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| Gotta Getcha Some Goetta | |||||||||||||||||||||||||||||||||||||||||||||||||||
| The "History of Goetta" | |||||||||||||||||||||||||||||||||||||||||||||||||||
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| Of course, there's more to Cincinnati cuisine than chili. There's also goetta. This mushy compound would seem a natural outgrowth of Cincinnati's German pork-packing heritage. But its ancestryy is somewhat guestionable. Goetta is a fried mixture of oatmeal and sauage that, while it may not look or sound so appetizing, tastes pretty good. Goetta is often compared to scrapple, a Pennsylvania Dutch mix of cornmeal and sausage with an even less appetizing name. | |||||||||||||||||||||||||||||||||||||||||||||||||||
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| The Finke family of Covington claims to have invented goetta around the turn of the 20th century, according to DuSablon. The family owned a store that butchered meat for the old Covington Market at Sixth and Main streets and sold their oatmeal-sausage concoction as "Irish Mush." The story goes that when they crossed the river to markets in Cincinnati, goetta pancakes took on more of a German aura and ultimately a German-sounding name. By other accounts, German farmers who immigrated here brought goetta recipes with them. | |||||||||||||||||||||||||||||||||||||||||||||||||||
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| Despite the seemingly boffo consumer appeal, goetta never made it far beyond the Cincinnati area. Today, you can find goetta on the menu of many restaurants with Cincinnati roots, such as Perkins. And you can find it in the meat case of any area grocery, alongside the sausage and pork brains. Goetta is another Cincinnati favorite your cardiologist is unlikely to recommend. A 220-calorie serving has 120 calories from fat. But, on the bright side, that's a lot better than plain sausage. | |||||||||||||||||||||||||||||||||||||||||||||||||||
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| Today two of the city's biggest goetta producers are Giler's Meats in Covington and Hoffman Sausage in Cincinnati. Both report growing sales. Goetta season, if there is such a thing, seems to begin at back-to-school time in late August and continue through the fall. Goetta is an obvious hit as a breakfast food, served alongside bacon, eggs, fried apples or apple sauce, or with an egg on top. But ;it isn't just for breakfast anymore. Some people make goetta, lettuce and tomato sandwiches, goetta turkey stuffing and goetta-and-cheese hors d'oeuvres. Indeed, a world of new "usage occasions" come to mind, if only a great marketer, like Hormel, inventor of the Spamburger, would get behind goetta in a big way. Can a goetta cookbook be far behind? | |||||||||||||||||||||||||||||||||||||||||||||||||||
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| Note: The above came from - The Insiders Guide to Greater Cincinnati by Jack Neff and Skip Tate Copyright @ 1995 by Lexington Herald-Leader ISBN 0-912367-7-4 page 124 |
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| NOTE: For the goetta recipes (see: recipies) | |||||||||||||||||||||||||||||||||||||||||||||||||||
| If you are a first timer to Goetta, I recomend NOT purchasing it in the grocery store unless its cost per lb. is $10 or more. Products under $10 have more oatmeal then meat. |
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