Goetta Pizza


1 lb. Glier’s Goetta

1 packet active dry yeast

1 cup warm water

1 tbs. vegetable oil

1 tsp. salt

3 cups flour, divide


pizza sauce


Dissolve yeast in warm water (105 to 115 degrees Fahrenheit); stir in oil and salt. Beat with an electric mixer at low speed for one minute, scraping the sides of the bowl often. Continue beating for another 3 minutes at high speed. Fold in 2 1/2 cups flour. Dust a work surface with flour and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic 6 to 8 minutes. Grease a bowl and top of dough. Cover and let rise in a warm place for 1 hour or until doubled. Coat pizza pan with a dab of oil or cornmeal to prevent crust from sticking. Punch down and spread dough into pizza pan. Brown the Goetta on a skillet.

Add pizza sauce, cheese, and Goetta and bake for 15 minutes at 375 degrees Fahrenheit (or depending on your preference).

Goetta may also be added as a topping to your favorite pizza brand!

Goetta Burrito

goetta-burrito-s1 lb. Glier’s Goetta

1 onion, sliced

1/2 cup green peppers, chopped

1 can black beans

1 pack flour tortillas

Brown the Goetta in a skillet. Cook the beans in a sauce pan. Slice the onions and green peppers, place them in flour tortillas. Add Goetta and beans.

This serves five.

You can also add rice, tomatoes, pinto beans, corn, sour cream, lettuce, or guacamole.

Margaret (Maggie) Wessling Schenke’s Goetta

(Contributed to the Glier collection by her grandsons, Don and Mark Urban)

3 to 4 pound piece of pork shoulder

8 cups of water

2 1/2 cups of pinhead oats

1 large onion

Salt and pepper to taste

  1. Remove any rind from the pork shoulder and discard.
  2. Cut pork shoulder into manageable pieces.
  3. Add pork shoulder and onion to eight cups of water.
  4. Cook pork shoulder and onion in water (covered pot) for approximately 2 to 3 hours.
  5. Remove meat and onion from water and remove all gristle – grind while still warm using a 3-prong grinder.
  6. Save pork water for cooking oats.
  7. Add 2 1/2 cups of otas to pork water and cook for approximately two hours stirring frequently (oats have a tendency to burn).
  8. Add ground-up pork and onions and cook mixture for approximately one hour.
  9. Mold into bread pans.
  10. Refrigerate after cooling to room temperature.
  11. Note: above makes 6 to 8 breadpans.
  12. Can be frozen. Note: Goetta fries better after being refrigerated for a week or so.
  13. When ready to use, slice about 1/4 inch thick and fry slowly over low to medium heat with a little bacon grease turning only once.
  14. Salt and pepper to taste.

Mary Nell’s Goetta (Crock Pot Method)

1 lb. Ground Round Beef

1 lb. Bob Evans Zesty Pork Sausage

6 Cups Water

4 Bay Leaves

Pinch of Pepper

1 Tbs. Salt

1 Large Onion (chopped)

2 ½ Cups Pinhead Oats

Put water, salt and pepper in a crock pot, cover and cook on high for 20 minutes. Add Pinhead oats and cook on high for 1 ½ hours. Mix meat well and add to crock pot with onion and bay leaves. Cook on low for 3 hours. Uncover and if not thick enough, cook longer, stirring often. Pour into greased bread pans and cool. Refrigerate, and fry until browned.

Betty Reisin’s Goetta

2 lbs. Lean Pork with Bone

8 Cups Water

4 Bay Leaves

1 Tsp. Sage

½ Tsp. Pepper

1 Large Onion

3 Cloves Garlic (chopped)

2 ½ Cups Pinhead Oats

Bring to boil over medium heat, cover for one hour. Skim if necessary. Save broth but debone meat and grind with onion. Place back in broth and add oats. Stir and then bake in 350 oven using a sprayed covered roaster. Stir occasionally. Bake 1 ½ hours or until thick. Cool and refrigerate or freeze. Fry in sprayed skillet, adding salt as desired.

These two Goetta recipes came from Rita Heikenfeld of the Community Press Newspaper.

Goetta Pie

4-6 eggs

1/2 or more Goetta


Teflon pan w/ lid

A Breakfast meal, served with toast, juice and or coffee.

This is a simple, easy to prepare all-in-one breakfast that will absolutely please every one that has ever tasted and fallen in love with Glier’s Goetta; regular or hot!

First, use a Teflon frying pan that has a lid (we’ll use the lid when the eggs go in)…. put 1/2 lb or more Goetta in pay and spread around like a giant pancake…completely covering the flat portion of the pan.

Now, with the cover off, cook the Goetta half way (around 10 minutes on low-medium heat…just enough to get the bubbles and heat coming thru the top of the goetta.

Now, add your eggs… about 2 per person or 6 for every 1/2 lb of Goetta.

I like to just crack them and drop them in and adjust the yellow (unbroken) yokes evenly around the pan. Some like scrambling them in a bowl and pour the mixture in over the top of the goetta layer. Your choice!

Now, with the eggs covering the goetta, salt and season to taste and cook with the cover on (this will cook the eggs on top)…. check every 3 or 5 minutes until the eggs are cooked to your liking.

When done, just loosen the edges with a fork or knife and slip the pie onto a plate for cutting and serving….yum!

Submitted by: Walter Cordes

Glendale, OH

At times, we do have requests of people wanting to make their own Goetta. Therefore, the following two recipes have been submitted by Goetta enthusiasts.

Goetta Wonton

1 Roll Glier’s Goetta

1 Package Wonton Wraps

Warm Goetta in a microwave oven so that it is soft and manageable. Take a wonton wrap and place a small amount of Goetta on it and fold into a triangle. Wet the edges of the wonton wrap and press together to seal. Deep fry until golden brown. Drain and use as an hors d’oeuvre. For a larger snack, use egg roll wraps and shape like an egg roll.

Submitted by: Michael Troher

Cincinnati, OH

Goetta Breakfast Strata

1 ½ lbs. Glier’s Goetta

9 Eggs (lightly beaten)

3 Cups Milk

9 Slices of Bread (cubed)

6 oz. Shredded Cheddar Cheese

1 ½ lbs. Bacon (cooked and crumbled)

1 ½ Tsp. Ground Mustard

Cook crumbled Goetta over medium heat until lightly browned; drain. Combine Goetta with eggs, milk, bread, cheese, bacon, and mustard in a shallow 3 qt. baking dish. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 60-65 minutes. Makes 12-15 servings.

Spagoetta Meat Sauce

goetta-spagoetta-meat-sauceMeatball Ingredients

1 lb. Glier’s Goetta
¼ Cup Bread Crumbs
1 Egg Beaten

Sauce Ingredients

1 lb. Glier’s Hot Goetta
1 Jar Spaghetti Sauce
2 bay leaves
½ Tsp. Salt


Mix all meatballs ingredients in a bowl by kneading with your hands. Roll mixture into balls no bigger than golf balls. Lightly brown in a skillet. Set aside. Break up and lightly brown the Glier’s Hot Goetta in a large skillet. Drain any excess grease. Add sauce, bay leaves, and salt. Let simmer until thoroughly heated. Add the meatballs, cover, and let simmer an additional 15 minutes. Remove bay leaves and serve over pasta.

Goetta Lettuce and Tomato

goetta-lettuce-and-tomato4 oz. Glier’s Goetta or try the New Goettaburger Patty

2 Slices of your Favorite Bread

2 Slices of Tomato

1 Tbs. Of Mayonnaise


Form the Goetta into one large patty. Place the Goetta in a skillet heated to about 350. Fry slowly for about 6 minutes. Brown the first side completely before turning. Turn and brown until crisp. Once cooked assemble the sandwich.

533 GOETTA PLACE | COVINGTON | KENTUCKY 41011 | PH 1-859-291-1800 | MAIL ORDER 1-800-4-GOETTA | FX 859-291-1846