Hoffelgritz Aka to Our Surprise Cincinnati Goetta
Discover the savory delight of Hoffelgritz, known affectionately as "Cincinnati Goetta," a hearty breakfast staple brimming with rustic charm and rich Midwestern tradition. This unique recipe combines the creamy texture of simmered steel-cut oats with the robust flavors of ground pork, ground beef, and aromatic spices like sage, thyme, and marjoram. Slowly cooked and chilled to form a loaf, this versatile dish is sliced and pan-fried to golden perfection, offering a crisp exterior with a tender, flavorful center. Ideal for pairing with eggs or toast, Hoffelgritz is the ultimate comfort food to start your day with. Whether you're celebrating Cincinnati's culinary heritage or simply seeking a comforting breakfast option, this recipe delivers a deliciously satisfying experience. Perfect for meal prep, this make-ahead dish is as practical as it is tasty.
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Recipe Information
Ingredients
- 2 cups steel-cut oats
- 6 cups water
- 1 pound ground pork
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 bay leaf
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 0.5 teaspoon ground marjoram
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon butter (for greasing the pan)
Instructions
In a large pot, bring 6 cups of water to a boil. Gradually stir in the steel-cut oats and reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
While the oats are simmering, in a large skillet over medium heat, brown the ground pork and ground beef until fully cooked, breaking up the meat with a spatula. Drain excess fat if necessary.
Add the finely chopped onion and minced garlic to the skillet with the cooked meats. Sauté for 5 minutes until the onions are translucent and fragrant.
Stir the meat mixture into the pot with the simmering oats. Add the bay leaf, ground sage, ground thyme, ground marjoram, ground black pepper, and salt. Mix thoroughly to combine.
Cover the pot and simmer on low heat for 60-90 minutes, stirring every 15 minutes to ensure the mixture doesn’t stick to the bottom of the pot and everything cooks evenly.
Once the mixture has thickened and holds its shape (similar to a loaf batter), remove the bay leaf and transfer the mixture into a greased 9x5-inch loaf pan. Carefully press down to remove air pockets and level the top.
Let the loaf cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully set.
When ready to serve, slice the Goetta loaf into 1/2-inch thick slices. Fry the slices in a non-stick skillet over medium heat with a little butter until golden brown and crispy on both sides, about 3-4 minutes per side.
Serve Hoffelgritz with eggs, toast, or your favorite breakfast accompaniments. Enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 0.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
