"I love goetta! I prefer Glier's over Queen City. We used to eat it by…"
You get the idea. Goetta is one of those regional delicacies that means very little to outsiders, but it's a taste of home to someone who ate it growing up.
First things first: it's pronounced "get-uh." As the sign says at The Diner in Powell: "The O is silent, until you try it."
Goetta is similar to the Pennsylvania Dutch delicacy of scrapple (which may elicit the same reactions). It's made from meat scraps left over from butchering pork--the pieces that are too small to sell as individual cuts are ground, mixed with seasonings like salt, pepper and herbs, rolled in steel cut oats, then sliced and fried. (Scrapple is made the same way but with flour and cornmeal.)
The dish originates with thrifty German immigrants to the Cincinnati area who used every scrap of meat out of necessity. It's usually served in fried slices with breakfast, although some restaurants have layered it on sandwiches, crumbled it on pizza or folded it into omelets as well.
In Columbus you can find goetta at Thurn's Specialty Meats or Weiland's Gourmet Market, as well as most Kroger stores. It comes wrapped in tubes much like ground sausage, and most often it's found alongside other ground or prepared meats like sausage, hot dogs and brats. The two most popular brands are Glier's or Queen City, with Glier's leading the way (they own the website goetta.com).
Glier's makes original, hot and turkey goetta. And just recently the delicacy came available at a new Powell eatery simply called The Diner (240 N. Liberty St.), where thin patties are offered with your breakfast next to meat choices like bacon, sausage and ham.
If you're up for a day trip this August, head down to Cincinnati for Glier's Goettafest. Celebrate a little bit of southwest Ohio history by strolling the riverfront and sampling every imaginable preparation of goetta.
In Columbus you can find goetta at Thurn's Specialty Meats or Weiland's Gourmet Market, as well as most Kroger stores. It comes wrapped in tubes much like ground sausage, and most often it's found alongside other ground or prepared meats like sausage, hot dogs and brats.
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.
Scrapple is made with pig parts, cornmeal (and/or flour), and spices.Goetta is created with both pork and beef and uses oats as the binder. While both historical foods are breakfast meats and still eaten today, goetta is much more popular as a sought-after dish frequently served in restaurants.
Goetta (/ˈɡɛtə/ GHET-ə) is a meat-and-grain sausage or mush of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices.
So to recap – what food is Columbus, Ohio known for? Amazing pizza, delicious chocolate-peanut butter candy, tangy blue cheese chips, spicy smoked sausage, fries dipped in a milkshake, and the best casserole around!
It's hard to believe that Glier's Goetta could possibly be good for anything other than your taste buds. But, the fact is that what makes Gliers Goetta savory and unique - whole grain pinhead oats - is what makes it heart-healthy, cholesterol-friendly, and fiber-rich.
Skyline Chili is Ohio's signature dish and one of the state's most iconic dishes. Skyline Chili was started in 1949 by Greek immigrant Nicholas Lambrinides, who brought his homemade chili to Cincinnati. Since then, Skyline has become a local favorite due to its unique flavor.
The first time anyone told me about goetta after I moved to Cincinnati, they said it was "sort of like scrapple, except with oats instead of cornmeal." "Oh, OK," I thought, because I'd heard of scrapple and knew what it was: cornmeal and meat scraps. I have since repeated this to Cincinnati newcomers. "Yeah, goetta.
The ingredient that really makes it unique, though, is steel-cut oats. “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 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.
2 for Cincinnati's most popular foods. German immigrants who settled in Southwest Ohio in the 19th century are credited with the creation of goetta. Peasants living in northwest Germany were subject to a feudal system and only had scrap meat options.
Goetta sides were generally boiled potato and a vegetables, usually green beans. Occasionally a hardy helping of hot slaw with oddles of bacon bits accompanies a goetta dinner. Goetta as a brunch meal is popular but the first meal from a batch remains a dinner delight!
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. Pour into pan/s-cool and then refrigerate. Turn out, slice and fry until brown in a bit of butter or oil.
' It is fairly similar to the Cincinnati speciality goetta but with more liver flavor. Making your own haggis in the US is quite an endeavor. Traditional haggis recipes call for a sheep's stomach and a sheep's pluck (heart, lungs, windpipe and liver). Unfortunately it is impossible to buy a sheep's stomach or lungs.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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