1. Slice the Goetta into half-inch patties, making sure they do not touch each other (so that they will not stick together)
2. Place the patties in a non-stick skillet that has been preheated to a medium temperature, 350 degrees.
3. Let it cook for about 6 minutes, allowing the first side to brown completely.
4. Flip, and brown the other side until crisp.
5. When both sides are golden brown, the Goetta is ready to enjoy.

Glier’s Goetta is available at many retailers located in the Northern Kentucky/Greater Cincinnati area including Kroger, Sam’s, Wal-Mart, Meijer, Remke Markets, Jungle Jims, and others. Our Goetta is also served at many restaurants around the area; Frisch’s, Perkin’s, Mokka Restaurant, Price Hill Chili, Izzy's, and many more.

To Glier’s Goetta fans not in the area, it is available for purchase online through Cincinnati Favorites.

Glier’s Goettafest is the one weekend a year that the community comes together to revel in the glory that is goetta. Like an annual family reunion, Church festival, or bowl game, Goettafest is our opportunity to reconnect the faithful and convert some new believers.

The breathtaking venue of Northern Kentucky’s Newport on the Levee allows for dozens of ways to enjoy Glier’s Goetta. Each year there is no duplication in the clever recipes between the vendors. Originality and fun are the only rules governing the over 30 different goetta creations. From Goetta nachos to Goetta brownies, from Goetta beer to Goetta ice cream and everything in between and beyond.

The steel-head oats in goetta are the secret to its delightful texture. They are why you should always fry goetta with a splatter screen over the pan to keep the jumping and exploding grains of oats from popping and flying everywhere. Once cooked, they add textural interest, with a sort of chewy, nubbly, popping feel. A well-cooked piece of goetta is both crisp and chewy, and if cut thick, a little creamy. But, the fact is that what makes Gliers Goetta savory and unique - whole grain pinhead oats - is what makes it heart-healthy,
cholesterol-friendly, and fiber-rich.

Glier’s Goetta is a slow-cooked mixture of pork, beef, pinhead oats, herbs, and spices, that’s it. Through the course of slow-cooking, much of the fat that remains in a traditional sausage is removed from Glier’s Goetta.

Glier’s Goetta is neither mass-produced nor manufactured. Rather, Glier’s Goetta is slow-cooked, a machine-less technique proven tried and true by our mothers, grandmothers, and even great-grandmothers. It’s a technique not practiced by very many other sausage makers. It takes time, care, and desire - desire to make it like it should be made.

We do not use any ingredients that contain Gluten, however, we can't say that all of our ingredients come from facilities that are certified to claim Gluten-free so there could be slight cross-contamination. With that being said, we have never heard of anyone having adverse reactions to our products due to Gluten.

This is a story of generations of meat cutters and sausage makers; a story rooted in the 19th century and still going strong into the 21st. In 1946 Robert Glier returned home from World War II. Upon returning, Robert bought a small store with a sausage kitchen and a smokehouse. Since he has trained in his family's butcher shop as a youth, he felt right at home. Robert made sausages as his wife, Louise, assisted customers. In the winter months, Robert created his version of a celebrated regional dish of pork, beef, steel-cut oats, and seasoning. Somewhat similar to sausage and scrapple this regional specialty is called “Goetta.” Which was originated in the late 1800s, Goetta later became the cornerstone of Gliers Meats, Inc. Although Goetta’s origins come from Germany, its name was coined and the product was made popular in the Greater Cincinnati Area

No, Goetta is an anytime meal. It goes great in a burrito for lunch, as a flavorful addition to meatloaf for dinner, and as a slider sandwich for a late-night snack.

Steel-cut, or pinhead, oats are the secret ingredient to delicious Glier’s Goetta. The simple, unprocessed whole grain oats are high in fiber and protein, low in calories, rich in Vitamin-B, and a huge contributor to the fact that Glier’s Goetta is completely free of trans fats. Not to mention, they’re delicious. The United States Department of Agriculture (USDA) asserts that diets rich in whole grain foods are low in total fat, saturated fat, cholesterol and may reduce the risk of some cancers.

Glier's Goetta is a slow-cooked mixture of pork, beef, pinhead oats, herbs, and spices. The closest foods to goetta are Pennsylvanian scrappel and North Carolina livermush. Scrapple is made with cornmeal, and livermush is made with either cornmeal or rice rather than the pinhead oats used in Goetta. Both serve the purpose to stretch the pork to feed more people.

Glier’s Goetta’s Original one-pound rolls are the most popular. To learn more about all of our delicious varieties, click here.

Unopened, refrigerated Original Goetta has a four-month shelf life; Turkey Goetta has a two-month shelf life. The Slab and Mini Slab are good for 40 days; the Bun Links and Patties, 21 days. Glier’s Goetta can easily be frozen as well.

Yes! Glier’s Goetta is shipped by our friends at Cincy Favorites every day. It may be ordered online at CincyFavorites.com or by calling 800-446-3882. Your Glier’s Goetta will be packed in a foam cooler with dry ice, and shipped to you the following business day.

Glier's Oktoberfest Haus is proudly sold at local Jungle Jim's, Sam’s Clubs, Remke Markets, and select Kroger locations.

You can also order them online at CincyFavorites.com. The sausage that started the Glier's Family business in 1946 is also featured annually at Oktoberfest Zinzinnati.

This is a story of generations of meat cutters and sausage makers; a story rooted in the 19th century and still going strong into the 21st. In 1946 Robert Glier returned home from World War II. Upon returning, Robert bought a small store with a sausage kitchen and a smokehouse. Since he has trained in his family's butcher shop as a youth, he felt right at home. Robert made sausages as his wife, Louise, assisted customers. In the winter months, Robert created his version of a celebrated regional dish of pork, beef, steel-cut oats, and seasoning. Somewhat similar to sausage and scrapple this regional specialty is called “Goetta.” Which was originated in the late 1800s, Goetta later became the cornerstone of Gliers Meats, Inc. Although Goetta’s origins come from Germany, its name was coined and the product was made popular in the Greater Cincinnati Area