OHHAMILT-L Archives

From:
Subject: [OHHAMILT] Goetta Recipe
Date: Tue, 4 Sep 2001 08:48:33 EDT

Hi Listers,

I've received several replies from people who can't get pin-head oatmeal any
more. This is a recipe for Goetta made with regular Mother's Oats that has
the same flavor but a softer texture.
This makes 4 loaf pans, that I cut in chunks and freeze. You may want to
1/2 the recipe.

Essen Gut!
Marilyn in Cincy

Goetta made with Oatmeal

3 lbs. unseasoned fresh ground pork (I usually ask for lean, so the
butcher doesn't get it too fatty.)
1 lb. ground beef
2 medium onions, chopped
5 teas. salt (approx.)
Pepper to taste
4 Bay Leaves
18 oz. of Mother's Oats ( not the Quick Cooking kind)

Cook chopped onion in 2 qts. water until tender; then add the 4 lbs. of meat
broken apart, salt, pepper, bay leaves and oatmeal.

Boil slowly until meat and oatmeal are done (about 15 minutes). You may
need to add up to another 1/2 quart (2 cups) of water if mixture is too
thick. It should be the consistency of very thick oatmeal. For those of
you that like a more 1/2 & 1/2 ration of meat to oatmeal, you can add a
little extra oatmeal to the pot. Also, if you don't want beef, just use
the 3 lbs. of pork with the 18 oz. of Mother's Oats. Cool and press into
loaf pans, removing the bay leaves as you go, and refrigerate. When
completely cold, cut into chunks, wrap and freeze.

When you want to eat the goetta, slice about 1/4 inch thick and fry till
brown and slightly crispy on the outside. The center is soft. You usually
don't need bacon grease or any fat to fry it. The pork generates it own
grease. I then drain on a paper towel. Some people put maple syrup on it,
or eat it with applesauce, but I like mine plain with eggs. YUM!

This thread:

• [OHHAMILT] Goetta Recipe by