Goetta (pronounced GET-uh), a culinary curiosity found only around Cincinnati, Ohio, arrived with the large wave of German immigrants in the late nineteenth century. It’s a first cousin of scrapple, but it’s made with oats rather than cornmeal, and my updated version contains lots of herbs for additional flavor.
2 tablespoons bacon grease or vegetable oil
1 medium onion, finely chopped
1 pound bulk American Breakfast Sausage or purchased sausage
4 cups Chicken Stock or purchased low-sodium stock
11/2 cups steel-cut oats
2 bay leaves
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
Additional bacon grease or vegetable oil for frying
Vegetable oil spray
1. Heat bacon grease in a 4-quart saucepan over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes, or until onion is translucent. Crumble sausage into the saucepan and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned.
2. Add stock to the pan, and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, and simmer mixture for 10 minutes.
3. Stir oats into the pan and cook over low heat, covered, for 45 to 55 minutes, or until very thick. Stir often toward the end of the cooking time to prevent sticking. Remove and discard bay leaves, and season to taste with salt and pepper.
4. Line a 9 x 5-inch loaf pan with heavy-duty aluminum foil, and grease the foil with vegetable oil spray. Pack goetta mixture into the loaf pan, rapping it on the counter to remove any air bubbles. Chill goetta for at least 4 hours, or until chilled.
5. Invert loaf onto a cutting board, and pull off foil. Cut goetta into 1-inch slices, and dust slices with flour. Heat bacon grease in a large skillet over medium-high heat. Add goetta slices and cook for 2 to 3 minutes per side, or until crusty and brown, turning slices with a slotted spatula. Blot slices with paper towels, and serve immediately.
Note: The loaf can be made up to 2 days in advance and refrigerated, tightly covered. Slice it and sauté it just prior to serving.