Goetta

I have read about a Cincinatti breakfast thing called goetta. In Knoxville, TN, we apparently do not have that. What is it and how good is it?

Paul E. Smith
Knoxville, TN

Goetta ("Get-uh") is Cincinnati's distant cousin to Pennsylvania's Scrapple. It's a mixture of pork parts and pinhead oatmeal, nicely spiced, then minced into a sort of pate consistency. It is then sliced thin and fried crisp for breakfast. I am told it's an acquired taste, but I've always loved it.

The premiere brand in the area is Glier's ("Gleers") Good Goetta, available at http://www.goetta.com. Varieties include original, low fat, beef and HOT. You can also obtain hats, t-shirts, etc., saying (are you ready?) "Goetta Life".

The three dark tiles in the foreground are goetta:

Is it worth a drive from Knoxville to sample this treat or is it just a local thing? I looked the recipe up in Yahoo for Goetta and Scrapple. They appear simlilar and not very exciting.

Paul E. Smith
Knoxville, TN

quote:

---

Originally posted by Sundancer7

Is it worth a drive from Knoxville to sample this treat or is it just a local thing? I looked the recipe up in Yahoo for Goetta and Scrapple. They appear simlilar and not very exciting.

Paul E. Smith
Knoxville, TN

---

Well...I'm not sure it's worth a drive just for Goetta. But if you had some Cincinnati chili at Skyline or Camp Washington, then perhaps some Graeter's Ice Cream and bought some Busken doughnuts for the trip home the next day...

Seriously. It's really one of those dishes that doesn't look so good on paper. But who wants to eat it off of paper, anyway? I'd say have a go at it. Or order it from the website; six pounds is less than $20, and they ship 2nd day via Airborne Express. You could have a goetta tasting party with your fellow Tennessee foodies. Fry up a few slices a la Michael Stern's mouthwatering photo. Serve with hash browns, eggs, toast or biscuits (or cornbread), grits, etc....

As for it being a purely local dish: We're Cincinnatians; we're parochial; we've gotten used to it.

jmckee: I am through Cincy quite often. Either through the airport or driving. Next time I drive through which is often, I am going to stop at Camp Washington. I will try that local cuisine. I have stopped several times at the new "Gold Star" restaurants which seemed to be every where now. I always get the total dish of chili excluding beans which do not like me. I think Cincy is a unique city that seems to have all sorts of unique foods. I do not know why! I like the area on the river directly across from Cincy.

Paul E. Smith
Knoxville, TN

FWIW, Will Weaver will be publishing an entire book titled Country Scrapple in the fall, devoted to scrapple, goetta, puddin', and all other pig/grain breakfast meats.

Once you get over the "what the heck is in there?" mentality, which I, a roadfooder, never had to begin with---Scrapple is a wonderful thing!! (For something that appears to be so grizzled---it melts in your mouth!!!) It's mostly served in the rural areas, not the cities or suburban Eastern PA and is a great side with not only eggs but the breadstuffs too!

I've never been a big fan of the Gold Star chain. It has a spicy bite at the back of the throat that I've never found altogether pleasant...

Of course, I could be biased. Our first house was in the eastern suburb of Mt. Washington, where we lived from 1986-1997. The Gold Star commissary was--and is--there on the main drag, Beechmont Avenue: about half a mile from our house. Every morning--and I mean every morning--I could smell the unmistakable aroma of Gold Star when I left the house for work. I smelled it until I passed the commissary. I turned on the A/C in the car52 weeks a year to escape that smell....

You are correct about Northern Kentucky. In many ways, they've managed to develop the riverfront in ways we Ohioans are just catching up to. Dixie Chili, in N. KY., used to be the only place you could get a seven-way: A five-way with chopped-up wiener and an egg, cooked to your liking. Ugh.

quote:

---

Originally posted by Sundancer7

jmckee: I am through Cincy quite often. Either through the airport or driving. Next time I drive through which is often, I am going to stop at Camp Washington. I will try that local cuisine. I have stopped several times at the new "Gold Star" restaurants which seemed to be every where now. I always get the total dish of chili excluding beans which do not like me. I think Cincy is a unique city that seems to have all sorts of unique foods. I do not know why! I like the area on the river directly across from Cincy.

Paul E. Smith
Knoxville, TN

---

I had zero experience with Scrapple prior to my reading of Michener's CENTENNIAL. One of his characters was an Amish Guy who heads west as one of the covered-wagon pioneers. There is a very detailed description of the making of Scrapple as part of that segment. When we roadtripped thru That part of PA in the early 90's we tried several versions of Scrapple and also of Fried Mush with our breakfasts. Some were outstanding, others were like canned Grits...Not worth stopping for.

Dearfolk,
When discussing entrally-based breakfast foods, don't leave out livermush! I'm up to 23 brands now that I've sampled, counting the regular, hot, and liver pudding variations. This delicacy is ubiquitous in North Carolina, findable in Southern Virginia, common in Upstate South Carolina, and occasionally run across in Georgia.
The more common brands are Jenkins and Mack's from Shelby, N. C.; Jamison's from Charlotte; and Neese's from Greensboro, N.C. Also finable are brands from Marion, N.C.; Greenwood, S. C.; and Kannapolis, N. C. - the others are strictly locally obtainable where they're made.
In Central South Carolina (not the town Central, up by Greenville, though!), one runs across Counts' Liver Pudding from Prosperity, S. C. and Harvin Liver Pudding from Sumter, S. C.
Since I love livermush and scrapple, I've gotta try Goetta. A good source of supply is Kroger stores. Although the ones here (Athens, Georgia) don't seem to carry it, some in the Atlanta area do.
Thanks for the mention. I'll get to soutisso sausage from Valdese, North Carolina another time.
Hungrily (As Always!) Submitted, Ort. Carlton.
P. S. Livermush is made with cornmeal as an adjunct, South Carolina liver pudding uses rice, and goetta employs oats.

Hey, Goetta lovers!

I went to the new Reds' ballpark Sunday, and looked at the increased food options. One of the new menu items is a Goetta burger!

I have freshly returned from Northern Kentucky,
Searching for Goetta Sausage, at Krogers w/o sucess
LiverMush Maybe it was a good thing

JMcKee,
I've absolutely "goetta" try one of those. Sounds deliriously good - and even more deliriously local!
They didn't dub me The Travelling Trencherman for nothing, y'know.
Livermushing Along, Ort. Carlton.

quote:

Originally posted by Ort. Carlton.

JMcKee,
I've absolutely "goetta" try one of those. Sounds deliriously good - and even more deliriously local!
They didn't dub me The Travelling Trencherman for nothing, y'know.
Livermushing Along, Ort. Carlton.

We, the Goetta lovers of America, are takin' over!

How about sending some of this tuff down to Knoxville, TN

Paul E. Smith
Knoxville, TN

Stan, I have to disagree with your comment about scrapple not in the big cities. It's very popular in Philadelphia. I do agree with you on this: scrapple does melt in your mouth!

quote:

Originally posted by stanpnepa

Once you get over the "what the heck is in there?" mentality, which I, a roadfooder, never had to begin with---Scrapple is a wonderful thing!! (For something that appears to be so grizzled---it melts in your mouth!!!) It's mostly served in the rural areas, not the cities or suburban Eastern PA and is a great side with not only eggs but the breadstuffs too!

quote:
Originally posted by stanpnepa

Once you get over the "what the heck is in there?" mentality, which I, a roadfooder, never had to begin with---Scrapple is a wonderful thing!! (For something that appears to be so grizzled---it melts in your mouth!!!) It's mostly served in the rural areas, not the cities or suburban Eastern PA and is a great side with not only eggs but the breadstuffs too!

Scrapple is very popular (relatively speaking)in Southeastern PA and South Jersey, including in Philly and it's suburbs. I have found that people are very brand-conscious about scrapple. Habbersetts is the most popular brand and my favorite, too. Dietz and Watson seems to be well-liked, also. Parks, Rapa and others are less popular.

When I was a kid I hated scrapple, but over the years I acquired the taste. Somewhere along the line it dawned on me that scrapple is really Pennsylvania Dutch polenta. It's just cornmeal mush with minced pork parts (don't look at the label) and spices.

A great place for a scrapple breakfast is the Reading Terminal Market in Philadelphia. There's a restaurant counter operated by the Pennsylvania Dutch that serves a good scrapple breakfast on Saturdays. People line up for seats at the counter.

We love our scrapple down here in B'more too. Many years ago I worked for the Park's sausage company.(At that time it sat where one of the parking lots of the Raven's stadium is today) I was the accounts payable clerk. I had to know what went into a product so I could charge the meat purchases to the correct account. At that time Parks scrapple was one of the best around & while working there I found out why. When they made up their sausage, If the seasonings weren't just right they would use the sausage in their scrapple, ergo better quality meat, better scrapple. Parks no longer has it's own plant & the production of their products is farmed out to different plants. The scrapple just ain't the same, sigh!

Here in S.W. Va. all we have to do is go to the local Kroger and pick up Neese's Liver Pudding or Neese's Scrapple. It's there on the shelf beside the Neese's Sausage. I do not know how it is sold else where but Neese's products come in 1lb. blocks wrapped in wax paper. This delivered to Kroger's via small delivery trucks. It does not come some giant Kroger warehouse. So freshness is not a issue.

Long time reader, first time poster...from Cincinnati.

Goetta is a wonderful thing. Had some for breaskfast today.

Generally, you don't find it in squares, you buy it in the store in 1lb rolls, almost exactly like breakfast sausage (the bulk that you'd fry as a pattie, not the links)

The picture Michael put up is a very poor one, in my opinion, for goetta. I need to get me a digital cam so I can drop off a better rendition :-) Now, everyone likes it diffrently, but very few I know of like it cut as thin as shown, and certainly not fried to a nearly burnt crispiness as shown. You generally want a somewhat crisp golden brown exterior, and the interior is somewhat creamy and spicy at the same time, on slabs cut maybe 2x to 4x the thickness of that shown. A bit thicker than your average sausage patty, I'd say.

When in Cincinnati, culinary wise, I'd say there's probably 5 things worth trying. (We have a 5-star restaurant here as well, but I don't think it has anything uniquely Cincinnati-ish about it.)

1) Breakfast goetta. Can be eaten anytime, and we even have a goetta festival here where it's used in all kinds of recipes, but its 99% eaten at breakfast.

2) Aglamesis ice cream. Others will say Graeters.

3) Cincinnati style Chili. Make sure you get both a coney (chili dog topped with shredded cheddar cheese, onions and mustard optional) plus a three-way (spagetti topped with chili and the same shredded cheddar cheese. You can add beans or chaopped raw onions to make it a four-way, or both makes it a five-way.

4) LaRosa's pizza. specify extra sauce, the sauce is what makes this pizza special and the tend to go light on it of late.

5) Montgomery Inn Ribs. Go with the pork ribs, although the beef ribs, chicken, and duck are all good choices if you can make return visits. Don't forget to get saratoga chips as your potato choice.

quote:

Originally posted by jmckee

Our first house was in the eastern suburb of Mt. Washington, where we lived from 1986-1997. The Gold Star commissary was--and is--there on the main drag, Beechmont Avenue: about half a mile from our house. Every morning--and I mean every morning--I could smell the unmistakable aroma of Gold Star when I left the house for work. I smelled it until I passed the commissary. I turned on the A/C in the car 52 weeks a year to escape that smell....

Ironically, I moved to Mt Washington in Jan 1997, back in the Deliquia subdivision, and I go down that same hill every day :-). Same smell, every morning. They closed the old Gold Star and built a brand new one across the street, the comissary however goes on as always.

Gotta throw a plug in here for Pizzaville. Wonderful.....

2 weeks ago when in Cincy I tried goetta and didn't care for it. Ok, so next year if I go back I'll try it again.

I like scrapple and pond haus. Living about 30 miles S of Pa we get a good sampling of both.

As to the Carolina style liver sausages discussed in this thread are these anything like liverwurst?

quote:

Originally posted by MikeSh

2 weeks ago when in Cincy

Saw your 'journal' type thread, also commented there.

Seriously, when you return, make sure you go to Montgomery Inn....

I'm a new user to this site. I lived in Northern Kentucky for 20+ years until moving to Louisville. I love Goetta and didn't realize until today just how unique to Cin/N.KY area it was. As I was discussing with my co-worker's the joy of Goetta and got blank stares all around. I went on line to find proof of this wonderful food and came across your discussion.
I must disagree with your assessment of the picture that is the perfect way to have Goetta, cooked all the way through and crisp with either syrup, ketchup, or plain. I'm used to getting it in large rectangular packaging, I've never seen it in a roll and the thinner the better. Thanks for proving the Goetta is real.

quote:

Originally posted by TJ Jackson

Long time reader, first time poster...from Cincinnati.

Goetta is a wonderful thing. Had some for breaskfast today.

Generally, you don't find it in squares, you buy it in the store in 1lb rolls, almost exactly like breakfast sausage (the bulk that you'd fry as a pattie, not the links)

The picture Michael put up is a very poor one, in my opinion, for goetta. I need to get me a digital cam so I can drop off a better rendition :-) Now, everyone likes it diffrently, but very few I know of like it cut as thin as shown, and certainly not fried to a nearly burnt crispiness as shown. You generally want a somewhat crisp golden brown exterior, and the interior is somewhat creamy and spicy at the same time, on slabs cut maybe 2x to 4x the thickness of that shown. A bit thicker than your average sausage patty, I'd say.

When in Cincinnati, culinary wise, I'd say there's probably 5 things worth trying. (We have a 5-star restaurant here as well, but I don't think it has anything uniquely Cincinnati-ish about it.)

1) Breakfast goetta. Can be eaten anytime, and we even have a goetta festival here where it's used in all kinds of recipes, but its 99% eaten at breakfast.

2) Aglamesis ice cream. Others will say Graeters.

3) Cincinnati style Chili. Make sure you get both a coney (chili dog topped with shredded cheddar cheese, onions and mustard optional) plus a three-way (spagetti topped with chili and the same shredded cheddar cheese. You can add beans or chaopped raw onions to make it a four-way, or both makes it a five-way.

4) LaRosa's pizza. specify extra sauce, the sauce is what makes this pizza special and the tend to go light on it of late.

5) Montgomery Inn Ribs. Go with the pork ribs, although the beef ribs, chicken, and duck are all good choices if you can make return visits. Don't forget to get saratoga chips as your potato choice.

go online and type in goetta recipe you can make it in a crock pot and it is really good after the crock pot is done just put it in aluminum foil small loaf pans and freeze. when ya want some just thaw slice and fry til outsde is crisp yum yum

I just had a very nice little order of goetta at the Kellogg Antique Mall restaurant on Eastern Avenue (just a block off route 50). They serve breakfast all day, and it was great.

Didn't care for their version of biscuits and gravy, but everything else was quite good.

What a great Cincy thread!

Personally I favor a far more exclusively version than Glier's, my own mother's homemade recipe. I like my goetta in loaves kind of like what is pictured here:
http://www.kitchenproject.com/german/goetta/

Cook it up in a skillet, thinner rather than thicker for me, but, hey, eat it how you want. If you have to add a sauce, I prefer ketchup to syrup. Either way, if you haven't tried it, the next time you are in Cincy find a local and have him/her point you towards a good breakfast place with goetta.

A little food trivia:

Goetta is made with oats, Scrapple with cornmeal, and Louisiana's Boudin with rice. Do a Google search for recipes and proprietors.

Places to eat goetta:

Anchor Grill, in Covington. Open 24 hours.
The Echo, Hyde Park. Make sure you order it crispy.
Price Hill Chili. West side institution.
Ft. Washington Chili. Centrally located, but never had theirs.

I'm sure there are many others. Does Perkins serve goetta?

Don't forget, in two consecutive weekends in June the area will be home to two goetta festivals. The first I believe is in Cincinnati at Sawyer Point. This is the one sponsored by Gliers, and is focused more on the actual food.

The second goetta fest is in Covington, which is the site of the original fest, which has just moved across the river to Cincy. Covington's is more diverse in terms of its offerings and not necessarily focused on goetta.

quote:

Originally posted by Sundancer7

jmckee: I am through Cincy quite often. Either through the airport or driving. Next time I drive through which is often, I am going to stop at Camp Washington. I will try that local cuisine. I have stopped several times at the new "Gold Star" restaurants which seemed to be every where now. I always get the total dish of chili excluding beans which do not like me. I think Cincy is a unique city that seems to have all sorts of unique foods. I do not know why! I like the area on the river directly across from Cincy.

Paul E. Smith
Knoxville, TN

Do by all means go to Camp Washington. They were hands down the best when I lived in Kentucky. I,ve not been to the new place, but from what I have heard It's just as good as it was in the old place.

As far as goetta is concerned, I always felt it was more like a form of meatloaf. It's great stuff.

quote:

Originally posted by MikeSh



As to the Carolina style liver sausages discussed in this thread are these anything like liverwurst?

The closest thing in SC to liverwurst would be a liver pudding in a casing called "Stick Pudding." It's made with rice as a filler, and is wonderful with grits and as a sandwich. If you try to fry it, it will soften and become impossible to deal with. You can cut it in rounds and broil it on toast.

In my household (me at 72 and my granddaughter at 14) I have to buy 2 packages and label each one, or she will eat both. She loves to take stick pudding sandwiches to school and gross out her friends.

Livermush is a far cry from liverwurst, being closer to (but not the same as) Pennsylvania scrapple.

Apparently there is a generation gap in my family. My parents and grandparents were all big Goetta fans, but my brother, sister and I all missed out on that particular taste bud. I don't think either of my kids have ever tried it, but when you consider that neither my wife or I like it, I guess there's not much choice of the next generation carrying that torch either.

quote:

Originally posted by Sundancer7

How about sending some of this tuff down to Knoxville, TN

Paul E. Smith
Knoxville, TN

I grew up with goetta and my mom makes some of the best. I decided a few months back that I'd better learn how to make it since she does not live nearby and is up in years.
I make a really good goetta. it's actually quite simple and will offer to share next time I make some.

carl reitz

I was in Washington, DC a few weeks ago and I was suprised that many of the restaurants that existed around the Marriott Residence Inn located just south of the capitol on 3rd street served goetta.

I had never tried it and since Carlton Pierre indicated it was one of his favorites, I had to do it. It was served pretty thin and crispy and just barely mildly spicy. Most of the restaurants around me were breakfast and lunch only as they catered to NASA and a lot of government buildings. All tended to do buffet and to my surprise, they were very good. I saw goetta at each of them. That surprised me as I did not expect this in DC??!!

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

I was in Washington, DC a few weeks ago and I was suprised that many of the restaurants that existed around the Marriott Residence Inn located just south of the capitol on 3rd street served goetta.

I had never tried it and since Carlton Pierre indicated it was one of his favorites, I had to do it. It was served pretty thin and crispy and just barely mildly spicy. Most of the restaurants around me were breakfast and lunch only as they catered to NASA and a lot of government buildings. All tended to do buffet and to my surprise, they were very good. I saw goetta at each of them. That surprised me as I did not expect this in DC??!!

Paul E. Smith
Knoxville, TN

Wow, never saw goetta in DC and northern VA. Lotsa scrapple, but no goetta....

I do apologize as it was scrapple vs. goetta. I am not blaming it on my age but sometimes I tend to get the two confused.

It was scrapple in DC. Sorry for the confusion.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by ericm

What a great Cincy thread!

Personally I favor a far more exclusively version than Glier's, my own mother's homemade recipe. I like my goetta in loaves kind of like what is pictured here:
http://www.kitchenproject.com/german/goetta/

Cook it up in a skillet, thinner rather than thicker for me, but, hey, eat it how you want. If you have to add a sauce, I prefer ketchup to syrup. Either way, if you haven't tried it, the next time you are in Cincy find a local and have him/her point you towards a good breakfast place with goetta.

This is a great recipe! May I suggest cutting the water down to 7 cups. I also use pork sausage and ground chuck (after all this isn't the great depression after all)and cook it all night in the oven while I sleep at 180 or so. I also cut back on the salt to taste. You start it on top of the stove and slow cook and stir until it all turns a pasty grey color. Pop it in the oven and the next morning all is right with the gods of breakfast. If you try homemade to factory made you won't believe the difference! Store bought in tubes is akin to dogfood in my opinion. Way to many chemicals and preservatives. Don't know how they find the room in those little packages. My favorite way to eat it is with a fried egg on top with muffin bread toast. Keep ya regular too!

For those who live in the Kroger Supermarket area, they carry GLIER'S GOETTA. Its usually next to the rolls of breakfast sausage. I use to get it in Elizabethtown, Louisville, KY and Indpls, IN. You may have to ask them to order it. I'd buy a case and freeze it until I needed it.

I had my first experience with goetta last weekend at Camp Washington Chili. My cousin and I split an order. It did remind me of the scrapple we have here in Pennsylvania only a bit leaner. It was quite good and I would definitely get it again.

For local Cincinnati restaurant goetta, IMHO you can't beat Price Hill Chili's goetta. I still think they have the best breakfasts around (served all day), but I'm probably biased, having grown up near there.

I only ordered it 1X. Its was explained as a type of sausage. It looked great all golden brown. The taste was like fried cardboard w/no meat at all! I didnt know then that a lot of folks used syrup on it. i trieed catsup after the 1st bite than gave up. Worse it was 50 cents more than bacon!
britt

I would be curious from those who have tried both; what's better scrapple or goetta?

From my recent visit to Camp Washington Chili.....

BB
Ah a thing of beauty

I prefer goetta over scrapple ( but I grew up with goetta )

There's a restaurant in northern KY ( don't remember the name) that sells a GLT ( goetta lettuse tomato) sandwich. Didn't try it, just saw it on a menu there.

Just spent two days in Cincy and had the goetta omelette at Camp Washington and the goettawurst at Mecklenburg Gardens. That and a few scoops of Graeter's ice cream and I have had a fill up of Cincinnati heaven.

I do not understand this love for Graeter's ice cream. As far as I'm concerned it's second class compared to several others, including, and perhaps especially, Velvet. Then of course there is Jenni's.

A scoop of double chocolate chip or raspberry chocolate chip should rest any comparisons. Do love Aglamesis, also. Velvet???

Velvet. Made in Utica, Ohio.

Scrapple,Yummy when made from scratch, Neese brand is great,sold only in S.Va and NC as it is made with no preservatives. To make at home use lean pork shoulder, boiled then chopped fine, add sage,salt and 1cup white corn meal per 1LB of pork. Pour in loaf pans, let cool. Fry thin slices until crisp, I like it with syrup.

I've made this recipe and found it to taste very close to Gliers. It's a lot of work but works out well. I usually make 1/2 the recipe because it makes a lot and a whole batch won't fit into my crock pot.

I omit the oil and slice it thinly and fry it in a non-stick pan over a low heat until well browned. This way it will crisp up nicely and won't fall apart. If you cook it in the oil, I find it falls apart.


INGREDIENTS

* 3 quarts water
* 2 tablespoons salt
* 2 teaspoons ground black pepper
* 5 cups steel cut oats
* 2 pounds ground beef
* 2 pounds ground pork sausage
* 2 large onions, finely chopped
* 1/4 cup cooking oil

DIRECTIONS

1. Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
2. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
3. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
4. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.

At Bev's Cafe in Red Wing, MN the house-made version of goetta is known as gritwurst and is practically identical to the patty shown above.  I asked about it afterward and was told that the primary ingredients are ham hocks and steel-cut oats; I liked it but my wife didn't.

I was at a place recently that was selling Goetta Rueben sandwiches.  I didn't try it, but I'm amazed at the creativity people are using with goetta nowadays.

Sundancer7


Is it worth a drive from Knoxville to sample this treat or is it just a local thing? I looked the recipe up in Yahoo for Goetta and Scrapple. They appear simlilar and not very exciting.

Paul E. Smith
Knoxville, TN

Never had goetta, but I've had some mighty fine scrapple and love the stuff!

i personally think,  that when   in an area where goetta or scrapple are offered, do it. Bob would never eat it, ever-but I will. Just like livermush in the Carolina's, its kind of a must.

For those so inclined, and I am one of those, may I suggest googling the Apple Scrapple Festival in Bridgeville, Delaware. It's a great fall event. Not goetta, but I thought that those following this thread might find it of interest.

For that matter google the 2 goetta festivals in Cincy and see when they are.

For that matter google the 2 goetta festivals in Cincy and see when they are.

I made goetta in the crockpot last week and have been hasving it everyday for breakfast.