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Northern Kentucky Goetta



  • 8 C water
  • 3 C steel-cut oats
  • 3 tsp salt
  • 1 tsp pepper
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large onion, diced small
  • 2 bay leaves
  • 2 cloves garlic, minced



(Chef Molly Thompson of Otto’s in Covington—provided by the Kentucky Department of Tourism)

Goetta is definitely a northern Kentucky thing, and Chef Molly Thompson loves this simple recipe inspired by Glier’s, the region’s granddaddy goetta-maker. This hearty spiced sausage is popular at breakfast, but also pretty beloved any time of the day.

In a large pot, boil water and then add oats, salt and pepper, simmering for 2 hours. Add the rest of the ingredients and simmer for 1 more hour. Discard bay leaves and pour mixture into two greased meatloaf pans and cool overnight to set. Slice into 3/4-inch slices and sear on a griddle or cast-iron skillet on both sides.


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