Talk:Goetta

importance ratings

Not sure how to rate this as mid-importance for Cincinnati without adding it to the category mid-importance for the US, too? valereee (talk) 15:36, 20 May 2015 (UTC)

Fried in butter?

In 52 years, I've never seen goetta fried in butter--only its natural grease. — Preceding unsigned comment added by 74.215.89.78 (talk) 17:14, 21 November 2018 (UTC)

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Pinkel

Goetta is not Pinkel; that reference should be removed. Instead, Goetta is a variant of "Knipp"/"Wurstebrei" or "scrapple"/"Panhaas":

Both contain plently cut oats or pearl barley, and lard. But de:Pinkel contains a varying proportion of muscle meat (a north-south gradient - almost none in Bremen and a considerable amount at Osnabrück), and no intestines, is not strongly spiced (mostly onions, pepper and salt, with little to no herbs), is filled into sausage intestines, and is always smoked and cooked on pottages (usually kale); connoisseur "pop" one or two of the pinkels near the end of the cooking to add more flavor, but some are always left intact and eaten as a normal sausage with the pottage.

Whereas the meaty component of Knipp is mostly intestines and scrap meat, it is generously flavored with herbs and even "exotic" spices such as nutmeg/mace and allspice, it is not smoked but pasteurized (being conserved by the fat and salt content somewhat like rillettes), may be put into an intestine or an artificial sausage skin but more typically is canned or formed into a blocky shape (with no "skin"), and prepared by cooking in butter or (more commonly) lard until it is more or less fried depending on personal taste (some like it decidedly runny).

The confusion probably comes from both being traditional Lower Saxony dishes which use generous amounts of grain as a "filler". But they have a very different role - "Pinkel" is a proper sausage used to give vegetable pottages an "umami" taste, while "Knipp" is a kind of "meaty porridge" eaten with bread or (in the more runny form) potatoes. And whereas "Pinkel" is a lard-based product using the grains (and meat, if any) for structure, "Knipp" is a dedicated way of utilizing the non-muscular parts of a pig, and the grains are not just a structural component which could, in theory, be entirely replaced by ground meat, but an indispensable ingredient to soak up the abundant liquid of the pre-cooked intestines and meat scraps (without the grains, one would get a head cheese). ~2026-97718-9 (talk) 17:44, 7 May 2026 (UTC)