AI-generated Homemade goetta
Recipes with Goetta
How Cincinnati families make goetta at home: pinhead oats cooked slowly with ground pork and beef until a spoon stands up in the pot, then set overnight in loaf pans. This version follows the recipe Sara Bir published in Ohio Magazine. One batch makes two loaves that keep a week in the fridge or a year in the freezer.
Prep Time
20 min
Cook Time
4 h + 12 h
Servings
16
Difficulty
Medium
Ingredients
- 400 g (2½ cups) pinhead or steel-cut oats
- 950 ml (4 cups) water
- 2 tsp kosher salt
- 450 g ground pork
- 450 g ground beef
- 2 medium onions, finely diced
- 4 cloves garlic, minced
- 1½ tsp black pepper
- 1 tsp poultry seasoning
- ¼ tsp cayenne
- 950 ml (4 cups) low-sodium beef stock
- 1 bay leaf
Steps
Bring the water, oats and salt to the boil in a heavy pot, then simmer on low for about an hour until creamy.
Knead the pork and beef with onion, garlic and spices, then knead in the stock until you have a thick paste.
Stir the paste into the oats, add the bay leaf and bring back to a simmer. Cook uncovered on the lowest heat for at least 3 hours, stirring often so the oats don't scorch.
It is done when a spoon stands upright. Season well and take out the bay leaf.
Divide between two greased, parchment-lined loaf pans, smooth the tops, cool for an hour and refrigerate for at least 12 hours.
Turn out, cut slices at least 1 cm thick and fry in a little oil or bacon fat, 5 to 10 minutes a side.
Tips
Rolled oats turn to mush; only pinhead or steel-cut oats keep the grain. In a pressure cooker, use 4 cups of stock and no water and cook everything together on high for 30 minutes.