The way goetta is pronounced is GET-uh, with the first syllable stressed and a short "uh" sound at the end which is similar to the word gettor or the a in about.
The word goetta has origins from Germany and is also a very popular breakfast dish in the Cincinnati, Ohio area and is made from beef, pork, oats and spices.
The way you traditionally cook goetta is slice the goetta loaf into 1/2 inch or 1/4 inch thick slices.
Then pan fry the slices of goetta on medium heat in a lightly oiled, non stick skillet or even on an electric griddle and fry the goetta slices for 6 to 10 minutes on each side until both sides are crispy and golden brown.
The goal when cooking goetta traditionally is to cook the goetta slices until they have a crispy exterior with a tender and porridge like interior, so you should cook the goetta slowly and avoid overcrowding of the pan or griddle.
You can also cook goetta in an air fryer by preheating your air fryer to 375 F to 400 F and arrange the goetta slices in a single layer in the air fryer basket and air fry the goetta for 8 to 15 minutes.
Flip the goetta halfway through cooking in the air fryer until they reach the level of crispiness that you desire.
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.