Dorsels Pinhead Oats Goetta Recipes

DORSEL'S GOETTA VARIATION NO. 2 (CROCK POT)

Steps:

• Blend the ground meat. Set aside.
• In a crock pot, combine water, salt and pepper. Cook on high (covered) for 20 minutes then stir in oatmeal. Cover and cook on high for 90 more minutes.
• Add meat and savory seasoning at the end of the 90 minutes -- blend well. Cover and cook on low for 3 more hours.
• At the end of the 3 hours, if the goetta is not thick enough, cook it a little longer, stirring often.
• Pour into bread pans, cover with cling wrap, and place in refrigerator. It will keep for days.
• When you're ready to eat it, slice the loaf of goetta and put it into a skillet with the bacon fat. Fry over medium heat until it is well browned, turning once.
• Serve.
• NOTE: A good friend of mine who makes this all the time use 16 cups of water for this recipe, which is double the recommendation, so don't be afraid to use more than 8 cups if it seems to need it before the cooking time is up. Also, good sausage can be substituted for the ground pork, if you wish.

SLOW-COOKER GOETTA

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.