The German Breakfast Sausage Containing Nutritious Steel Cut Oats.


Goetta Lasagna Casserole

½ Slab of Glier’s Goetta (12 slices)

2 Large green Peppers

2 Medium Onions

1 Large Container Fresh Mushrooms

12 oz. Shredded Cheddar Cheese

7 Slices American Cheese

6 Slices Toasted Bread

4-5 Lasagna Noodles

½ Tsp. Salt

Preheat oven to 300, fry Goetta crispy, sauté onions, mushrooms, and green peppers in butter and salt, and cook lasagna noodles. Place 6 slices of Goetta in the bottom of a 13”x9”x12” baking dish. Cover with 3 ½ slices of American cheese, then 1/3 of cheddar cheese, followed by ½ of the vegetables and then the lasagna noodles. Cover this with the remaining vegetables and American cheese, 1/3 of cheddar cheese, and the remaining Goetta. Top with remaining cheddar cheese and crumbled toast. Bake in oven for 25 minutes at 300.

Goetta Brunch Casserole

2-3 Cups Bite Size Chunks of Fried Glier’s Goetta

8-10 Slices of White Bread (crust removed)

8-10 Slices of American or Cheddar Cheese

3 ½ Cups Milk

½ Tsp. Salt

½ Tsp. Dry Mustard

6 Eggs

Place the bread slices on the bottom of a greased 9″x13″ baking dish. Place the Goetta on the bread. Cover with cheese. Beat eggs, milk, salt, and dry mustard together. Pour mixture over Goetta. Cover with foil and refrigerate long enough for bread to soak up egg mixture. Bake at 325° for 1 hour.

Goetta Wonton

1 Roll Glier’s Goetta

1 Package Wonton Wraps

Warm Goetta in a microwave oven so that it is soft and manageable. Take a wonton wrap and place a small amount of Goetta on it and fold into a triangle. Wet the edges of the wonton wrap and press together to seal. Deep fry until golden brown. Drain and use as an hors d’oeuvre. For a larger snack, use egg roll wraps and shape like an egg roll.


Submitted by: Michael Troher

Cincinnati, OH

Spagoetta Meat Sauce

Meatball Ingredients

1 lb. Glier’s Goetta

¼ Cup Bread Crumbs

1 Egg Beaten

Sauce Ingredients

1 lb. Glier’s Hot Goetta

1 Jar Spaghetti Sauce

2 bay leaves

½ Tsp. Salt

Mix all meatballs ingredients in a bowl by kneading with your hands. Roll mixture into balls no bigger than golf balls. Lightly brown in a skillet. Set aside. Break up and lightly brown the Glier’s Hot Goetta in a large skillet. Drain any excess grease. Add sauce, bay leaves, and salt. Let simmer until thoroughly heated. Add the meatballs, cover, and let simmer an additional 15 minutes. Remove bay leaves and serve over pasta.