SLOW-COOKER GOETTA
My husband's grandfather, a German, introduced goetta to me when we first got married. I found a slow-cooker recipe and changed some of the ingredients to make this the best goetta around. Now, many people request the recipe. It makes a lot of sausage, but it freezes well. -Sharon Geers, Wilmington, Ohio
Provided by Taste of Home
Categories Breakfast
Time 4h45m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves., In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, 8-10 minutes, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours., Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight., To serve, slice each loaf into 16 slices. In a large skillet, cook goetta, in batches, over medium heat until lightly browned and heated through, 3-4 minutes on each side. Freeze option: After shaping the goetta in loaf pans, cool and freeze, covered, until firm. Transfer goetta to freezer containers or wrap securely in foil; return to freezer. Partially thaw in refrigerator overnight; slice and cook as directed.
Nutrition Facts : Calories 121 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 450mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
GOETTA
Make and share this Goetta recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 3h5m
Yield 1 recipe, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring water to a boil and add oats, salt and pepper-reduce to a simmer, cover and cook for 2 hours.
- Add meat, onion, spices and cover, cooking for 1 hour more.
- Pour into pan/s-cool and then refrigerate.
- Turn out, slice and fry until brown in a bit of butter or oil.
THE SARGE'S GOETTA - GERMAN BREAKFAST TREAT
This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon.
Provided by Sarge
Categories Breakfast and Brunch Meat and Seafood Beef
Time 6h30m
Yield 20
Number Of Ingredients 8
Steps:
- Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
- In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
- Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
- Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 29 g, Cholesterol 69.5 mg, Fat 35.6 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 12.4 g, Sodium 1036.3 mg, Sugar 1.6 g
CROCK POT GOETTA
Make and share this Crock Pot Goetta recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 5h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place water, oats, salt and pepper into the crock pot and mix well.
- Cover and cook on high for 1 hour, stirring 2 or 3 times.
- Add meats and break up well.
- Add onion, sage, thyme and bay.
- cook for 4 hours on low, stirring now and again.
- Uncover and add cornmeal-stir well.
- Cook uncovered for 30 minutes.
- Turn out into 3 loaf pans, cool and chill in fridge.
- When set turn out and freeze what you want.
- Slice and fry in a little butter or oil until brown and crusty, but dont let them touch in the pan or they will run.
DORSEL'S GOETTA VARIATION NO. 2 (CROCK POT)
Goetta is something like "Scrapple" that's not so greasy. It may be a German dish but in the U.S., it is very popular around Cincinnati, Ohio. Most folks I know eat it as an all-in-one breakfast dish with either syrup, gravy, or melted butter on it. The Dottie Dorsel Pinhead Oatmeal Company sort of set the standard for the recipe and this is a slightly modifide entry of their "alternative version" (non-onion version) of Goetta.
Provided by Bone Man
Categories One Dish Meal
Time 5h10m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Blend the ground meat. Set aside.
- In a crock pot, combine water, salt and pepper. Cook on high (covered) for 20 minutes then stir in oatmeal. Cover and cook on high for 90 more minutes.
- Add meat and savory seasoning at the end of the 90 minutes -- blend well. Cover and cook on low for 3 more hours.
- At the end of the 3 hours, if the goetta is not thick enough, cook it a little longer, stirring often.
- Pour into bread pans, cover with cling wrap, and place in refrigerator. It will keep for days.
- When you're ready to eat it, slice the loaf of goetta and put it into a skillet with the bacon fat. Fry over medium heat until it is well browned, turning once.
- Serve.
- NOTE: A good friend of mine who makes this all the time use 16 cups of water for this recipe, which is double the recommendation, so don't be afraid to use more than 8 cups if it seems to need it before the cooking time is up. Also, good sausage can be substituted for the ground pork, if you wish.
HOFFELGRITZ - AKA (TO OUR SURPRISE!) CINCINNATI GOETTA
Savory alternative to getting your oats! We had always thought this was my DH's family culinary contribution to the world! Have been making this for the past 25 years when the weather gets cooler and hot breakfasts are in order. Last year when DH's mother went to Cincinnati to see her auntie, she discovered Goetta. It turns out her father had lived for a time in Cincinnati and must have come up with his version! Who Knew? There are two ways we eat this one--as a warm thick porridge with a dab of butter and a twist of black pepper (best when freshly prepared)(please sir, may I have some more?); cooled in loaf pans and sliced to be sautéed until crispy served with fresh eggs & coffee for breakfast or brunch. Make sure to use steel cut NOT rolled oats--different animals when it comes to cooking! Please note the porridge must be thick but it is nice to retain some chewiness of the grain - this is open for debate amongst family members - some prefer less cooked and others prefer a more cooked down version. Stir frequently and use low heat to prevent scorching - consider a diffuser plate for gas burners. Freezes great!
Provided by Busters friend
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion.
- Melt 2 ounces butter in heavy bottomed pot or dutch oven.
- Add onion & sauté on low heat until translucent. Remove onion & butter - set aside.
- Add ground round to pot and sauté until no pink or red is visible.
- Drain beef fat if more than a tablespoon or so, but leave any browned crispies in pot.
- Return onions and butter to pot with beef. Raise heat to medium-low and when sizzling nicely, add steel-cut oats and stir until all grains are nicely coated with fats and they begin to make popping sounds.
- Add water and salt all at once and bring to simmer, then turn heat to low.
- Cover and let simmer for 30 minutes, stirring occasionally. Add dabs of butter as it thickens. Add more water if grains are not fully cooked but porridge thick. Season to taste with salt and pepper.
- Turn thickened porridge into aluminum foil lined bread pans and either refrigerate or freeze. If freezing, once frozen, remove from bread pans & store in the aluminum foil within freezer bags. Thaw in fridge to slice.
- Sauté slices until crisp in a dab of butter you have heated until sizzling in the pan--it's so good!
Nutrition Facts : Calories 469, Fat 15.8, SaturatedFat 6.9, Cholesterol 60, Sodium 563.2, Carbohydrate 54.1, Fiber 8.6, Sugar 0.5, Protein 28.1
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