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It all started in 1946, when Robert Glier first made goetta at his butcher shop in Covington, Kentucky, across the river from Cincinnati. Pronounced “get-uh,” this German breakfast sausage blends the textures and flavors of pork, beef, fresh onions, spices, and steel-cut oats. It’s unlike any other breakfast sausage, and with over one million pounds slow-cooked each year, Glier’s is the world’s best-selling goetta.

Gliers
 



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