My husband’s German grandfather 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. It makes a lot of sausage, but it freezes well.
—SHARON GEERS WILMINGTON, OH
PREP: 45 MIN. • COOK: 4 HOURS • MAKES: 2 LOAVES (16 SLICES EACH)
6 cups water
2 1/2 cups steel-cut oats
6 bay leaves
3 tablespoons beef bouillon granules
3/4 teaspoon salt
1 teaspoon each garlic powder, rubbed sage and pepper
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
2 pounds bulk pork sausage
2 medium onions, chopped
1. In a 5-qt. slow cooker, combine water, oats and all the seasonings. Cook, covered, on high for 2 hours. Remove the bay leaves.
2. In a large skillet, cook sausage and onions over medium heat 8-10 minutes or until no longer pink, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir the sausage mixture and the reserved drippings into the oats. Cook, covered, on low for 2 hours.
3. Line two 9x5-in. loaf pans with plastic wrap. Transfer mixture to pans. Refrigerate, covered, overnight.
4. To serve, slice each loaf into 16 slices. In a large skillet, cook goetta, in batches, over medium heat for 3-4 minutes on each side or until lightly browned and heated through.
To freeze: After shaping goetta in loaf pans, cool and freeze, covered, until firm. Transfer goetta to resealable plastic freezer bags or wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight; slice and cook as directed.