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. Producing over one million pounds of goetta each year, Glier’s Goetta is the best selling Goetta in the world.
Glier's Goetta. WHAT 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
steel-cut oats
Steel-cut oats (US), also called pinhead oats, coarse oatmeal (UK), or Irish oatmeal, are groats (the inner kernel with the inedible hull removed) of whole oats which have been chopped into two or three pinhead-sized pieces (hence the names; "steel-cut" comes from the steel blades).
Somewhat similar to sausage and scrapple this regional specialty is called “Goetta.” Which was originated in the late 1800's, Goetta later became the cornerstone of Gliers Meats, Inc. With hard work and fine products, the shop grew. In the mid 50's, increased demand allowed Robert to wholesale other markets.
Glier's Goetta is a slow-cooked mixture of pork, beef, pinhead oats, herbs, and spices. The closest foods to goetta are Pennsylvanian scrappel and North Carolina livermush.
We are still owned and operated by the Glier Family who perfected the recipe. We are proud to be located in our historic building near the Ohio River, 533 Goetta Place.
Goetta gets its origin from the German immigrants who settled in what is now the Over-the-Rhine neighborhood of Cincinnati. In order to stretch their food dollar, they used the scraps from local butchers and hog slaughterhouses to make a satisfying, inexpensive dish.
1 serving of glier's original goetta (Generic) contains 180 Calories. The macronutrient breakdown is 22% carbs, 60% fat, and 18% protein. This is a good source of protein (14% of your Daily Value).
Glier's Goetta. WHAT 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.
“Goetta is a peasant food from Germany. It was not known as goetta in Germany. It's known as grutzwurst over there, or grits, grain, wurst, sausage, grain sausage,” Glier said. “It was brought over by the early immigrants, probably in the late 1800s.
After all these years, goetta remains a popular regional staple. It's celebrated each August at the Glier's Goettafest near Newport, Kentucky. Not only does goetta have its own festival, but chefs and home cooks throughout the region use goetta for more than breakfast.
Where goetta differs from its cousins is that the meat is stretched out with steel-cut oats, like haggis. The coarse oats lend the sausage additional backbone, resulting in an appealing texture that's crispy on the outside and mushy in the middle.
Over time Americans used the result for a breakfast meat. Cincinnati has many unique culinary charms and one of them is a special variant of scrapple called Goetta.
Cincinnati Chilli. Distinctively spiced with cinnamon, allspice and cloves, Cincinnati's mild chilli has been served with a hot dog or spaghetti since the 1920s.
The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas", "panhoss", "ponhoss", or "pannhas" in parts of Pennsylvania.
Tennessee Pride was started in 1943 by Douglas Odom Sr., who had been in the meat business his whole life. Odom experimented with spice formulas to create the sausage recipe that is still used today.
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