My first experience with Goetta was when a friend cooked it up for breakfast one time. I learned that it is a Cincinnati specialty, and her husband’s father who is from Cincinnati apparently brings back loads of it whenever he visits. I was blown away by how good it was and wanted more, so…of course I had to set out and find a recipe.
One was that the recipes just say “sausage” or sometimes just plain “ground pork”. Plain ground pork just doesn’t cut it, and I don’t like depending on store-bought ready-made sausage because the taste can vary by brand or store.
Two, the generally accepted method for making the patties does not set you up for success.
And finally, many recipes don’t even tell you the very critical piece of information for successfully frying these things!
For the sake of argument, let’s take this recipe by Diana Adcock on Genius Kitchen. This is a pretty standard recipe and the instructions are pretty bare. Cook the steel-cut oats in water, salt and pepper. Mix in the meat, onion, and bay leaves and cook more. Most of the recipes I have seen instruct you to pour the mixture into a loaf pan, let cool, and then slice. This is where things get messy and a little frustrating. It’s not like slicing into a normal meatloaf because the texture is rather crumbly/slimy. Ok, crumbly/slimy sounds awful but I couldn’t come up with a better way to describe the texture. What ends up happening is, as you are slicing it kind of pours down into a mass.
My solution? Put parchment paper on a large baking sheet and pour the mixture in. This way, after it’s cooled you can cut them into neat rectangles and pick each slice up with a spatula. Far less messy. I also like to wrap and lay them on a large baking sheet to freeze. When you want to have one for breakfast you just take one out of the freezer, unwrap, and throw it right on to a pan. Which takes me to…
Frying. Most recipes just tell you to fry it in oil or butter. This is the second part that can get really frustrating because if you don’t wait long enough before flipping it over, it will fall apart. I found that the key is to heat up the pan hot enough so that when you put the patty on it will sizzle. This will start it off on a good step to making that delicious fried crust. I like to heat up the pan on medium-high and then once the patty is on there, turn it down to medium-low and set a timer for 7 minutes if frying a frozen one, 4 minutes for a non-frozen one. Then flip and fry the other side for another 7 minutes (or 4 if not frozen). This way you get that nice crispy fried crust and the inside is thoroughly heated up.
So, after many failed attempts, I present to you my Goetta recipe which at least for me, put an end to Goetta failure. Serve with an egg and a slice of bread or potato latkes. Delicious!
Fried Goetta A Cincinnati Breakfast Tradition
Fried Goetta is a breakfast staple in my home. My family loves having fried goetta on weekend mornings along with pancakes or waffles. I grew up having fried goetta every Sunday morning with our breakfast. Our breakfast would consist of scrambled eggs, fried goetta, toast and jelly. So now that I am older and passing on the tradition of making fried goetta for weekend breakfasts it makes me feel good.
Have you tried it? It is an acquired taste for some but I love it! It is a Cincinnati Breakfast Tradition!
Fried Goetta – A Cincinnati Breakfast Tradition
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What Is Scrapple?
Scrapple is a meat byproduct that is produced in the midwest, found mostly in Pennsylvania, Delaware and New Jersey. It is served up at most restaurants in that area. It’s a combination of many different flavors.
It is also known as Pannhaas or Pan Rabbit, and it’s a combination of hog meat, including the head, heart, liver and other parts. The meat is then boiled and simmered down, until it’s a broth. Then the pig meat is strained, and then seasoned, and cornmeal is added until it’s thickened.
Once the meat is cooled, it’s usually placed into containers, to form the shape. Then it’s cut into pieces and usually pan fried or in our case air-fried, until both sides are golden brown.
You can serve it with a variety of items, including apple butter, ketchup, jelly or maple syrup. It’s typically made into a breakfast sandwich or into Scrapple Fries.
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FAQ
How long does it take to cook goetta?
How long do you cook sausage in an air fryer?
- Heat griddle to 350 degrees.
- As griddle is heating; slice goetta into ¼ inch thick slices.
- Once griddle has heated place slices on griddle making sure to leave space between slices – you do not want them touching.
- Cook for 5-7 minutes until a nice golden brown layer has formed.
How do you know when goetta is cooked?
