Goetta
"This recipe was found on the web and posted by request-looks interesting."
photo by Tom Z.
- Ready In:
- 3hrs 5mins
- Ingredients:
- 8
- Yields:
-
1 recipe
- Serves:
- 10
ingredients
- 1 lb ground beef
- 1 lb ground pork or 1 lb sausage
- 8 cups water
- 2 1⁄2 cups pinhead oats or 2 1/2 cups steel cut oats
- 1 large onion, chopped
- 1 -4 bay leaf
- 3 teaspoons salt
- 1 pinch pepper
directions
- 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.
Questions & Replies
-
I had my first Groetta last weekend. Wow. We loved it. I want to try to make it. What spices are in it? -
I'm confused - this is being billed as the "Top Breakfast Recipe" in Ohio, and yet both my husband and I were born and raised in Ohio (between us we lived in 3 different areas of the state) but neither of us ever heard of this dish. What was your source for determining this was the top breakfast recipe for the state? -
Can this be frozen and what is the shelf life ?
Reviews
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I was introduced to Goetta a few years ago but just made it for the first time recently. It was hard to find Dorsel's Oats so I had friends from Cincinnati get them for me - and it was worth the wait! This recipe is amazing -- so crispy on the outside and so creamy on the inside. I always fry mine in bacon grease. But now I have to have a Goetta party so all my friends can discover this Cincinnati taste treat!!
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This is it! The original Dorsel's Goetta recipe Just found my 'OLD' Goetta recipe I had cut from a bag of Dorsel's pinhead oatmeal many many years ago. The original recipe grinds the beef and pork together and doesn't use pork sausage. Goetta was created Cincinnati's German immigrants or by Irish immigrants from Louisville Kentucky. for those that want to know more. go to goettafest.com -
If this was Philadelphia and the oats were really cornmeal, this would be called Scrapple. -
It tastes great! But never got firm enough to slice! Going to add some more cooked oates and hope it helps it firm up! -
Have been making Geotta for years. I use 1 lb of meat, pork, beef or combo, 1 2/3 cup of pin head oatmeal or steel cut oats, spices and 6 cups of water. Brown meat on stove, add spices and water. Bring to boil. Take off burner, add lid, put in oven at 275 degrees, cook for about 2 hours, stir every 20 minutes, till the mixtures thickened enough that all of the watery mixture is gone. This would help for high altitude. Remove from oven, pour in a 9 x 13 inch pan. Place in Refreg till next day. Slice and brown using a little oil, Olive or vegetable.
see 7 more reviews
Tweaks
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For a more flavorful goetta, I would recommend substituting the ground pork with chorizo. The exact flavor and spiciness will depend on the chorizo recipe used by your local butcher/supermarket, but I think people would be very pleased with the results.
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For the first two hours of cooking, I put it in a 350° oven and leave it alone. Add the meat and onions stir vigorously and return to a 350° oven for an hour it is a mostly hands-free recipe at that point.
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I substitute 3# of roasted, coarsely ground pork shoulder or butt for the raw beef/pork mixture. It adds a depth of flavour that you can only get with slow roasted, caramelized pork. I test the firmness by putting a handful of the cooked mixture onto a small plate, pat it down into the size/shape of a normal goetta slice, and popping it into the freezer for about ten minutes. If it holds it's shape when removed with a spatula, it's good to go. If not, cook the mixture a bit longer to let the oats absorb more of the liquid.
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I suggest using a dry nonstick pan with NO oil or butter. even a small amount can make the Geotta cakes soggy and hard to keep together. BON APETIT! -
We used groats instead of steel cut. After soaking overnight, we cooked the initial 2 hours and then 4 hours. The texture is nearly as smooth, with no loss of taste or cohesion. Yum! Next time, more hot sauage.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
