The German Breakfast Sausage Containing Nutritious Steel Cut Oats.


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.

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.