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The Sarge's Goetta - German Breakfast Treat

The Sarge's Goetta - German Breakfast Treat

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Sarge

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.

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Nutrition

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  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
  2. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
  3. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
  4. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.
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Reviews

Sgt.Rock
92
4/13/2008

Wow! this is probably more "Cincinnati" than Skyline Chili! Taste great fried extra crispy & served with eggs-your-way. It is interesting to note that almost all larger meat-packing-cities with significant ethnic populations have come-up with some version of this dish. It is bassically a "poor-man's sausage", geberrally using soome knid of grain as a "filler" (think "Hamburger Helper"). The addidtion of cooked oats can stretch a little bit of pork & beef a long way! (originally the early immigrants would use those cuts of meat unwanted by the meat packers, i.e. neck bones, etc. Goetta could be fried in the morning and packed as a sandwich for the guys going out to earn a living. Try this recipe for a real authentic German/American treat!

Lou
84
7/9/2008

Just like my mother used to make back in Cincy! I don't cook mine nearly as long as shown in the recipe. I found the oatmeal (steel cut) in the health foods section at Krogers. I have cut back on the amount of water as it gives the goetta a thicker consistency that makes it easier to fry. I also line the bread pan with wax paper that allows me to remove it from the pan and makes it easier to slice.

Billie Renee Stacy
69
10/9/2006

This stuff is good! I think it might be an acquired taste though because the more I ate the better it got, and the crispier it was the better too. Very easy to make it just takes quite a long time. I think next time I'll probably cut back on the cooking time for the steel cut oats because I had about an inch stuck to the bottom of my crock pot when I finished the 90 minutes. Also, it might be easier to take all the ingredients after the oats are cooked, and mix them in a large bowl before transferring them back into the crockpot because it was hard to mix all together in the crockpot. I just went ahead and refrigerated this overnight because it took so long we went out to eat and I finished cooking the goetta the next morning. I might consider trying to cut this recipe in half next time because it makes a ton. I'm used to making big meals, but this was just overwhelming. It completely fills the crockpot. And when your only cutting thin slices to fry it goes a long way. I'm thinking about freezing the leftovers. I'm not sure if that will work out in the end, but it's worth a try. If you like to cook and don't mind the time it takes, and like to try new things, especially foods from Germany, Hungary, Poland, ect. try this I think it's worth it.