The German Breakfast Sausage Containing Nutritious Steel Cut Oats.

Recipes

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):
Bacon
Cheese
Lettuce
Tomato
Red Onion
Ketchup

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.

Goetta Breakfast Pastry

½ lb. Glier’s Goetta
5 eggs
¼ cup half and half
4 cups uncooked spinach
2 cloves garlic
2 cups shredded cheddar
1 roll premade pizza crust

Preheat the oven to 375 degrees. Brown the Goetta then set aside on a towel-lined plate. Cook the spinach in a pan with 2 cloves of finely minced garlic. Set the cooked spinach aside. Scramble 4 eggs together with the half and half. Cook the eggs until they are slightly underdone. Unroll the pizza dough on a greased baking sheet. Place diagonal cuts 1-1 ½ inch apart on the edges of the dough on the right and the left sides. These will be folded over the filled pastry, leave plenty of room in the middle of the pastry. Start filling the pastry, first with half of the cheese. Next, add the browned Goetta, then the eggs and spinach. Finally, sprinkle the rest of the cheese over the top. To close the pastry cross the dough strips over the middle, alternating from right to left. Tuck the top and bottom ends of the pastry under itself, this will prevent the fillings from spilling out. Beat an egg and brush it over the top of the pastry. Bake for 35-40 minutes, turning the pan halfway through the baking time to evenly brown the pastry. Let cool for 5-10 minutes, cut and serve.

Goetta Thanksgiving Stuffing

2 lb. Glier’s Hot Goetta
1 1/2 sticks unsalted butter
1 lb white bread, whole not pre-sliced
1 yellow onion
4 sticks of celery
3/4 cup chopped flat-leaf or Italian parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon black pepper
1 1/2 cups low-sodium chicken broth, divided
2 large eggs

Preheat the oven to 250 degrees. Tear the bread into 1-inch pieces, it is important to tear and not cut the bread because this will impact the overall texture. Place the pieces on a sheet tray then place the tray in the oven. Mix and toss the bread every 20 minutes for around 60 minutes. This will dry out the bread without adding color. Generously butter a 13x9x2 inch baking pan. Slice the Goetta into patties and brown in a pan over medium to medium-high heat. Place the browned patties on a paper towel-lined plate and set aside. Once the bread is done take it out of the oven and set aside to cool. Raise the temperature of the oven to 350 degrees.

Dice the onion then slice the celery into ¼ inch pieces. Melt the butter in a pan, add the vegetables. Cook over medium heat for 10-12 minutes. This will soften the vegetables. Place the bread pieces in a large bowl, pour the butter and vegetable mixture over the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Mix to coat the bread pieces. Add 1 ¼ cups of chicken broth to the bowl, toss lightly. Break the pieces of Goetta in halves and add to the mixture, stir just to combine. In a small bowl whisk the eggs and ¼ cup of broth. Make sure the bread mixture is not hot before adding the eggs, you do not want the eggs to start cooking in the bowl. Pour the eggs into the mixture and stir. Pour the mixture into the pre-buttered baking pan. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 40-45 minutes until the top is golden brown.

*This stuffing can be made 1 day ahead of time, do everything except the final 40-45 minutes bake. Cover the stuffing once cooled and place it in the refrigerator. When you are ready to serve simply uncover the pan and bake for 45 minutes at 350 degrees.

This recipe is inspired but the Simple is Best, Bon Appetit recipe.