Haggis

[Warpy]

13. Goetta is the same idea, but without the ick factor of the animal's stomach

encasing bits of its other organs. It's a meat extension recipe from the Franco-German border area, usually sliced and fried up for breakfast with eggs if the hens were laying or without them.

My grandmother used to get whatever hadn't sold at her brother's butcher shop and make a huge batch of the stuff, packed into tin cans with both ends cut out. My grand uncle would get his supply and my grandmother could feed her four kids well during the Depression.

There are as many recipes as there are cooks. The basic recipe is minced meat (whatever ya got, really, it always tastes the same), chopped onions, cooked steel cut oats (no substitution), salt, and pepper. Other ingredients can be allspice, sage, hot pepper, whatever you'd find in sausage, although I've never seen garlic in it. It differs from scrapple in both texture and depth of flavor.

A lot of locally owned,non chain restaurants from western NY through Ohio, Pennsylvania, Indiana, and Illinois have it on the breakfast menu.