Goetta

src: res.cloudinary.com

Goetta is a meat or wheat sausage or a popular German inspiration slurry in the greater Cincinnati area. It mainly consists of ground meat (pork, or pork and beef), pin-head oats and spices. Pronounced gÃÆ'a , ged-da or get-uh in Americanization pronunciation, and gutta in German Low pronunciation, this dish probably from German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to Cincinnati and Dayton in the 19th century. The word "Goetta" comes from the German word Low GrÃÆ'¶tte. North Cincinnati, especially in the area around Darke, Mercer, Shelby, and Auglaize, goetta is often known as "grits", do not be confused with hominy grits The use of the word "grit" comes from the German High "GrÃÆ'¼tze", which is equivalent to the Low German Language GrÃÆ'¶tte.

Goetta was originally a farmer's dish, which was meant to stretch the meat portion over several meals to save money.

Glier's Goetta, the largest commercial producer of goetta, produces over 1,000,000 lb (450 metric tons) every year, about 99 percent of which is consumed locally in Greater Cincinnati.

Video Goetta

Composition

While goetta comes in various forms, all goetta is based on ground beef combined with pin-head or steel-cut wheat, "traditional Low German cooking ways to stretch the minimum amount of meat to feed the maximum number of people." Usually goetta is made from pork shoulder or "cali", but sometimes it contains meat and pork same part. Goetta is usually flavored with bay leaves, rosemary, salt, pepper, and thyme. It contains onions and other occasional vegetables.

While similar to scrapples for using grain products for the purpose of stretching meat to feed more people, goetta looks very different. Scrapple made with cornmeal while goetta using oats that are cut from steel or chopped. Oats in the goetta are much rougher than the fine powder used in the scrapple and add texture to the dish.

Maps Goetta

Get started

Goetta is usually formed into small bread, and then cut into slices and fried, often in butter. Traditionally, goetta is served as breakfast food.

src: 1.bp.blogspot.com

Commercial distribution

A number of commercial distributors produce and sell Goetta in parts of Ohio, Kentucky, and Indiana near Cincinnati. Glier's is the largest goet producer in the world. Glier's Goetta, founded in 1946, is based in Covington, Kentucky, part of the greater Cincinnati region. Queen City Sausage is the next largest producer, while some small and artisanal producers also make Goetta in and around Cincinnati.

src: www.cincy2u.com

Goettafest

"Glier's Goettafest" is an annual culinary festival held in August near Newport, Kentucky's "Newport on the Levee" (entertainment complex, shopping and restaurants) on the banks of the Ohio River. The festival celebrates the greater Cincinnati German American cuisine and heritage. While the main focus of the festival is the goetta that is presented in many different ways, it also usually includes music, dance, and other public entertainments.

src: 2.bp.blogspot.com

Misconceptions

Glier's goetta market as "German Breakfast Sausage," which can create the impression that it is something commonly eaten for breakfast in Germany. In fact, most Germans have never heard of goetta. However, a similar product known as Knipp can be found at this time in Bremen and beyond. It can be spread to bread or pan fry like goetta. It is also often served with applesauce, parallel to apple butter served with goetta. Although in modern times in most of Germany, eating warm sausages for breakfast or hot breakfasts is generally uncommon, historically Knipp is eaten for breakfast, often in winter.

src: www.goetta.com

See also

• Boudin
• Haggis
• Scrapple
• List of USA regional dishes

src: i.ytimg.com

References

src: www.goettafest.com

External links

• Gliers's Goetta
• Goettafest

Source of the article : Wikipedia