Goetta, a breakfast sausage, was originally a peasant dish, meant to stretch
out servings of meat over several meals. It is very popular in the Cincinnati, Ohio,
- 1 pound ground pork
- 1 pound ground beef
- 8 cups water
- 2 1/2 cups steel cut oatmeal
- 1 large onion, sliced*
- 1 to 4 bay leaves (optional)*
- 2 teaspoons salt
- Pinch of pepper
- In a large pot with a lid, boil the water, add salt, pepper and oatmeal. Cover
and let cook for two hours, stirring often.
- Add the meat, onion and bay leaves. Mix well. Cook for another hour, stirring
often. Remove bay leaf.
- Pour into any size bread pans. Refrigerate overnight.
- To serve, slice the goetta and fry it until crispy or just until heated through.
- Goetta may be served with pancakes and eggs, on sandwiches or in place of meat at
* Two teaspoons of savory may be substituted for the onion and bay leaf.
>> Midwestern Recipes