Table of Contents

Dorsel’s Goetta Variation No. 2 (Crock Pot)

Goetta. Just the word conjures up images of cozy Midwestern kitchens on brisk autumn mornings. I remember vividly the first time I tasted it. I was visiting my Aunt Millie in Cincinnati, the undisputed goetta capital, and the aroma drifting from her kitchen window was unlike anything I’d ever encountered. A savory, almost meaty fragrance mingled with a subtle sweetness, hinting at something truly special. Aunt Millie’s goetta, crisp and golden brown on the outside, soft and yielding within, sparked a lifelong love affair with this humble yet deeply satisfying dish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 25 minutes
Servings: Varies depending on slice thickness
Yield: 2 loaves
Dietary Type: Not specified (contains meat)

Ingredients

1 lb ground beef
1 lb ground pork
8 cups water (see directions for potential adjustment)
2 1/2 cups pinhead oats (steel-cut oatmeal)
2 teaspoons dried savory
2 teaspoons salt
1/8 teaspoon ground black pepper
1 tablespoon bacon fat (for later frying)

Equipment Needed

Crock Pot
Mixing bowl
2 Bread pans
Cling wrap
Skillet

Instructions

First, ensure both the ground beef and ground pork are well-blended in a mixing bowl. Set the blended meat aside for now.
In your crock pot, combine the water, salt, and black pepper. Cover the crock pot and cook on high heat for 20 minutes.
After 20 minutes, open the crock pot and stir in the pinhead oats. Ensure they are evenly distributed in the water mixture. Cover the crock pot again and continue cooking on high heat for an additional 90 minutes.
Once the 90 minutes are up, add the blended ground meat and dried savory to the crock pot. Blend the meat and seasoning thoroughly into the oatmeal mixture, ensuring there are no large clumps of meat.
Cover the crock pot and reduce the heat to low. Cook for 3 more hours. This slow cooking process allows the flavors to meld and the goetta to thicken.
After the 3-hour cooking period on low heat, check the consistency of the goetta. If it isn’t thick enough to your liking, continue cooking it for a little longer, stirring frequently to prevent sticking or burning. The cooking time will vary based on your crock pot.
Once the goetta has reached your desired thickness, remove it from the crock pot and carefully pour it into two bread pans.
Cover each bread pan tightly with cling wrap, pressing the wrap directly onto the surface of the goetta to prevent a skin from forming.
Place the filled bread pans into the refrigerator to chill and set. The goetta will keep for several days in the refrigerator.
When you’re ready to enjoy your homemade goetta, remove a loaf from the refrigerator and slice it to your desired thickness.
Heat the bacon fat in a skillet over medium heat.
Place the slices of goetta into the skillet and fry until they are well browned and crispy, turning once to ensure even cooking on both sides. Be patient; this step is crucial for achieving that classic goetta texture.
Remove the fried goetta from the skillet and serve immediately.

Note: One helpful tip is to use 16 cups of water (double the recommendation) if the mixture seems too dry before the cooking time is up. Also, good sausage can be substituted for the ground pork, if you wish.

Expert Tips & Tricks

For extra crispy goetta, press the slices between paper towels before frying to remove excess moisture.
If you don’t have bacon fat, butter or vegetable oil can be used for frying, although bacon fat adds a distinct savory flavor.
To prevent sticking in the crock pot, you can lightly grease the inside with cooking spray before adding the ingredients.
Don’t be afraid to experiment with seasonings! A pinch of red pepper flakes can add a touch of heat, while smoked paprika can enhance the savory notes.

Serving & Storage Suggestions

Goetta is traditionally served as a breakfast dish, but it can be enjoyed any time of day. Serve it hot, fresh from the skillet, with your favorite accompaniments. Popular choices include maple syrup, gravy, melted butter, or even a fried egg on top.

Leftover goetta should be stored in the refrigerator, tightly wrapped, for up to 5 days. For longer storage, wrap the loaf tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and then slice and fry as directed above. You can also crumble cooked goetta into omelets or use it as a topping for pizza or salads.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	200-300 kcal	10-15%
Total Fat	15-25g	20-35%
Saturated Fat	5-10g	25-50%
Cholesterol	50-75mg	15-25%
Sodium	300-500mg	15-20%
Total Carbohydrate	15-25g	5-10%
Dietary Fiber	3-5g	10-20%
Sugars	0g	0%
Protein	15-25g	30-50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Goetta: Substitute the ground beef and pork with plant-based ground meat alternatives.
Gluten-Free Goetta: Ensure your pinhead oats are certified gluten-free.
Spicy Goetta: Add 1/2 teaspoon of red pepper flakes or a dash of your favorite hot sauce to the crock pot mixture.
Herb Goetta: Experiment with different herbs, such as thyme, rosemary, or sage, in addition to the savory.
Different Meats: Try using ground turkey or chicken instead of beef or pork for a lighter version.

FAQs (Frequently Asked Questions)

Q: Can I use regular rolled oats instead of pinhead oats?
A: While you can, the texture will be significantly different. Pinhead oats provide a heartier, chewier texture that is characteristic of goetta. Rolled oats will result in a softer, mushier consistency.

Q: How do I know when the goetta is thick enough?
A: The goetta should be thick enough to hold its shape when spooned. It should resemble a very thick porridge. If it’s still too watery after the initial cooking time, continue cooking on low, stirring frequently, until it reaches the desired consistency.

Q: Can I freeze the goetta after it’s been fried?
A: Yes, you can freeze fried goetta. Allow it to cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. Reheat in a skillet or oven until heated through.

Q: What’s the best way to get the goetta crispy when frying?
A: Make sure your skillet is hot and use enough fat to coat the bottom of the pan. Don’t overcrowd the skillet, as this will lower the temperature and prevent the goetta from browning properly. Press the goetta slices down gently with a spatula while they’re frying to ensure good contact with the pan.

Q: Is bacon fat essential for frying the goetta?
A: No, bacon fat isn’t essential, but it adds a delicious smoky flavor. You can use butter, vegetable oil, or any other cooking fat you prefer.

Final Thoughts

This Dorsel’s Goetta Variation No. 2 is more than just a recipe; it’s a slice of Midwestern comfort food, a taste of tradition, and a testament to the simple pleasures of home cooking. Don’t be intimidated by the relatively long cooking time – the crock pot does all the work! Give it a try, experiment with the seasonings to make it your own, and share this unique and satisfying dish with your family and friends. I guarantee it will become a new favorite, bringing warmth and deliciousness to your table for years to come. And if you have your own special twist, please share it! I’m always eager to learn new ways to enjoy this culinary gem.

Dorsel’s Goetta Variation No. 2 (Crock Pot) Recipe