These famous German-influenced sausage grain patties from the Greater Cincinnati area have a fantastic flavor and are an absolutely delicious addition to your breakfast!
You may not have heard of goetta, but it’s famous.Ā At least it is in Cincinnati where it’s practically a staple ingredient.Ā So much so the people of the Greater Cincinnati area consume over 1 million pounds of it ever year.Ā That’s 450 metric tons of goetta!
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.Ā 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.
So what isĀ 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.Ā The dish is of German origin and the name comes from the German words Grƶtte or GrĆ¼tze (depending on the region), which translates to “groats.”
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.
In the case of goetta, it was brought to the Cincinnati area over a century ago by German immigrants from northern Germany.Ā 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).Ā 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).
There are several key spices in this that are essential to achieving the “old world” flavor that many German meats and sausages are associated with:Ā Mace, marjoram, coriander, white pepper, cloves and ginger.Ā Don’t omit or substitute any of these.Ā Include all of them and once you’ve tasted the final result you’ll be very happy you did!
Before we get started…
SOME TIPS FOR HOW TO FRY GOETTAĀ
Yes, this can be a point of frustration.Ā You’ll find forums online of people venting and lamenting and asking for help on how to fry goetta so that it doesn’t completely fall apart in the pan.
I’ll say it right now, it is challenging keeping the patties together when you fry them and that’s just the nature of goetta.Ā Goetta is not a firm sausage patty.Ā It’s a fairly soft and loose patty with a browned and crispy exterior.Ā And reducing the amount of water won’t help, neither will adding things like bread crumbs or eggs.Ā That said, there is a way to keep goetta from falling apart and to ensure the patties keep shape.
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 secondĀ key is to avoid using any oil whatsoever.Ā Oil will only make it soggier and fall apart more.Ā Just use a dry non-stick pan over medium-high heat.Ā Again, no oil.
The third key is waiting until the pan is preheated over medium heat and then letting them fry long enough on both sides to firm them up a bit.Ā Fry them for 5-8 minutes on the first side until the top changes color (it’s very light/almost white to begin with and will become a little yellower in color,) and the bottom is fully browned.Ā Then carefully flip it and brown the other side (this side will cook faster).
The fourth keyĀ is to avoid pushing or pressing down on the patties.
The fifth key is to leave it alone while it’s frying.Ā Don’t push down on it or try to move it before it’s fully browned on the bottom or it will stick.Ā Also, do not to overcrowd the pan.
Keep in mind, after implementing each of these tips the patties still won’t be “firm”, they’re not supposed to be.Ā Ignore the imperfections in shape or appearance, just shovel the goetta onto your fork and into your mouth and then chew it with complete satisfaction.
Equipped with these 5 Keys To Goetta Success, it’s time to make some goetta!
Let’s get started!
Place the broth, oats, water, salt, bay leaves and marjoram in a large pot.Ā Bring it to a boil then reduce the heat to low, cover, and gently simmer for 90 minutes, stirring occasionally, until it’s soft and the liquid is absorbed.
Add the meat, onions, garlic and spices.Ā Return to a boil then reduce to low, cover and cook for another hour, stirring occasionally.Ā If the liquid has not all been absorbed, remove the lid and continue to cook uncovered, stirring occasionally until the mixture has thickened.
Pour and press the mixture into 2 (9×5) greased loaf pans and let cool completely.Ā Cover with plastic wrap and refrigerate overnight.
To serve, cut into thick slices, at least 1/2 inch (otherwise they’ll fall apart), and fry them in batches in a non-stick panĀ without any oil.Ā Fry them on both sides for 4-5 minutes or until nicely browned.Ā Serve immediately.
Enjoy!
Goetta (German-American Sausage Grain Patties)
Ingredients
- 2 1/2 cups steel-cut oats (aka pinhead oats)
- 4 cups beef broth
- 4 cups water
- 3 teaspoons sea salt
- 3 bay leaves
- 1 1/2 teaspoons dried marjoram
- 1 pound ground beef
- 1 pound ground pork
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground mace
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
Instructions
- Place the broth, oats, water, salt, bay leaves and marjoram in a large pot. Bring it to a boil then reduce the heat to low, cover, and gently simmer for 90 minutes, stirring occasionally, until it's soft and the liquid is absorbed.
- Add the meat, onions, garlic and spices. Return to a boil then reduce to low, cover and cook for another hour, stirring occasionally. If the liquid has not all been absorbed, remove the lid and continue to cook uncovered, stirring occasionally until the mixture has thickened.
- Pour and press the mixture into 2 (9x5) greased loaf pans and let cool completely. Cover with plastic wrap and refrigerate overnight.
- To serve, cut into thick slices, at least 1/2 inch (otherwise they'll fall apart; I cut them inside the pan, if you invert the whole thing it will be very messy), and fry them in batches in a non-stick pan over medium-high heat without any oil. Again, do not use oil, use a dry, non-stick pan. Fry them on both sides for 4-5 minutes or until browned and crispy on the exterior. (See blog post for 5 Keys To Goetta Success.)
- READ THE BLOG POST FOR THE FULL LIST OF TIPS ON HOW TO SUCCESSFULLY FRY GOETTA.
Notes
Nutrition
Gourmand says
Iāve only had goetta once, so pardon the potentially dumb comments.
This reminds me of my Momās meatloaf where she would add breadcrumbs to stretch the meal. But she would never boil the meat or the breadcrumbs. How much would the eclipse change if we cooked the li guide and spices with the oatmeal mix the oatmeal, onions, garlic, beef and pork, make the mixture into Patties and fry them up.
It seems like that would solve the problem with the Patties crumbling.
Should this result in something 90% like goetta?
Kimberly Killebrew says
Hi Gourmand, the technique is obviously different but flavor-wise yes, it will taste like goetta. Definitely feel free to experiment and make it your “own”!
TonyaB says
What happens if the oat liquid is fully absorbed by the time the meat is added??
Kimberly Killebrew says
Hi TonyaB, you can add a little additional water to it but the meat will also add some moisture as it cooks. Just be careful not to add too much liquid or the goetta won’t “set”.
Uncle Rich says
I grew up in Cincinnati when every local butcher shop made their own sausages and that included Goetta. Jaeger bros, Clifton Meat Market was my neighborhood butcher. I now live in New Hampshire and have been making my own goetta for decades. Some people used a rough grind that would create a “meatier” texture. I do add organ meats. I’m making a batch today. This recipe looks like the real thing. I once had a guy from Munich scoff at Goetta as “peasant food” I laughed and said well yeah!!
Jason Knacke says
For the true flavor of this it really needs to be made with liver. I remember my grandfather boiling and trimming meat from the pig head and adding liver and heart. It had a good light liver taste.
Wilhelm says
Like Skyline chili, Graeters Ice Cream, Hudy Beer and saying “Please?”(bitte?) when you didn’t hear someone, goetta is a must have for any true Cincinnatian! This must be the pre-game ritual to ensure a Bengals victory in the Super Bowl. When I first did this recipe,I was skeptical about the cloves as well, had never used mace and found the initial smell of the combo with white pepper a bit strong and unappealing. After cooling, slicing and cooking, it’s perfect. Try this recipe “as is” and try the result before omitting ingredients. This came out as good as, if not better than what you can get at the Echo in Hyde Park (which I highly recommend)! Thanks for posting the recipe. Who Dey!
Kimberly @ The Daring Gourmet says
That’s a compliment indeed, Wilhelm, thanks so much for the terrific feedback!
LeAnn says
Apple butter is delicious with goetta.
Therese Columbe says
When it says to add meats doesn’t specify whether meats are cooked or uncooked…also does meats need to be ground after or before cooked..????
Kimberly @ The Daring Gourmet says
Hi Theresa, the recipe calls for ground beef and ground pork. Those are added raw/uncooked.
Teena spindler says
I was born in Cincinnati, my family moved to Ca in the 60’s. Both sets of great grandparents immigrated from Germany in late 1800’s to Cincinnati and passed the goetta tradition to their offspring. When we moved to Ca, my mom’s dad had to ship us steel cut oats because my mom couldn’t find them here. Our recipe uses a pork shoulder slow cooked or in an instant pot like you do for pulled pork. The cooked porked is ground and added to cooked oats. And cooked together on simmer for 30 min or so. We only season with salt and pepper. We fry in bacon grease which gives an amazing flavor and awesome crispiness!
Stef says
Same exact technique as used by my mom! I’ve found it’s a lot less mushy and holds structure better. My great-grandma was from Germany, and said the original used cooked organ meats–the leftovers from all other uses–and cooked oats left from the week’s breakfasts. They rarely used spices, which were a luxury.
Once here they adapted by using a shoulder roast, as you describe.
Morten says
Want to share your recipe using pork shoulder?
Roger D Carrillo says
My wife is from Cincinnati and when I found this recipe and made it she loved it, reminded her of home.
Kimberly @ The Daring Gourmet says
Thank you, Roger, I’m so happy she enjoyed it!
Robin says
OMGosh, why didn’t my german dad know about this? I am going to use Beef Heart instead of beef and pork because of my cholestral levels. Looks and sounds delightful!!!
Anonymous says
I added a bit of ghost, cayenne, and red pepper to spice it up a bit and it is wonderful!