Goetta
(Serves 6)
2 lb pork sausage, ground pork and/or beef
or 4 lb neck bones
5 c pork broth or chicken or vegetable stock
or 8 c water
1½ c very finely chopped onion
(1 large onion)
3 t salt
½ t pepper
½ t sage
¼ t thyme
4 bay leaves
2½ c pinhead or steel-cut oats
½ c cornmeal to thicken
The Goetta I was raised on basically had just salt and pepper as the seasoning. But pork neck and shoulder meat (the cheap cuts) were pretty much the norm, beef was never used or added by my moms recipe. I have an Aunt though who likes a 2-1 mixture of Pork to beef for hers. Talking about got me thinking, my wife had never bought it. When I asked her about it she had never even heard of it. Bought some the other day and she really enjoyed.
Mom's recipe is
2 to 3 pounds pork shoulder, bone in
8 cups water
3 cups chopped onions
2 large bay leaves
1 to 2 ribs celery, chopped, with leaves
1 tablespoon salt
1 to 2 teaspoons pepper
3 cups steel cut oats
Place meat in large, heavy-bottomed pot (11 quarts or larger) with water, onions, bay leaves, celery, salt and pepper.
Bring to a boil and lower to simmer. Cook, uncovered and stirring occasionally, for 2 hours.
Meat should fall from the bone.
Strain meat and vegetables from liquid and when cool enough to handle, chop finely.
Set meat and vegetables aside.
Pour liquid back into pot and add oats. Bring to a boil and lower to a simmer.
Cook uncovered stirring often, for 2 hours.
Mixture will be thick. Add chopped meat and vegetables and simmer another 1 to 2 hours.
Line 3 to 4 loaf pans with aluminum foil, spray each with non-stick vegetable spray.
Pour Goetta into loaf pans and allow to cool for 1/2 hour at room temperature.
Place loaf pans in refrigerator overnight to cool.
Slice 1/3 thick and fry in a cast iron skillet with a light coating of bacon grease. Freeze the rest.
Boys it doesn't get any better than this.
