The German Breakfast Sausage Containing Nutritious Steel Cut Oats.


Goetta Beer Cheese Stuffed Pretzel Bites

1 lb Glier’s Hot Goetta

1 ½ tablespoon Butter

1 ½ tablespoons All-purpose flour

1/2 cup Milk

1/2-ounce Cream cheese about 1 tablespoon

1/4 cup Beer

1 teaspoon Mustard (Dijon or Whole Grain works best)

1/4 teaspoon Garlic powder

1/4 teaspoon Onion powder

1/4 teaspoon Paprika

1/8 teaspoon Cayenne pepper

1/8 teaspoon Kosher salt

2 cups Shredded sharp cheddar cheese about 8 ounces (preferred hand-grated because it melts better)

2 Rolls premade pizza crust dough

1/4 cup Baking Soda (DO NOT add to cheese!)

1 Egg (for egg wash)

Coarse Salt for the top (optional)

Preheat the oven to 425 degrees. Brown the Hot Goetta. In a saucepan melt the butter and add the flour. Whisk this mixture together over medium heat for one minute. Slowly add the milk while whisking until it is fully incorporated. Add the cream cheese and whisk until it melts into the mixture. Slowly add the beer, whisk until it is combined. Add the mustard, garlic powder, onion powder, paprika, cayenne, and salt. Add the cheese a ½ cup at a time, make sure the cheese is fully melted before adding more. Once all of the cheese is fully melted transfer the beer cheese to a bowl and add the browned Goetta. Place the bowl in the freezer for 45 minutes to an hour. Stir the beer cheese occasionally, you want to be able to scoop the mixture easily while still having the cheese hold its form. Doing this will make the next step a lot easier. Next, you want to take your pizza crusts and roll them out. Cut 2-inch by 2-inch squares out of the dough. Use a teaspoon to scoop cheese onto the center of the dough square. Do not overfill the dough or the pretzel bites will not stay together. Take the corners of the dough and bring them together, pinching tightly. Four new points will form in the dough, bring these to the center as well and pinch. Make sure that no gaps are exposing the cheese mixture. Place the completed bites on a tray while preparing the next step. In a saucepan boil 5 cups of water, once the water is boiling add the baking soda (it will bubble up). Place the bites into the water for 30 seconds, do this in batches. Place the boiled bites back onto the tray. Scramble the egg in a small bowl with a splash of beer. Brush the egg and beer mixture over all of the bites. Sprinkle the bites with a topping of coarse salt. Bake for 15-20 minutes. Once the bites are fully browned take them out of the oven, let them cool slightly then serve and enjoy.

Goetta Jalapeno Poppers

½ lb. Glier’s Hot Goetta

4oz. Softened Cream Cheese

¾ Cup Shredded Sharp Cheddar Cheese

12 Jalapenos

12 Slices of Bacon

Preheat your oven to 450 degrees. Brown the Goetta, then set it aside. Slice the jalapenos lengthwise leaving the stems intact. Make sure both halves stay next to one another because the two halves will be put back together once filled. Take a spoon and scoop out the seeds and white membrane inside the jalapenos. Be careful while doing this, do not touch your face or eyes until you have thoroughly washed your hands. In a medium-sized bowl mix together the cream cheese, cheddar cheese, and Goetta. Spoon the filling into the hollowed-out jalapenos. Place the two halves of the jalapenos back together. Wrap each jalapeno with a slice of bacon and place on a foil-lined rimmed baking tray. Bake for 35 minutes, then broil on high for 3-5 minutes this will ensure the bacon is crispy. Let cool slightly and serve.

Goetta Egg White Cups

½ lb Glier’s Turkey Goetta

1 Cup of Spinach

1 Cup Diced Red Bell Pepper

½ Cup Feta

16oz Liquid Egg Whites

Preheat oven to 350 degrees. Brown your Turkey Goetta in a pan and set aside. Remove the stems from the spinach leaves then slice or tear leaves into medium-sized pieces. Remove the seeds from the bell pepper then dice. Grease a muffin tin, this recipe will make 12 egg cups. Layer peppers, Goetta, feta, and spinach into the cups of the muffin tin. Press down ingredients if they are over the top of the cup. Shake the egg whites well. Pour the egg whites into the cups, almost to the top of the tin. Salt and pepper to taste. Bake for 20-25 minutes, then cool for 5-10 minutes before serving. These cups can be frozen and reheated in the microwave.

Goetta Cincinnati Chili

6 oz can- Tomato Pasta

8 oz can- Tomato Sauce

5 cups Water

2 lb.- Glier’s Goetta

1 tsp- Onion Powder

1 tsp- Garlic Powder

3 tbsp- Chili Powder

1 tsp- Cumin

½ tsp- Cinnamon

¾ tsp- Ground Allspice

¼ tsp- Ground Cloves

¼ tsp- Cayenne Pepper

¾ tsp- Salt

1 tsp- Ground Black Pepper

2 tbsp- Worcestershire Sauce

1 tbsp- Apple Cider Vinegar

1 oz- Unsweetened Chocolate

Topping Options:

Finely Shredded Mild Cheddar Cheese

Oyster Crackers

Hot Sauce


Red Kidney Beans

In a large pot over medium-high heat start cooking the tomato paste. Cook for 1-2 minutes while stirring with a soft spatula or a whisk. The tomato paste will start to cook and brown on the bottom of the pan. This will add flavor, but make sure it isn’t burning. Next, remove the pan from the heat. Add the water and tomato sauce, stir making sure to get all of the tomato paste off of the bottom of the pan.

Next cut or tear the Goetta into 1-2 inch pieces. Add the Goetta to the pot (cooking the meat in the liquid is what leads to the classic Cincinnati Chili texture). Break down the meat until no large pieces remain (a potato masher works well). Put the pot back on the heat. Add: Onion Powder, Garlic Powder, Chili Powder, Cumin, Cinnamon, Ground Allspice, Ground Cloves, Cayenne, Salt, Ground Black Pepper, and Worcestershire Sauce. Stir until everything is combined.

Drop the heat to low and simmer for 2 hours, stirring occasionally (every 20-30 minutes). Scrape the bottom to make sure there is no sticking. Add the Chocolate and Apple Cider Vinegar in the last 5 minutes of cooking. If the chili is thicker than you want add water, ¼ cup at a time. Serve over spaghetti noodles or hot dogs.