Originally made by German immigrants in the Cincinnati, Ohio region, goetta is a combination of oats and pork, seasoned with bay leaf, salt and pepper. It is best when cooked until crisp on the outside, while remaining soft on the inside. You can make a stockpot of it, cool it in a loaf, and then package into smaller portions for use throughout the year.
See our Episode 35: How to Make Goetta for a full description of how to make this delightful breakfast sausage.
Recipe for Goetta:
5 pounds of ground pork
10 cups of water
1 pounds of pureed onions (about 2 onions)
24 ounces of steel cut oats
12 bay leaves, ground
3 tablespoons of salt
1 tablespoon of restaurant-grind black pepper
How to Cook Goetta
1. Thaw your 1-pound package of frozen goetta. Do not attempt to cut the goetta while it is frozen. It will fracture.
2. Cut the 1-pound block of goetta into 8 pieces using the sushi roll method.
3. Heat your electric griddle to 315 degrees F. Add olive oil to the griddle where you will fry pieces of goetta.
4. Place goetta on the grill delicately.
5. Fry for 5 minutes and check. Goetta will likely be crispy enough to flip to the other side at about 10 minutes.
6. Flip the goetta slices and fry for another 5 minutes.
7. Remove the goetta slices from the griddle and serve.
26 авг 2024
