Celebrate Sausage S01E05 - Goetta (Cincinnati's sausage secret)

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3 жыл бұрын

#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Goetta, Cincinnati's sausage secret
To can find a printable recipe for Goetta here: twoguysandacooler.com/goetta/
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Eric

Пікірлер: 107

@2guysandacooler 3 жыл бұрын

Take the #celebratesausagechallenge. Which sausage will you be making from this series? You can find the printable recipe for this Goetta here: twoguysandacooler.com/goetta/

@jaysnider4820 Жыл бұрын

I am a chef in Cincinnati. I make a white stock with pork neck bones and beef bones. This gives you even more collagen. Also Glier's which is one of the premier brands in Cincy contains hearts (read the label) I cook mine in the stock until tender then grind it with the other meats. A cheaper alternative to the pork belly is to buy a skin on pork shoulder. As you said you have to have the skin. The easiest way to cook it is in a covered Dutch oven in a 250 degree oven for 3 hours stirring once an hour. That way you don't have to stand there and stir it the whole time.

@velvetjones8634 Жыл бұрын

Did this guy know how to cook it, or what? 👏🏻👏🏻 I don’t know why but a lot of people can’t ever seem to get it right. Great advice - appreciate it!

@mrsdragonite 2 жыл бұрын

Grew up in Cincinnati and came to Virginia in my later teen years. 15 years later, got married and brought my husband up here to visit my family. He's sitting beside me eating Goetta and loves it! The O is silent until you try it!

@bill8985 Жыл бұрын

Haha. O is silent.

@autodidact9122 3 жыл бұрын

Born and raised in Cincinnati. You definitely did that Goetta right.

@ManofSteel4910 2 жыл бұрын

Your comment and your profile picture makes me instantly like you. Respect from a guy in Kentucky.

@religionisapoison2413 2 жыл бұрын

@@ManofSteel4910 Your comment and your profile pic make me instantly dislike you.

@jimjones3065 11 ай бұрын

Exactly the way my cincinnati grandfather described his father's process of making goetta at home. Now I'm nostalgic for those old kentucky catholic festival "goetta burgers" extra Swiss cheese and brown mustard! 😋

@brucefriend3760 3 жыл бұрын

I see a number of people comparing it to scrapple (or paun haus). Major difference is the use of steel cut oats vs. corn meal for the grain. And yes both are from the German families that settled the area.

@Rachel-rv8db 3 жыл бұрын

This is very similar to prettles: an old German recipe our family grew up eating. My parents are from northwest Ohio, so definitely part of the German heritage. Ours didn't have gelatin, so was more crumbly, which is also good. And our spicing was allspice and a lot of black pepper. A lot. Served over bread (not toasted), with syrup on top. The crispy bits are so good!

@jasons5726 3 жыл бұрын

Great video! My family is from a small farming community in south east Indiana called Versailles, IN. It’s fairly close to Cincinnati. I grew up making this sausage with my grandparents. This brought back a lotta memories from my childhood. This truly is a delicious sausage, especially when you mix it with ketchup. I miss those days... maybe I’ll give this recipe a try and bring back the tradition with my kids. Thanks for posting this video!!

@2guysandacooler 3 жыл бұрын

Oh cool. I bet they'll like that!!! Thanks for watching😁

@tpcdelisle 3 жыл бұрын

Living near Cincinnati, I love Goeta. I make it and your recipe looks great. If you want to make it super thick without the fear of burning, you can cook it in a slow cooker crock. The thicker the better. I can’t wait to try your version. Thanks for this series.

@csufjeff 3 жыл бұрын

Looks like scrapple...it is pork based too....Cheers Jeff

@dave-and-ava-outdoors 11 ай бұрын

I absolutely love gotta, I'm in northern Kentucky and have had it for breakfast since I was old enough to eat, they now have gotta bites

@nikburton9264 9 ай бұрын

I've been making goetta since high school 50 years ago. Besidex what you just showed us, you can stuff it into casings and grill it like dogs. It's amazing stuff. Curiously, no one is take it or leave it about goetta. It's either love it or hate it. I had it for breakfast this morning, so you know where I fall on that spectrum...

@jimbobbluegrass 7 ай бұрын

We live in N Georgia and make Goetta. My wife spent a summer in Covington KY as a teenager. Her mother learned to make it and brought it back to west Texas. You’re correct. If you don’t live in Cincinnati or Covington you’ve never heard of it.

@ChileExpatFamily 3 жыл бұрын

Love it! My mom made it for me all her life. Thanks

@58limited 8 ай бұрын

One of my employees here in SE Texas is from Cincinnati and she mentioned Goetta to me last week when I was telling her about the cudighi recipe. As a surprise I made your Goetta recipe this weekend and took it to work - she said this recipe nailed it! Everyone else at the office liked it too.

@2guysandacooler 8 ай бұрын

Nice!!! That's awesome!

@LittleGasthaus 3 жыл бұрын

I love “meatcake” this is something to try out, thanks for the recipe.

@autodidact9122 3 жыл бұрын

Seriously. If you could possibly crack the code on Cincinnati mettwurst you would make a lot of folks happy. It’s unlike any other mettwurst recipe and so much better. It’s really amazing. Work your magic.

@joshuawells5953 7 ай бұрын

I worked at a small bakery and we made our own goetta too. We would sell 20 pounds a day some days. If you go one state over you'll find scrapple. It's a lot like goetta only processed smoother.

@rustylamb3421 3 жыл бұрын

Looks similar to scrapple but made with higher quality cuts of meat

@lkapigian 3 жыл бұрын

Was my thought, I will be giving this a go

@toddstropicals 3 жыл бұрын

Yeah reminds me of scrapple.

@Bender2497 3 жыл бұрын

Tastes so much better than scrapple though, not even close.

@zackbrand9311 3 жыл бұрын

Rusty Lamb really similar origin stories so that’s probably why lol they both are original from poor German immigrants who wanted their meat to stretch further, in Philadelphia an Cincinnati respectively two other similar recipes with similar origin are liver mush in North Carolina and meat loaf from NY.

@robertgray3514 3 жыл бұрын

Looks a lot like Liver pudding or Scrabble. Going to try it soon. THANKS!!

@steverundle8635 3 жыл бұрын

It’s a miracle, I am so excited to find Goethe recipe! Thankyou UTube, you made my day,

@tamidurcan6804 2 жыл бұрын

Massive craving right now!!!!!! 😱😋

@aslmafareed 3 жыл бұрын

Keep it up Eric... Really wonderful content

@Crooked_Alien 3 жыл бұрын

Keep on the good work. Amazing channel

@zachnescio4559 3 жыл бұрын

Just like scrapple, also very happy to see everyone in the comments who know what it is. I live in Colorado now and there is no substitute

@trevorjerram7709 4 ай бұрын

This channel is awesome

@kwjames87 3 жыл бұрын

I live in southeastern Pennsylvania and we have the very similar "scrapple!" I believe the main difference is cornmeal as the binder, instead of oats. It is a German thing. for PA, it's the Amish/Pennsylvania Dutch.

@autodidact9122 3 жыл бұрын

You should actually do a video on Elmer Henslers version of a Cincinnati mett. They’re totally different than any other mettwurst and really super delicious.

@tommylovell2528 3 жыл бұрын

Reminds me of Lorne or square sausage , but with oats .

@MrKmoconne 7 ай бұрын

My mother called this "Hobber Guten." I think it might be a variation of "hoffer gut." She said it meant "good oats." We typically ate this with Heinz Chili sauce. She didn't grind the pork, rather she just used leftovers to make it. She took her recipe to the grave because we can't find it in her recipe box. Goetta is the closest to what I remember.

@willywunder9921 3 жыл бұрын

Masterful

@Scrap5000 Жыл бұрын

Pork skin sausage is a pretty common sausage in Southern Italy.

@fincarosa6767 9 ай бұрын

Yup, I grew up an hour away from cincy and have never heard of this 😂

@tbrizius 3 жыл бұрын

A popular version amongst my friends here in Cincy is hot goetta. Lotsa cayenne and heat. Red tinge to the sausage. And I prefer it sliced a little thinner so less gooey in the middle

@ericfoster3636 3 жыл бұрын

It look great for breakfast. Of course I'll have to have some chili flakes in mine. I'm gonna run a kilo batch to try this. Thanks for the video and recipe! :)

@drewrobinson9120 3 жыл бұрын

Love goetta and its cousin scrapple. This guy should make Lebanon Bologna. It is deliciously tangy and smoky and a beautiful mahogany color. I know it is fermented and smoked and I am guessing semi-dried. But man it is delicious and hard to find outside of Pennsylvania or areas with Amish or Mennonite communities.

@ancherrera 3 жыл бұрын

In PA we call that scrapple, the difference being, that you used a very high quality cut of pork. As the name “Scrapple” implies, it was made from “”scrap” meat. All the pieces you wouldn’t eat if you saw them whole. I imagine goetta also started that way. Back in the day when these recipes were developed, it was a way of using EVERYTHING on the pig. Scrapple is typically also dredged in flour before frying for extra “crustification” Looks delicious

@McGieHomesteadAdventures 3 жыл бұрын

That is a weird sausage..... but I would love it! Reminds me of scrapple!

@2guysandacooler 3 жыл бұрын

lol. Its delicious!!

@matthewg4956 3 жыл бұрын

Interesting sausage. Not something I would make on a regular basis, but will definitely try. #CelebrateSausage

@billvenner25 2 жыл бұрын

Damn that looks good.

@danemmerich6775 3 жыл бұрын

Eric....that is like Spam or any DELICIOUS meaty Goodness. That is very Interesting recipie, but that is what is Artistic about FOOD!........try it and see how it works?

@levihenrydotcom 2 жыл бұрын

In Kansas, the Bavarians call this Oatmeal Hash. Goetta is what our Great Grandparents called it. Typically the bones from a butchered hog were saved back, including the head, and that was boiled overnight. Never seen belly used, but that seems a lot easier than boiling pig head.

@kevincinnamontoast3669 3 жыл бұрын

Mmmm,looks scrapplicious.

@douglascampbell9809 3 жыл бұрын

In Green Bay we used to have a sausage shop called Buddha's that made a golden Bratwurst. They were amazing. Game weekends they would sell tons of them. (literally there were 4 to a pound) Since they closed I have searched for someone who makes anything close. 10 years have gone by and still no luck. The closest I have found to the taste was a Rostbratwürstel from a little shop in Madison Wi.

@missam3404 11 ай бұрын

😂 Goetta fest is this weekend. Been here most of my life, and still haven't tried it, I know weird

@joelvanpamelen6700 3 жыл бұрын

this looks delicious, nothing really like this in Australia

@stormchaser419 Жыл бұрын

Almost looks like hash browns at one point. 😂

@AgdaFingers 3 жыл бұрын

I have heard of this - and don’t live in Cincinnati. I’ve got relatives up there, though.

@2guysandacooler 3 жыл бұрын

😁😁

@ClockworkAvatar 3 жыл бұрын

Cincinnati scrapple.

@kellyclemmer9715 Жыл бұрын

Reminds me of scrapple :)))

@SilvaDreams 3 жыл бұрын

Not from Cincinnati but my great grandparents and grandparents to use make and eat something a LOT like this but it has it's roots in the great depression to stretch their limited meat as far as possible. Think theirs was ever so slightly different but I mean everyone makes their sausages slightly different to their tastes.

@sstace69 3 жыл бұрын

We call it Go-etta in Kentucky.

@mencken8 2 ай бұрын

Another avatar of scrapple.

@carfvallrightsreservedwith6649 9 ай бұрын

And this differs from scrapple how?

@diymicha4905 2 жыл бұрын

As a german I just learned in another video that goetta exists. There is no suc thing in germany, but it sounds yummy, and I have to give it a try. I just have to find out what type those oats are, because we don't have them here either.

@nathangeiger3548 Жыл бұрын

Grew up on it and had some this morning, actually. This is a largely “new world”, German dish here in Cincinnati. Originally made by working class families, from local ingredients to stretch the dollar. Usually for fruhstuck but leftovers typically went with Opa for lunch.

@nathangeiger3548 Жыл бұрын

Pin oats are what they’re referred to here (my apologies if already mentioned in the video)

@velvetjones8634 Жыл бұрын

Po oats is correct.

@stormchaser419 Жыл бұрын

Does anybody know if the Germans who settled in Cincy in the 1800s were making this back in Germany before they came over to the city?

@anothertarnishedone5960 2 жыл бұрын

Looks good, but I don´t know why is that called a "sausage". Is more like a pate

@devinruhl9706 2 жыл бұрын

Goetta is actually made in Covington Ky

@2guysandacooler 2 жыл бұрын

Isn't Covington a little town just across the river from Cincinnati? Weird How Goetta is such a Cincinnati thing and not a Kentucky thing😅

@devinruhl9706 2 жыл бұрын

@@2guysandacooler yes it’s around Cincinnati and yes that’s the truth because if you buy it from the grocery stores you look on the packaging it says Covington Ky and if you search it on the web it says Covington Ky to

@canadareals 2 жыл бұрын

When I was a kid the only commercial brand was called "Jumpin Joe Goetta" and we hated it. It wasn't till Gliers (Covington) came on the market that people could get good goetta without making it themselves. I love my goetta but if Gliers was for sale in Toronto, I'd retire.

@canadareals 2 жыл бұрын

@@devinruhl9706 My last name begins Riehl. SW Germany.

@devinruhl9706 2 жыл бұрын

@@canadareals my family is from all of Deutschland we are mainly in München Bavaria

@rickross199 3 жыл бұрын

I'm in PA reminds me of scrapple. Hope it doesn't stink and make me gag like scrapple lol.

@BlameItOnYourFriend 3 ай бұрын

I live off this stuff.

@AnAimlessAvocado 4 ай бұрын

How come I can't use rolled oats? Just curious what the difference is

@2guysandacooler 4 ай бұрын

I'm sure you can use whatever oats you want. The traditional recipe doesn't use rolled oats. I think it's a texture thing

@AnAimlessAvocado 4 ай бұрын

@2guysandacooler well I tried with rolled oats since it's what I had. Definitely do not recommend 😅 ended up with a gravy hahahaha. Making it again now with steel cut!

@2guysandacooler 4 ай бұрын

@@AnAimlessAvocado 🤣🤣

@barbarasunday3514 Жыл бұрын

Goetta is wonderful,if you don't think about what's in it,I think one of the commercial rands uses something more vile than skin, I read it on the label but I'kk make this version.0

@IDONO625 3 жыл бұрын

Ever had cream sausage.?

@2guysandacooler 3 жыл бұрын

Ohhh. I'm intrigued.

@MrChit-od9po 3 жыл бұрын

I read about goetta a few years ago..i guess its due to the higb number of Germans that settled in Cincinnati.

@squirrelcovers6340 2 жыл бұрын

Can't do that goo slime

@canadareals 2 жыл бұрын

Make sure to use steel cut oats and do not overcook.

@nakmorris7438 Жыл бұрын

Did you know Cincinnatians eat it with maple syrup.

@2guysandacooler 10 ай бұрын

yummy

@user-wo4lc2mj1h 11 ай бұрын

@bluevioletandlilac 9 ай бұрын

Goetta is the only silver lining for being born and raised in the northern Kentucky/southern Ohio area.

@draftwood 2 жыл бұрын

Cincinnati's best kept secret is Cinci chili.

@binderfan436 2 ай бұрын

It's not really chili but it's mighty good on spaghetti. 👍

@DG-tl6jf 3 жыл бұрын

Have been enjoying the series. However I thought that celebrate sausage would be more instructional rather then a compilation of recipes. Maybe next year devote each episode to techniques, procedures, for the various types of sausage. More classroom and less recipes if that makes sense. However still fun watching the show.

@2guysandacooler 3 жыл бұрын

Thanks Dave. As the series progresses you'll see more information on technique. There are 4 videos in this series that I think you'll find incredibly useful. How to grind your meat, mix your meat, stuff the sausage casing, and how to cook your sausage. Those focus 100% on technique and serve as the foundation of all sausage making. I like your suggestion though and I think it's a great idea for some future videos.