Goetta is a Cincinnati staple. An old-style German food from days past made of a mix of ground pork, ground beef, and pinhead or steel-cut oats. It reminds me a bit of the Pennsylvania Dutch scrapple I grew up on, in that it is quite tasty but also a bit of an acquired taste.
After years of living in Cincinnati, I decided on a whim last week to try to make my own. I started by looking up a slow-cooker recipe, picking Sarge's Slow Cooker Goetta.
Since there is one of me, I dutifully halved the recipe. I should have thought through the quantities a bit more though, as I still ended up with a great deal more goetta than I had anticipated. Two loaf pans full!
Silly me for thinking he was talking about a normal sized slow cooker. Good thing I like goetta.
Silly me for thinking he was talking about a normal sized slow cooker. Good thing I like goetta.
Like tonight for a tasty midnight snack of goetta fried up with eggs.
P.S. You really don't need the ketchup. That is just my Pennsylvania Dutch roots showing. I will have to pay attention at the diner next time I go what fellow Cincinnatians put on their goetta.
