Goetta Recipe (Cincinnati Sausage)
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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).
Goetta Ingredients
The primary ingredients in this goetta recipe are steel-cut oats, beef, pork, onion and garlic. The oats are simmered in beef broth for added flavor and a special selection of herbs and spices are added. There are several key seasonings 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!
Serving Recommendations
Goetta’s a classic breakfast food and is usually serve with eggs, toast, fruit, etc. But you’ll also find it served in any number of other ways in Cincinnati and throughout the region: Crumbled onto nachos, pizza, in quesadillas, tacos, burritos, and sandwiches, baked in casseroles, mac and cheese and frittatas, piled onto loaded potato skins, or even goetta fried rice. In short, goetta fans are pretty serious about this stuff and once you’ve tried it you’ll understand why!
How to Cook 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.
Pro Tips
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 move on to the goetta recipe!
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. Discard the bay leaves.
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 my:
- Homemade Breakfast Sausage (Links or Patties)
- Italian Sausage Recipe
- Homemade Mexican Chorizo
- German Bratwurst
- British Bangers
- Smoked Cheddar Sausages
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Goetta Recipe (Cincinnati Sausage)
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. Discard the bay leaves. 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; 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
NKY native and would just like to commend your 5 tips for frying and achieving those crispy, almost burnt faces. It’s counter-intuitive to “just leave it alone” but I think it’s maybe the most important step!
Thx for sharing!
Thank you so much, Alex!
This was the best gotta I’ve ever made! I make gotta every fall. I live in Cincinnati and Gliers is the best store bought, but THIS was absolutely delicious. The spices meld perfectly. Thank you so much. This is my go-to from now on.
Thank you so much for the compliment, Patty, I’m beyond thrilled to hear that!
I’m from Cincinnati area and we always love our goetta with our Sunday morning breakfast. I made this recipe yesterday and started slicing today to freeze. I also cooked up 3 pieces and browned both sides nicely . I am definitely spoiled with Gliers brand and can sometimes get it here in Florida at a Skyline Chili in Sarasota. I thought the flavor is fine but it stayed really mushy in the middle,not a game breaker but just used to the way the Gliers goetta cooks up. I wish there was a way to make it firmer in the middle. Not complaining because it does taste good.
this is just another sausage recipe this is not a goetta recipe. Cincinnati Guetta is made with Boston butt onion salt and pepper cooked in water on top of the stove and then the oats are actually cooked in the water that the roast was cooked in you take the meat out onion minus any bones and you put it through a meat grinder. you cook the oats in the water that was used to cook the meat and once they’re prepared you had that to the ground meat mixture put it in a bread pan and then refrigerate overnight slice of the morning for breakfast. there are no spices other than onion in Cincinnati goetta. the only meat that should be used is the Boston butt. this variation I’m referring to has been around since the 1800s in Cincinnati. all these different recipes you’re seeing for it or just their version of sausage with oats.
Hi Jill, I don’t know where you’re sourcing your info but that isn’t correct. Maybe that’s how some some folks made it in the 1800’s, but the goetta that people know today when they think of Cincinnati goetta is absolutely made with both pork and beef and additional herbs and spices. Just ask any Cincinnati butcher or look at the ingredients on any of Cincinnati’s most famous brands like Eckerlin Meats, Queen City Sausage, or Glier’s from just across the border.
This goetta was so delicious! I made it as written and used the seasonings called for. The flavor is just wonderful. I made it for our Sunday family breakfast and everyone loved it.
Wonderful! Thank you, Lavinia, I’m so glad it was a family hit!
So excited to see this recipe! I’m from Cincinnati, and I believe this is the first time I’ve come across a recipe and history of goetta on a food blog. Thank you!
Thank you, Jennifer, and welcome! I’m a food history geek and for a lot of recipes that I’m passionate about I’ll delve into some history behind them. It drives some readers nuts having to scroll through what they think is useless information (and I occasionally get an earful about it), but I love history so publish it anyway! :) I’m so glad you enjoyed it!
This goetta is EXCELLENT. The flavor is the best I’ve had. They were a bit finicky at first frying them but I read your instructions and got the method down after the first round. I’ve saved this recipe and will definitely be making this again.
Yay, thanks so much, Brian, I’m thrilled that you enjoyed it!
This was delicious and a true taste of home. I’ve already made one batch and will be making another one this weekend to freeze. Really exceptional goetta, Kimberly, thank you.
Thank you so much, Will, I’m happy that you enjoyed it!
I’ll have to try this recipe when I finish the batch I just made.
Grandpa’s recipe is simple without the spices.
1 LB steel cut oats
1 LB pearled Barley
3 1/2 LB ground beef
2 1/2 LB ground pork
22 cups of water
Salt and pepper to taste
Might have to attend the festival in Cincinnati
Born and raised in Cincinnati and consider myself a Goetta connoisseur and I must say … this is the best recipe of all the ones I’ve tried over the years! Be a stickler and follow the directions exactly as stated. I made this yesterday and it was AMAZING!!! ~ THANK YOU!
What a compliment, Lynne! I’m beyond thrilled to hear that, thank you so much! <3
Not sure what I did wrong. I’ve made goetta dozens of times from the store and tried this out because I live in Chicago and ran out. It looked right but ended up burning on the pan when I fried it and the top is mushy.. store bought usually crisps and browns up nicely vs burning
We lived in Cincy for two years, loved it and loved Goetta. When I stumbled upon this recipe I thought I’d give it a try since there is a mill near us, The Old Mill of Guilford which is one of the oldest mills in the country and they sell steel cut oats at a reasonable price. The recipe turned out great and I froze it sliced between wax paper. The first problem I had was the wax paper stuck to the goetta so I popped it in the microwave for 10-15 seconds and it pulled away easily. The other problem I had is that I didnt make enough so this time I am making a double batch since it freezes so well. Thank you for bringing back some fond memories of a time when our kids were young. Now I think I’ll go find a recipe for Cincinnati Chili♥
Wonderful! I’m so glad you enjoyed this, Beth, thank you very much for the feedback! <3
Yes they have recipes to make skyline chili and it’s dead on!
About using Moose there is definitely a need for ground fat either beef or pork. This is to ensure proper fryin. I don’t know what the % of fat there is to ground moose, but the amount of fat added should be to increase percentage to about 25. When Offals are used fat is added.
I’ve made this once, so good! Making my second batch, had a brain fart and forgot to precook the oats…..mixed everything together, dumped in crockpot uncovered on high… I cooked my last batch in crockpot also but had precooked the oats…. Hopefully this will pull together… lesson learned!
Came out great! Better consistency! Who knew??
Very nice, Cris, I may have to give that mishap a try myself! :)
Thanks for this very interesting article. I noticed the term ‘goetta’ on another restaurant site’s menu; and didn’t know its meaning. I will def. try making a batch; as I have a solid streak of Westphalian German in me, plus I love pinhead oatmeal, and good meatloaf in general. Prost!
Fantastic, Gregory, please let us know what you think! Happy cooking! :)