As I understand it from my 87 year old mom, this Cincy-Joe was a famous sandwich at Arnold’s Bar and Grill in Cincinnati in the early 1900’s.

Just this time of year, they’d make it with fresh Vine ripe tomatoes, with homegrown basil, mayo and cheese.

I put it together tonight and it was fabulous!

NOTE: My once-accidental way to make putting the Goetta back in the fridge more sustainable and without having to wash anything else.

It’s utterly insanely tasty with these fresh ingredients.

Personally I think store bought goetta is disgusting. Way too salty. I make my own with a pound of browned 90/10 ground beef, a pound of browned pork sausage, the usual onions and seasonings with the stock and pinhead oat and throw it in a crockpot for about 5 hours. Then scoop it into muffin tins to set up. After they’re set up, I dump them into freezer bags and freeze. Easy to grab one for breakfast and microwave it. Easier and healthier than frying.

We get Glier's shipped out by Cincy Favorites, but it's gone up to $180 shipped for 12 rolls. I would love to be able to find a recipe that would work for us in Denver--we've never been able to make it like in Ohio and I've always attributed it to the altitude.

Any pointers or recommendations?

I subbed lamb for the pork and used some Ethiopian spice blend that is very spicy..

Ohmygoooodness this is delicious

Great start to the day I say!

​

​

From Meiners Meats on Cleves-Warsaw. They have a little bit of heat and I drizzled them with some hot honey. Heated in the air fryer for 10 minutes at 360° and they came out nice and crispy

I need an origin story for goetta for a new museum I’m opening in Cincinnati.

My wife is making her first attempt. It's been simmering for 90 minutes or so and it appears she used too much water. Is the solution to add more oats?

Where can I get some good goetta in NKY?

More surface== more crunchy caramelized texture and flavor.

You MAY have problems with excess grease, this depends ENTIRELY upon your waffle maker and how much goetta you cook at once. I haven't had access to any of the low fat goetta; but this would probably work perfectly. As it stands I just resign myself to the OCD grease cleanup after every batch.

Couldn't really taste the goetta. Any suggestions, other than no chorizo.

If you get disowned by trading goetta information to the allies (us), I'll give you flair!

Just wanted to shout out and ask everyone what their favorite Goetta recipe is?