Slow-Cooker Goetta
TOTAL TIME: Prep: 45 min. + chilling Cook: 4 hours
YIELD: 2 loaves (16 pieces each).
My husband's grandfather, a German, introduced goetta to me when we 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, Ohio
Ingredients
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6 cups water
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2-1/2 cups steel-cut oats
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6 bay leaves
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3 tablespoons beef bouillon granules
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3/4 teaspoon salt
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1 teaspoon each garlic powder, rubbed sage and pepper
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1/2 teaspoon ground allspice
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1/2 teaspoon crushed red pepper flakes
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2 pounds bulk pork sausage
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2 medium onions, chopped
Directions
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1.
In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves.
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2.
In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, 8-10 minutes, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours.
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3.
Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate loaves, covered, overnight.
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4.
To serve, slice each loaf into 16 pieces. In a large skillet, cook goetta, in batches, over medium heat until lightly browned and heated through, 3-4 minutes on each side.
Nutrition Facts
1 piece: 121 calories, 7g fat (2g saturated fat), 15mg cholesterol, 450mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 5g protein.
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