We love this regional "peasant food" and stock up when we can find it locally in Louisville stores or sometimes head to the Cincinnati area and take a cooler to transport it home. We have tried other brands produced for commercial sale, and Glier is our favorite based on taste and quality. I would like to try a local butcher shop version or even attempt to make it from scratch, but Glier is the best so far from our personal experience. We like to prep patties of the product in a skillet on medium low and usually fry each side and then flip a final time for extra crispy firmness. I typically keep a lid on the skillet slightly ajar to allow steam to escape, but reduce any potential popping issues. Great flavor and value and will continue searching for local retailers for the convenience. read more

Growing up in Greater Cincinnati I was introduced to goetta at a very young age. It was usually served in slices but I have also had it served scrambled up and in a bowl. It goes well with any breakfast foods but is also good by itself. Over the years I have lived in other states where I couldn't buy it so I learned how to make it. I always aspired to make mine to be as similar to Glier's as possible. It is the benchmark. Now luckily I can buy it at Kroger and I'm never without it in my refrigerator! If you are not familiar with goetta, but a roll or a slab and cut it into slices about a 1/4" thick. Fry it until it's crispy on both sides and enjoy. read more

If you're asking the question "what is goetta?" then you're clearly not from Cincinnati. Welcome! You have just discovered your new favorite food. Goetta is composed of ground meat (pork, or pork and beef), pin-head oats and spices. It is absolutely delicious. Goetta is my favorite thing to cook for people who aren't from Cincinnati. Skyline/Cincinnati chili is a bit more divisive... you can choose not to like goetta... but I don't think you should be allowed to vote if that's the decision you've made. Glier's Goetta is the best goetta. No shade to Queen City Sausage... but theirs doesn't hold a candle. It can be a little more difficult to get it to hold shape than other brands, but the flavor is above and beyond the others. I'll make sure to upload some goetta pics the next time I cook with this delicious masterpiece of food! read more

Glier's Goetta - a plate of crab cakes - Meat Shops Near Me - Covington, Kentucky

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A late-comer to the delightful deliciousness of Glier's Goetta, I'm now a proud convert. My grandmother used to fry up this breakfast meat, but, thinking it was another strange Old World concoction, I resisted eating it. Only later in life did I realize how much my immature palate had missed out on. Goetta is made with beef, pork, steel-cut oats, and spices. Typically sold in one-pound rolls, Glier's offers varieties like Original, Hot, Beef, and Low Fat. Tonight I tried the Low Fat roll, finding that none of the flavor had been sacrificed with the reduction of fat content. One 2 ounce patty only contains 80 calories and 2 grams of fat! While goetta is traditionally a breakfast food (check out the Anchor Grill for a extraordinary goetta omelet), you can enjoy it in an amazing variety of recipes. To witness goetta cooking creativity at its finest, go to Glier's Goettafest in August. Someone has actually found away to integrate goetta into a fudge recipe! read more

Glier's Goetta - Photo from Glier's website - Meat Shops Near Me - Covington, Kentucky

Gliers goetta is fine, but reading these breathlessly glowing reviews makes me miss the old days, when every butcher shop had its own recipe: some were oniony, some peppery, some fatty and others leaner. Gliers is so.....predictable, consistent, ubiquitous and meh. It's like the giant that just squashed everybody else. Why? Not because they're mean! (Every business has to make the most it can) but because Cincinnatians didn't appreciate and nourish its diversity in goetta.....just as it didn't with diners, dress shops, or bakeries. Eckerlin's Stehlin's, Finke's, and Avril's all have excellent homemade goetta, but if we don't support these gems, we're going to lose them....just as we've lost so many independent chili parlors to the two giants, Gold Star and Skyline. And don't get me started on why no makes this from scratch anymore! Do you guys even know a round tube is NOT the shape nature intended? It's spozed to come out of a loaf pan, sliced. Sorry....I had to vent. Reading all those 5 star reviews without a single nay-sayer, for a product of average quality, made realize how few goettas yelpers have actually tried. And that made me sad. "Goetta" and "Gliers" are no more synonymous than "hamburger" and "McDonalds" read more

Ah, goetta; Cincinnati's caviar. Glier's produces around 450 tons of goetta annually, 99% of which is consumed in the Queen City. It is most popular as a breakfast meat, but can also be used as hot dogs, burgers, meatballs, on pizza, and to top off nachos. While it's not quite a sausage, the consistency of goetta remains a mystery to most of those who consume it's meaty goodness. The main difference separating goetta from pork sausages is it's ingredients: equal parts pork and beef filled with steel cut oats, seasoned with bay leaves, rosemary, salt, pepper, and thyme. It's also healthier than traditional sausage as goetta contains less fat. The origin of goetta is of German-American heritage. It began as a peasant dish in the 1800s meant to stretch out servings of meat over several meals to save money. Glier's is the flagship goetta producer in Greater Cincinnati. With butcher shop roots in the city since 1925, Glier's began manufacturing goetta in 1961. Today, you can find this savory meat served in restaurants and both local and national grocery stores across the MidWest. Colonial Cottage is one of my favorite places to enjoy Glier's Goetta, with creative dishes like goetta grilled cheese, goetta omelettes, goetta nachos, and even goetta desserts! If you've gotta get goetta, go for Glier's! read more

this place is so nice good food good service live music everybody come here please is so nice good and bad wearther tho thanks agin for the good food read more

Delicious pork and beef with onions spices and nutritious oats wonderfully ground into a breakfast product that can be compared to a number of regional delicacies. I've heard comparisions to scrapple, boudin, and the unfortunately named liver mush. I haven't tried these ingredient-alikes but if they are anything like goetta they have to be pretty decent. As far as goetta goes, the largest and most delicious producer of goetta is Glier's Meats. If you are eating goetta at many of the local restaurants you are most likely eating Glier's. I have tried many different brands of goetta but have had none that was as good and as consistently available as Glier's. I have had their original, turkey and hot goetta and all are excellent. If you haven't had goetta then what is your problem, go try some? If you haven't tried Glier's then go to the Anchor Grill and have a goetta omelet soon. Along with Graeters and Cincinnati Chili it is one of our local delicacies that shouldn't be ignored, especially for anyone living here. read more

The most delicious thing to come from Germany....I can't say enough great things about Glier's. Delicious! Not for those watching their calorie intake though, haha. If you haven't tried it, you're missing out. I've made goetta, had it made for me, and nothing compares to Glier's - ever. Glier's Goetta makes my heart sing :) read more

I grew up eating Gliers Goetta and have always loved it! My mothers fa ily has a very German background and of all the German foods we have eaten over the years this is my favorite food! My husband had never tried Goetta and is now a huge fan as well. I have only always bought Gliers brand so can't say if the others are as good as Gliers. I have eaten the Original, Low Fat and the Turkey and all have the same great Gliers flavor. If you are looking to try something new add this to your breakfast! Fry some eggs along with it and mix them all together it is a flavor you will not want to go without!!! read more

We drove 700 miles to Goettafest, having never tried Goetta before. We liked what we tried a lot and were pleasantly surprised by the unique texture and taste. Tried a variety of foods featuring Goetta at the festival and enjoyed every one of them, except the Goetta Goobers: greasy, deep-fried doughnut hole like objects which, despite being described as having a subtle Goetta flavor, were only too sweet and greasy with no discernible Goetta flavor. Favorite foods we tried were the bun links with peppers and onions and the traditional slab-style fried Goetta. Similar to scrapple in consistency and ability to fry in either a crispy or soft style, but much tastier and palatable. The more Goetta the betta! read more

Mmm if it's not Glier's goetta, don't eat it. None of the other brands are even worth wasting your time with. Sure, you'll save a couple bucks buying "Queen City", but you'll end up disappointed. There is nothing better than eggs over medium mashed up with some crispy Glier's goetta on top of toast. read more

the fact that this product contains oats is far outweighed by its super high fat content BUT MORE IMPORTANTLY IT HAS MSG (MONOSODIUM GLUTAMATE) yuk!!! which moves it from edible to toxic poop goop. read more

Think you've got to have been born in Cincinnati/ Northern Kentucky to like this stuff which this transplant has tried, but can't stand. Like scrapple a lot more in S.E. Pennsylvania. Never, ever saw the stuff on any menu in Germany, but then neither did I see sauerkraut balls and fried pickles. Think this stuff may be used in "Hanky Pankies" when it is mixed with velveeta, no I'm not kidding and some other ingredients to make a "Maalox Moment". Haven't seen in Cincinnati chili as yet, but maybe I'm not looking hard enough. read more

I have been eating gliers goetta every since I was able to eat and now I`m 62. My brother lives in florida and every time I go down or he comes up we freeze it and pack it to make it to his place. I always fried mine without oil but it always falled apart so I tried this and it worked perfectly, I cut 1 inch thick, then very lightly floured it on both sides and I just add a little olive oil to my pan and got it good and hot before putting it in the skillet. Well it turned out awesome, and no lid needed for there was hardly any popping from the geotta. I just fried it real brown before turning it over and then you turned it over on the other side you can still turn it over more to make it crisp and brown on both sides. It never fell apart and there was no changed to the taste. I could eat this everyday, but I am going to try it in my spag. sauce w/ ground beef and geotta with all the other goodies and then keep it to myself to see what everyone thinks. ConstanceKid read more