Goetta: An interesting take on sausage

I learn so much from my fellow BBQ enthusiasts on The BBQ Brethren. There is not a greater group of people in the world. They are willing to share everything they know. Learning about different "meat" products is a great way to increase one's smoking and grilling skills. Recently there was a discussion of Goetta on the forum and this lead me to giving it a try.

Goetta is a peasant food of German origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat and oats. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The word “Goetta” comes from the Low German word götte.

Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

The modern popularity of goetta in Cincinnati has led to it being called “Cincinnati Caviar”. Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.–Courtesy Wikipedia

There are a variety of different recipes for Goetta. They range from using pork butts to using a mixture of ground chuck and pork sausage. I went with a “generic” recipe I received from “The Pigman” a Cincinnati resident on The BBQ Brethren. The only change I made to the recipe below was that I “brethrenized” it by using a sage fatty I had in the refrigerator.

Goetta
  • 1lb ground chuck
  • 1lb pork sausage
  • 8 cups water
  • 2 1/2 cups pinhead oats
  • 1 lg onion chopped
  • 1 to 4 bayleaves I use 5
  • 3 tsp salt
  • pinch pepper

Brown and drain beef and sausage not fine but larger chunks.

Put water in pan and when boiling add salt, pepper and pinhead oats. Cook 2 hours stirring often keep lid on over low heat. Add meat, onion and bayleaves mix well. Let cook 1 hour stirring often. Pour into bread pans. When cool place into refrigerator with a piece of wax paper on top. Chill.
Slice and place in cast iron skillet in bacon fat when skillett is hot and brown on both sides well.
Some people will put catsup on top, or just salt, on fry a egg and put on top so egg runs over it. Can be for breakfast or any time of day.

I used Irish Oatmeal which are steel-cut oats (or pinhead oats) Steel cut oats are the actual whole grain groats that have been cut into two or three pieces with steel. I wouldn't try to use rolled oats with this, they aren't going to hold together enough when you chill the oat and meat mixture.

Okay, I know this isn't the most appetizing picture but I wanted you to see what the consistency looks like after it's cooked for the three hours.

After the Goetta had chilled it was taken out and sliced. You can see the mixture of beef, pork sausage and oats.

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