Trips home for the holidays always present opportunities to continue my family history research. Aside from the usual culinary delights of Thanksgiving, this trip included a taste of the “old country” provided by my brother and sister-in-law from Cincinnati.
Recently the Oldenburg mailing list http://list.genealogy.net/mm/listinfo/oldenburg-l discussed traditional northern German recipes. Goetta, from the low German “götte”, just sounded too good to pass up. After all, as Emeril Lagasse says, “pork fat rules”!
Goetta is a breakfast sausage of German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground pork and beef, steel-cut oats, and seasonings. Goetta likely originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals.
Glier’s Goetta is the largest commercial producer of goetta. http://www.goetta.com/
As for me, I love it! It has a slightly “toasted” flavor due to the oats, and has less grease. I may like it better than plain sausage patties, and that’s saying something.
Next on the list is “birnen, bohnen und speck” or “pears, beans and bacon”!