What is your favorite brand or make? If not aware of this breakfast food here's some additional information.

 

Goetta - Wikipedia, the free encyclopedia

 

What restaurants have you had goetta at, if any? Do you have a favorite butcher shop? Have you had any unusual twist on goetta? Going to cook turkey goetta for the first time this morning.

 

Thoughts?

I always get slammed for saying this on a heavily-loaded NKY site, but tough.

 

Some like goetta, but scrapple is betta.

Love all brands but Finke's is my favorite.

Had Queen City mild last weekend and was pleasantly surprised. I'll provide feedback within the next couple hours on todays turkey goetta for brunch.

 

Help me out on scrapple mcpapa, never heard of it.

Had Queen City mild last weekend and was pleasantly surprised. I'll provide feedback within the next couple hours on todays turkey goetta for brunch.

 

Help me out on scrapple mcpapa, never heard of it.

 

It's the Pennsylvania Dutch equivalent of goetta. The filler is cornmeal and wheat flour instead of oats. I grew up a couple hours from the Lancaster PA area and we ate it often for breakfast. Generally sold in 1-pound "bricks" (local Kroger carries one brand). Slice it into quarter-inch slabs and fry until crispy brown on the outside. I always put ketchup on it or add it to a fried egg sandwich.

 

Scrapple - Wikipedia, the free encyclopedia

Love all brands but Finke's is my favorite.

 

Mine too! They have regular and a spicy version. Both are awesome!

Double thumbs up on the turkey goetta (gliers). Must be "pattied up." Mrs. Content1 gets a golf clap for a more health conscience alternative.

Love me some goetta! Glier's regular is my favorite but I like the hot just about as much.

I like it best at a hole n the wall diner on Monmouth street or a few places in latonia. I cannot make it at home. I can't even fry up gliers without making a mess

I always get slammed for saying this on a heavily-loaded NKY site, but tough.

 

Some like goetta, but scrapple is betta.

 

I'm with you MC. Grew up in Delaware, love Scrapple, and besides real cheese steaks and italian subs, it's the food I miss the most. I make it back once a year, and bring back a few pounds of it. Goetta just doesn't do it for me.

My own home made goetta with a red pepper kicker…..of course made with ground venison. TAC should consider this as an option. Going to be making some soon, along with some andouille, smoked chorizo and of course jerky.

My own home made goetta with a red pepper kicker…..of course made with ground venison. TAC should consider this as an option. Going to be making some soon, along with some andouille, smoked chorizo and of course jerky.

 

 

Love chorizo and eggs.

Nothing worse than burning your wrist when it pops at home. Then it completely redeems itself when it's ready to eat.

Best I have ever bought was from a deli in Delhi. Jack Maas Meats. Best I ever ate was my grandma Daisys home made.

Got some Glier's from Cincy's Finest Market, down here, awhile back. Kind of reminds me of corned beef hash. I like it.