I am not sure how many folks have tried goetta, based on not seeing it very far outside of Cincinnati, Ohio. I believe it to be sorta German in origin. My family has made it for years. Perhaps scrapple is somewhat similar. There is a Goetta Festival every year in Cincinnati. Of course it gets mixed into everything imaginable (even fudge), I like it just by itself. Glier's is the typical brand found here in the super market.
Anyway, it is best eaten at breakfast beside fried or scrambled eggs. What I have described below is made using a slowcooker/crockpot. Here goes:
Ingredients:
2 1/2 cups Pinhead oat meal (I can usually find Dorsel's, but can be seasonal-available in fall through spring). DO NOT USE ROLLED OATS
1 lb ground beef or venison
1 lb ground pork or pork sausage (avoid Sage flavored! I prefer Jimmie Deans Hot)
6 cups of water (for firmer goetta use 5 instead)
1 large yellow or white onion-grated on a box grater, or a food processor with blade and mince well)
1-4 bay leaves-I typically use two. Amount is optional for how much you like this spice.
3 tsp salt
Couple shakes of white or black pepper
Put water, salt and pepper into crockpot, cover and heat on high for 20 minutes.
Stir in oatmeal, cover and cook on high for 1.5 hours.
Add meat and onion, stir well. Stick bay leaves into mix but put them where you can find them. Cover again and cook on LOW for three hours..
Uncover, remove bay leaves, stir-you can spoon fat off at this point. It should be pretty thick, you can leave the heat on uncovered to remove more water, this will firm it up pretty well. To really mix it well I have used a electric cake beater.
A 13 by 9 inch baking dish works well for cooling in the refridgerator. When cool can cut into sizes for individual meals and wrap in plastic wraps tightly. Freezes well. Cut slices about 3/8" thick for cooking and eating. I figure on two or three pieces per person per meal.
this is best fried over medium heat, I like frying up some bacon first, then use that fat for frying goetta. You should have a browned crust on each side, ready to eat!
Anyway, it is best eaten at breakfast beside fried or scrambled eggs. What I have described below is made using a slowcooker/crockpot. Here goes:
Ingredients:
2 1/2 cups Pinhead oat meal (I can usually find Dorsel's, but can be seasonal-available in fall through spring). DO NOT USE ROLLED OATS
1 lb ground beef or venison
1 lb ground pork or pork sausage (avoid Sage flavored! I prefer Jimmie Deans Hot)
6 cups of water (for firmer goetta use 5 instead)
1 large yellow or white onion-grated on a box grater, or a food processor with blade and mince well)
1-4 bay leaves-I typically use two. Amount is optional for how much you like this spice.
3 tsp salt
Couple shakes of white or black pepper
Put water, salt and pepper into crockpot, cover and heat on high for 20 minutes.
Stir in oatmeal, cover and cook on high for 1.5 hours.
Add meat and onion, stir well. Stick bay leaves into mix but put them where you can find them. Cover again and cook on LOW for three hours..
Uncover, remove bay leaves, stir-you can spoon fat off at this point. It should be pretty thick, you can leave the heat on uncovered to remove more water, this will firm it up pretty well. To really mix it well I have used a electric cake beater.
A 13 by 9 inch baking dish works well for cooling in the refridgerator. When cool can cut into sizes for individual meals and wrap in plastic wraps tightly. Freezes well. Cut slices about 3/8" thick for cooking and eating. I figure on two or three pieces per person per meal.
this is best fried over medium heat, I like frying up some bacon first, then use that fat for frying goetta. You should have a browned crust on each side, ready to eat!
My mama used to make it all the time when I was kid... dang, it's been a long time since I've had it though. I kinda make it a point to avoid eating pork these days...
