Goetta and Scrapple

I was reading about these.Any knowledge of local places that serve these?Thanks.

I am not aware of any local places that serve goetta or scrapple. I am sure that if you are really desperate and want to mail order for some, you can find it on the internet.

Let's be real blunt. Both products - and the related panhaus which I have had in Northern Ohio is a byproduct of the hog butchering process. You have some parts that you want to get rid of and you have made yoour sausage and all that stuff. You are basically blending meat and a grain and forming it into a loaf. You generally grill the finished product in a frying pan and serve with eggs for breakfast.

Goetta is a Cincinnati area product (now mostly produced in Northern Kentucky). It is a combination of ground meat and pin oatmeal. The old Germans that I know who still make it use a good quality MILD pork sausage and blend it with the pin oatmeal. Do realize that this is a HEAVY meal, generally a cold weather meal before a day of work. My mother would make up a batch every October. She would make six loaved and freeze four of them.

Scrapple is very similar.

In the past week, I have been driving around SW Louisiana evaluating a similar product - Boudin - which is a rice and pork sauage that is a staple among Acadians. I would say that four of the six samples that I had a strong similarity of taste to goetta. Boudin tends to be a little spicier and without the touch of sage found in goetta.

My parents were born and raised in Philadelphia, and I grew up eating Habersett's scrapple. Back in the day when we would go back to visit family that was still there we would buy some to take home. Similarly, anyone coming down to visit us was required to bring a Habersett's care package. These days, thru the wonder of the 'net, one only has to click a few thingies and scrapple will be sent to your door:

http://www.habbersettscrapple.com/

For the record, I'm firmly NOT in the camp that puts syrup on scrapple - or even ketchup. I like the crispy/crunchy texture of a well cooked exterior and the smooth yummy interior and don't want anything interfering with the experience.

hattyn wrote:I was reading about these.Any knowledge of local places that serve these?Thanks.

Hattyn,

No knowledge of local places, but I've had both scrapple and goetta, and find them similar, though Goetta is made with oats and Scrapple with cornmeal.

The basic, and only way I have had either, is to simply slice and pan fry. Pan frying seems the way to go, the cornmeal, or oats, as the case may be, fry up crisp and the inside is soft, moist, and strong flavored. I've typically eaten them with eggs.

I should also add that I've only had either a few times, goetta due to the generosity of my friend, and fellow BBQ enthusiast, Ted Hardman from Cincinnati, who, after waxing poetic about goetta's charms, brought me a few packs of sliced/frozen, ready for the fry pan goetta, and Evil Ronnie, who kindly gave me a few packs of his favorite scrapple to try.

Try it, you'll like it.

Enjoy,
Gary
Offal, not just for breakfast anymore.

Would some of your legendary chili oil take it over the top?

Hattyn,

As a guy who has used chili oil on just about everything, including cheerios, I may be the wrong person to ask, but sure, absolutely.

Enjoy,
Gary

As a former cincinnatian, my favorite goetta, and the most widely available, is Gliers. It can be ordered at
http://www.goetta.com
but i think that the shipping is very expensive. I always buy a bunch on my annual visit and keep it in the freezer. Gliers is one of the few producers that still adds in the traditional offal (mostly hearts, I think) as well as "higher quality" sausage. If you want to do the whole cincinnati thing, you can go to
http://www.cincinnati-to-you.com
and order graeters ice cream and skyline chili to go with your gliers goetta.
-Will

Is it available in the Chicago area?

I do know it can be made.

Asking for a friend, really!

He is far southside

I've never seen any of Habbersett, my preferred brand, in the area. I think its pretty unlikely to discover it. Even in Florida, where you can find Wawa and Pork Roll (in the grocery stores), I haven't seen scrapple.

Hi,

In this thread on scrapple, someone saw it a Butcher and Larder.

Isn't wonderful all the stuff you can dig up on the board with the board search engine?

Regards,
Cathy2

Panther in the Den wrote:Is it available in the Chicago area?

I do know it can be made.

Asking for a friend, really!

He is far southside

Woodman's carries Jones Dairy Scrapple at their Randall Rd store. I have bought it there on occasion.

Jones Dairy has a great website that allows you search for the product by zip code. That would be your best approach.

The Jone's website shows it at Sunset Foods in Long Grove. Very close to me, now I'll have to try it.

Cathy2 wrote:Hi,

In this thread on scrapple, someone saw it a Butcher and Larder.

Isn't wonderful all the stuff you can dig up on the board with the board search engine?

Regards,
Cathy2

I did search and find but mistook it for a cooking thread.

Thanks!

I bought some really excellent scrapple at at Publican Quality Meats. Simply wonderful stuff.

As for goetta -- make my own. Included a recipe in my book, Pigs, Pork, and Heartland Hogs for those who want to try it but don't want to make the 10 lbs or more that most recipes make.

As for places that serve it -- I imagine they'd heat it up for you at PQM.

And for goetta -- Cincinnati is where you can find it abundantly. They even have an annual GoettaFest, where people put it in everything from tacos to stir fry.

Panther in the Den wrote:I did search and find but mistook it for a cooking thread.

Thanks!

Hi,

Given the responses, it really is not a restaurant query because it just is not a menu item or even secret menu item. The few places known to offer it should probably be contacted in advance to avoid disappointment.

If nobody comes up with a diner or restaurant where this is served, then perhaps this whole query belongs on Cooking and Shopping. It seems to be a regional dish that remains proudly regional.

I have a friend in NJ just outside of NYC who has a standing order for anyone coming from a Goetta region to bring her some. Even if you are somewhat nearer than us, it is not an easy to obtain foodstuff.

Regards,
Cathy2

My grandma who was of German extraction would make this except she called it gritzwurst. It was made from pork and oats and some spices, I think she made it into patties and fried it. It always seemed disgusting to my child like eyes so I never tried it.
I think I still have her recipe somewhere. Here is an interesting link.

https://dannwoellertthefoodetymologist. ... r-midwest/

Panther in the Den wrote:Is it available in the Chicago area?

I do know it can be made.

Asking for a friend, really!

He is far southside

My friends wife was able to order some online...

1 pound packages

Last week when I was at...

Carnivore
1042 Pleasant St, Oak Park

... and brought up the subject I was not surprised that they are familiar with it and would be willing to make it to order with a few days warning (order Wednesday for a pickup on Saturday).

They also mentioned that their housemade Spam is available the last Saturdays of the month for a recurring event they host at...

Hala Kahiki Lounge
2834 River Rd, River Grove

Thanks to all for your suggestions!

Paulina has it, always. In the freezers.

Cynthia wrote:I bought some really excellent scrapple at at Publican Quality Meats. Simply wonderful stuff.

It's very good, and occasionally served in the cafe. Not currently in stock, however.