About - Glier's Goetta (2024)

FAQs

Is Gliers Goetta fully cooked? ›

It is slow-cooked daily in our factory and perfectly prepared when browned and served. Producing over one million pounds of goetta each year, Glier's Goetta is the best-selling Goetta in the world.

The word goetta comes from the Low German word Götte, meaning groats or coarse grains (or a food made from them).

We are still owned and operated by the Glier Family who perfected the recipe. We are proud to be located in our historic building near the Ohio River, 533 Goetta Place.

Goetta gets its origin from the German immigrants who settled in what is now the Over-the-Rhine neighborhood of Cincinnati. In order to stretch their food dollar, they used the scraps from local butchers and hog slaughterhouses to make a satisfying, inexpensive dish.

Goetta's texture is slightly mushier than loose breakfast sausage, and the flavor tends to be sweeter and more complex depending one what spices are used. The richness of pork and beef combine with the nuttiness of the steel-cut oats.

directions. In a large pot bring water to a boil and add oats, salt and pepper-reduce to a simmer, cover and cook for 2 hours. Add meat, onion, spices and cover, cooking for 1 hour more.

“Goetta is a peasant food from Germany. It was not known as goetta in Germany. It's known as grutzwurst over there, or grits, grain, wurst, sausage, grain sausage,” Glier said. “It was brought over by the early immigrants, probably in the late 1800s.

The scrapple universe is large. In Cincinnati (and Northern Kentucky) there's goetta, made with oats instead of cornmeal. In the Carolinas, there's livermush (and liver pudding).

A well-cooked piece of goetta is both crisp and chewy, and if cut thick, a little creamy. The cornmeal in scrapple has none of that interest. It's fine-ground and contributes only, well, a mealy texture. It doesn't get truly crisp, just forms a sort of thin crust on the outside.

Is haggis like goetta? ›

It is traditionally served at Burn's Night Suppers on January 25th because Robert Burns, the bard of Scotland and a fan of the dish, wrote the poem 'Address to a Haggis' calling it 'great chieftan o' the pudding-race! ' It is fairly similar to the Cincinnati speciality goetta but with more liver flavor.

It became a meatpacking center, where livestock was slaughtered and butchered and sold in Cincinnati or shipped. Cincinnati became known as the "Porkopolis" when it became the pork-processing center of the country.

Traditionally, goetta was eaten for breakfast. Get a hot skillet or pan and fry a piece of goetta. It's a fully cooked product. When cooking it at home, you just want to get it golden brown and crispy on each side.

2. Cooking Temperature. When you stick your sausage with a meat thermometer, it should read between 160 and 170 degrees Fahrenheit.

Scrapple is completely cooked when you buy it, so technically you don't have to cook it for safety or health reasons. However, most people pan fry it to warm and crisp it up. If you have a loaf, cut it into 1/2- to 3/4-inch slices and pan fry them in butter, oil or lard until golden brown on both sides.