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
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John says
I was born outside of Cincinnati, but moved away in 1st grade. However, Goetta has been a part of family meals most of my life. My mother makes it from scratch once or twice a year, and she always freezes / saves me some. At 48 years of age, I’ve never made it myself. Oddly enough, I have never asked my mother for the family recipe. I need to do so. Your recipe is simmering on the stove, and I look forward to how it turns out.
FYI… I do know my mother often uses quick oats, which are steel cut / pinhead. Her recipe is basically reversed. She uses a beef roast to create the broth / stock, and meat is finely pulled and chopped. The pork is cooked the same way in a separate pot. This is the greatest time consuming part. The meat and the spices are put back in the strained beef stock and simmered. Oats are added last (I’m sure with water), being quick oats. I’d assume playing with the water / broth ratios, you could probably do something simular here. I only added because I saw someone ask about the quick oats.
Kimberly @ The Daring Gourmet says
Fantastic, John, please let us know what you think once you’ve tried it!
Christine says
I love this recipe, I am going to try a poached egg on top of the Goetta, I think it would compliment the flavours beautifully.
Maria says
Kimberly, I usually make mine in the crockpot. Have you tried this recipe in the crockpot? I always play around with spices and am still looking for a magical combination. I hope my husband likes this one.
Kimberly @ The Daring Gourmet says
Hi Maria, I haven’t made it in the crockpot but you can probably follow the crockpot method you’re used to using these ingredients. Let us know how it goes!
John says
Hi – I made this over the weekend, following the directions to the letter. While it tastes great – the loaf (after being refrigerated overnight) was more mushy/liquidy than I expected. I was worried it was going to collapse into a big blob when I removed it from the loaf pan. Held my breath, and it barely kept its shape when I sliced it. How “dry” and set up should it be?
Kimberly @ The Daring Gourmet says
Hi John, it’s not dry at all, it’s very soft and moist. I don’t remove the entire thing from the loaf pan, I cut slices from it inside of the loaf pan and carefully slide them out, then fry.
Darren says
You need to simmer at a higher temperature and perhaps a little longer. I had the same issues with it being watery so I added some more oats, raised the temp and stirred often. It thickened up and still tasted great.
Tim Wiedman says
Absolutely phenomenal, the best I’ve had! Thanks also for all the additional tips on frying, those were very helpful. Thank you for this fantastic recipe, my go-to from now on.
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Tim, thank you!
Robert Kupper says
Kimberly, do you remove the bay leaves at any point, and if so, when? Also, if you half the recipe, what happens to your cook times?
Kimberly @ The Daring Gourmet says
Hi Robert, yes, just discard them at the very end. Cooking times will remain the same. Happy cooking!
Chris Lirely says
I made the recipe and it seemed more liquid than I thought it should be when I put it in the loaf pans. When I sliced it to remove it, I should have used an ice cream scoop. Too soft for slices I ended up scooping it into the pan…cooked both sides five minutes on medium heat. It browned beautifully…but when I served it and we cut into it, the center was not crispy at all…it just ooozed out when I cut into it with a fork and I was very disappointed with the result. It seemed to me by putting the lid on the pan it added extra water…I thought I might try next time without the lid at all. I’d like that crispy center instead of a crispy top and bottom and liquid center. Any suggestions???
Kimberly @ The Daring Gourmet says
Hi Chris, goetta does not have a crispy center; it’s a soft and loose patty with a browned exterior.
chris lirely says
Soft and loose…but mine are crispy on the outside and practically liquid inside…press a fork down and the center squirts out.
Kimberly @ The Daring Gourmet says
I should say soft, “wet” and loose. It shouldn’t be squirting out liquid, but it will be mushy-squishy, yes. Goetta tastes awesome but it’s definitely a beast to deal with. You’ll find whole forums about it online, people venting their frustration ;)
Robert says
Chris, I come from a long line of Germans and have been eating homemade Goetta since I was a child (69 years ago), your meat mixture should not be overly wet. You need to cook it a bit longer, stirring often to keep it from sticking, until it’s rather thick to the stir. It may take you a time or two to get the feel, but hang in there you won’t regret it.
Chris Lirely says
Thanks…will use up what we have and try again…do think I’ll use a bit less water and broth…in the hopes it improves the inner texture. Will report back once I do that.
Lisa says
So excited to try this. I grew up in Cincinnati but have lived in California for 25+ years.
Joan says
My mom always made it with pork or pork butt, simmer first with bay leaves and onion till tender. I take it out of the broth, chill overnight and shread or chop finely (i use my miny food processor).I also chill the broth overnight to remove the fat layer from the top. The next day, I return the broth to a low simmer and add the oats and meat to cook together until the oats are done. I put it in quart size plastic bags and store flat in my freezer.
Wanda Hargis says
Looks just l ike scrapple 😋😋
Matt says
Great recipe, made a loaf that held its shape and was easy to slice. The goetta crisped up beautifully and retained a creamy (but definitely not oozy) centre. I left out the garlic, and the remaining spices reminded me of something between weisswurst and a good old meat pie.
For any Aussies reading this, I used Red Tractor brand steel cut oats from Coles (in the health food section, not with the breakfast cereal), a couple of spoons of Massel beef stock powder for the broth, and the standard supermarket pork/beef blend (Coles Bolognese mince is 70% pork, 30% beef, about 15% fat – not sure about Woolies pork/veal blend).
At no stage was I worried about things being too wet (if anything, I was tempted to add more liquid). The loaf had set while it was still warm, and once refrigerated was easy to lift out of the pan (careful – it still bends!) I’ve tried it with eggs, maple syrup, hot sauce – all great.
Kimberly @ The Daring Gourmet says
Fantastic, Matt, I’m so glad you enjoyed it, thanks for the feedback!
Norman says
Hi I would love to try this.
Has anyone stuffed them in a casing?
foas says
I’m about to make this for umpteenth time so I figured high time to leave a review. I’ve tried other recipes and this is by far my favorite.
For those having issues with consistency, make sure that you’re using the right oats. Once I accidentally bought Quaker Quick 3-Minute Steel Cut Oats and it was a mushy mess. My go-to is McCann’s. I kept the quick ones around for a last minute addition if needed to thicken, but that’s rare. In fact, I’ve never been able to keep the recipe cooking as long as written without adding more liquid. Thickness I go for is that of mashed potatoes.
Some small changes and I often turn this into diet food. No it’s not the same but to me still delicious. I use half chicken and half pork. Simmer in a bit more water than the recipe calls for. Strain the meat, defat the water, use the cooking water in the recipe. Speeds things up, too.
Also, personal preference but I smooth it out in a lined sheet pan to cool, rather than A loaf pan. Chill, score lines, freeze, break into squares.
Kimberly @ The Daring Gourmet says
Fantastic, Foas, I’m thrilled to hear that and appreciate the feedback and tips, thank you!
Andrea Byrne says
Anyone try this using an InstaPot?
Pam says
I made this but I put a little too much mace in and it is overpowering the taste. I don’t mind it but my husband won’t eat it. Is there anything I can add to counteract the mace? I don’t want it to go to waste but I don’t want to eat all of it myself. Thank you
Kimberly @ The Daring Gourmet says
Hi Pam, I can’t think of anything, sorry :(
LeAnn says
I’d encourage everyone to try eating goetta with apple butter. Delicious!
Joyce L Moore says
I was born and raised in Cincnnati and this is nothing like any goetta I have eaten, especially Glier’s.