So I have used this recipe 5 times. We use equal amounts of beef and chicken broth instead of water and no bay leaves. This by everyone who has tasted it, all say it is the best gotta ever. Thank you for posting! This is by far easier than how we used to make it ( cook meat, grind and then fold it into the oats and cook together, takes 5-6 hours)and this tastes great!!
Nice video. Thank you. But I will say this is not how we make Goetta. We cook pork shoulder and chuck, with whole bay leaves salt and pepper and onion (quartered) in water until it falls apart. (Sometimes we add a couple cans of beer to the water.) Then we chop the meat fine and return it to the water (broth) and add the Pin head oatmeal, top up with more water as needed and cook it till a spoon will stand up in it. I don't skim the fat, I will however remove any large chunks of fat when I'm doing the chopping. 😄
yes this is how our mom made it in Cincinnati for our family mom and dad and 9 kids! minus the beer...at least I don't remember that! I do remember mom saying she always added all the fat from both meats! that recipe from my dad's mom remains somewhere in the family! I'm lazier, I sometimes grind the two meats or most often take the short cut use pre-ground beef and pork well mixed! Add it raw to the oats, water or broth, bay leaf, onion, salt and pepper - cover cook for an hour stirring every 15 min... and...yum...love it freeze it devour it!
BG, been watching the channel for a while. Learned almost all my curing info from you, thanks! Stumbled across this video and was definitely intrigued. Have tons of ground pork from the pigs we butchered last year and looking to do new things with it. I mentioned it to my mom, calling it goetta. She mentioned it to my grandma, explained the ingredients, and grandma calls it "groynsie" or "grunzie", not sure of the spelling, nor is she. Her family was Pennsylvania dutch before moving to North Dakota. I tried googling her version, with no luck. I'm guessing its a dialectic difference, but its really intriguing that German immigrants from different areas have the same dish with different names. Thank you so much for this video, and its follow-up. I look forward to making it!
Thank you for your compliments Chris B., we love this recipe. BG knows that there are other variations of this type of sausage across the country. They all have a grain plus ground meat base that acts as a "meat extender" born from the difficulties feeding families during the depression.
I make mine in a crockpot from a recipe on the side of a bag of steel cut oats. Living in Florida, I miss the store bought variety. It's totally different from the way I make it...but I just try this. So apparently it freezes well, where as the recipe I've been using does not hold up after it's defrosted.
I'm a bit worried I made some it still seems a bit mush and extremely wet after I took it out of the pan and not firm is that due to not cooking it long enough or hot enough
