The Homemade German recipe of Goetta is made from meat, grain and spices. Ground pork or beef is usually used in this recipe. In the initial days, this dish was mostly used to stretch out servings of meat to save money.

German Goetta Recipe

The Goetta is almost similar to the other German dish of scrapple, which was also introduced by the immigrants to stretch the meat for a few more servings. However, the major difference between scrapple and goetta is that the former uses cornmeal or rice flour, while the latter uses pinhead oats or steel-cut oats.

Oats and other ingredients were used to make this breakfast sausage so that people could use a minimum quantity of meat to feed a large number of people. In Germany, this goetta is traditionally prepared with vegetables and authentic spices like rosemary and thyme.

Currently, the goetta comes with certain USDA restrictions. To be known as the goetta, this dish should contain less than 50% meat only.

Thanks to its rich and filling flavors, the Goetta makes for an excellent breakfast dish. The popularity of this dish has spread to almost all parts of the world today, though it has its origins in Germany. Today in the Metro Cincinnati area, the goetta is so popular that the residents of this region consume close to 1 million Goettas in a single year.

Glier’s Goettafest

The regions of Kentucky, Newport, and the nearby areas conduct the Glier’s Goettafest every year in August to celebrate this dish and appreciate the German heritage and culture. The festival is conducted on the Ohio River waterfront.

The greater Cincinnati area is known for its dominant German culture; therefore, it is only natural that the region appreciates this dish like never before during the festival. Music, food and lots of entertainment attract visitors during this time of the year. Currently, Glier’ Goetta is the world’s largest-selling Goettas today.

An interesting point to note is that though the goetta is considered a German breakfast sausage, it is not a breakfast dish that is commonly eaten in Germany. People eat this during other times of the day as well.

To make this dish more filling than ever, some people also eat Goettas with scrambled eggs as well.  Regardless of the way it is eaten, Goettas burst with flavors that remind us of the rich German heritage that is still popular across the world today.

Homemade German Goetta Easy Recipe

Ingredients

• Pinhead oats or steel-cut oats – 2.5 cups
• Beef Broth – 4 cups
• Water – 4 cups
• Sea salt – 3 tablespoons
• Bay Leaves – 3
• Dried marjoram – 1.5 teaspoons
• Ground pork – 1 pound
• Ground beef – 1 pound
• Yellow Onion – 1 large (chop it finely)
• Garlic cloves minced – 5
• Ground Ginger – 1 teaspoon
• Ground Mace – 1 teaspoon
• Freshly ground white pepper, black pepper, and ground coriander – ½ teaspoon each
• Ground cloves – ¼ teaspoon

Instructions

• Use a large pot to mix the oats, beef broth, water, salt, bay leaves, and dried marjoram. Keep the pot on medium-high flame and allow the mixture to come to a boil. Once it starts boiling, reduce the flame to low. Let the pot be on low flame for about 90 minutes. This gives enough time for the oats to become soft and for the contents to absorb all the liquid.
• In the thick mixture, you should now add the beef, pork, and all other spices. Keep the flame on high so that the mixture boils quickly. Once it starts to boil, reduce the flame to low, and let the contents cook on low flame for an hour. Ensure that you stir the contents occasionally so that they don’t stick to the sides or bottom of the pot. You can keep the pot closed while cooking if the liquid has been absorbed in the first stage. If not, you should leave the pot open. After an hour, you will notice that the mixture has turned thick.
• At this stage, switch off the flame. Then, pour the mixture into a couple of grease cans (having a dimension of 9 x5) and allow it to cool down completely. Once it has cooled down, cover the grease cans with plastic wrap and let them settle in the refrigerator throughout the night.
• In the morning, you can take the mixture out and cut them into thick slices of at least ½ inch thickness so that they don’t break apart. Fry these slices on a non-stick pan, on a medium-high flame, without adding any oil. Each side would need about 4 to 5 minutes to get cooked. Once they have turned golden brown, you can switch off the flame.
• Serve immediately to enjoy the fresh flavors of this dish.

Some points to note

• You can also keep the mixture wrapped in nicely-sealed plastic bags in the freezer for up to 2 to 3 months. All you need to do is thaw it well before slicing it and frying it on the non-stick pan. This can save you a lot of time.
• It is important not to use any oil while frying the slices of Goetta because the oil will cause the dish to become soggy and break apart.
• While frying the patties, it is important to cook each side for about 5 to 8 minutes to cook the contents inside well. When the patties are getting fried, you should not press them hard or flip them over before they cook well. This will make the bottom sides of the slices stick to the pan and make the entire dish messy.
• If you don’t have the time to chill the goetta base in the refrigerator throughout the night, you can also chill them for about 2 to 3 hours to make the base strong and firm.
• To get the perfect taste of goetta, you should preheat the non-stick pan to a temperature of about 300 degrees F.

Summertime without a perfect drink is incomplete, right?  This Orange Crush Cocktail Recipe will unravel the perfect blend of sweetness with a tang of savory taste – a complete fiesta for the tongue. We all have had our favorite drinks, and this beverage will surely make it to most of these lists.

This recipe will be ready in three steps- just shake, blend, and pour. We are talking about the simple but tasty orange crush, the good old drink that never goes out of vogue.

It tastes great at any time of the day, be it a welcome drink or a cocktail. Served at breakfast, the orange crush will make the day more energetic. However, when served at a party, it will help you with your boost of adrenaline.

If you love vodka cocktails, you will surely enjoy Espresso Martini and this Pink Whitney Drink!

Orange Crush Cocktail

The specialty of this cocktail is that the oranges used here are ripe, pulpy, and freshly picked. In any part of the world, orange has its own identity. It somehow manages to squeeze its place either in desserts or in drinks. Apart from their good taste, oranges are also highly nutritional, especially freshly squeezed oranges.

For all the health enthusiasts, it may be their go-to drink. With its low-calorie levels, this drink can give them their daily dose of citrus.

In some parts of the world, the word, crush or drink is supposed to be orange crush only, as there is no other flavor. In Indian households, orange drinks are patented childhood refreshments. As we grew up, we moved on to give it a modern twist in both ways – virgin and non-virgin.

Pin the image below if you like this orange cocktail!

Orange Crush Cocktail Recipe

With a prep time as minimal as 10 minutes, this set of ingredients will serve 1.

Ingredients

• 2 cups of ice (cubes or crushed)
• 1 big fresh orange
• 2 ounces of vodka
• 1 ounce of Grand Marnier (preferably orange flavored)
• 3-4 ounces of any lime soda Sprite or 7 UP
• Orange wedges for garnishing
• Fresh Mint leaves

Instructions

• Procedure to make orange crush (Virgin)
• As a first step of the process, we will first need to extract fresh juice from the orange. Do not use pre-squeezed orange pulp or juice, as the taste may vary, causing the drink to turn bitter. Take one orange, cut it in half and with the help of a juicer or merely by using your hands squeeze out its juice. Make sure to add some pulp to the drink to add a zesty flavor.
• Next, take 2 cups of ice to be added to the drink. You can use crushed ice or cube-shaped ice. You can choose the type of ice that you prefer at your convenience.
• Add the ice and the orange extract with the pulp to any of your favorite glasses. You could ideally choose a tall one with a big mouth to mix the drink well. Add to it any lime soda of your choice. The most used sodas in this recipe are 7 Up or Sprite.
• Garnish it with a sprig of mint leaves, or you can also add crushed mint leaves to the top of the drink. This will give added aroma and give the drink an enhanced taste.
• Take another orange and cut a sphere horizontally from it. You can top the drink with an orange wedge sticking at one end of the glass. Drizzle some sugar on the edges of the chosen glass to give the drink some richness and elegance.
• Serve cold with a straw.
• Process of making orange crush (Non-Virgin)
• The preparation time for this process is around 15 minutes and will yield one serving.
• We will first need to extract fresh juice from the orange. Do not use pre-squeezed orange pulp or juice, as the taste may vary, causing the drink to turn bitter. Take one orange, cut it in half and with the help of a juicer or merely by using your hands, squeeze out its juice, and make sure to add some pulp to it to add a zesty flavor.
• Next, take 2 cups of ice. You can use crushed ice or cube-shaped ice. It completely depends on how you prefer it.
• In another glass, pour 2 ounces of vodka. To this, add 1 ounce of orange-flavored Grand Marnier. Adding flavored Grand Marnier can be skipped if you don’t like it. Non-flavored Grand Marnier lives up to the taste as well as the flavored version. Stir or shake this mixture well.
• Add the ice and the orange extract with the pulp to any of your favorite glasses. You could ideally choose a tall one with a big mouth to mix the liquid well. You can now add any lime soda of your choice ( 7 Up or Sprite) to this liquid.
• Garnish it with a sprig of mint leaves, or you can also add crushed mint leaves to the drink to give it an additional aroma and give an enhanced taste.
• Take another orange and cut a sphere horizontally from it. Top the drink with an orange wedge sticking it at one end of the glass. You can also drizzle some sugar on the edges of the chosen glass.
• Serve cold with a straw.

Some alternatives to try this cocktail with

• Instead of lime or lemon soda, you can use any bubbly liquid with a neutral base or flavoring. Tonic water, seltzer water, sparkling water, or flavors of sparkling water will all replace lime soda well.
• You can use grapefruit instead of oranges to make a crush, following the same procedure as a bitter or strong alternative.
• You can use jiggers to measure the amount of alcohol.
• If you’re allergic, you can skip mint leaves.
• Cointreau, Triple Sec, and Orange Curacao are some popular additional liquor types that can be used instead of Grand Marnier or flavored Grand Marnier.

And Voila! Just within minutes, you would have created an amazing beverage for any occasion. Oranges are not just summer drinks. Everyone enjoys them at any given hour, season, or gathering. This orange crush cocktail recipe will add the spark to your meal or party with its eminent flavor and exuberant color. Present it anywhere – while playing cards with friends or while sitting on a beach. It is sure to become your next go-to drink. This new way to present the traditional oranges will surely liven up your mood with a feeling that hits home.

If you are looking for a simple but flavorful recipe to relish on weekend nights, the homemade creamy Rasta pasta recipe is a great choice. The dish has its origin in the Caribbean Islands (Specifically Jamaica), which explains the colors and flavors in it. Though you can prepare this in just about 30 minutes, you will be surprised to note that this dish gives out a rich, creamy and spicy taste at the same time.

What is Exactly Rasta Pasta Recipe?

True to its Jamaican culture, Rasta Pasta is dominated by many colors, thanks to the colorful bell peppers used in it. Though pasta has its origins in Italy, the Rasta Pasta was first prepared in the Caribbean Island of Jamaica. Most of them believe that this dish was named Rasta Pasta, an ode to the Rastafarianism social movement prevalent on the island in the 1930s.

This dish was served as a vegetarian option in the initial days as people following this social movement didn’t eat meat or poultry.

However, as time evolved, most of the people of the Caribbean Islands started enjoying this dish along with jerk chicken or shrimp. Looking for a simple recipe to cook this creamy and comforting dish? You have come to the right place, then.

Some Alternatives to Rasta Pasta Recipe

• If you want to add more spice to your dish, you can also add a tablespoon of sliced jalapeno to the sliced bell peppers.
• If you want the traditional coastal flavors of the sea, you can use 1 cup of full-fat coconut milk instead of heavy cream.
• You can also add a cup of canned or fresh or roasted tomatoes for additional colors and flavors while adding the onions.
• Instead of using chicken breasts, you can cook a pound of shrimp, just as we explained with chicken in the recipe above.
• You can make this dish completely vegetarian as well. All you need to do is skip the chicken part completely and use vegetable stock instead of chicken broth while cooking the ingredients.
• It is important to cook pasta in salted water and take it out al dente, which means it shouldn’t be cooked entirely. The pasta will get cooked in the later stages of the recipe, so overcooking should be avoided. Please follow the instructions exactly to get your pasta cooked in the right consistency.
• If you love to experiment with different flavors, you can add both chicken breasts and shrimp to the pasta. You can reserve this rich dish when you are calling friends over or on special weekend nights.
• You can get authentic Jamaican Jerk Seasoning in almost all retail stores. However, you can make this at home when you have time. Store it in airtight jars so that you can use the seasoning whenever you need it. Almost all spices like cinnamon powder, cloves, nutmeg, ginger, salt, cayenne pepper, garlic, onion, thyme, and nutmeg, thyme, etc. make a part of this seasoning.
• Though penne pasta works best for this recipe, you can also use other types like Fusilli, Fettuccine, Rigatoni and more.
• If you don’t have green onions, you can substitute them with shallots for unique flavors.

Ingredients

• Penne Pasta – 1lb
• Boneless chicken breasts – 3
• Jerk seasoning – 2 tablespoons
• Salt – as needed
• Olive oil – 2 tablespoons
• Sliced bell peppers – 1 each of green, red and yellow (or orange)
• Sliced green onions – about 1/3 cup
• Minced garlic – made from 3 cloves
• Chicken broth – ½ cup
• Full–fat cream – ¾ cup
• Grated parmesan – ½ cup

Directions

• The first step of making Rasta Pasta is to ensure that you cook the penne pasta well. Usually, the instruction for the quantity of water to be used and the time for cooking would be mentioned in the packet. Follow these instructions strictly.
• Once pasta is cooked to the right consistency, drain all the water from it, and set it aside in a bowl.
• It is now time to season the chicken breasts so that all flavors seep into the meat well. Season it with 1 tablespoon of jerk seasoning and the required quantity of salt.
• Now, cook these seasoned chicken breasts on a skillet on medium flame for about 8 minutes. Before placing the breasts, apply about 1 tablespoon of olive oil on the skillet. Ensure you turn the sides at regular intervals. Switch off the flame when the breasts turn golden brown and the meat no more looks raw. Set aside the cooked chicken breasts to be relished along with the Rasta pasta that you are about to cook in the next step.
• In a pan, add the remaining 1 tablespoon of olive oil and sauté the sliced bell peppers. Don’t overcook them, as they need to be crunchy but soft. The bell peppers would be done in about 3 to 4 minutes.
• Add the minced garlic and some green onions to this mixture and sauté well. Save some green onions for garnishing the recipe at the end. Cook the garlic and onions for a minute before adding the remaining jerk seasoning to the pan.
• Once done, you can add the chicken broth and heavy cream to the mixture. Stir the contents well and allow them to simmer on medium-high flame for about 5 minutes. You will notice that the mixture becomes nice, thick, and creamy at this stage.
• Once the mixture reaches this consistency, add the pasta, freshly-grated Parmesan cheese and cooked chicken breasts in the pan. Stir the contents well. Switch off the flame and give all the contents a nice toss so that you get to taste all the flavors in a spoon.
• For the toppings of the Rasta Pasta, you can use the leftover green onion slices and more Parmesan Cheese.
• Original Jamaican-flavored Rasta Pasta is now ready to be relished!