How do you cook your goetta?

[nuts4xu]

In the oven? Skillet? Cast iron? Griddle? From a butcher? Packaged in the meat case? Use the stuff from Findlay market exclusively?

I was raised on butcher made goetta from Judy’s Meats in Deer Park. It came in a loaf and wrapped in white butcher paper. I was living on my own before I discovered Glier’s, Eckerllin’s, or that I could find it next to the bacon at Kroger. So my goetta game has changed over the years, and I’m curious to know the best way or new ways to cook the stuff.

I tend to buy a log of Gliers and slice it, then place it in a cast iron skillet. If I’m patient, I use low heat, crisp the outside of the patties and aim for a soft middle. Other times I will melt the patties and spread out the goetta before it develops that crispy skin into a pile of goodness. This filters crisp pieces throughout the pile, and is still delicious.

This thread is an ode to goetta of all kinds. I want recipes, stories of how goetta changed your life, cooking styles, brand names, and any tiger pertinent information you can share about this stuff.

No haters please. This is a goetta love fest, if you want to bash the regions favorite pork based product, start a new thread for your discussion.

[noteggs]

One of my favorite is to pan fry patties then cut them up to use in a scrambled egg burrito. I just add onions, cheese, and hot sauce.

Every year we deep fry a bunch turkeys before thanksgiving at my parish and some bring goetta balls to deep fry. Never done this myself but if someone has a good recipe for this, would love to try.

[kane79]

My father has been making it once or twice a year ever since my grandmother wasn't able to any more. I've never resorted to trying store bought goetta since I've always had a brick or two of it in my freezer from his batches. Since I was a kid, we always spread it out on a griddle, nice and thin and cook it till it starts to get crisp edges, then pile it on a plate and eat it with a side of toast.

[bjf123]

My wife cuts the Gliers into patties and fries it in a skillet until the edges are a little crispy. If she’s not working, it’s part of our big Sunday breakfast each week.

Have you had the Goetta Bombs at Delicio’s Coal Fired Pizza? Goetta, mozzarella cheese, marinara sauce, inside a thin, soft, pizza crust wrap, and then covered in a green chili queso sauce. Absolutely incredible.


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[xu82]

I learned something today! If it wasn’t a BIg Dan or available at Zips, I probably missed it.

[Muskie in dayton]

Cook it in a skillet. Mash it up and keep working it/flipping it until it’s crispy throughout. Eat it by itself, on toast with a fried egg, or for a sweet treat, mix in some grape jelly. Goetta is second only to bacon!

[joe titan]

My father has been making it once or twice a year ever since my grandmother wasn't able to any more. I've never resorted to trying store bought goetta since I've always had a brick or two of it in my freezer from his batches. Since I was a kid, we always spread it out on a griddle, nice and thin and cook it till it starts to get crisp edges, then pile it on a plate and eat it with a side of toast.

I just hope you retain the pleasure of grinding the pork by hand.

[BENWAR]

Best Goetta: Eckerlin’s Meats Findlay Market

[Juice]

Best Goetta: Eckerlin’s Meats Findlay Market

I usually cook it in slices from the “tube” but the method of throwing it all in skillet makes sense to me.

[fellahmuskie]

Best Goetta: Eckerlin’s Meats Findlay Market

The only place I buy goetta. I ask them to slice it, then I fry in a skillet until crispy on both sides and eat it plain. Wouldn't want to dilute it!

[slysyl]

My mom, and grandmother use to make it; I'm 84 so they are gone. I use to go to Findlay Market, but I found Gliers to be a good replacement. I most often slice it into patties put it on a pan and place it in the oven on broil to get it toasty. Eat it straight up or sometime on buttered toast. Kroger last week had Gliers on sale buck off a roll; stocked up. Mom use to fry it in black skillet. A Cincinnati treat.

[slysyl]

Go to goetta recipe if you want to make your own.

[Porkopolis]

Eckerlin's thin sliced and pan fried. High heat so the outside is nice and crispy but the inside is gooey.

[UCGRAD4X]

Hated it as a kid. We also made our own. Ten siblings, money was tight. Who knows what actually went into it and how consistent the recipe was.

As a adult, grew to appreciate it and do enjoy it.

Not exactly a goetta worshiper, but I appreciate it's versatility. Savory or sweet. Kind of like grits. Shrimp and grits, eggs and sausage, or butter ad honey / brown sugar equally yummy.

Not to derail the goetta love fest, but I am also curious about other regional, similar concoctions such as Scrapple in PE. Are they comparably and similarly made, cooked, enjoyed?

[fellahmuskie]

Hated it as a kid. We also made our own. Ten siblings, money was tight. Who knows what actually went into it and how consistent the recipe was.

As a adult, grew to appreciate it and do enjoy it.

Not exactly a goetta worshiper, but I appreciate it's versatility. Savory or sweet. Kind of like grits. Shrimp and grits, eggs and sausage, or butter ad honey / brown sugar equally yummy.

Not to derail the goetta love fest, but I am also curious about other regional, similar concoctions such as Scrapple in PE. Are they comparably and similarly made, cooked, enjoyed?

My mom grew up with scrapple, but did not like it. Who knows what she was eating, but she likes goetta much more since I introduced it to her a few years ago.

[bleedXblue]

nothing better than an egg white omelette and goetta and swiss cheese :happy:

[paulxu]

I get it (when in town) at the Blue Jay in Northside.

I have no idea how they cook it.

No one in South Carolina knows what it is.

(But, we've got great grits!)

[waggy]

When I was a kid I'd put syrup on it. Or jelly. It's good as a side to pancakes. Haven't had goetta in many years. Always sliced, skillet for pan fried.

[noteggs]

Was getting some brats at Butcher Bill’s in Mason yesterday and noticed he had fresh goetta. Got a pound and fried some this morning. You forget how fresh is so much better (Glier’s is still a good alternative).

Glad NUTS started this thread yesterday.

[xucub]

Can anyone share a recipe for homemade goetta?

[kane79]

I just hope you retain the pleasure of grinding the pork by hand.

he absolutely does.

[Kahns Krazy]

I've been making my own for a few years now. It's a big, messy event, and it's taken me about 10 batches to really get it right. I tried it in a slow cooker, but it didn't work right. Tasted ok, but never came together right.

The traditional recipe is 50/50 ground beef and ground sausage. I have been varying the beef portion, subbing in other ground meats with a little more flavor. My recent batches included ground bison and ground lamb. I almost always slice it and fry it, going for crispy outside and a little softness in the middle, though I'd rather go crispier than softer. I have a friend who uses cut up smoked pork in his variety.

Scrapple is a different beast altogether. As the name implies, it's scraps. Lips and a-holes kind of stuff, and it's stewed with cornmeal, not steel cut oats. The oats give goetta the texture, and the meat starts with first cuts, not leftovers.

Eckerlin's is great. Haven't tried many other butcher varieties. When I do Gliers, I always get the spicy version.

[Kahns Krazy]

Can anyone share a recipe for homemade goetta?

There are a variety of recipes. The basic:

1 lb Ground Pork
1 lb Ground Beef
8 cups Water
2-1/2 cups Steel Cut Oats or Organic Steel Cut Oats
1 pinch Ground Pepper
2 tsp Salt
1 to 4 Bay Leaves *
1 Onion large-sized, sliced*

In a large pot with a lid, boil the water. Add salt, pepper and oatmeal. Cover and let cook for two hours, stirring often.
Add the meat, onion and bay leaves, mix well. Cook for another hour, stirring often.
Remove bay leaf (leaves). Pour into bread pans- size of pan does not matter. Refrigerate overnight.
To serve: Slice the goetta and fry it until crispy or just until heated through.

I have found that 3 hours is not enough time to cook, and I don't use a bay leaf, but sub in other spices.