Goetta is a Cincinnati breakfast staple that deserves a permanent place on your morning table! This delightful German-influenced sausage cake combines ground pork and beef with steel-cut oats, creating a crispy-on-the-outside, tender-on-the-inside breakfast sensation that’s absolutely craveable.
What makes goetta so special is its unique texture and flavor profile—it’s part sausage, part grain, and entirely addictive. Unlike traditional breakfast sausages, goetta incorporates steel-cut oats which give it substance and a slightly nutty flavor that pairs beautifully with the seasoned meat. The result is a hearty, satisfying breakfast that keeps you full for hours.
This recipe is perfect for meal prep! You can make a big batch on Sunday and enjoy crispy goetta slices throughout the week. Simply fry them up in the morning for a quick, delicious breakfast that’s way better than anything from a drive-through.
If you’re new to goetta, you’re in for a treat. This humble Cincinnati creation has been feeding families for generations, and once you taste homemade goetta, you’ll understand why. The combination of savory spices, tender meat, and hearty oats creates something truly special that tastes nothing like your average breakfast sausage.
The beauty of making goetta at home is controlling exactly what goes into it. Store-bought versions can be heavily processed, but when you make it yourself, you know every ingredient is quality. Plus, the aroma while it’s cooking is absolutely incredible—your kitchen will smell like a proper breakfast diner.
Serve your goetta with crispy breakfast potatoes, a perfectly cooked egg, and warm buttermilk biscuits. For a complete breakfast experience, pair it with fresh fruit and a strong cup of coffee. You could also top it with maple glaze for something extra special.
For more breakfast inspiration and technique tips, check out Serious Eats’ comprehensive breakfast guide, Bon Appétit’s breakfast collection, and New York Times cooking’s breakfast resources for additional morning meal ideas.
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 cup steel-cut oats
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon marjoram
- 1/4 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- 2 bay leaves
- Vegetable oil for frying
Instructions
- In a large skillet over medium heat, add the diced onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.
Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground pork and ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
Continue cooking for 8-10 minutes until the meat is completely browned and no longer pink.
Drain any excess fat from the pan if needed.
- Add the steel-cut oats to the meat mixture and stir well, coating the oats evenly with the meat and drippings.
Cook for 2-3 minutes, stirring constantly, to lightly toast the oats.
- Pour in the beef broth and add the bay leaves, salt, black pepper, sage, marjoram, thyme, cayenne pepper, paprika, and nutmeg.
Stir everything together until well combined.
- Reduce the heat to medium-low and let the mixture simmer for 15-20 minutes, stirring occasionally.
The mixture should become thick and the oats should be tender, absorbing most of the liquid.
- Remove the bay leaves from the mixture.
Spread the goetta mixture onto a greased loaf pan or small baking dish, pressing it down firmly and smoothing the top.
Let it cool to room temperature.
- Cover the pan with plastic wrap or parchment paper and refrigerate for at least 4 hours, or preferably overnight.
This chilling time is essential for the goetta to firm up properly.
- Once chilled and firm, remove the goetta from the pan and place it on a cutting board.
Slice the loaf into 1/2-inch thick slices using a sharp knife.
- Heat a large skillet or griddle over medium-high heat and add a thin layer of vegetable oil.
Once the oil is hot and shimmering, carefully place the goetta slices in the pan.
- Fry for 3-4 minutes on the first side without moving them, allowing a golden-brown crust to form.
Flip each slice carefully and fry for another 3-4 minutes on the second side until equally golden and crispy.
- Transfer the cooked goetta slices to a paper towel-lined plate to drain any excess oil.
Serve immediately while hot and crispy, with your favorite breakfast accompaniments.
Pro Tips
- Goetta is a Cincinnati breakfast tradition that dates back to German immigrants in the 1800s. It’s sometimes called ‘Cincinnati sausage’ and is a beloved local staple that’s now gaining popularity across the country.
- Steel-cut oats are essential to authentic goetta—don’t substitute rolled oats or instant oats as they’ll create a different texture and consistency.
- The chilling step is absolutely crucial for success. The mixture needs time to firm up so it can be sliced cleanly and hold together while frying. If you skip this step, your goetta will fall apart.
- You can make goetta several days in advance and store it, wrapped tightly, in the refrigerator for up to 5 days. You can also freeze uncooked goetta loaves for up to 2 months—thaw in the refrigerator overnight before slicing and frying.
- For extra crispy goetta, pat the slices dry with paper towels before frying and use a cast-iron skillet or griddle.
- The spice combination is traditional, but feel free to adjust seasonings to your preference. Some people add a pinch of black garlic powder or smoked paprika for depth.
- If your goetta slices are falling apart during cooking, they may not have chilled long enough. Return them to the refrigerator for another hour or two.
- Goetta freezes beautifully after cooking. Fry your slices, let them cool, then freeze them in an airtight container. Reheat in a skillet or toaster oven when ready to eat.
- This recipe makes enough goetta for meal prep throughout the week. Portion it into individual servings and reheat as needed.
- Serve goetta with eggs, toast, hash browns, or pancakes for a complete breakfast spread. It’s also delicious in a breakfast sandwich with cheese and eggs on a biscuit.
- The meat-to-oat ratio is important for proper texture. Too much oat makes it dry; too little makes it just like regular sausage. This recipe has the perfect balance.
- For a leaner version, use 90% lean ground beef instead of some of the pork, though the traditional version uses equal parts pork and beef for best flavor.