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!!
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- 227 g pork shoulder Boston butt
- 227 g pork belly skin on
- 113 g lean beef
- 3 cups steel cut oats
- 9 cups beef stock
- 1 bay leaf
- 5 each garlic cloves
- 285 g diced onion
- 12 g kosher salt
- 1.5 g black pepper
- 1.5 g white pepper
- 1.5 g ginger powder powder
- 1 g coriander powder powder
- .5 g clove powder
- 1 tsp flavorless gelatin use if you can't get the belly with the skin on
- remove the skin from the pork belly and cut it into small pieces. Cook in beef stock for 15-20 minutes. Save your beef stock for later use.
- Clean your meat of any silver skin, sinew, or arteries and cut into small strips or cubes
- Grind all meat, pork skin, onions, and garlic cloves through a fine dicing plate
- Take all of your ground meat/vegetables and seasonings add it to the beef stock. Bring to a simmer and reduce the heat to medium and cook for 60 minutes. (if you are adding gelatin this is where you want to do that. Just dissolve it in a little water first then add it to your mixture)
- After an hour add the steel cut oats and continue to cook covered stirring often.
- Once the mixture has thickened to the point where you can place a spoon in the center and it stands on it's own your goetta is ready. Pour the warm goetta mixture in a mold and refrigerate covered overnight,
- When you are ready to eat, remove the goetta from the mold and slice your goetta in 1/2 inch or larger slices. Pan fry till it's crispy on the outside and warmed through on the inside.
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5 thoughts on “Goetta – Cincinnati’s Secret Sausage”
Your Goetta video shows you adding bay leaves but it’s not in the recipe. Add or not?
I must have forgotten. Yes add..
Hello! So I’m trying to make the recipe but the spices are in grams or ounces. Can you estimate with teaspoons and or tablespoons? Don’t have a scale that goes below a gram…
That’s something I can’t help you with. Almost every thing I do is in grams for precision and repeatability. I would suggest getting an inexpensive scale that weight to at least .1g (or better yet .01g) other than that you can google each ingredient to see what 1 tsp weighs to determine the values like that. Sorry I can’t be more help..