Recipe by Sarge
"This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon."
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ground black pepper
steel cut oats
ground pork sausage
onions, finely chopped
Wow! this is probably more "Cincinnati" than Skyline Chili! Taste great fried extra crispy & served with eggs-your-way.
It is interesting to note that almost all larger meat-packing-cities with significant ethnic populations have come-up with some version of this dish. It is bassically a "poor-man's sausage", geberrally using soome knid of grain as a "filler" (think "Hamburger Helper").
The addidtion of cooked oats can stretch a little bit of pork & beef a long way! (originally the early immigrants would use those cuts of meat unwanted by the meat packers, i.e. neck bones, etc.
Goetta could be fried in the morning and packed as a sandwich for the guys going out to earn a living.
Try this recipe for a real authentic German/American treat!
I even tried using the "mess" for meatloaf to salvage the meat in it and it was hopeless. I have no idea how anyone can slice this. Also, I halved the recipe and it's a good thing because my large crock pot was filled to the max once the oatmeal cooked. This must be an aquired taste. The texture was just horrid. Perhaps about one-fourth the quantity of oatmeal would make it better.
Just like my mother used to make back in Cincy! I don't cook mine nearly as long as shown in the recipe. I found the oatmeal (steel cut) in the health foods section at Krogers. I have cut back on the amount of water as it gives the goetta a thicker consistency that makes it easier to fry. I also line the bread pan with wax paper that allows me to remove it from the pan and makes it easier to slice.
This stuff is good! I think it might be an acquired taste though because the more I ate the better it got, and the crispier it was the better too. Very easy to make it just takes quite a long time. I think next time I'll probably cut back on the cooking time for the steel cut oats because I had about an inch stuck to the bottom of my crock pot when I finished the 90 minutes. Also, it might be easier to take all the ingredients after the oats are cooked, and mix them in a large bowl before transferring them back into the crockpot because it was hard to mix all together in the crockpot. I just went ahead and refrigerated this overnight because it took so long we went out to eat and I finished cooking the goetta the next morning. I might consider trying to cut this recipe in half next time because it makes a ton. I'm used to making big meals, but this was just overwhelming. It completely fills the crockpot. And when your only cutting thin slices to fry it goes a long way. I'm thinking about freezing the leftovers. I'm not sure if that will work out in the end, but it's worth a try. If you like to cook and don't mind the time it takes, and like to try new things, especially foods from Germany, Hungary, Poland, ect. try this I think it's worth it.
My husband was very skeptical when he saw how much was in the crock pot and no matter what I told him about the rave reviews this recipe receives convinced him that it would taste like his favorite (Gliers)- until he tried it the next morning! He said it was delicious. Since it made so much, I gave my dad a 'loaf' and he says it's the best he's ever had. I usually don't fry my goetta in oil or butter, but rely on the fat in the product. I'll use butter or a little bit of oil next time since the fat was absorbed by the oats. I had little refrigerator space and it was late when the product finished cooking, so I put the mixture into a 9 x 13 pan, evened it out and let it cool off a bit at room temperature before putting it into the refrigerator. The next morning, I turned it out onto waxed paper and cut it into 3 loaves. I plan to freeze the 3rd- but next time, I'll cut the recipe in half.
This recipe is great! It is easier, just as tasty, and has a better consistancy than our stovetop recipe. To fit in our crockpot, we halved the recipe. Also, we added 1 Tbsp of Mrs. Dash table blend to enhance the flavor. (You can also sprinkle it on the finished product to see if you like it. We highly recommend it.) We also cooled it completely in the pan, turned it onto a cutting board, cut it into usable portions, and froze them for easy use. Thanks for a fabulous recipe that is absolutely a keeper!
Tried this. Worked great. Did make a few changes. Used only pork (meat from pork neck bones cooked for 2 hrs). Added 1 bay leaf and 1/2 tsp. sage. As good or better than Gliers in Cincinnati, OH.
I am from cincy also and raised om grandmas recipie. Now I am 31 and will be taking over the duty of making this time honered classic.Love the stuff and cant get enough
* Percent Daily Values are based on a 2,000 calorie diet.
The Sarge's Goetta - German Breakfast Treat
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 320
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