I love discovering highly regional sausages. Sausages like Cajun Boudin or Texas Hot links are some of my favorites but are very difficult to find outside of their specific region. Goetta is one of those sausages. Ask anyone in Cincinnati about goetta and you’ll likely hear the about it’s unique history, favorite ways to eat it, the Annual Goetta festival, or Gliers (a local favorite goetta producer).
This Germanic sausage has humble origins and today Goetta can be seen eaten a local diners and gourmet restaurants alike. It is truly Cincinnati’s best kept sausage secret.
This sausage is very easy to prepare and is incredibly delicious. The one thing to note about this sausage is it’s unusually fragile nature (like my 13 year old daughter). Goetta isn’t known for having that typical “sausage bind” that sausage generally has. In this recipe we aim to improve on that issue.
We will be using natural collagen pulled from the skin off the pork belly. This is completely optional because a teaspoon of unflavored gelatin will do the exact same thing. This will increase the collagen in this recipe and our goetta will have a more firm structure which will hold up better in the cooking process.
Here are a few things you might find useful when making sausage
- Iodophor Sanitizer
- Chef Knife – KOTAI
- MK4 Thermapen (Accurate Thermometer)
- Bella’s Cold Smoke Generator
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.