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 homemade 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!
How to Cook 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.
Pro Tips for Cooking Goetta
There are 5 keys to cooking goetta so that it holds together, keeps it shape, and browns nicely:
- 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
- German Bratwurst
- 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.
- 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
Dave says
Im making my first batch today. Wish me luck.
Cheryl Gaston says
Drooling as I read this! I grew up in NJ, so I’m familiar with the similar Pennsylvania Dutch version, called Scrapple. Sooo good. I can’t wait to try this recipe.
Trudy says
Reminds me of Grützwurst, sometimes made with buckwheat instead of oatmeal.
Linda says
My German grandmother in Wheaton, MN made this and froze it in a waxed milk carton. She sliced a piece, fried in the pan and served over white bread. It was deliciously crispy and greasy. This was one of our most favorite memories. We kids called it gritzwish. I never knew how or what it was made of until I watched grandma scrape every bit off the head of a hog. I’ve used allspice, but I will try this recipe using a fatty pork.
Robert Victor Chambers says
Not nearly enough meat in this recipe….otherwise, the spice is good…I omitted the cloves….too strong and not traditional at all
Stacie Neuhaus says
A friend from work told me about this recipe…and I’m glad she did! It is SUPER good! I’ve seen so many comments about how to fry it (some unsuccessfully) and I had my frustrations, too! SO, I tried it the unconventional way, and just fried it like normal crumbly sausage – just as good with no frustrations! Actually better because there was more of the crispy goodness!!! It all goes down the same, right?
Kimberly @ The Daring Gourmet says
Fantastic, Stacie, I’m so happy you enjoyed it, thank you!
Ron says
. My great grandmother landed in Cincinnati from Germany. Her recipe uses pickeling spice in bags and they always used the hog head boiling the meat,spices and onions till the meat falls off. Then cool and grind the meat using the broth to make really thin oatmeal and just add the ground meat. We have evolved. We butcher our own hogs. We use the bones and other scraps for the meat. Now I fry it up for my grandkids. They love it.
Carrie DeFossett says
I am from Southeaster Indiana, (just west, northwest of Cincinnati) in a very German area. Goetta was a staple for my family, and both parent’s families had a different recipe. My dad’s family used only salt and pepper with the meat and oats, while my mom’s family recipe is much more like yours. My dad’s family also used the leftover bits of the hog after it was butchered, so it included bits of gristle and other bits I won’t mention. :) When we ate that we fried it harder and had syrup on it. My mom’s family didn’t use any of the leftover bits so its texture was much better.
Serving tip, growing up one of my favorite breakfasts was to just heat the goetta up in the microwave and eat it on a piece of hearty dense toasted, and buttered brown bread (much like Vollkornbrot). I loved it. Every year my family still gets together to make a huge batch of goetta that gets shared between us all.
PW says
A decent recipe but a bit much liquid and oats, also the bit of ground cloves was unnecessary. I’ll try again with less oats and liquid.
Ann Soldano says
I got a great tip from another woman with these recipes. They just wouldn’t thicken to be solid enough. So she added some instant oats and it was the perfect consistency. I didn’t add the cloves either as I thought that seemed a little off. I cut the recipe in half, But I added the same amount of salt.
Robert Victor Chambers says
The instant oatmeal trick does work quite well
Dotes says
I how much instant oats!
Maureen says
Scrumptious! My husband is from the Northern Kentucky area, where goetta is quite popular. He loves goetta, so I tried this recipe. It is a winner! We both loved it. I will be making this again and again. Thank you for this fantastic recipe.
Kimberly @ The Daring Gourmet says
I’m so glad you both enjoyed it, Maureen, thank you!
Ron says
Fantastic! My wife made this for me and it took me back to my childhood in Southgate, Kentucky. Flavor was spot on and drool worthy. I will be begging her to make this again and again!
Kimberly @ The Daring Gourmet says
Thanks so much, Ron, I’m so happy it was a hit!
Jackie Scott says
I would like to try this recipe using my instant pot to prepare the mixture before frying. Is there a conversion available for pressure cooking?
Kimberly @ The Daring Gourmet says
Hi Jackie, I don’t have that info but perhaps one of our readers does and can chime in.
Susan Wachter says
I’ve been looking for the “true” recipe for 71 years! My mother and her siblings called this Gritza. No doubt due to poverty, most of the ingredients were left out. What filtered down to me as ground pork, steel cut oats, and allspice seasoning. They were raised in Hamilton County, Ohio, so I know this is the true recipe. Whether I make this expand I’d version or not doesn’t matter. I now know the recipe actually exists and not my family’s figment of their imagination. BTW, I like the simple, allspice version and yes, they are a problem to cook.
Maureen says
Scrumptious! Thank you for this delicious recipe. I will be making it again and again.
Kimberly @ The Daring Gourmet says
Thank you, Maureen, I’m so glad you liked it!
Maureen says
Scrumptious! Thank you for this awesome recipe. I made a double batch and sliced and froze one tray. So now I can defrost and fry one slice at a time.
Kimberly @ The Daring Gourmet says
Thank you, Maureen, I’m so glad you enjoyed it!
Maureen says
Scrumptious! I will be making this again and again. Thank you for this fantastic recipe.
Kimberly @ The Daring Gourmet says
Thank you, Maureen, I’m so glad you enjoyed it!