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. At least it is in Cincinnati where it’s practically a staple ingredient. So much so the people of the Greater Cincinnati area consume over 1 million pounds of it ever year. 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. 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 is 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. The dish is of German origin and the name comes from the German words Grötte or Grütze (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. 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). 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: Mace, marjoram, coriander, white pepper, cloves and ginger. Don’t omit or substitute any of these. 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 GOETTA
Yes, this can be a point of frustration. 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. Goetta is not a firm sausage patty. It’s a fairly soft and loose patty with a browned and crispy exterior. And reducing the amount of water won’t help, neither will adding things like bread crumbs or eggs. 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 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. 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. 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. Then carefully flip it and brown the other side (this side will cook faster).
The fourth key is to avoid pushing or pressing down on the patties.
The fifth key is to leave it alone while it’s frying. Don’t push down on it or try to move it before it’s fully browned on the bottom or it will stick. 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. 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. 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 (9×5) 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), and fry them in batches in a non-stick pan without any oil. Fry them on both sides for 4-5 minutes or until nicely browned. 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
Anonymous says
I’ve always cooked in the oven on a cookie sheet, never falls apart.
Anonymous says
One tip you forgot or maybe didnt know when frying. Do NOT over crowd the pan. If they are touching while they cook they will stick together making it even more difficult to flip.
Emily says
Do you cook the meat before adding?
Kimberly @ The Daring Gourmet says
Hi Emily, no you do not.
Kimberley says
If you wanted to make the oats and spices portion in an Instant Pot rather than simmering it on the stove for 90 minutes, what is your guess for the time? I cook steel cut oats in mine frequently. Would I pretty much follow the method I use for those?
Kimberly @ The Daring Gourmet says
Hi Kimberley, I’m going to leave this open for our Instant Pot users to answer in case anyone here has made this with the IP.
Kevin G says
I think what’s missing in this for a lot of people, as with a lot of other goetta and scrapple recipes, is all the collagen that would come from cooking down the various leftover bits of bone and connective tissue to make the broth or stock. Store-bought doesn’t even come close to how this was traditionally made. With store-bought broth I added a half cup of gelatin to the recipe, which really solidifies the loaf and made it cut and fry perfectly.
Kimberly @ The Daring Gourmet says
That’s a good point, Kevin. What gelatin did you use?
Anonymous says
It couldn’t be easier. One pound ground beef one pound ground pork 2 1/2 cups of pinhead oatmeal 5 cups beef broth 2 cups water. A couple of bay leaves salt and pepper. Every family has their own recipe. I let it come to a boil and put it in a 325 oven for a couple of hours. Stirring in between. My grandmother never used all the other spices because we couldn’t afford them. We still make it this way. Yum
Lois Walser says
I LEFT OUT A FEW SPICES THAT DID NOT APPEAL TO ME AND IT WAS FANTASTIC. TASTED JUST LIKE MY GRANDMOTHERS. THANK YOU
Kimberly @ The Daring Gourmet says
So glad you enjoyed it, Lois, thank you!
chris B says
I have made this twice now love it, the spice mix is great in my opinion
Kimberly @ The Daring Gourmet says
Thanks so much, Chris, I’m so happy you enjoyed it!
Diane Koester Sibert says
I thought I’d try this recipe as it sounded interesting. But, one of the first things my Aunt Rosie told me is to boil the oats and then drain to get rid of the starch. This batch I made from your recipe didn’t call for it and was very starchy. Also, 90 minute cooking is too much, the mixture began to dry up and I had to use more water, hence more starchiness. Also, my Aunt used pork (like from shoulder or ribs) and chuck boiling them in water to make a more fall apart meat. Also, the onions need to go in when boiling the oats in the start of the cooking. I have to throw it out now. My Aunt was an immigrant from Germany, coming here is the early 50’s.
Joseph Waxse says
My uncle used to mail frozen Glyer’s goetta to us for Christmas. It never fell apart. I’ve started using country pork ribs(no bones) and pressure cooking it for 30 minutes in the Insta-pot before adding it with the hamburger and onions. Tastes great and doesn’t fall apart as easily when frying. I fry it in bacon grease – mmmmm.
Donna C says
I love Goetta, but this last batch was terrible. I brought it in a roll at Krogers in Florence Mall Road. So I notice it was kinda soft and fell apart when slicing it. When I put the goetta in the skillet to fry and I did not use any oils. It was hard to fry and it fell totally apart the oats seem to not stay together. This was never happen to be before. Did you all not put in the right amount of binding material in this?
Kevin says
Try the goetta made at Bill Finke and Sons in Ft Wright, or Wassler’s goetta from Kremers Market in Villa Hills.
Sarah says
My husband originally lived just up the street from Finke’s. Their goetta is THE BEST!!! Their brats and mets are out of this world too! I’m giving this goetta recipe a try, fingers crossed :-)
Marc Hult says
A very good write-up.
But sorry. I didn’t like the taste at all. (¿Who ever heard of cloves in goetta ? ¿¡And what’s with the mace ¡? . And what can the cilantro/ coriander add besides a bit of confusion ?
Other times I have made goetta, the seasonings I used were salt, pepper and bay leaves. Tasted very close to commercial, just a lot fresher.
Also, the onions didn’t cook enough by just throwing them in with the meat.I I recommend sautéing them to translucent before adding.
Lastly, before sure to bring the water/broth mixture to a boil before adding the oats and then stand by the pot monitoring its boiling and turn the heat down to a simmer _*immediately*_.
Understood: “De gustibus non est disputandum“.
Just my opinion … Marc
Lois Walser says
CLOVES IS AN ORIGINAL SPICE IN GOETTA. MY GRANDMA CAME FROM GERMANY AND SHE USED CLOVES, BAY LEAVES, A PINCH OF CORRIANDER AND A LITTLE SALT & PEPPER. IF YOU DON’T LIKE THE OTHER SPICES, LEAVE THEM OUT, IT’S AS SIMPLE AS THAT. THIS IS A GREAT BREAKFAST FOOD.