Homemade German Goetta Easy Recipes

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.

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.

Steps:

• Combine venison, hot water and onion in a large skillet.
• Strip bay leaf from vein and finely crumble into skillet.
• Simmer until meat is no longer pink and onion is tender. Add pepper, oatmeal and salt. Stir quickly and cook for 3 minutes.
• Remove from heat and season with onion powder, thyme, sage, nutmeg and crushed red pepper.
• Spoon meat mixture into loaf pan sprayed with vegetable oil spray. Let stand until firm.
• Remove from pan, cut loaf in half and wrap each half in plastic wrap.
• Freeze one and refrigerate the other.
• To use, slice meat 1/4-inch thick, coat gently with flour and pan fry in small amount of butter or vegetable oil until broned on each side. Serve with eggs and toast for breakfast.
• *you can add more crushed red pepper flakes to taste.

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.