| 1. | Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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.
A couple notes; Those who said they used pin head oats instead of steel cut oats, don't worry, they are the same product. Pls use ground pork shoulder not pork sausage. Sausage changes the flavor to a taste not associated w/ goetta. Great grandmother Shuttlecuttie from Cincy says you also need 1/2 lb of ground calf's liver. Fry in iron skillet w/ Crisco after chilling.
I am a big goetta fan and this is pretty close. I added some crushed red pepper to give it a little heat without changing the taste. Another thing, don't use anything other than just plain pork sausage or you will alter the true authentic taste. A lot of people commented that it would fall apart. I believe the problem is that there is no gelatin in the mix to hold it together. Recipes handed down within families call for the boiling of either a pork shoulder or butt with the bone and then using that broth for your "steel cut" pin oats. The boiling of the meat (bone) produces the gelatin that ultimately keeps it together. Its a little more work, having the grind the meat and all, but the outcome is significant.
The true recipe use ground pork not ground pork sausage. Using ground pork sausage will make it taste spicy and the true goetta is not spicy. I have tried both and perfer non spicy. Great recipe though.........
***** Just an afterthought - for those who have not tried Goetta. Goetta should be sliced thin and fried until a real, nice, crisp crust forms before trying to turn it. Then it won't stick or fall apart on you when you flip it over. The crust holds it all together and gives it so much flavor and it's never mushy. Goetta always freezes very well, so keep some on hand. Leftover fried Goetta warms up nicely the next day also, even in the microwave (on medium). I hope this helps. Can't wait!
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