Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.
Is a scrapple better than a goetta?
Personal opinion: Whereas scrapple has to compete with roast pork sandwiches and cheesesteaks for Philadelphia food supremacy, goetta is far superior to Cincinnati chili. Goetta hot dogs and goetta burgers exist, as does goetta pizza. A now-shuttered Cincinnati bakery once made a goetta-apricot danish. Where to get it: Traditional
What is goetta and what does it taste like?
Goetta is usually sold in logs or as slices from a bulk loaf, but links are also available. While goetta comes in a variety of forms, all goetta is based around ground meat combined with pin-head oats, the "traditional Low German cook's way of stretching a minimum amount of meat to feed a maximum number of people."
What is scrapple?
Scrapple is a breakfast meat traditionally eaten in parts of Pennsylvania and the Mid-Atlantic. German immigrants now known as the Pennsylvania Dutch brought this economical dish to the region in the 17th and 18th centuries.
Where can you buy goetta in Greater Cincinnati?
Glier's Goetta, established in 1946, produces more than 1,000,000 lb (450 metric tons) annually, around 99 percent of which is consumed locally in Greater Cincinnati. Queen City Sausage is the next largest producer, while multiple small and artisanal producers also make goetta in and around Cincinnati.
What is similar to goetta?
The concept goetta is similar to Pennsylvania Dutch scrapple, Polish kishka and Scottish haggis in that, all these originally being peasant dishes, it was a way to make the most of every part of the animal – to use up the scraps – and to make them stretch to feed the most people possible.
What is similar to scrapple?
Livermush and scrapple are two specific types of pork items made in America, but which originate from different areas. At first glance, one might think that livermush and scrapple are pretty much the same thing. Both are made from leftover pork scraps and trimmings and can be served in a similar manner.
What is another name for scrapple?
Scrapple, also known by the Pennsylvania Dutch name panhass or 'Pan Rabbit', is traditionally a terrine of pork scraps and trimmings, combined with cornmeal, buckwheat flour and spices.
What is goetta called in Germany?
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), pin-head oats and spices....Goetta.Protein8g gFat12g gCarbohydrate10g g
What meat is goetta?
Pronounced “GET-uh,” Goetta is a German breakfast sausage that blends the textures and flavors of pork, beef, whole grain steel-cut oats, fresh onions, and spices. It is slow-cooked daily in our factory and perfectly prepared when browned and served.
What is scrapple called in the South?
LivermushLivermush. The Southern version of scrapple has its origin in the Great Wagon Road migration, which brought Pennsylvania Dutch farmers down to the other end of Appalachia.
Is scrapple and liver pudding the same?
The way these two are prepared in the kitchen and the ingredients are what really separate these two unique dishes. Livermush almost always contains pork scraps and liver, while scrapple is usually not cooked with liver (via Foods Guy). The scraps were used to create these two dishes to ensure no pig went to waste.
What parts of the pig are in scrapple?
Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush.
Can you eat scrapple raw?
You can technically eat scrapple raw By the time it hits the pan, scrapple is fully cooked. You could eat that stuff "raw," like dumping SPAM out on a plate directly from the can (mmmm!!!!!!!!!!). But we like it best when it's nice and crispy.
What is scrapple called in Ohio?
goettaLike scrapple, goetta was created to use up every “scrap” of meat from slaughtering an animal and the grain adjuncts were added to help stretch that meat further. While it came from German immigrants settling in the Cincinnati area and was developed there in Ohio, not Germany.
How do you pronounce goetta?
All good. But the discovery that's remained closest to my heart was goetta. Pronounced "get-uh", the sausage-type patty is pretty synonymous with Cincinnati, though its roots are steeped in the "Queen City's" German heritage.
How do you make goetta patties?
InstructionsIn a large pot with a lid, boil the water. Add salt, pepper and oatmeal. ... Add the meat, onion and bay leaves, mix well. Cook for another hour, stirring often.Remove bay leaf (leaves). ... To serve: Slice the goetta and fry it until crispy or just until heated through.
Buying, Cooking, and Recipes
Linnea Covington has been writing about food for over a decade. From farmers' markets to award-winning restaurants, if the eats prove good, she's there, often trailed by her two young boys.
What Is Goetta?
In southwest Ohio and northern Kentucky the top breakfast meat is goetta (pronounced "get-UH"), a loose sausage made with ground pork and beef, steel-cut oats, onions, garlic and a lot of spices including mace, marjoram, ginger, coriander, white pepper and cloves. The breakfast sausage is formed into thick patties and then pan fried.
Goetta Vs. Scrapple
Technically goetta is a type of scrapple, though scrapple has become associated with Germans who settled in Pennsylvania, while goetta is associated with Germans who settled in Cincinnati. Both dishes were created as a way to use up scraps of meat, especially the offal, and are traditionally pan fried.
Varieties
The different varieties of goetta depend on who is making it. Each butcher, chef and home cook has their own recipe, though the base of steel-cut oats, beef, pork, onion and garlic usually remain the same. Another way goetta can be different is how it's served.
Goetta Uses
Like other breakfast meats, goetta can be eaten at any meal and used in array of dishes. The simplest way to use goetta is to pan fry the sausage in bacon fat or vegetable oil and serve as is.
How To Cook With Goetta
Cooking pre-made goetta is easy. The first step is to heat a skillet with a teaspoon of lard or vegetable oil, and once the fat starts sizzling add thick slices of the sausage, making sure not to crowd the pan. Cook for a few minutes. The meat will turn from pale to golden as it crisps.
What Does Goetta Taste Like?
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. Some goetta has traces of warming spices like cinnamon, clove and mace.
Origins and popularity
The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. Along with Cincinnati chili and mock turtle soup it is, according to Cincinnati food historian Dann Woellert, one of the area's "holy trinity" of local specialties.
Composition
Goetta is usually sold in logs or as slices from a bulk loaf, but links are also available.
Preparation and serving
Goetta is made with meat, oats, broth, spices, often onions, and occasionally other vegetables, simmered until thick, poured into loaf pans, and chilled or allowed to cool completely so that the loaves become firm enough to slice. It is then cut into slices and fried, often in butter. : 244
Commercial distribution
A number of commercial distributors produce and sell goetta in the parts of Ohio, Kentucky, and Indiana near Cincinnati. Glier's Goetta, established in 1946, produces more than 1,000,000 lb (450 metric tons) annually, around 99 percent of which is consumed locally in Greater Cincinnati.
Goettafest
"Glier's Goettafest" is an annual culinary festival held in August on the Ohio River waterfront near Newport, Kentucky 's Newport on the Levee. The festival celebrates both the dish and Greater Cincinnati's German American heritage.
Misconception
Glier's markets goetta as the "German Breakfast Sausage," which may create the impression that it is something commonly eaten for breakfast in Germany. Cincinnati food expert Dan Woellert says, "Will you find something on a menu called goetta in a Westphalian gasthaus? The answer is no," but that grützwurst and knipp are similar "meat gruels".
