The German Breakfast Sausage Containing Nutritious Steel Cut Oats.


Glier's Goetta Stuffed Cinnamon Rolls


1/2 Roll Glier's Goetta

8 Cinnamon Rolls with Icing

This is the perfect salty-sweet combo! Let us know if you give this 'cinfully' delicious Glier's Goetta Stuffed Cinnamon Roll recipe a try by tagging us in your posts on social media.



Fry goetta crumbles until crispy and fully cooked. Let cool. Unroll each cinnamon roll and lay a layer of goetta on top of the dough until about halfway down. Roll it back up and place it on a greased baking sheet or cast-iron skillet. Add any leftover goetta on top of each roll. Bake in the oven for 15-20 minutes, checking on it often to ensure that it's not overcooking. Let cool. Add icing, serve warm, and enjoy.

Goetta Corn Pudding

1 Roll Glier's Goetta

1/2 Cup Melted Butter

1/2 Cup Milk

1/2 Cup Sugar

1 Cup Sour Cream

1 Small Box Corn Muffin Mix

2 Eggs

1 Can Creamed Corn

1 Can Whole Corn

This is the perfect recipe to make as a side dish to dinner, for family parties or even to keep in the fridge and eat throughout the week!


Preheat the oven to 350 degrees. Start by slicing and cooking the Glier's Goetta until it's crispy. Once crispy, crumble the goetta. Then, slowly combine all ingredients into a large bowl. Be sure to mix frequently so it is all well combined. Once combined, transfer to a greased 9x13 baking dish and bake for 45-50 minutes uncovered. Once done, insert a toothpick to check that it is fully cooked. 


Cool for 5 minutes, serve and enjoy!

Glier's Goetta Farmer's Breakfast

1 roll Glier's Goetta

6 large eggs

1/3 cup whole milk

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 tablespoon butter

1-1/2 cups frozen cubed breakfast potatoes, thawed

1/4 cup chopped onion

1/4 cup chopped green peppers

1 cup shredded cheddar cheese

This is one of our favorite classic Glier's Goetta, egg, and potato breakfast recipes! This hearty farmer's breakfast is packed with protein and is sure to be a family favorite.

Whisk eggs, milk, black pepper and salt in a large bowl; set aside. In a cast-iron skillet, cook goetta over low-medium heat until fully cooked. Ground goetta into crumbles using a fork or spatula. Remove goetta from the pan and set on a paper-towel-lined plate. In the same skillet, heat butter over medium heat.

Add potatoes, green peppers and onion; cook and stir until potatoes are slightly crispy and veggies are soft.

Return goetta to the pan.

Add egg mixture; cook and stir until almost fully cooked. Sprinkle with cheese.

Cover and cook until the cheese is melted, about 1-2 minutes.

One Skillet Goetta Pasta

1 roll Glier's Goetta

1-1/4 cups water

1 can diced tomatoes, undrained

1 cup Tomato Sauce

1 tsp Garlic Powder

1 tbsp Italian Seasoning Blend

8 ounces dry penne pasta, uncooked

1/4 cup grated Parmesan cheese

Heat large skillet over medium heat. Add goetta and cook for about 5-8 minutes until it begins to brown. Crumble goetta with the spatula as it cooks. Leave it on one side long enough to get some crispy edges.

Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.

Sprinkle Parmesan cheese on top, plate, serve and enjoy!