Best Goetta Meat Grits Recipes

SLOW-COOKER GOETTA

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.

GOETTA

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.

THE SARGE'S GOETTA - GERMAN BREAKFAST TREAT

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.

HOFFELGRITZ - AKA (TO OUR SURPRISE!) CINCINNATI GOETTA

Steps:

• Dice onion.
• Melt 2 ounces butter in heavy bottomed pot or dutch oven.
• Add onion & sauté on low heat until translucent. Remove onion & butter - set aside.
• Add ground round to pot and sauté until no pink or red is visible.
• Drain beef fat if more than a tablespoon or so, but leave any browned crispies in pot.
• Return onions and butter to pot with beef. Raise heat to medium-low and when sizzling nicely, add steel-cut oats and stir until all grains are nicely coated with fats and they begin to make popping sounds.
• Add water and salt all at once and bring to simmer, then turn heat to low.
• Cover and let simmer for 30 minutes, stirring occasionally. Add dabs of butter as it thickens. Add more water if grains are not fully cooked but porridge thick. Season to taste with salt and pepper.
• Turn thickened porridge into aluminum foil lined bread pans and either refrigerate or freeze. If freezing, once frozen, remove from bread pans & store in the aluminum foil within freezer bags. Thaw in fridge to slice.
• Sauté slices until crisp in a dab of butter you have heated until sizzling in the pan--it's so good!

GERMAN GOETTA

Steps:

• 1. Place ground meat in water, breaking up with fork while bringing it to a boil.
• 2. Add rest of ingredients.
• 3. Cook for l hour, stirring frequently.
• 4. Goetta will be thick when done. Pour into greased loaf pans. Cool.
• 5. If it's a little too soft to slice, make patties. Dip into a bit of flour and they will fry up real crisp.