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Goetta Recipes – A long list recipes for Goetta

The Great Goetta Debate

A long list of Goetta Recipes.

For those of you who aren’t familiar with it, goetta has Germanic origins, but most people who live in Germany have never heard of it. Inge, my German daughter-in-law who was born and raised in Germany said she didn’t have a clue as to what goetta was until she moved to Cincinnati. Yes, it’s definitely a Cincinnati/Northern Kentucky “thing”. A possibility about the name is that it comes from the German word “gote” or “gotte” which means peeled grain. The word became Americanized to mean “goetta”, since the ingredient you cannot do without when making it is pinhead oats. I make my mother-in-law’s recipe using pork shoulder (and I’m still perfecting the recipe to share – it’s one of those “a little of this and a little of that”) but have to admit, I still cannot replicate that elusive, absolutely addictive, flavor of Glier’s goetta.

Rita’s Side dishes for Goetta: Applesauce

This applesauce is the best side dish to serve with goetta that’s sautéed with bacon; alongside sautéed potatoes (add a handful of chopped onions to the potatoes if you like). This is a complete meal in itself and makes a delicious meal no matter what the season.

5 pounds apples, washed, cored and cut into chunks, unpeeled
1/2 cup apple juice or as much water as needed
1/2 cup or more sugar (opt)
Cinnamon to taste (opt)

Spray the inside of a crock-pot. Add apples and juice. Cook on low 8-10 hours or high 4-6, or until as soft as you like. After they’re cooked, I’ll take a potato masher and mash them up – we like this a bit chunky. Then, if necessary, I’ll add sugar to taste. Refrigerate leftovers.

Tips from Rita’s Kitchen:
• Sautéing the bacon and goetta: Sauté the bacon until it releases a little fat. Add goetta slices and cook until bacon is done and goetta is golden on both sides.

• Sautéing potatoes: Start the potatoes before the bacon and goetta because the potatoes take a little more time to cook. Film the bottom of a skillet with olive or canola. Add thinly sliced potatoes and some chopped onion if you like. Cook over medium heat until potatoes are cooked and golden on both sides. To hurry the process, put a lid on the skillet.

• It’s all in the skin: The skin of apples along with the flesh contain anti-oxidants. Apples eaten with the skin on contain fiber and pectin. Pectin helps slow the rise in blood sugar and also helps reduce cholesterol.

• Everyone’s favorite scrambled eggs: Just sauté crumbled goetta in a small amount of whatever you like to scramble your eggs in: butter, spray, etc. When the goetta is almost done, pour beaten eggs on top. Stir occasionally to blend the goetta with the eggs. Even picky egg eaters love this one and you all know eggs are good for you. Yummy!


Kathleen wrote: “Growing up in a German family in Northern Kentucky, our winters wouldn’t be complete without Mom making a batch or two of her wonderful goetta. For years I did it her way, buying the biggest kettle I could find and having my father-in-law whittle me a 20” wooden paddle for stirring, since I kept breaking those “store bought” spoons.” She wanted to make it easier, so she modified the proportions and now cooks it in a crock-pot. “The endless stirring is gone, and my husband says this is quite delicious”, Kathleen said.

Boil 1 to 2 pounds pork roast in water for 1-1/2 hours, saving the water. Cool and shred. Preheat 5 cups water total (including the saved water) and preheat it in the crock-pot. Add 2-1/2 cups pinhead oatmeal, 1 tablespoon salt, 1/8 teaspoon pepper. Cook covered, on high for 1-1/2 hours. Add l large onion, finely chopped, the pork, 1 pound ground beef, crumbled, 1 teaspoon or 1 cube beef bouillon and 1 bay leaf. Mix and cook, covered, 5 hours on low. Stir a few times. Remove cover and cook 30 minutes more. Stir a couple of times. Spoon into 9×13 pan lined with plastic wrap. Cool and turn out onto cookie sheet if desired. Refrigerate. Slice off desired amount and fry in small amount of bacon grease.


Carol, a Northern Kentucky reader, said this recipe is an old one passed on by her former ex-mother-in-law, now deceased. It’s unusual in that the recipe calls for roasted meat.

1 pound each: roasted beef and pork, ground
8 cups water
2-1/2 cups pinhead oatmeal
l large onion, ground
1 tablespoon salt
Pepper to taste

Cook everything approximately two hours or longer (until thick) on stove top, stirring frequently. (Carol didn’t indicate the heat level, but I would bring it to a boil and then lower to a simmer.) Pour into greased pans to set. Refrigerate.

Slice and fry.

“Goetta, Oh how I love goetta”, Patricia wrote. This Erlanger resident also said hers is not
spicy and freezes well. The more oil you add to the pan, the crisper the goetta, she advised. “Use about 3 pounds pork, the cheapest you can find. Boston Butt is good. Or use half pork and half beef, if you like”, she said.

3 pounds Boston Butt
8 cups water
3 cups Pinhead Oatmeal
1 large onion
3 teaspoons salt
Pinch pepper

Cook meat slowly in boiling water about 2 hours, or in pressure cooker 1 hour. Cool meat, grind and put back into same water. Add everything else. Cook on low about 2 hours. Stir often. It will get thick. Cool and pour into grease loaf pans. Put in refrigerator to set up. Slice and fry.


“My husband had heart surgery, so using this recipe can allow him to enjoy his goetta”, she said. Betty finishes hers in the oven. Recipe can be doubled.

2 pounds or more lean pork with bone (butt portion)
8 cups water
4 bay leaves
1 teaspoon sage
1/2 teaspoon pepper
1 large onion, quartered
3 cloves garlic, chopped
2-1/2 cups pinhead oats

Bring to boil over medium heat, covered for one hour. Skim if necessary. Save broth but debone meat and grind with onion. Place back in broth and add oats. Stir and then bake in 350-degree oven using a sprayed covered roaster. Stir occasionally. Bake 1-1/2 hours or until thick. Cool and refrigerate or freeze. Fry in sprayed skillet, adding salt as desired.


Mix together well:
1 pound ground round beef
1 pound Bob Evans zesty pork sausage

Put in crock-pot, cover and cook on high 20 minutes:
6 cups water
1 tablespoon salt
Pinch pepper
Add and cook, covered, on high for 1-1/2 hours:
2-1/2 cups pinhead oatmeal
Add, and cook, covered, on low for 3 hours:
The mixed meat
-1 large onion, chopped
4 bay leaves
Uncover and if not thick enough, cook longer, stirring often. Leave lid off. Pour into greased bead pans and cool. Refrigerate. Fry until well browned. Excellent topped with syrup or for a dinner with fried potatoes with onion and applesauce.


Barbara sent this in to our Cheviot office and uses onion soup mix, mustard seed and garlic powder in her goetta.

1 pound each: ground round or ground chuck and sausage
1 package onion soup mix
3 bay leaves
1 tablespoon mustard seed (opt)
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
6 cups water
2 cups chicken broth
2-1/2 cups pinhead oatmeal

Put liquid in large pot, bring to a boil and add oats and rest of ingredients. Cook over low heat, stirring often. Keep covered. Pour into greased bread pans. Cool and refrigerate. Fry in skillet. To cook in the crock-pot, add 6 cups liquid and put everything in. Stir and cook for 3 hours on low, covered. Uncover if not thick enough and cook longer.

“We love this so much I make it year ’round, at least every 3 months”, Mike, who lives in White Oak, told me. “This is actually good for you because it’s made with turkey instead of beef”, he said.

1 pound ea. Louis Rich turkey breakfast sausage and ground turkey
8 cups cold water
2-1/2 cups pinhead oatmeal
6 large bay leaves
l large onion, chopped]
4 teaspoons ea. salt and pepper

Break up meat in large pot into cold water using your hands. Add onion and spices. Bring to boil and reduce heat to simmer for l hour. Add oatmeal and cook with lid on until mixture thickens, about l hour, stirring often. Take out bay leaves and pour into containers. Cool and refrigerate overnight. Can be frozen. Spray cooking spray in a pan and fry until both sides are dark.


“My Aunt Esther Keller’s recipe. I am 74 years old – she was at least 25 years older than me, so this recipe has been around a long time”, Joan, a Loveland resident, wrote. Her Aunt Esther told Joan she never weighed the meat and usually adds more than the recipe calls for. She also said you could add a bit of ground cloves, too.

8 cups cold water
1 pound ea. ground beef and ground pork
2 cups pinhead oats
1 medium onion, ground with pork
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage OR two large bay leaves

Place ground meat in water, breaking up with fork while bringing it to a boil. Add rest of ingredients. Cook for l hour, stirring frequently. Goetta will be thick when done. Pour into greased loaf pans. Cool. If it’s a little too soft to slice, make patties. Dip into a bit of flour and they will fry up real crisp.


From Marilyn Hoskins, Milford, who said Skip’s family in Adams County, asks him to make goetta “every time we visit”. “His secret is sage sausage. Whoops! The Secret’s out”, she
said. Skip is from Milford.

12 cups water
2 tablespoons salt
Dash or two pepper
5 cups pinhead oats
1 pound ea. sage sausage and ground pork
2 pounds ground chuck
3 large onions, diced
6 bay leaves
1/2 teaspoon poultry seasoning (opt)

Put water in crock-pot. Add salt and pepper. Heat on high 25 minutes. Add pinhead oats and cook on high, covered, 2 hours. Brown all meat and crumble. Drain and add to crock-pot with bay leaves and onion. Stir and continue cooking on low, covered, for 3 hours, stirring occasionally. Pour into loaf pans and cool. Refrigerate or freeze. Fry as desired.


Rose’s recipe was one of two using regular oatmeal. “Someday I want to publish a cookbook. My recipes have been published in various church cookbooks”, she told me. “I use hot pork sausage to give the goetta a kick”, this Sardinia resident said.

1 pound hot or regular pork sausage
3 cups cold water
3 cups chopped onions
3 cups old fashioned or quick oats
1 teaspoon red pepper
1 teaspoon salt, to taste
1 teaspoon sage
1/4 teaspoon black pepper

Break up sausage in a large pot with water. Add onions. Bring to simmer and cook 10 minutes or until onions are cooked. Add seasonings. Add oats, 1 cup at a time, stirring, until
mixture is very thick. Adjust seasonings and pour into greased loaf pans. Cool and refrigerate. Slice and fry.


Catherine, a Batavia resident, says this is from Kaye Pope’s kitchen. “I use Bob Evans hot sausage”, she said. Catherine’s uses regular oats.

2 pounds ground beef
1 pound pork sausage
1 large onion, minced
1 teaspoon salt per pound of meat (opt but good)
1 teaspoon thyme
Enough water to cover
Rolled Oats to thicken

Combine everything but oats. Cook 45 minutes. Then add oats, enough to thicken. Cook until oats are done. Make individual patties and freeze, or pour into greased loaf pans. Fry
until crisp.


Carol, a Greenhill’s resident, said this recipe has been passed down for generations. “Mom always made a big pot on either a dreary, rainy or cold snowy day and our home always smells so good on “Goetta” day, she wrote. Carol uses nutmeg in her recipe.


We live on the Westside, and come from Scotch, Irish and English background. I send goetta to our grandson in college. Shirley uses the same recipe her mom, Mabel Curd, gave her.


Mary Ann, a Taylor Mill reader, soaks the pinhead oatmeal overnight to soften and make cooking time shorter. “I use boneless pork because it has very little fat”, Mary Ann wrote.


Betty, a Northbend reader, got her recipe from the Diet Workshop. “If I know my grandkids won’t be around, I take it up a notch by adding a half teaspoon pickling spice”, she said. Emeril, watch out!


Mariehad bypass surgery in 1992. “I make this easy recipe all the time”, she said. Her recipe is a crock-pot one using ground turkey and turkey sausage.


I use pork shoulder roast and ground beef in my goetta, this Milford resident said.


“Marilyn Hudson gave me this years ago and we have enjoyed it many times”, wrote Donna about her crock-pot recipe. Donna lives in Batavia, and she uses lean ground pork and crumbles her bay leaves so that they can be left in.


I love that Greg’s recipe uses pork and beef roasts along with soup meat. “I
often substitute venison”, he said. Greg also uses uniodized salt and said to keep oats from burning, cook in a double boiler type pan. “I spent a lot of time coming up with one that would closely taste like Glier’s”, he wrote. This is definitely one for Mark Balasa to look at.


“Dip in flour and fry in small amount of oil”, she wrote. Marcy also adds thyme along with sage and bay leaves to her goetta.


Ray faxed a recipe and his uses either ground deer or ground chuck along with sage or spicy sausage. He reduces the water to 6 instead of 8 for his crock-pot recipe.

Give One of these Goetta Recipes a Try.

Permanent link to this article: http://abouteating.com/goetta-recipes/


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  1. Robyn

    Y hubby is from covington, ky and i am from pa. I’ve eaten a lot of scrapple but never heard of goetta. Well, it’s a special treat here in Texas were we live now. We fry it up and share with Tx friends who love it!

    1. Rita Heikenfeld

      I love hearing about your goetta experience. It’s always a hit at our house!

      1. Be

        Rita, I looked through your Goetta recipes and finally found one that is very similar to my mother’s old recipe. My mother passed away last year at 87 and I had made it with her many times over the years. Apparently she got the recipe from my grandmother who would be well over 100 by now. I do not believe it came from Cinti. I think it is an old European (prob. German) recipe. But their recipe includes pickling spices, which makes it very unique. We have loved it over the years, and have tweaked it to make it lower in fat and salt. So happy to see all the wonderful messages from families enjoying goetta.

  2. karen

    wen can you pay pin head oat and were

    1. Rita Heikenfeld

      Pin head oats should be able to be bought at your local grocery in with the cereals, I believe or with natural foods. They are sometimes also called Steel Cut Oats. Great for goetta!

  3. karen

    wen can you bay pinhead oat and were

    1. Rita Heikenfeld

      Should be at your grocery store near the grains. I get mine at Jungle Jims here in Cincinnati. It’s sometimes labeled steel cut oats.

      1. Dean Feldmeyer

        I live in a small town pretty far from large supermarkets so I order my steel cut oats through Amazon.com.

        1. Rita Heikenfeld

          Gosh, I remember the days when you had to order it special from the local grocery!

  4. Bill Schoff

    Bill Schoff’s Venison Goetta

    Try using venison breakfast sausage and ground venison instead of pork and/or beef.
    Use 1 lb of venison breakfast sausage and 1 to 1.5 lb of ground venison for the meat iwith your favoriate goetta recipe.

    Mine is similar to MARY NELL’S GOETTA, but add 1-2 cloves of garlic, and trhow it all in the crock pot for 1 to 1.5 hours hight, then 2 hours on low, adding water when necessary.

  5. Jerry Lou Hague

    I have my grandmother and mother’s (originally from Covington, Ky) recipe using equal sized pork and beef roasts and a beef heart with lots of onion, bay leaves, savory, sage and salt and pepper covered with water and cooked together and then put through a meat grinder. Cook the steel cut oatmeal in the cooking broth and then mix with the meat mixture. Form into patties and fry in bacon drippings.

    1. Rita Heikenfeld

      Now that sounds like the real deal, Jerry. My German mother-in-law didn’t use heart. Do you still make it that way? Any chance you can share the recipe? Savory seems to be an ingredient used by lots of German cooks – they call it the “bean herb” in Germany since it helps digest beans. It’s also the herb of the year for 2015.

  6. Jill Hamilton

    Our goetta recipe is a family tradition dating back to the mid 1800’s in Evendale, Ohio. Our family had a farm where GE Evendale is today. And this was a family favorite. We used Boston Butt, onion, salt and pepper – cooked over the stove in a dutch oven. The meat was removed and put through a meat grinder. Meat juice, ground meat and oats all cooked for two hours. But as our family progressed in Cincinnati, my mother decided to try quick oats. She would take the meat out and grind it, set it aside and then make the oats in the water used to cook the meat. After cooking the oats, she mixed the ground meat with the oats and filled in bread pans. She covered with wax paper and put in the refrigerator overnight. I sliced up and fried beautifully the next morning. And man was it good with two fried eggs, toast and strawberry preserves. Fabulous!

    1. Rita Heikenfeld

      Hi, Jill,
      So your family’s farm was where GE is today? Amazing to think that was a rural area when you see it today with all the factories, etc. Interesting that the quick oats worked. Your recipe is very close to my husband’s family’s recipe. His Mom, Clara, used the same ingredients but added a couple of bay leaves. We always fry ours with bacon in the fat that’s left over.
      I’m hungry…..thanks for sharing your history.

  7. Bea

    Our family recipe dates back to my grandmother or further, also. I believe it is an old German recipe, since their parents immigrated. I made Goetta with my mother as I was growing up, but did not pay much attention to ingredients until much later. But I do remember using the grinder and her cooking meat and pinhead oatmeal for several hours. Over the past 15 years she and I made it together several times and I know she used pickling spices. She cooked the meat in a big pot, then set the meat aside and then proceeded to cook the pinhead oatmeal in that pot with the meat juices and pickling spice flavorings. Also used couple of bay leaves and salt and pepper. Meat would be ground in old hand grinder and then added to the oats after their cooked. It was great seeing all the messages from families enjoying good ole’ goetta. She would make homemade bread too, and we would spread that fresh made goetta right on the warm bread. Delicious!!

    1. Rita Heikenfeld

      Oh Bea,
      I love this story! Now if you have a specific recipe, I hope you’ll share.

  8. Sharon

    My family makes a sausage similar to these but with different spices and we only make it at Christmas time to eat for Christmas morning breakfast. The recipe came from my great grandmother who was from Germany and came to Illinois in the late 1800 to early 1900s. She called them grits.

    1. Rita Heikenfeld

      How interesting. Sounds so good.

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    […] The Great Goetta Debate […]

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