Ingredients
-
1
-
1
-
8
-
2 1/2
-
2
-
2
-
1/8
-
1
-
-
-
-
-
-
-
Directions
Dorsel’s Goetta Variation No 2 (Crock Pot), 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 , I’ve eaten scrapple my entire life in Pennsylvania, and then goetta here, in Cincinnati, for 30 years upon my marriage to a cincinnatian There is no more (or less) grease in scrapple as compared to goetta Scrapple’s grain is corn, while gotta’s is oats The scrapple includes liver as its main meat; goetta, pork and beef, ground together If one seems greasier than another, I’d say it’s due to the preparation Goetta made on a flathead grill with a brief brush of oil is the same greasiness level as scrapple made on a flathead grill with a brush of oil , Excellent recipe, but the directions on the bag for the crockpot version knock two cups of water out of the recipe The stovetop recipe on the bag calls for 8 cups for the stovetop The crockpot recipe, according to the directions on the bag, is the same except use 6 cups instead of 8
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Steps
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1
Done
|
Blend the Ground Meat. Set Aside. |
|
2
Done
|
in a Crock Pot, Combine Water, Salt and Pepper. Cook on High (covered) For 20 Minutes Then Stir in Oatmeal. Cover and Cook on High For 90 More Minutes. |
|
3
Done
|
Add Meat and Savory Seasoning at the End of the 90 Minutes -- Blend Well. Cover and Cook on Low For 3 More Hours. |
|
4
Done
|
at the End of the 3 Hours, If the Goetta Is not Thick Enough, Cook It a Little Longer, Stirring Often. |
|
5
Done
|
Pour Into Bread Pans, Cover With Cling Wrap, and Place in Refrigerator. It Will Keep For Days. |
|
6
Done
|
When You're Ready to Eat It, Slice the Loaf of Goetta and Put It Into a Skillet With the Bacon Fat. Fry Over Medium Heat Until It Is Well Browned, Turning Once. |
|
7
Done
|
Serve. |
|
8
Done
|
Note: a Good Friend of Mine Who Makes This All the Time Use 16 Cups of Water For This Recipe, Which Is Double the Recommendation, So Don't Be Afraid to Use More Than 8 Cups If It Seems to Need It Before the Cooking Time Is Up. Also, Good Sausage Can Be Substituted For the Ground Pork, If You Wish. |
