One of America’s Favorites – Goeta

February 5, 2018 at 7:32 AM | Posted in One of America's Favorites | Leave a comment
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Goetta sandwich

Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head oats and spices. Pronounced gétt-aa, ged-da or get-uh in Americanized pronunciation, and gutta in the Low German pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati and Dayton area in the 19th century. The word “Goetta” comes from the Low German word Grötte. North of Cincinnati, specifically in the region surrounding Darke, Mercer, Shelby, and Auglaize counties, goetta is often known by the term “grits”, not to be confused with hominy grits. This usage of the word “grits” stems from the High German word “Grütze,” which is an equivalent of the Low German Grötte.

Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb annually, around 99 percent of which is consumed locally in Greater Cincinnati.

 

A conventional log of Goetta

While goetta comes in a variety of forms, all goetta is based around ground meat combined with pin-head or steel-cut oats, the “traditional Low German cook’s way of stretching a minimum amount of meat to feed a maximum number of people.”Usually goetta is made from pork shoulder or “Cali”, but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaves, rosemary, salt, pepper, and thyme. It contains onions and sometimes other vegetables.

While similar to scrapple in that it uses a grain product for the purpose of stretching out meat to feed more people, goetta looks very different. Scrapple is made with cornmeal while goetta uses steel-cut or chopped oats. The oats in goetta are much coarser than the fine powder used in scrapple and add texture to the dish.

 

 

Goetta is typically formed into small loaves, and then cut into slices and fried, often in butter. Traditionally goetta is served as a breakfast food.

 

A number of commercial distributors produce and sell Goetta in the parts of Ohio, Kentucky, and Indiana near Cincinnati. Glier’s is the largest producer of goetta in the world. Glier’s Goetta, established in 1946, is based in Covington, Kentucky, part of the greater Cincinnati area. Queen City Sausage is the next largest producer, while multiple small and artisanal producers also make Goetta in and around Cincinnati.

 

“Glier’s Goettafest” is an annual culinary festival held in August near Newport, Kentucky’s “Newport on the Levee”(an entertainment, shopping and restaurant complex) on the Ohio River waterfront. The festival celebrates both the dish and Greater Cincinnati’s German American heritage. While the main focus of the festival is goetta served in many different ways, it also typically includes music, dancing, and other public entertainment.

 

Goetta is usually sold in logs but links are also available.

Glier’s markets goetta as the “German Breakfast Sausage,” which may create the impression that it is something commonly eaten for breakfast in Germany. In fact, the vast majority of Germans have never heard of goetta. However, a similar product known as Knipp can be found in the present day in Bremen and surrounding areas. This can be spread onto bread or pan fried like goetta. It is also often served with apple sauce, paralleling the apple butter which is served alongside goetta. Although in modern times in most parts of Germany, eating warm sausage for breakfast or a hot breakfast in general is not common, historically Knipp was eaten for breakfast, often in the winter.

 

Kitchen Hint of the Day!

December 25, 2017 at 6:56 AM | Posted in Kitchen Hints | Leave a comment
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Before freezing ground meat, flatten it into a square or into patties, rather than leaving it in a mound. It will thaw faster later. And fire up that grill year-a-round!

Kitchen Hint of the Day!

October 15, 2017 at 5:31 AM | Posted in Kitchen Hints | Leave a comment
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Freezing Ground Meat…….

 

Before freezing ground meat, flatten it into a square or into patties, rather than leaving it in a mound. It will thaw faster later. Plus it will save on that valuable freezer space!

Kitchen Hint of the Day!

August 4, 2017 at 5:20 AM | Posted in Kitchen Hints | Leave a comment
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Wet hands before forming your Burger Patties…..

 

Wet your hands at the start will keep your hands from getting sticky. It also allows the meat to come together faster and prevents over-handling.

Kitchen Hint of the Day!

December 23, 2016 at 6:38 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Gina Z. for this passing along this hint (good idea)……

 
Before freezing ground meat, flatten it into a square or into patties, rather than leaving it in a mound. It will thaw faster later.

Kitchen Hint of the Day!

December 10, 2016 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
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Ostrich Meat…….

 
Ostrich is a wonderful healthy red meat with all the hearty flavor of beef. Extremely high in protein, low in fat, calories, cholesterol but high in Iron– Ostrich meat is even lower in fat grams than skinless chicken or turkey! Easy to digest.

Kitchen Hint of the Day!

January 11, 2016 at 6:26 AM | Posted in Kitchen Hints | 2 Comments
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Browning meat……

 
When browning ground meat, brown several pounds and drain. Divide evenly in freezer containers and freeze. Thaw in a microwave for quick fixing next time.

Kitchen Hint of the Day!

August 7, 2013 at 9:01 AM | Posted in Kitchen Hints | Leave a comment
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Use this trick to make unfreezing a portion of ground meat easier. Place the meat in a resealable plastic bag, flatten, then score into sections(like a tic-tac-toe board) by pressing a butter knife into the bag. Seal the bag and stick in the freezer, and when you need just a little ground meat you’ll easily be able to break off a chunk.

 

Pork Recipes: 12 Easy Ways To Cook Pork

July 10, 2012 at 8:49 AM | Posted in Food | Leave a comment
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Pork Recipes: 12 Easy Ways To Cook Pork
Kitchen Daily | Posted: 07/10/2012 9:01 am

 

While most people turn to chicken or beef for dinner, pork can make a good meal too; and often times it’ll cost you much less than red meat. Pork is perfectly juicy and tender when cooked well. Unfortunately, it has seen its fair share of poor cooking (the most common issue being overcooked and dry), which has given pork an unfavorable reputation with many home cooks.

Don’t let this deter you. Click through the slideshow to see how to cook pork well in a variety of ways. Quick tip: pork should be cooked to an internal temperature of 145 degrees (ground pork to 160 degrees).

Click on the link below to read the entire article that has some great sounding Pork recipes:

 

http://www.huffingtonpost.com/2012/07/10/pork-recipes_n_1659980.html

Ground Pork Pesto Burger w/ Steak Fries

November 2, 2011 at 5:56 PM | Posted in diabetes, diabetes friendly, Food, Ground Pork, Healthy Life Whole Grain Breads, low calorie, low carb | 2 Comments
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Today’s Menu: Ground Pork Pesto Burger w/ Steak Fries

I’m hooked on these Ground Pork Pesto Burgers! I used a 93/7 Blend of Ground Pork and added Italian Style Bread Crumbs, Basil Pesto Sauce to make the patties. I seasoned them with Sea salt and Ground Black Pepper. Fried in Extra Virgin Olive Oil, about a half a tablespoon.  Served on a Healthy Life Whole Grain Bun. Topped it with a little Kraft Reduced Fat Mayo w/ Olive Oil and a slice of Hardwood Smoked Gouda Cheese. I left the recipe for this and an Apple Mayo, that used last time, at the end of the post. I had Baked Ore Ida Steak Fries as a side. Maybe just some 2% Cheese and Wheat Crackers for a snack later tonight.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional

Instructions

* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Heathy Life Whole Grain Buns). Add Apple Mayo and Slice of Smoked Gouda Cheese.

Apple Mayo
Ingredients
1Small Gala Apple or Honey Crisp
1 Cup Kraft Reduced Fat Mayo w/ Olive Oil
2 Teaspoons Apple Juice

Instructions
* Core Apple and quarter it. Then slice each quarter into thin slices and dice all slices up.
* In a small bowl add Mayo, Diced Apple, and Apple Juice and mix well.
* You can also add a little paprika to give it a bit of heat *

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