Goetta is a meat-and-grain sausage or mush of German inspiration that is
popular in the greater Cincinnati/northern Kentucky area. It’s a German
breakfast sausage that blends the textures and flavors of pork, beef, whole
grain steel-cut oats, fresh onions and spices.
1 pound ground round
1 pound Bob Evans Zesty Pork Sausage
6 cups water
4 bay leaves
Pinch of pepper
1 tablespoon kosher or sea salt
1 large onion, chopped
2 1/2 cups steel-cut oats
Put water, salt and pepper in a slow cooker.
Cover and cook on HIGH for 20 minutes.
Add oats and cook on HIGH for 1 1/2 hours.
Mix meat well and add to slow cooker with onion and bay leaves.
Cook on LOW for 3 hours.
Uncover and, if not thick enough, cook longer, stirring often. Remove bay leaves.
Pour into greased bread pans and cool.
Refrigerate until ready to fry.
Slice the Goetta into half-inch patties. Making sure they do not touch each other (to
be sure they will not stick together), place the patties in a nonstick
skillet that has been preheated to a medium temperature, 350 degrees F. Let
it cook for about 6 minutes, allowing the first side to brown completely.
Flip, and brown the other side until crisp and golden brown.
Prep time: 15 mins | Cook time: 4 hours 50 mins | Yield: 2 (9 x 4-inch)