Slice the Goetta and fry it until crispy or just until heated through. Goetta may be served with pancakes and eggs, on sandwiches or in place of meat at dinner. It is popular on pizza, as the meat in a Reuben, in a breakfast burrito, casseroles, in spaghetti sauce.....
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