Cincinnati Taste
How To make Goetta!
Goetta is a German breakfast meatloaf, normally fried and served with eggs, and toast. It is regularly eaten after Sunday mass in Northern Kentucky and the Cincinnati area of Ohio. This is because when the city of Cincinnati first came about it was high in German decent- thus influencing most of the culture today in Cincinnati.
2 pounds of pinhead oatmeal
2½ to 3 pounds hamburger and pork sausage, mixed according to taste
2 cans (12 oz) condensed chicken rice soup (Do not add water)
1 package onion soup mix
1 tablespoon seasoned salt
1 teaspoon table salt
1 teaspoon pepper
After the above steps you should let the goetta sit in the fridge overnight wrapped in a plastic bag or an enclosed container. The next morning the goetta is ready to form into little paddies much like hamburgers but about the 4th of the thickness. You then need to place it in a hot skillet typically around 350 degrees (Fahrenheit), you will let sit and flip the goetta until both sides are a nice golden brown. You can fry it until it is a hard crust through-and-through, but I personally like to have the paddies a little bit thicker so that the center is a hot and cooked through with the outside-sides both a golden brown.
Goetta is a German breakfast meatloaf, normally fried and served with eggs, and toast. It is regularly eaten after Sunday mass in Northern Kentucky and the Cincinnati area of Ohio. This is because when the city of Cincinnati first came about it was high in German decent- thus influencing most of the culture today in Cincinnati.
2 pounds of pinhead oatmeal
2½ to 3 pounds hamburger and pork sausage, mixed according to taste
2 cans (12 oz) condensed chicken rice soup (Do not add water)
1 package onion soup mix
1 tablespoon seasoned salt
1 teaspoon table salt
1 teaspoon pepper
After the above steps you should let the goetta sit in the fridge overnight wrapped in a plastic bag or an enclosed container. The next morning the goetta is ready to form into little paddies much like hamburgers but about the 4th of the thickness. You then need to place it in a hot skillet typically around 350 degrees (Fahrenheit), you will let sit and flip the goetta until both sides are a nice golden brown. You can fry it until it is a hard crust through-and-through, but I personally like to have the paddies a little bit thicker so that the center is a hot and cooked through with the outside-sides both a golden brown.