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Top Rated Goetta Recipes

by
smainjr
Ingredients: 5 Lbs ground pork 15 cups water 3 lrg onions chopped 6 cups pinhead oats 3 Tbls Salt 1 Tbls Pepper Mix pork and water in large roasting pan on stove-top bring to boil mixing to break up meat. Add oats onions and seasoning. Cook in oven ...
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by
genareddog
Ingredients: 3 quarts water 2 tablespoons salt 2 teaspoons ground black pepper 5 cups steel cut oats 2 pounds ground beef 2 pounds ground pork sausage 2 large onions, finely chopped 1/4 cup cooking oil Bring water, salt, and pepper to boil in a slow ...
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by
Dib's
This recipe was found on the web and posted by request-looks interesting.
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by
Mar~Bear
Goetta is often compared to scrapple or breakfast sausage. I found this recipe in a wild game cook book.
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by
Dib's
This recipe was found on the web, posted by Stephan Block. It was a requested recipe.
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by
Sarge
Steel cut oats, ground beef, and ground pork are cooked until thick and soft, chilled until firm, and fried like bacon!
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by
Bone Man
Goetta is something like "Scrapple" that's not so greasy. It may be a German dish but in the U.S., it is very popular around Cincinnati, Ohio. Most folks I know eat it as an all-in-one breakfast dish with either syrup, gravy, or melted butter on it. The Dottie Dorsel Pinhead Oatmeal Company sort of set the standard for the recipe and this is a slightly modifide entry of their "alternative version" (non-onion version) of Goetta.
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by
Buster's friend
Savory alternative to getting your oats! We had always thought this was my DH's family culinary contribution to the world! Have been making this for the past 25 years when the weather gets cooler and hot breakfasts are in order. Last year when DH's mother went to Cincinnati to see her auntie, she discovered Goetta. It turns out her father had lived for a time in Cincinnati and must have come up with his version! Who Knew? There are two ways we eat this one-as a warm thick porridge with a dab of butter and a twist of black pepper (best when freshly prepared)(please sir, may I have some more?); cooled in loaf pans and sliced to be sautéed until crispy served with fresh eggs & coffee for breakfast or brunch. Make sure to use steel cut NOT rolled oats-different animals when it comes to cooking! Please note the porridge must be thick but it is nice to retain some chewiness of the grain - this is open for debate amongst family members - some prefer less cooked and others prefer a more cooked down
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by
jones2888
SUBMITTED BY: Sarge PHOTO BY: cookin'mama "This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon." (my note: This came from a friend and I wanted to save the recipe and share with ya'll - so here it is!)
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by
jones2888
SUBMITTED BY: Sarge PHOTO BY: cookin'mama "This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon." (my note: This came from a friend and I wanted to save the recipe and share with ya'll - so here it is!)
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