Culinary Cannabis

Goetta Story

Hello EveryOne

Thanks for stopping by today to talk about a Cincinnati regional specialty – GOETTA. Pronounced ‘get-uh’, this dish was brought to the area by German immigrants.  In its essence, it was a way to stretch a little meat with some starchy ingredients but came to be much more of a cultural touch stone for the area.

Those of you that live near a Pennsylvania Dutch enclave  will find some similarities between goetta and scrapple.  While scrapple is typically made only with pork (not a combination of beef and pork) and is stretched with corn meal rather than oats.  Scottish Haggis is another variation on the theme.  I think I could even make a case for tamales being a cousin.  

Cincinnati is so enamored of goetta, we have a festival every August dedicated to all things goetta.  Anyone for goetta pizza or nachos – both of which are amazing by the way!  I have been known to add some goetta to a frittata or omelet.  Really, any dish that calls for sausage,  you can sub in goetta.  

The one drawbsck to goetta is its tendency to crumble while it is cooking.  One of the methods to combat this is to weigh down the goetta down while it is chilling.  This will remove any residual liquid from the goetta.  Another tip is to cook in a dry, non-stick skillet.  Also having a manageable sized slice or patty makes flipping easier.

Try this goetta recipe today and you’ll be doing the chicken dance by tomorrow!  Sorry if you aren’t familiar with the chicken dance.  Another Cincinnati accolade is that we are the host of the largest chicken dance in the world, held at our Octoberfest Zinzinnati!

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Goetta Recipe

2 ½ cups pinhead oats

4 c beef broth

4 cups water

3 t kosher salt

1 t black pepper

2-3 bay leaves

1 lb pork sausage

1 lb ground beef

1 large onion, diced

7 grams decarbed flower, in a sachet

1 t oregano

½ t mace

¼ t cloves

Create cannabis sachet by wrapping cannabis in a double layer of cheese cloth and tying with kitchen twine.  Set aside.  

In large dutch oven, combine oats, broth, water, salt, pepper and bay leaves.  Bring to a boil.  Reduce to a simmer and cook for approximately 2 hours, stirring often.   You are looking for all of the liquid to be absorbed.  

Add pork, beef, onion, cannabis sachet and spices.  Simmer an additional hour to hour and a half, again looking for all of the liquid to be absorbed.

Remove bay leaves and cannabis sachet from goetta.  Pour into 2 9X5 inch loaf pans.  Cover with a layer of plastic wrap, but leaving a small edge on all sides exposed.  Add several layers of paper towels over plastic wrap and wrap again in plastic.  Weight down the top of the pan with some cans and refrigerate overnight,

Slice into ½ inch thick slices and crisp in dry, non stick skillet over medium-low heat.

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As with all cannabis infused food start with a small portion till you know your tolerance level.Keep out of reach if bchildren

Culinarily Yours in Cannabis,

Mary Ann