While looking at a new magazine subscription I had started to receive, I found a great recipe on one of our favorites for breakfast! Goetta!
So here is the recipe! Enjoy!
- 1 tablespoon unsalted butter
- 1 onion, chopped fine
- 1 1/2 teaspoons ground sage
- 1 teaspoon ground fennel
- 1/4 teaspoon ground allspice
- 1 pound bulk sausage (used a roll of medium Kroger brand)
- 1 3/4 cups quick cooking, steel cut oats
- 4 1/2 cups water
- salt and pepper to taste
- 2 tablespoons vegetable oil (for frying if you like)
1. Grease 8 1/2 by 4 1/2 non-stick loaf pan, set aside. Melt butter in a dutch oven over medium high heat. Add onion and cook until lightly browned, roughly 5 minutes. Stir in sage, fennel, and allspice and cook until fragrant, roughly 30 seconds. Add the water and the sausage and use a potato masher to break apart the sausage until it is incorporated in the water. Bring the mix to a boil and then stir in the oats. Cover and reduce heat to low, simmer gently, stirring occasionally for about 15 minutes.
2. Uncover and maintain gentle simmer, stirring frequently, until mixture is thick and a rubber spatula dragged across the bottom of the pot leaves a trail for about 3 seconds. This takes about 15 to 18 minutes. Season with salt and pepper to taste. I didn’t do this but would recommend you do unless you want to add it when you cook it up.
3. Transfer the mixture to the loaf pan. Smooth the top off and tap the pan firmly to release any air bubbles and get it to settle into the pan. Let it cool completely, then cover with plastic wrap and set it in the fridge for at least 3 hours, up to 2 days. We had ours in the fridge for a day and half.
4. Remove the pan and run a knife around the edge to release the sides. You can then either set the pan in hot water to help loosen the bottom, or turn it upside down on a cutting board or other surface in order to cut it. You can cut it into any thickness you like, ours were about 1/4 inch but we like it thin and crisp. Heat the oil in a pan over medium heat and then add the goetta to the oil and fry until browned and crisp to your liking.
You can freeze the remaining uncooked goetta for up to a month.
1. I liked the flavor, Tricia said it was a little heavy on the fennel, so next time I will try about 3/4 teaspoon of fennel.
2. You need to use the quick cooking steel cut oats. Regular oats go mushy when cooking and regular steel cut oats don’t get done completely and leave the goetta crunchy. Our oats are Red Mill brand and don’t say quick cooking on the front but the directions on the back say they are ready in 10 to 20 minutes.
3. When frying up the large pieces, they began to fall apart. Not sure if thickness would have held them together a little better, but I think I will cut the slices in half to make them smaller and easier to turn with a spatula next time.
4. The oil is used to fry it in, however I find that just putting it in a non-stick skillet tends to work great without the extra greasiness of the oil. I haven’t tried frying it in the oil yet but the next batch I probably will try it a little to see if it makes it crisper and holds it together better.
Hope you enjoy! Share your thoughts and experience, or tips with this recipe below!