OUR MOST POPULAR ITEMS
Glier’s is a third-generation smoked meat and sausage maker that started in a small shop opened by Robert Glier and his wife, Louise. Together they made and sold sausages and later created the still popular regional dish, goetta, made of pork, beef, steel cut oats and seasoning. Today Glier’s has grown to create a variety of lunch meat and sausages in addition to their most popular product, Goetta.
About our Food
We are a carefully-trained and dedicated team of Goetta professionals who slow-cook and hand-stir every batch of our Goetta in the same small batch size our founder, Robert Glier, used over 70 years ago.
Steel-cut, or pinhead, oats are the secret ingredient to our delicious Glier’s Goetta. The simple, unprocessed whole grain oats are high in fiber and protein, low in calories, rich in Vitamin-B, and are completely free of trans fats. Not to mention, they’re delicious.
1/2 or more Goetta
Teflon pan w/ lid
A Breakfast meal, served with toast, juice and or coffee.
This is a simple, easy to prepare all-in-one breakfast that will absolutely please every one that has ever tasted and fallen in love with Glier’s Goetta; regular or hot!
First, use a Teflon frying pan that has a lid (we’ll use the lid when the eggs go in)…. put 1/2 lb or more Goetta in pay and spread around like a giant pancake…completely covering the flat portion of the pan.
Now, with the cover off, cook the Goetta half way (around 10 minutes on low-medium heat…just enough to get the bubbles and heat coming thru the top of the goetta.
Now, add your eggs… about 2 per person or 6 for every 1/2 lb of Goetta.
I like to just crack them and drop them in and adjust the yellow (unbroken) yokes evenly around the pan. Some like scrambling them in a bowl and pour the mixture in over the top of the goetta layer. Your choice!
Now, with the eggs covering the goetta, salt and season to taste and cook with the cover on (this will cook the eggs on top)…. check every 3 or 5 minutes until the eggs are cooked to your liking.
When done, just loosen the edges with a fork or knife and slip the pie onto a plate for cutting and serving….yum!
Submitted by: Walter Cordes
At times, we do have requests of people wanting to make their own Goetta. Therefore, the following two recipes have been submitted by Goetta enthusiasts.
1 lb. Glier’s Goetta
1 onion, sliced
1/2 cup green peppers, chopped
1 can black beans
1 pack flour tortillas
Brown the Goetta in a skillet. Cook the beans in a sauce pan. Slice the onions and green peppers, place them in flour tortillas. Add Goetta and beans.
This serves five.
You can also add rice, tomatoes, pinto beans, corn, sour cream, lettuce, or guacamole.
1 lb. Glier’s Goetta
1 packet active dry yeast
1 cup warm water
1 tbs. vegetable oil
1 tsp. salt
3 cups flour, divide
Dissolve yeast in warm water (105 to 115 degrees Fahrenheit); stir in oil and salt. Beat with an electric mixer at low speed for one minute, scraping the sides of the bowl often. Continue beating for another 3 minutes at high speed. Fold in 2 1/2 cups flour. Dust a work surface with flour and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic 6 to 8 minutes. Grease a bowl and top of dough. Cover and let rise in a warm place for 1 hour or until doubled. Coat pizza pan with a dab of oil or cornmeal to prevent crust from sticking. Punch down and spread dough into pizza pan. Brown the Goetta on a skillet.
Add pizza sauce, cheese, and Goetta and bake for 15 minutes at 375 degrees Fahrenheit (or depending on your preference).
Goetta may also be added as a topping to your favorite pizza brand!
Goetta Eggs Hussarde
2 Thin Slices of Glier’s Goetta Fried Crisp
2 Holland Rusks
1/4 Marchand De Vin Sauce
1 Grilled Tomato
2 Poached Eggs
1/4 Cup Hollandaise Sauce
Chopped Parsley (optional)
On a dinner plate, lay slices of cooked Goetta on Holland Rusks, then cover with Marchand De Vin sauce. Now top each rusk with a poached egg and Hollandaise sauce. Garnish with grilled tomato. For eye appeal, you may sprinkle paprika and shopped parsley on the eggs.