Submitted by on Sunday, November 9, 2008 23:14
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A Cincinnati tradition.  A product of fine German engineering.  The modern popularity of goetta in Cincinnati has led to it being called “Cincinnati Caviar”. Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 pounds annually, around 99% of which is consumed locally in greater Cincinnati.  Grandpa Rumpke would always make the goetta, and grind the meat himself.


  • 1 pound Bob Evan’s Original Pork Sausage
  • 1 quart water
  • 1 1/4 cups pinhead oatmeal
  • 1 bay leaf
  • 1 small onion, chopped
  • 1 teaspoon salt and 1/4 teaspoon pepper to taste
  • 1/2 teaspoon sage or to taste


  • Combine sausage and water, mash sausage with potato masher.  Bring it to a boil.  Stir in pinhead oatmeal, add bay leaf, onion, salt, pepper and sage.  Simmer gently.  Cook uncovered – stirring every 10 minutes.  Cook about 1 1/2 hours.  Remove bay leaf.  Pour into loaf pan and cool.  Store in refrigerator.  Slice and fry to serve.


  • Can be frozen.
  • The only place to find pinhead oatmeal is in Cincinnati, and they don’t sell it in the summer.  You have to buy it in the winter in Cincinnati and freeze it.

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Tom VonderBrink

I need someone to make me some of this and send it to California.