SLOW COOKER GOETTA
My husband’s grandfather, a German, introduced goetta to me when I first got married. I found a slow cooker recipe and changed some of the ingredients to make this the best goetta around. Now, many people request the recipe. 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, mix water, oats and seasonings. Cook, covered, on high 2 hours. Remove 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 sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours.
3. Transfer the oat mixture to two plastic wrap-lined 9x5-in. loaf pans. Refrigerate, covered, overnight.
4. To serve, slice each loaf into 16 slices. In a large skillet, cook the goetta, in batches, over medium heat 3-4 minutes on each side or until lightly browned and heated through.
FREEZE OPTION 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.