You can eat goetta by itself or by eating goetta with breakfast foods such as eggs and toast or even fried eggs.
You can also eat goetta with sandwiches or even burritos, tacos, pizza, nachos, as a side for burgers or even with Cincinnati chili.
You can also serve goetta crumbled or in slices and it's very versatile and can be incorporated or used in both simple meals as well as even more complex recipes.
The classic way of eating goetta is to eat goetta with eggs and toast, serving crispy fried slices with a fried egg and toast.
Crumbled goetta also makes a great alternative to sausage in an omelet.
Goetta is fully cooked when it's made as goetta is made by slow cooking the ingredients which form a loaf.
You can eat goetta straight from the package although most people reheat the goetta or brown it in a pan to get a crispy golden crust.
The frying step for goetta is to improve the texture and browning the exterior of the goetta and not to cook it as goetta is already fully cooked.
Goetta is a German inspired sausage that was brought to the United States by German immigrants in the 19th century.
Goetta evolved from peasant foods such as grain sausages or Grutzwurst from areas such as the Hanover region of northwest Germany.
Although goetta does have German roots, goetta as it's known today is a distinctly American food.
The popularity and production of goetta is centered in the Northern Kentucky and Cincinnati area.
Goetta is basically a Cincinnati area German American breakfast sausage that is made out of ground meat which is often pork and beef and steel cut oats as well as spices and onions.
The mixture is then slow cooked into a thick mush and then cools and sets into a sliceable and firm loaf.
Goetta sausage is traditionally sliced and then pan fried until it's crispy and is often served with breakfast dishes such eggs and toast.
Unlike other types of sausages, goetta sausages use steel cut oats to stretch the meat and make it a filling and savory dish.
Although goettas origins are German, goetta was developed by German immigrants in Cincinnati and is still mainly consumed in Cincinnati.
To make goetta steel cut oats are first cooked with water until tender.
Then ground meat, onions and a blend of spices are stirred into the cooked oats.
The mixture is then slow cooked for several hours.
And the thick porridge is then poured into a pan, cooled and then chilled until it then becomes firm and sliceable as a loaf.