I've had goetta sausages on the grill before (not smoked). Not bad but not nearly as good as pan fried.

 

Thanks. I imagine I should stick with pan fried then. Just trying to find another way to smoke a fattie.

Finke's > Glier's.

 

Glier's has hearts in it, which I am not crazy knowing about. Billy Finke told me to bake his goetta instead of frying it. 15 minutes each side. Serve and put maple syrup on it...wow.

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

 

We called that krepples in NE Ohio near Amish country. Though goetta is growing on me I prefer krepples.

Finke's > Glier's.

 

Glier's has hearts in it, which I am not crazy knowing about. Billy Finke told me to bake his goetta instead of frying it. 15 minutes each side. Serve and put maple syrup on it...wow.

 

Temp?

Temp?

 

450 on bottom rack. Talked to my wife for exact cooking instructions. 12 minutes. Flip. 8 more minutes. Serve (with syrup as I mentioned previously).

With syrup? its supposed to be meat (with filler). Syrup on mush but not goetta or krepples/scrapple.

 

Oh well, I guess I shouldn't knock it until I try it.

With syrup? its supposed to be meat (with filler). Syrup on mush but not goetta or krepples/scrapple.

 

Oh well, I guess I shouldn't knock it until I try it.

 

There are a lot of folks who put syrup on their goetta...but I sure as hell ain't one of them.

My Mother, having a German background, used to make goetta from scratch from the recipe that she got from my grandmother.

 

Every year she'd make tons of it and freeze it.

 

I recall it being quite a process with the big heavy metal grinder.

 

Seriously there's no better goetta than what I grew up on.

 

My Mother's childhood home was literally a half a block from the Glier's factory in Covington, so I wonder if there's at all any connection between her recipe and theirs?

 

I believe that one of my sisters now has the recipe and the grinder, but long gone are those wonderful days however that I had all the goetta in the world at my fingertips made so lovingly by my beautiful Mother. That extra dose of her love made all the difference in the world as to how it taste. It is only now that I can look back and realize just how spoiled rotten I was to have a Mom that made the best goetta in the world.

 

As a kid I always loved to make goetta, egg, and cheese sandwiches dripping in butter. My family used to think that I was weird to eat it any other way than just straight off the plate with a fork. I get a kick now at all the goetta festivals where they try to come up with every idea from goetta pizza to goetta brownies, which completely makes my sandwich sound normal. BTW the goetta brownie thing is a big FAIL IMO...just doesn't work.

Incidentally, much earlier (2 years) in this thread, there was mention of Goetta at the Spare Time Grill, which, at the time was closed.

 

Spare Time Grill in Alexandria has since re-opened and does serve goetta.

If you are not a goetta fan, try their country ham, which is excellent.

My Mother, having a German background, used to make goetta from scratch from the recipe that she got from my grandmother.

 

Every year she'd make tons of it and freeze it.

 

I recall it being quite a process with the big heavy metal grinder.

 

Seriously there's no better goetta than what I grew up on.

 

My Mother's childhood home was literally a half a block from the Glier's factory in Covington, so I wonder if there's at all any connection between her recipe and theirs?

 

I believe that one of my sisters now has the recipe and the grinder, but long gone are those wonderful days however that I had all the goetta in the world at my fingertips made so lovingly by my beautiful Mother. That extra dose of her love made all the difference in the world as to how it taste. It is only now that I can look back and realize just how spoiled rotten I was to have a Mom that made the best goetta in the world.

 

As a kid I always loved to make goetta, egg, and cheese sandwiches dripping in butter. My family used to think that I was weird to eat it any other way than just straight off the plate with a fork. I get a kick now at all the goetta festivals where they try to come up with every idea from goetta pizza to goetta brownies, which completely makes my sandwich sound normal. BTW the goetta brownie thing is a big FAIL IMO...just doesn't work.

 

There were some older ladies in my neighborhood who made it, but we always ate Glier's and chased it with pastries from Siefert's on Willow Run!

There were some older ladies in my neighborhood who made it, but we always ate Glier's and chased it with pastries from Siefert's on Willow Run!

 

Have you noticed that the Siefert's sign on the pole is still standing right where is was when the business closed perhaps 30 years ago? So is the building, and I can't figure out who owns it and what it's being used for.

 

My best memories of Siefert's is my Dad treating us to assorted donuts on Sunday mornings after church. Mmmmmm.

My Mother, having a German background, used to make goetta from scratch from the recipe that she got from my grandmother.

 

Every year she'd make tons of it and freeze it.

 

I recall it being quite a process with the big heavy metal grinder.

 

Seriously there's no better goetta than what I grew up on.

 

My Mother's childhood home was literally a half a block from the Glier's factory in Covington, so I wonder if there's at all any connection between her recipe and theirs?

 

I believe that one of my sisters now has the recipe and the grinder, but long gone are those wonderful days however that I had all the goetta in the world at my fingertips made so lovingly by my beautiful Mother. That extra dose of her love made all the difference in the world as to how it taste. It is only now that I can look back and realize just how spoiled rotten I was to have a Mom that made the best goetta in the world.

 

As a kid I always loved to make goetta, egg, and cheese sandwiches dripping in butter. My family used to think that I was weird to eat it any other way than just straight off the plate with a fork. I get a kick now at all the goetta festivals where they try to come up with every idea from goetta pizza to goetta brownies, which completely makes my sandwich sound normal. BTW the goetta brownie thing is a big FAIL IMO...just doesn't work.

 

LIKE (i miss that button)

Goetta and scrapple/krepples were "invented" as a way to use all of the animal when butchering.

 

My Dad tells me that while growing up on the farm during the Great Depression, his family would usually butcher a couple of hogs each fall. The entire family would gather, parents, kids, and an aunt and uncle that lived in town would gather very early in the morning. A big fire would be started and pans and kitchenware collected. Everybody had a job to do in butchering and preparing the meat. Ever wonder what sausage casings were originally? I'll bet you had the most particular person clean those out before using them. All shared in the work and all shared in the bounty at the end.

 

Any way, near the end of the process of butchering there would be scraps of pork that wasn't used--things like head meat, liver, heart, and other scraps. These are combined with cornmeal and seasoning to make a loaf of krepples/scrapple. read about it here Scrapple - Wikipedia, the free encyclopedia

 

I once asked my Dad what was put into it and he said, "You don't want to know." I do know I always loved to eat fried krepples for breakfast or any time. It comes in a loaf pan. Slice it in 1/4 inch pieces, roll in flour to get a light coating and fry in oil. To make it really good, serve bread with apple butter and that combination is delicious. I haven't been able to find krepples in Cinci.

 

Another delicious by-product of butchering a hog is cracklings. Once when I was elementary school age my Dad and I stopped by a farm where they were butchering a hog. The family was outside around the fire, pots and pans. Everyone was busy working. They had a pan with hot oil and the mother asked if I wanted some cracklings. I didn't know what they were but my Dad said they were good so I tried it. It was hot off the pan--fried pig fat. It was delicious. My Dad had to tell me to stop as I was making a hog of myself.

 

Yeah, it doesn't sound too healthy but those farmers had a life-style that included lots of exercise. My Dad thought it quite funny that people went to a gym to work out. His Dad would have just had him go out to the barn and clean out the stalls with a pitch fork.

Have you noticed that the Siefert's sign on the pole is still standing right where is was when the business closed perhaps 30 years ago? So is the building, and I can't figure out who owns it and what it's being used for.

 

My best memories of Siefert's is my Dad treating us to assorted donuts on Sunday mornings after church. Mmmmmm.

 

Yup. That's the first "drive-thru" I ever used. We'd ride up on our bikes and Seifert's would sell iceballs to us through the side window. Sorry folks for getting off track.

 

You've had Finke's goetta, right?

Yup. That's the first "drive-thru" I ever used. We'd ride up on our bikes and Seifert's would sell iceballs to us through the side window. Sorry folks for getting off track.

 

You've had Finke's goetta, right?

 

I haven't, but I've been hearing people talk about it. I haven't been down there for years but a friend of mine tells me they have nice lunch specials that I should check out. I'll have to go and also get some goetta while I'm there.