I've only had goetta once, when I visited Cincinnati several years ago, so this recipe intrigued me. Even though I made a much smaller batch, just a quarter of the original recipe, I follwed the directions exactly. Like others have noted, there was no way that this was going to become "sliceable," so I just formed it into patties. I fried it in bacon grease and it did seem to hold together much better if I didn't flip the patties as often, let it get really brown and crispy before turning the patties. The first day, I thought that this must be an acquired taste; the second day I thought that it was pretty good; the third day I really enjoyed it, but I was getting kind of tired of eating goetta every day! Overall, I'm glad I made this and I'll no doubt do so again.
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I've only had goetta once, when I visited Cincinnati several years ago, so this recipe...