These famous German-influenced sausage grain patties known as Goetta from the Greater Cincinnati area have a fantastic flavor and are an absolutely delicious addition to your breakfast! This authentic Goetta recipe captures the flavor and texture that you know and love. Make a double batch while you’re at it because it freezes well!
What is Goetta?
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, steel-cut oats, onions and spices that is formed into sausages patties, fried, and eaten for breakfast. The dish is of German origin and the name is a derivative of the German words Grötte or Grütze (depending on the region), which translates to “groats,” but this dish is not known as Goetta in Germany.
Where Did Goetta Originate?
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…
How to Fry Goetta the Right Way
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!
Goetta Recipe
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!
For more delicious homemade sausage recipes be sure to try our:
- Homemade Breakfast Sausage (Links or Patties)
- Italian Sausage Recipe
- Homemade Mexican Chorizo
- Homemade German Bratwurst
- Homemade British Bangers
- Smoked Cheddar Sausages
Goetta (Cincinnati 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. Â
- 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 TIPS ON HOW TO SUCCESSFULLY FRY GOETTA.
Notes
Nutrition
Originally published on The Daring Gourmet July 18, 2018
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.
ZippyTheBookWorm says
This recipe looks phenomenal, and I’m very interested in trying it.
What changes, if any, would you recommend for preparing this at high altitude? (Denver, to be specific.) I know that’s usually more of a baking concern, but figure it can’t hurt to ask – especially when first-timing a recipe that already has so many self-advertised finicky bits.
Kimberly @ The Daring Gourmet says
Thank you! I’m not sure if there are any adjustments you’d need to make to this. I don’t “think” so, but I’m not positive. Hopefully all goes well and I hope you enjoy it! :)
Linda says
I grew up in the Cincinnati area and gotta was a Sunday morning breakfast treat. I now live in California and it’s no where to be found in ANY grocery store so I was forced to learn to make homemade. After a couple tries I got it. Using homemade broth from pork and beef bones cooked overnight in crock pot, I use Jimmy Dean Sage sausage, grated onions, pinhead oats and some barley, everything else is about the same. After it sets up all night, I slice it up and wrap in wax paper putting it in sandwich bags, then put sandwich bags in a freezer bag. Freeze and enjoy for the next few months. If you don’t like it creamy inside slice it thinner.
Linda says
P. S. Try it with maple syrup!
Joyce L Moore says
I was born and raised in Cincnnati and this is nothing like any goetta I have eaten, especially Glier’s.
LeAnn says
I’d encourage everyone to try eating goetta with apple butter. Delicious!
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 :(
Andrea Byrne says
Anyone try this using an InstaPot?
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!
Norman says
Hi I would love to try this.
Has anyone stuffed them in a casing?
Joe says
There’s a Goetta-Fest the first week of August in the Northern Kentucky/Cincinnati area where numerous varieties of goetta are served. I can’t remember the vendor, but goetta ‘dogs’ are very popular. It is likely there is a commercial producer for these tasty treats. I suggest Gliers, as I think they may be the largest commercial producer.
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!
Wanda Hargis says
Looks just l ike scrapple 😋😋
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.
Paulette says
Joan, I don’t know if you’ll see this or not, since you wrote this two years ago, but I wanted to thank you for your comments on how you make goetta. It is the most like how my mom made it when I was growing up. She was from the Cincinnati/Covington area. She always used shredded pork, like you do, and no ground beef. I love the texture of the shredded pork more than using ground meat! And just bay leaves and onion for flavoring. I have a pork butt in the fridge and will cook it today. I think I’ll try it in my crockpot.