Gliers Goetta Recipe Cincinnati

OHIO: GOETTA

Steps:

• For the broth:
• Pre-heat oven to 200 degrees F (93C)
• Combine meat and water in Dutch oven
• Bring close to boiling on stovetop (high setting)
• Transfer to oven, cook for two hours
• Strain and allow meat to cool
• For the sausage
• Put meat and grinding tools in the freezer for 20-30 minutes (if using pre-ground, skip ahead)
• Grind meat using coarsest plate
• Grind half of meat a second time though finest plate
• Combine meat, water, spices, oats, garlic, salt (everything) back in the Dutch oven
• Bring close to boiling on stovetop (high setting)
• Transfer to oven, cook for two hours, stirring once per hour
• Taste and adjust seasoning to your preference
• Pour mixture into two foil lined and greased loaf pans (or one standard 9"x13" cake pan)
• Cover, cool, and refrigerate overnight
• Slice and pan-fry

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.