Best Goetta Recipes

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.

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.

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 RECIPE - (4.2/5)

Steps:

• Line the pot with the bag. Bring water, salt, bay leaves and pepper to boil in a slow cooker set to High. (If this isn't happening, cheat... start it up on the stove... and dump in to a warmed up crock pot that has a little water in it already). Stir in steel cut oats, cover, and cook 90 minutes. In a large bowl, mix beef, pork, onions and garlic. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 1.5 - 2 hours, stirring occasionally. SPECIAL NOTE: I had doubled the original recipe the first time and had 5 cups of oats and 4 cups of meat... NO WAY it would all fit in the crock pot. If the mixture seems to be too much to add to the crock pot at this time, simply take it out after the oats are finished cooking and transfer to a large roasting pan (such as a Turkey Roaster). Set the temp to 300 degrees. Mix the Oats and Meat together and continue cooking in oven for about 90 minutes, stirring every 30 minutes. Continue to the next step... everything will be fine. Remember, you are only partially cooking the Goetta. It will be fully cooked when you fry it for breakfast. Transfer the mixture to a medium baking pan/ loaf pans lined with plastic wrap (easier to remove and clean), and cool until semi-solid by chilling 1 hour or more in the refrigerator, or until firm. I did this at night, so I covered with plastic wrap and left in refrigerator overnight. After completely cooled, turn out onto wax paper onto cutting board, and cut into thin slices. Heat oil in a large, heavy skillet over medium high heat. Cook slices one at a time in the heated oil until evenly brown on each side. You can freeze the slices up to 3 months if you are not ready to eat the entire mixture at once. Just put freezer paper between slices. Pull out and defrost what you need and fry up one at time when ready. Be careful in oil, if any frozen ice hits the oil.

DORSEL'S GOETTA VARIATION NO. 2 (CROCK POT)

Steps:

• Blend the ground meat. Set aside.
• In a crock pot, combine water, salt and pepper. Cook on high (covered) for 20 minutes then stir in oatmeal. Cover and cook on high for 90 more minutes.
• Add meat and savory seasoning at the end of the 90 minutes -- blend well. Cover and cook on low for 3 more hours.
• At the end of the 3 hours, if the goetta is not thick enough, cook it a little longer, stirring often.
• Pour into bread pans, cover with cling wrap, and place in refrigerator. It will keep for days.
• When you're ready to eat it, slice the loaf of goetta and put it into a skillet with the bacon fat. Fry over medium heat until it is well browned, turning once.
• Serve.
• NOTE: A good friend of mine who makes this all the time use 16 cups of water for this recipe, which is double the recommendation, so don't be afraid to use more than 8 cups if it seems to need it before the cooking time is up. Also, good sausage can be substituted for the ground pork, if you wish.

GOETTA

Steps:

• 1. Put water into pan, when boiling, add salt, pepper, and oatmeal. 2. Cook 2 hours, stirring often, keep lid on while cooking over low heat. 3. Add meat, onion, and bay leaves, mix well. 4. Let cook 1 hour, stirring often. 5. Pour into bread pans. When cool, place in refrigerator. Will keep for days 6. When ready to use, slice the loaf of goetta and put into a pan in which there is a little bacon fat. Fry until well browned. (Very good for breakfast)

CROCK POT GOETTA

Steps:

• Place water, oats, salt and pepper into the crock pot and mix well.
• Cover and cook on high for 1 hour, stirring 2 or 3 times.
• Add meats and break up well.
• Add onion, sage, thyme and bay.
• cook for 4 hours on low, stirring now and again.
• Uncover and add cornmeal-stir well.
• Cook uncovered for 30 minutes.
• Turn out into 3 loaf pans, cool and chill in fridge.
• When set turn out and freeze what you want.
• Slice and fry in a little butter or oil until brown and crusty, but dont let them touch in the pan or they will run.

CROCK POT GOETTA

Steps:

• 1. Place water,oats,salt and pepper into a 6 quart crockpot and mix well.
• 2. Cover and cook on high for 1 hour, stirring 2-3 times.
• 3. add ground beef and pork sausage to a large pan and cook until no longer pink;make sure the meats are well broken up. Add onion to skillet and cook until soft. Drain, and add all to crockpot. Stir well.
• 4. Add sage, thyme, and bay leaves to crock pot, Stir well.
• 5. Set crock pot to low and cook for 4 hours.
• 6. Uncover, and add cornmeal. Stir well. Cover and cook for additional 1/2 hour.
• 7. Turn out into 3 greased loaf pans, cool and then chill in refrigerator overnight. When set, turn out out one pan and slice into patties. Freeze remainder of 2 loaf pans.
• 8. Slice and fry in a little butter and oil until brown and crusty. Don't let them touch in the pan or they will run. Enjoy with eggs and toast.Serve as sandwiches for lunch or dinner in place of meat.

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.

VENISON GOETTA

Steps:

• Combine venison, hot water and onion in a large skillet.
• Strip bay leaf from vein and finely crumble into skillet.
• Simmer until meat is no longer pink and onion is tender. Add pepper, oatmeal and salt. Stir quickly and cook for 3 minutes.
• Remove from heat and season with onion powder, thyme, sage, nutmeg and crushed red pepper.
• Spoon meat mixture into loaf pan sprayed with vegetable oil spray. Let stand until firm.
• Remove from pan, cut loaf in half and wrap each half in plastic wrap.
• Freeze one and refrigerate the other.
• To use, slice meat 1/4-inch thick, coat gently with flour and pan fry in small amount of butter or vegetable oil until broned on each side. Serve with eggs and toast for breakfast.
• *you can add more crushed red pepper flakes to taste.

THE SARGE'S GOETTA - GERMAN BREAKFAST TREAT [75]

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.

GOETTA (MEAT GRITS)

Steps:

• Cut meat into big pieces and put in pot with water, onions, bay, celery, salt and pepper. Bring to a boil and lower to a simmer. Cook, uncovered, and stirring occasionally, for 2 hours. Meat should be real tender and fall of bone. Strain and chop meat finely. Set meat and veggies aside. pour liquid back into pan and add steel cut oats. bring to a boil, then lower to a simmer. Cook, uncovered, stirring often, for antoerh 2 hours. Mixture will be thick. Add meat, veggies, and seasonings. Simmer another 1 to 2 hours. Taste and adjust seasonings if necessary. Line 3 to 4 pans with aluminum foil nad spray each one. Pour goetta into pans, packing down firmly. Let cool to room temp, and then refrigerate. For a creamy, softer goetta, cover pans. Uncovered, you get a crisper crust. To serve, fry in a skillet

GOETTA

Steps:

• Put water into large pan (I use a roasting pan) bring to fast roiling boil. Add salt, pepper and oats.
• Lower heat to low. Cook for 2 hours, stirring often, keeping lid on the pan.
• Mix the ground chuck, hot sausage, onion, garlic, sage and bay leaves. Add to the oats and mix very well. Let cook an additional hour stirring often.
• After it has cooked and thickened slightly, pour into loaf pans and cool. Place in the refrigerator and allow to cool completely. Will keep for several days.
• When you are ready to cook some, slice into 1/4 to 1/2 inch slices depending on how thick you like it. Fry it up in a cast iron skillet with bacon grease until well browned.

GOETTA BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, cook Goetta until crispy, set on paper towels to soak up some of the fat
• Add hash browns to skillet and cook until lightly brown.
• Place hash browns in bottom of lightly greased 9x9-inch pan or round baking dish
• Next layer sausage and cheese on top of the hash browns
• Whisk together eggs, salt, pepper, garlic powder, onion powder and milk.
• Pour over hash brown mixture.
• Bake, uncovered, for 35-40 minutes.