FAQs - Glier's Goetta (2024)

FAQs

FAQs - Glier's Goetta? ›

How Is Glier's Goetta Made? Glier's Goetta is a slow-cooked mixture of pork, beef, pinhead oats, herbs, and spices, that's it. Through the course of slow-cooking, much of the fat that remains in a traditional sausage is removed from Glier's Goetta. Glier's Goetta is neither mass-produced nor manufactured.

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.

Goetta Breakfast Balls

Mix all of the ingredients until fully incorporated, add water to help the ingredients come together. Make 1 inch balls out of the mixture and place on a foil-lined baking tray. Bake for 25-30 minutes.

“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.

Factory-sealed goetta has a four-month shelf life in the refrigerator. Once opened, the sausage should be eaten within a week. Freshly-made goetta has a week-long shelf life too, as long as it's kept cold.

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.

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.

While similar to Pennsylvanian scrapple and North Carolinian livermush in that it is a dish created by German immigrants and uses a grain product for the purpose of stretching out pork to feed more people, scrapple is made with cornmeal and livermush with either cornmeal or rice rather than the pinhead oats used in ...

It's not necessary to add additional oil or butter to the pan when frying goetta. The goetta itself contains enough fat to prevent sticking and promote browning. However, if you prefer a richer flavor, you can add a small amount of oil or butter to the pan.

Refrigerate up to 1 week or freeze for up to 1 year. To cook, slice the goetta crosswise at least 1/2-inch thick. Heat 1 tablespoon vegetable oil or bacon fat in a skillet (preferably nonstick or cast iron) over medium-high heat.

What do you serve with goetta? ›

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!

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.

It is slow-cooked daily in our factory and perfectly prepared when browned and served.

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.

To determine whether it's done, you can measure the internal temperature with a meat thermometer. Sausages should reach 155–165°F (68–74°C). Alternatively, boiling them before cooking in a pan or on a grill can ensure that they're thoroughly cooked and remain moist.

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.

While similar to Pennsylvanian scrapple and North Carolinian livermush in that it is a dish created by German immigrants and uses a grain product for the purpose of stretching out pork to feed more people, scrapple is made with cornmeal and livermush with either cornmeal or rice rather than the pinhead oats used in ...