| 词条 | Goetta |
| 释义 |
| name = Goetta | image = Goetta at Price Hill Chili - Cincinnati, Ohio.jpg | caption = Goetta sandwich | alternate_name = | country = Cincinnati metropolitan area | region = | national_cuisine = American | creator = | year = | mintime = | maxtime = | type = Sausage or Mush | course = Breakfast | served = Hot | main_ingredient = Pinhead oats; Pork and/or Beef | minor_ingredient = Onion, Spices, Herbs | variations = | serving_size = 56 g | calories = 180 | protein = 8g | fat = 12g | carbohydrate = 10g | glycemic_index = | similar_dish = Knipp, Scrapple | other = | complexity = }}Goetta is a meat-and-grain sausage or mush[1] of German inspiration that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head oats and spices.[2] It was originally a dish meant to stretch out servings of meat over several meals to conserve money,[3] and is a similar dish to scrapple and livermush, both also developed by German immigrants.[4] OriginsPronounced gétt-aa, ged-da or get-uh in Americanized pronunciation, and gutta in the Low German pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The word "goetta" comes from the Low German word Grötte.[5][6] CompositionWhile goetta comes in a variety of forms, all goetta is based around ground meat combined with pin-head oats, the "traditional Low German cook's way of stretching a minimum amount of meat to feed a maximum number of people."[7]{{rp|244}} Usually goetta is made from pork, but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaves, rosemary, salt, pepper, and thyme. It contains onions and sometimes other vegetables.[5] The USDA standards for goetta require that it contain no less than 50% meat.[8] While similar to Pennsylvanian scrapple and North Carolinian livermush in that it is a dish created by German immigrants and uses a grain product for the purpose of stretching out pork to feed more people, scrapple is made with cornmeal and livermush with either cornmeal or rice rather than the pinhead oats used in goetta.[9][10] Preparation and servingGoetta is made with meat, oats, broth, spices, often onions, and occasionally other vegetables, simmered until thick, poured into loaf pans, and chilled or allowed to cool completely so that the loaves become firm enough to slice. It is then cut into slices and fried, often in butter.[7]{{rp|244}} Traditionally goetta is served as a breakfast food, but it is also put into sandwiches and used as a topping for burgers and pizza.[11] Commercial distributionA number of commercial distributors produce and sell goetta in the parts of Ohio, Kentucky, and Indiana near Cincinnati. Glier's Goetta, established in 1946, produces more than 1,000,000 lb (450 metric tons) annually, around 99 percent of which is consumed locally in Greater Cincinnati.[6] Queen City Sausage is the next largest producer, while multiple small and artisanal producers also make goetta in and around Cincinnati.[5] Goettafest"Glier's Goettafest" is an annual culinary festival held in August on the Ohio River waterfront near Newport, Kentucky's Newport on the Levee. The festival celebrates both the dish and Greater Cincinnati's German American heritage. While the main focus of the festival is goetta served in many different ways, it also typically includes music, dancing, and other public entertainment.[12] MisconceptionGlier's markets goetta as the "German Breakfast Sausage,"[13] which may create the impression that it is something commonly eaten for breakfast in Germany. Cincinnati food expert Dan Woellert says, "Will you find something on a menu called goetta in a Westphalian gasthaus? The answer is no," but that grützwurst and knipp are similar "meat gruels".[14] See also
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References1. ^{{cite news |title=Seven Innovative Takes on Cincinnati Goetta to Change Your Mind About the Meat |url=https://www.citybeat.com/food-drink/eats-feature/article/21016807/seven-innovative-takes-on-beloved-cincinnati-goetta |accessdate=27 October 2018 |work=City Beat |date=7 Aug 2018}} {{sausage}}2. ^{{cite web | url=https://books.google.com/books?id=Sh4DAAAAMBAJ&lpg=PA79&dq=downtown%20cincinnati&pg=PA144#v=onepage&q=downtown%20cincinnati&f=false | title=Are You Ready For Cincinnati? | publisher=Cincinnati Magazine | work=Cincinnati USA City Guide | year=2007 | accessdate=2013-05-06 | author=Smith, Steve| page=144|display-authors=etal}} 3. ^{{cite web |last1=Larson |first1=Sarah |title=HOW TO MAKE CINCINNATI'S WEIRD, TASTY BREAKFAST MEAT, GOETTA |url=https://www.escoffieronline.com/how-to-make-cincinnatis-weird-tasty-breakfast-meat-goetta/ |website=Escoffier Online |accessdate=27 October 2018|date=2015-08-28 }} 4. ^{{cite web |last1=Cohen |first1=Jason |title=Everything You Need to Know About Scrapple |url=https://www.eater.com/2015/9/1/9211867/scrapple-goetta-livermush-what-is-it |website=Eater |accessdate=27 October 2018|date=September 2015 }} 5. ^1 2 {{cite web|url=http://www.seriouseats.com/2013/10/goetta-the-cincinnati-german-american-breakfast-staple.html|title=Goetta: The Cincinnati German-American Breakfast Staple|work=seriouseats.com|accessdate=18 April 2015}} 6. ^1 {{cite web|url=http://www.goetta.com/en/history/ |title=Glier's History - Glier's Goetta |work=goetta.com |accessdate=18 April 2015 |deadurl=yes |archiveurl=https://web.archive.org/web/20150402143054/http://www.goetta.com/en/history/ |archivedate=2 April 2015 |df= }} 7. ^1 {{cite book | url=https://www.amazon.com/500-Things-Eat-Before-Late-ebook/dp/B002L4QOYO/ref=sr_1_1?s=books&ie=UTF8&qid=1437926253&sr=1-1&keywords=500+things+to+eat+before | title=500 Things to Eat Before it's Too Late:and the Very Best Places to Eat Them | publisher=Houghton Mifflin Harcourt | author=Stern, Jane and Michael | year=2009 | location=New York | isbn=978 0 547 05907 5}} 8. ^{{cite web |title=Food Standards and Labelling Book |url=https://fyi.uwex.edu/meats/files/2011/12/Labeling_Policy_Book_082005.pdf |publisher=US Dept of Agriculture |accessdate=27 October 2018}} 9. ^{{cite news |last1=Dewan |first1=James |title=Move over, livermush: Goetta may be even better |url=https://www.charlotteobserver.com/living/food-drink/article217790360.html |accessdate=27 October 2018 |work=Charlotte Observer |date=4 September 2018}} 10. ^{{cite book | url=https://books.google.com/books?id=B6mh0iOdtWYC&lpg=PP1&dq=cincinnati%20chili&pg=PA10#v=onepage&q=cincinnati%20chili&f=false | title=The Authentic History of Cincinnati Chili | publisher=The History Press | date=April 16, 2013 | accessdate=2013-05-18 | author=Woellert, Dann | page=10| isbn=9781609499921 }} 11. ^{{cite web |last1=Rife |first1=Katie |title=ACQUIRED TASTES Goetta, Cincinnati's second most-famous food, is a sausage for the working man |url=https://thetakeout.com/goetta-cincinnati-s-second-most-famous-food-is-a-saus-1798256324 |website=The Takeout |accessdate=27 October 2018}} 12. ^{{cite web|url=http://www.goettafest.com/ |title=Glier's GoettaFest |publisher=Goettafest.com |date= |accessdate=2015-04-23}} 13. ^{{cite web|url=http://www.goetta.com/|title=Glier's Goetta|work=goetta.com|accessdate=18 April 2015}} 14. ^{{cite web |last1=Woellert |first1=Dan |title=A Mispronounced German Delicacy |url=https://dannwoellertthefoodetymologist.wordpress.com/2014/08/05/a-mispronounced-german-delicacy/ |accessdate=27 October 2018|date=2014-08-05 }} 8 : Cuisine of Cincinnati|Kentucky cuisine|American sausages|German-American culture in Cincinnati|Pork dishes|German-American cuisine|Breakfasts|Culinary dishes |
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