Goetta, it’s a Cincinnati Thing!



I started eating goetta as child when I would visit Cincinnati for two weeks during the summer. I immediately fell in love with goetta! We didn’t have this in Chicago, or my favorite fast food Skyline Chili. Oh how I looked forward to my visits to Aunt Boo and Uncle Bob’s for the summer. The moment we stepped off the bus Uncle Bob would take us straight to Skyline or United Dairy Farmers (another Cincinnati original). Now Cincinnati has Graeters Ice Cream which I am particularly fond of. I don’t think I would have stayed here if weren’t for these four things! So what is Goetta? Goetta is a German breakfast sausage made from ground meat, oats and spices.

To cook goetta, you just treat it like sausage. I fry my goetta in a cast iron skillet with a very small amount of oil. I like my goetta cooked about medium crispy with over medium fried eggs.

Tips for preparing goetta

Slice goetta thin, about a 1\4 inch using a very sharp knife.

Do not let the slices touch each other in the pan… They will stick together and become one!

Once in the pan, don’t mess with it. Leave it alone until it gets golden brown.

And lastly. Never, ever, ever cook goetta without a shirt on! Goetta has a tendency to pop and explode while cooking. It only takes one pop of hot goetta on your chest to learn your lesson.


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