Gritwurst or Gritzwurst or Gritwist
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That is a very interesting concoction for sure, that is for sure a well this is all we have let’s mix it together! Then it amazingly turned out good enough to keep making!!!
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ND Mike Never heard of these. A camping friend started fixing goetta for us a couple years ago. I really like that. Hope it turns out.
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It sounds good. Had not heard of that and there are a lot of German descendants around here.
Paul
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ND Mike Never heard of these. A camping friend started fixing goetta for us a couple years ago. I really like that. Hope it turns out.
wdaly thanks! Me too!!!
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It sounds good. Had not heard of that and there are a lot of German descendants around here.
processhead it is one of the foods that I crave most. Now that my Grandparents are no longer with us I crave it more!
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Have any of you guys from ND, SD, MN, WI, maybe IA that have German heritage ever heard of this or eaten it? It is very similar to goetta from what I am reading. I grew up eating this for breakfast at my Grandparents house. It was a common food among German immigrant farming families. It was traditionally made from the pig head meat but also a lot from pork butt. It is a cooked down mixture of ground pork meat with the fat, steel cut oats, spices, and my Grandma always put dark raisins in it (which was a northern Germany thing from what I have read). It is then fried in a bit of oil and topped with maple syrup or karo syrup. It is sooo good. I haven’t had it in 20 years but I am going to remedy that. My Dad got his Grandmother’s recipe from his great aunt!
ND Mike Sounds interesting, let us know how it turns out.
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It sounds good. Had not heard of that and there are a lot of German descendants around here.
processhead I’m not sure if its a regional thing or what. I have German ancestry and never heard of them growing up. My wife also has German roots and is from the mid east part of Ohio farm country. It is a big thing with her Dad’s side of the family. They are simple, but delicious and versatile.
“You never really die until you end up on the wall at a Cracker Barrel”
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processhead I’m not sure if its a regional thing or what. I have German ancestry and never heard of them growing up. My wife also has German roots and is from the mid east part of Ohio farm country. It is a big thing with her Dad’s side of the family. They are simple, but delicious and versatile.
GWG8541 I know it is pretty regional. That is why I didn’t include you Buckeyes! Lol. Is your wife’s family originally from somewhere else?
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GWG8541 I know it is pretty regional. That is why I didn’t include you Buckeyes! Lol. Is your wife’s family originally from somewhere else?
ND Mike her dad’s side are German immigrant farmers that settled here in Ohio around the West Central Ohio farmland. They came from Germany in the early 1800s to the Cincinnati area and settled a little north to the Shelby, Auglaize, Mercer County areas. Funny thing is my wife has no clue about much of her family Ancestry. I have been working on my Family tree for a few decades, mainly for my kids. All my wife really knew is they were from Germany originally. It didn’t take long for me to get documentation on her fathers side from Germany into Ohio. As zbigjeff mentioned there is a big German influence in Cincinnati, since it was a port city for the Ohio River back in the day. Ohio has a huge German influence, including our large Amish and Mennonite communities.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike her dad’s side are German immigrant farmers that settled here in Ohio around the West Central Ohio farmland. They came from Germany in the early 1800s to the Cincinnati area and settled a little north to the Shelby, Auglaize, Mercer County areas. Funny thing is my wife has no clue about much of her family Ancestry. I have been working on my Family tree for a few decades, mainly for my kids. All my wife really knew is they were from Germany originally. It didn’t take long for me to get documentation on her fathers side from Germany into Ohio. As zbigjeff mentioned there is a big German influence in Cincinnati, since it was a port city for the Ohio River back in the day. Ohio has a huge German influence, including our large Amish and Mennonite communities.
ND Mike As promised. I did a patty with maple syrup and one plain. Until I took the first bite of maple syrup. They both ended up with it on them. That mix of sweet and salty was so good, I couldn’t resist.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike As promised. I did a patty with maple syrup and one plain. Until I took the first bite of maple syrup. They both ended up with it on them. That mix of sweet and salty was so good, I couldn’t resist.
GWG8541 thanks! That is a picture right from my childhood! Seeing that picture, I could smell it frying in the pan and taste it too! Maple syrup pairs so well with this. That is probably why I like it with raisins too!
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GWG8541 thanks! That is a picture right from my childhood! Seeing that picture, I could smell it frying in the pan and taste it too! Maple syrup pairs so well with this. That is probably why I like it with raisins too!
ND Mike my wife like eating them with just a slice of buttered bread. They are pretty versatile. Good luck with your next “first” batch. I know my father-in-law has even added beef to his in the past. As you mentioned, it was traditionally made from the scrap pieces of meats to prevent any waste. Nothing went to waste in those good old days. I’d like to talk to the first person who stuffed meat into a hog gut; just to ask, what made you think this would be a good idea? And to shake their hand for doing it. I’m always amazed at human ingenuity and imagination.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike my wife like eating them with just a slice of buttered bread. They are pretty versatile. Good luck with your next “first” batch. I know my father-in-law has even added beef to his in the past. As you mentioned, it was traditionally made from the scrap pieces of meats to prevent any waste. Nothing went to waste in those good old days. I’d like to talk to the first person who stuffed meat into a hog gut; just to ask, what made you think this would be a good idea? And to shake their hand for doing it. I’m always amazed at human ingenuity and imagination.
GWG8541 very well said!
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
Walkeg scrapple is a close cousin. I found a lot of people in ND made it with buckwheat groats.
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
Walkeg it is similar, but the oats give it a different texture and taste. I have put apple butter on gritz before and it was great.
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You might be talking about what we would call Balkenbrij or Scrapple. My wife and I are from German communities in central Missouri and my in-laws made it with other folks in the area using a big kettle and making it a all day process. They used hog heads and other parts, cooked it down, ground or chopped it up, added cornmeal, spooned it into trays to set up, sliced, fried and topped with apple butter! Loved it! These days, we run across it in German meat markets now and then and have to buy a chunk of it! But it’s never as good as what I remember from back home!
Walkeg Two reasons you like it more from home: those people didn’t waste ANYTHING and 2, made with LOVE
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I am also of German decent. My mother fixed a dish that sounds a lot like the dish you refer to. I do not remember what the name of it was. I do know that she fried sausage which she then crumbled up and drained the grease. She cooked up a batch of oatmeal using milk . Mixed the oatmeal and sausage, put in a well buttered loaf pan, then put in the refrigerator overnight. In the morning she turned the loaf pan over and removed loaf pan. It formed a nice loaf which she then sliced into approximately 1/2 inch slices. Put butter and cooking oil in a fry pan covering the bottom with a thin layer. Used a thin flat metal spatula to transfer the sliced oatmeal/ sausage slices to the frying pan. Browned the bottom and then carefully turned the slices over and browned the other side… To serve place on plates and added maple syrup, or corn syrup, sometimes just sprinkled sugar on.
I make it every once in a while using our home made German sausage, Jimmy Dean Maple sausage or plain ole breakfast sausage. I use the old fashion oatmeal. The 5 minute quick stuff won’t hold the mixture together as well as the old fashion stuff does. Our great grand kids love it!!
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