Goetta

[W. Hilditch]

2 cups cooked steel cut oatmeal 6 servings
12 to 16 oz bulk breakfast sausage (10 patties)
1/4 cup finely chopped onion

Cook a batch of overnight oatmeal as shown below, but add a 1/4 bay leaf with the oats and forget the cream.

When doing the final oatmeal cook, sauté sausage in skillet on low and chop. When half cooked add the onions and chop. When oatmeal is very thick add the sausage and blend. Chill in fridge. Make 6 patties 4 1/2” dia. x 1/2” thick. I use a hamburger press lined with wax paper. They should be flat on both sides. Place on a 9” x 13” cookie sheet covered with wax paper and freeze. Cut around patties with scissors to have wax paper between them, stack and bag.

Keep frozen. When ready to cook, remove and butter both sides with room temp butter while still frozen. Cook on medium/low in skillet or griddle. Do not try to turn until the first side is crispy brown or it will break. Cook the second side crispy too.

A Cincinnati treat. Goetta, eggs, fruit and grilled bear claws with perked coffee works for a winter Sunday brunch. Don’t forget to warm your platters.



Hilditch

 

[JustinR]

I like this. Wonder if itll work with turkey sausage.

 

[W. Hilditch]

If you Google Goetta recipes you will notice that there isn't anything you can't mix in with the oatmeal, as long as it doesn't add moisture. If it would, use it as a topping after cooking.

Hilditch

 

[JustinR]

good to know, thanks!

 

[Mark H]

You had me at perked coffee. I have drip, French press,and Starbucks close to office. My best coffee is on a camp stove with an old camp perk.