SLOW-COOKER GOETTA
My husband's grandfather, a German, introduced goetta to me when we first got married. I found a slow-cooker recipe and changed some of the ingredients to make this the best goetta around. Now, many people request the recipe. It makes a lot of sausage, but it freezes well. -Sharon Geers, Wilmington, Ohio
Provided by Taste of Home
Categories Breakfast
Time 4h45m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves., In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, 8-10 minutes, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours., Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight., To serve, slice each loaf into 16 slices. In a large skillet, cook goetta, in batches, over medium heat until lightly browned and heated through, 3-4 minutes on each side. Freeze option: After shaping the goetta in loaf pans, cool and freeze, covered, until firm. Transfer goetta to freezer containers or wrap securely in foil; return to freezer. Partially thaw in refrigerator overnight; slice and cook as directed.
Nutrition Facts : Calories 121 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 450mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
THE SARGE'S GOETTA - GERMAN BREAKFAST TREAT
This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon.
Provided by Sarge
Categories Breakfast and Brunch Meat and Seafood Beef
Time 6h30m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 29 g, Cholesterol 69.5 mg, Fat 35.6 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 12.4 g, Sodium 1036.3 mg, Sugar 1.6 g
25 BEST WAYS TO COOK VENISON
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a venison recipe in 30 minutes or less!
Nutrition Facts :
VENISON GOETTA
Goetta is often compared to scrapple or breakfast sausage. I found this recipe in a wild game cook book.
Provided by MarBear
Categories Breakfast
Time 25m
Yield 1 loaf, 14-16 serving(s)
Number Of Ingredients 12
Steps:
- Combine venison, hot water and onion in a large skillet.
- Strip bay leaf from vein and finely crumble into skillet.
- Simmer until meat is no longer pink and onion is tender. Add pepper, oatmeal and salt. Stir quickly and cook for 3 minutes.
- Remove from heat and season with onion powder, thyme, sage, nutmeg and crushed red pepper.
- Spoon meat mixture into loaf pan sprayed with vegetable oil spray. Let stand until firm.
- Remove from pan, cut loaf in half and wrap each half in plastic wrap.
- Freeze one and refrigerate the other.
- To use, slice meat 1/4-inch thick, coat gently with flour and pan fry in small amount of butter or vegetable oil until broned on each side. Serve with eggs and toast for breakfast.
- *you can add more crushed red pepper flakes to taste.
Nutrition Facts : Calories 88.8, Fat 2.9, SaturatedFat 1.2, Cholesterol 25.9, Sodium 191.8, Carbohydrate 6.9, Fiber 1, Sugar 0.5, Protein 8.6
HOFFELGRITZ - AKA (TO OUR SURPRISE!) CINCINNATI GOETTA
Savory alternative to getting your oats! We had always thought this was my DH's family culinary contribution to the world! Have been making this for the past 25 years when the weather gets cooler and hot breakfasts are in order. Last year when DH's mother went to Cincinnati to see her auntie, she discovered Goetta. It turns out her father had lived for a time in Cincinnati and must have come up with his version! Who Knew? There are two ways we eat this one--as a warm thick porridge with a dab of butter and a twist of black pepper (best when freshly prepared)(please sir, may I have some more?); cooled in loaf pans and sliced to be sautéed until crispy served with fresh eggs & coffee for breakfast or brunch. Make sure to use steel cut NOT rolled oats--different animals when it comes to cooking! Please note the porridge must be thick but it is nice to retain some chewiness of the grain - this is open for debate amongst family members - some prefer less cooked and others prefer a more cooked down version. Stir frequently and use low heat to prevent scorching - consider a diffuser plate for gas burners. Freezes great!
Provided by Busters friend
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion.
- Melt 2 ounces butter in heavy bottomed pot or dutch oven.
- Add onion & sauté on low heat until translucent. Remove onion & butter - set aside.
- Add ground round to pot and sauté until no pink or red is visible.
- Drain beef fat if more than a tablespoon or so, but leave any browned crispies in pot.
- Return onions and butter to pot with beef. Raise heat to medium-low and when sizzling nicely, add steel-cut oats and stir until all grains are nicely coated with fats and they begin to make popping sounds.
- Add water and salt all at once and bring to simmer, then turn heat to low.
- Cover and let simmer for 30 minutes, stirring occasionally. Add dabs of butter as it thickens. Add more water if grains are not fully cooked but porridge thick. Season to taste with salt and pepper.
- Turn thickened porridge into aluminum foil lined bread pans and either refrigerate or freeze. If freezing, once frozen, remove from bread pans & store in the aluminum foil within freezer bags. Thaw in fridge to slice.
- Sauté slices until crisp in a dab of butter you have heated until sizzling in the pan--it's so good!
Nutrition Facts : Calories 469, Fat 15.8, SaturatedFat 6.9, Cholesterol 60, Sodium 563.2, Carbohydrate 54.1, Fiber 8.6, Sugar 0.5, Protein 28.1
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