The German Breakfast Sausage Containing Nutritious Steel Cut Oats.


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.

Hot Goetta BBQ Pizza

1 lb Hot Goetta

1 Roll of Premade Pizza Dough

2 Cups Sharp Cheddar Cheese

1 Jalapeno

1 Shallot

1-2 Cups Hot BBQ Sauce

Preheat oven to 425 degrees. Brown the Goetta and set aside. Generously oil a rimmed sheet tray, spread the oil making sure to cover the sides and corners well. Place the pizza dough on the tray, pressing the edges up the sides of the tray. Bake the dough for 8 minutes. This will start to cook and brown the crust. While the dough is cooking slice the jalapeno and shallot, very thinly. After 8 minutes remove the tray from the oven. Spread the BBQ sauce over the dough, then sprinkle the cheese over top. Place jalapenos and shallots on top of the cheese. Finally, top with the browned Goetta. Bake for 12-15 minutes.

Goetta Bite Corn Dogs

1 Bag of Glier’s Goetta Bites (thawed)

1/4 cup cornstarch

1 1/2 cups self-rising cornmeal

1/2 cup all-purpose flour

3 tablespoons sugar

1 1/2 cups buttermilk

Vegetable oil, for frying

Wooden skewers, soaked in water for 30 minutes

Start by soaking the skewers in water, this will keep them from burning in the oil. Make sure the Goetta Bites are fully thawed. Lightly coat the bites in corn starch, use your hand to remove any of the excess corn starch. Next, place the bites on the sticks and set aside. Start heating your oil to 350 degrees. In a medium-sized bowl mix together the cornmeal, flour, sugar, and buttermilk. Add more buttermilk if the mixture is too thick. Once the oil is hot drop a small amount of batter into the oil to make sure it is not too hot or too cold. Batter the bites and drop batches into the oil, 5-6 at a time. If you overload the oil the temperature will drop too much. Fry the bites for 2-3 minutes, flipping/stirring regularly to ensure the batter is browning on all sides. Once golden brown, remove the bites from the oil and place on a paper towel-lined tray. The only thing left to do is serve and enjoy!