The German Breakfast Sausage Containing Nutritious Steel Cut Oats.


Goetta Breakfast Casserole

1 lb. Hot Goetta
6 Eggs
2 Cans of Biscuits
2 Cups of Shredded Cheddar
5 ¼ Cups of Milk
4 Tbsp. Butter
4 Tbsp. Flour
Green Onion

Preheat the oven to 350 degrees. Grease a large casserole dish and set it aside. Whisk together the eggs and ¼ cup of milk. Cook over medium-low heat. Once the eggs are starting to cook but are still wet, take them off the heat and set aside in a bowl. Leave the eggs slightly undercooked since they will be baked later. Brown the Goetta in a pan over medium-high heat. Set the browned Goetta aside on a paper towel-lined plate. Place the butter in a pan on medium heat. Once it is fully melted add the flour. Whisk continuously until the flour is fully incorporated. Whisk for 3-4 minutes or until the mixture is golden brown and smells more like butter than it does of flour. This step cooks the flour so that your gravy doesn’t just taste like flour. Next SLOWLY stream in the milk, whisking as you pour. The mixture will start to thicken immediately, make sure the milk is well mixed or your gravy will be lumpy. Once all the milk is added turn the heat up to medium-high. Let the mixture sit undisturbed for a few minutes until it starts to bubble. Once bubbles start to make their way to the surface turn the heat back down to medium and start whisking. Make sure you whisk in every part of the pan, don’t miss the edges. Whisk for another 5-10 minutes until the gravy has thickened, it should coat the back of a spoon. If your gravy is too thick add some milk. Season with at least 1 tsp. of salt and 2 tsp. of pepper. Taste your gravy to make sure it is well seasoned then add the Goetta to the pan and set it aside off of the heat. Remove the biscuits from the fridge and cut each biscuit into 6 pieces. Start assembling the casserole by placing a layer of about half of the gravy into the dish. Then place half of the biscuit pieces. Next a layer of cheese, then the eggs. Followed but more cheese, then the rest of the gravy, and finally top the casserole with the remaining biscuits. Bake for 35-40 minutes, if the biscuits are getting too brown you can cover them with a piece of foil. Once your casserole is fully baked remove it from the oven, top with sliced green onions, and serve.

Goetta Stuffed Peppers

1 LB Glier’s Hot Goetta
6 Bell Peppers
1 White Onion
3 Cloves Garlic
1 Can of Crushed Tomatoes
1 Cup of Cooked Rice
2 Tbsp Italian Seasoning
2 Cups Italian Cheese Blend or Mozzarella
Salt and Pepper to taste

Preheat oven to 350 degrees. Brown the Goetta in a pan over medium-high heat, set aside on a paper towel-lined plate. Cook rice according to the instruction on the packaging. Set the cooked rice aside in a large bowl. Cut the top off of the peppers, set-tops aside. Remove the seeds and membrane from the peppers. Dice the useable flesh from the tops of the peppers. Dice the onion and mince the garlic. Cook the diced onion and peppers in a pan over medium heat with oil or butter. Add the garlic once the onions start to caramelize. Cook for an additional minute, then add the cooked vegetables into the bowl with the rice. Add the Goetta, tomatoes, 1 cup of cheese, and the Italian seasoning to the bowl and stir thoroughly. Add salt and pepper to taste. Place the peppers into the cooking dish, drizzle with oil and sprinkle with salt and pepper. Spoon the mixture into the peppers. Cover the stuffed peppers with the remaining cheese. Pour ½ of water into the bottom of the dish then cover with foil. Bake for 35 minutes, then remove the foil. Cook for another 15 minutes. If the cheese has not browned you can turn the broiler on for 2-3 minutes. Remove from the oven and serve.

Goetta Burger with Mac&Cheese Bun

1 Pack Goetta Patties
1 Box Macaroni Noodles
½ Block Velveeta Cheese
½ – ¾ Cups Milk
½ cup Flour
1 Egg
¾ Cups Panko Crumbs
Salt and Pepper to taste
Oil to fry with
Toppings (Optional):
Red Onion

Bring a large pot of water to a boil. Season the water well with salt then add the pasta. Broil for 9-10 minutes, strain the pasta once it is cooked. Place pasta back in the pot with the cheese and ½ cup of milk. Stir over medium heat until all of the cheese is melted, add more milk as needed. Add salt and pepper to taste. Pour the pasta onto a parchment-lined baking sheet. Spread it evenly to the thickness you want for your buns. Cover the Mac & Cheese with plastic wrap then freeze for 2-4 hours. Once the Mac & Cheese is frozen remove it from the parchment and cut it into the shape of buns. Set up a breading station with flour, egg, and breadcrumbs. Make sure the buns are well coated in breadcrumbs. Heat oil in a pan over medium-high heat. Fry for 2-3 minutes per side until golden brown. Set on a paper towel-lined plate and repeat with the other buns. Brown the Goetta patties in a pan with a small amount of oil for more even browning. Assemble your burger with all of your favorite toppings and enjoy!

Goetta Quesadilla

1 lb. Glier’s Hot Goetta
¾ cup Green Bell Pepper Diced
½ cup White Onion Diced
2 cloves Garlic Minced
½ Jalapeno Diced
1 pack Tortilla Shells
3 cups Shredded White Cheese

Brown the Goetta in a pan then set aside on a paper towel-lined plate. Dice the pepper, onion, and jalapeno. Add 2-3 tablespoons of oil to a pan on medium heat. Add the vegetables and cook them until they start to caramelize. Add the garlic and cook for an additional minute. Add the Goetta back to the pan, mix until everything is well combined. Place the Goetta mixture in a bowl. Assemble your quesadilla in the pan over medium heat. Start by adding a small pad of butter to the pan, then place the tortilla in the pan. Spread ¼ cup of cheese evenly over the tortilla, next add a layer of the Goetta mixture. Add another ¼ cup of cheese on top and finally place another tortilla. Wait until the bottom tortilla is browned and then flip the quesadilla to brown the second side. Remover the quesadilla from the pan, slice and serve. This recipe makes several quesadillas, also the filling can be frozen and used later.