Goetta

My mother-in-law made Goetta once and I absolutely loved it. It's a breakfast sausage made with steel-cut oats that's popular in the Cincinnati German community.

 

Brown sausage and drain then add all ingredients in pot. Cook until thickened and difficult to stir. Pour into 2 loaf pans and cool in refrigerator.

 

Cut into slices and brown in skilllet with a little oil.

Goetta

1 can low-sodium beef broth

Enough water to make 2 quarts (8 cups)

3 lbs Italian sausage

2 ½ cups steel cut oats

1 medium minced onion

1 tsp salt

1 ½ tsp black pepper

1 tsp ground sage

4 bay leaves

Brown sausage and break up into pieces.  Drain.

Add beef broth and water to heavy pan.  Add all ingredients, including drained sausage.  Cook for 2 hours, stirring often (it will be quite thick and difficult to stir).  Pour into loaf pans lined with parchment paper.  Cool then refrigerate.

Add thin layer of oil to skillet.  Slice goetta and brown in oil until crispy.



2012 09 02