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.

Ingredients

• 2½ cups pinhead (steel-cut) oats

• 4 cups beef broth

• 4 cups water

• 3 Tbsp sea salt

• 3 bay leaves

• 1½ tsp dried marjoram

• 1 lb ground pork

• 1 lb ground beef

• 1 large yellow onion, finely chopped

• 5 garlic cloves, minced

• 1 tsp ground ginger

• 1 tsp ground mace

• ½ tsp freshly ground white pepper

• ½ tsp black pepper

• ½ tsp ground coriander

• ¼ tsp ground cloves

Instructions

1. Cook the Oats:
   In a large heavy pot, combine the oats, beef broth, water, salt, bay leaves, and marjoram. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered on low for about 90 minutes, stirring occasionally, until the oats are very soft and the mixture is thickened. Remove bay leaves.

2. Add the Meat and Seasonings:
   Stir in the ground pork, ground beef, onion, garlic, ginger, mace, white pepper, black pepper, coriander, and cloves. Mix well to combine.

3. Simmer Again:
   Raise the heat and bring the mixture back to a boil, then reduce to low. Simmer gently, uncovered or partially covered (depending on how much liquid remains), for about 1 hour. Stir often to prevent sticking, until the mixture is very thick.

4. Mold and Chill:
   Remove from heat. Spoon the mixture into two greased 9×5-inch loaf pans (or similar containers). Smooth the tops, let cool to room temperature, then cover with plastic wrap. Refrigerate overnight (or at least 4 hours) until firm.

5. Slice and Fry:
   Turn the chilled goetta out of the pans and slice into ½-inch thick pieces. Preheat a nonstick skillet (no oil needed!) over medium to medium-high heat—about 300°F if using an electric griddle.
   Fry slices undisturbed for 5–8 minutes per side, until golden and crisp. Don’t press down or flip too soon; let each side brown and set before turning.

6. Serve:
   Enjoy goetta hot with eggs, toast, or your favorite breakfast fixings.

Notes & Tips

• Freezing: Goetta keeps well—wrap slices tightly and freeze for up to 2–3 months. Thaw before frying.

• Don’t rush the chilling: Slices hold together best when thoroughly cold and firm.

• No oil needed: Fry goetta dry in a nonstick pan; adding oil makes it fall apart.

• Let it crisp: Be patient and only flip once for perfect crispy edges.

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.