LOL just bring what you didn't eat. It will be worth the beatdown.
Best guess you will enjoy the scrapple. You should try it with grits on the side next.
LOL just bring what you didn't eat. It will be worth the beatdown.
Best guess you will enjoy the scrapple. You should try it with grits on the side next.
My mother made homemade goetta, and so did my grandmother. It's a German thing in and around Cincinnati. TG keeps asking me to make it. From scratch, not some store baught stuff.Well, I just went to Kroger on lunch break, and got some, and some Goetta (it's big in Cincinnati and the brand was in the store)
So if this stuff ain't good, I'm gonna track you down and beat you down twice, one for me and one for Greg
That description is rather misleading. Goetta is not sausage. Many recipes don't even call for sausage but ground pork. It's closer to meat pourage. We didn't fry ours in patties, but more like corned beef hash....kinda thick.
Not that difficult. I usually add sage to mine.The company is a sausage company, and they do Goetta.
The two recipes that I looked at call for ground beef and pork, where it looks like scrapple calls for just pork.
Both of them cooked up the same, but the scrapple was kind of bland. To give it the benefit of the doubt, I bought
some sausage from the same company, and it was bland, so it might be them.
The Goetta that I had was good, I am going to try to make some from scratch........That way I know what's in it
So Rev, you are safe from a beating... at least from me
I could see that... there are deffinitely a couple vastly different recipes I saw out there. One used the more palatable (to most) sausage/ground beef mixture, while the other was actual leftover parts like heart, liver, etc. That's the one I could see falling apart - too lean to keep it together without some kind of bonding agent.
I don't know. How many different recipes for shit would make a difference?
I don't know. How many different recipes for shit would make a difference?
I could see that... there are deffinitely a couple vastly different recipes I saw out there. One used the more palatable (to most) sausage/ground beef mixture, while the other was actual leftover parts like heart, liver, etc. That's the one I could see falling apart - too lean to keep it together without some kind of bonding agent.
On edit: the second one sounds more likely to be the original recipe - and the one I would be more interested in trying.
A chicken restaurant back in KS deep fries hearts - you can get them as appetizer or meal (they also do livers and gizzards). The hearts are awesome! Basically bite size morsels of dark meat. Yum!
Gizzards taste fine, but generally they're too chewy. I get tired of gnawing on them.
I'll keep munching on those until they're all gone!Gizzards taste fine, but generally they're too chewy. I get tired of gnawing on them.
Liver... I can eat two or 3 then I'm done with them. Hearts though...
Ever get gravel in yo mouth eatin em gizzards?
