Gotta get my Goetta on…

 

Glier's Goetta

Some say its similar to scrapple, others call it “Cincinnati’s Caviar” and many just call it plain GOETTA.  Pronounced gétt-aa, ged-da or get-uh, when first described to me as ground pork or sausage combined with oats as an extender and a unique blend of spices, I thought “good gracious, how could this possibly be any good?”  And then a homegrown Queen City native convinced me to try it… I was hooked.  It is often served at breakfast in place of the typical breakfast meats (bacon, sausage, etc.).  Me?  I like it with eggs and fresh sliced tomatoes, sometimes sauteed green bell peppers and onions.  Add gravy and I’m in heaven.  I’ve heard that it’s also scrumptious served with fresh apple butter.  Judging by the ingredients, I doubt it has a high heart healthy rating… just like anything that tastes good!  🙂  The most popular and my personal favorite is from Glier’s.   In the summer Cincinnati holds a festival in its honor where vendors sport their latest creative creations using goetta as an ingredient.  No mealtime offering goes untouched, from goetta pancakes and apple fritters to goetta philly sandwiches and goetta meatballs.  I will admit, I don’t care for all these combinations, but some are surprisingly good.

In our house, we just cook it the traditional way:  sliced and fried golden brown on either side, served with scrambled eggs, pancakes and bacon. Yummy!  My eldest daughter has been begging for goetta for the last week.  I relented, fried some up and snapped a few quick pictures of one of our favorite treats.

80mm ISO100 f/5.6

 

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