How to Make Goetta in a Crock-Pot

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Developed by German immigrants as a way to get more servings out of inexpensive cuts of meat, goetta is traditionally prepared from pinhead oats and ground pork, beef or a combination, cooked slowly in broth. The resulting thick mixture is typically packed into loaf pans, refrigerated until firm, then sliced and pan-fried. The low, moist heat supplied by a slow cooker like a Crock-Pot makes it a simple, low-maintenance way to prepare the oats and meat for goetta without requiring constant stirring or attention.

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Measure the pinhead oats into the slow cooker. Add beef or pork broth, using approximately 3 parts of broth for every 1 part oats. Stir to combine.

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Adjust the slow cooker's temperature to high. Put the lid securely in place and cook until the mixture has thickened and the oats are tender but not mushy, approximately 1 1/2 hours.

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Place the ground meats in a large mixing bowl, using about 2 total pounds for every 6 cups of broth used. Combine the meats well with your hands.

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Empty the ground meat into the slow cooker. Stir to combine the oats, broth and meat.

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Season the goetta with your choice of herbs and spices. Traditional seasonings include salt, pepper, thyme, sage, bay leaves, onions, garlic powder, cayenne pepper, sage and rosemary. Mix well.

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Replace the slow cooker's lid. Turn the heat to low and cook until the goetta is thick enough to be shaped with your hands, approximately 3 hours.

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Let the goetta cool slightly. Divide evenly between loaf pans lined with waxed paper. Smooth and press down on the top of each loaf of goetta with the back of a large spoon.

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Cover each loaf pan with plastic wrap. Refrigerate until firm.

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Remove the goetta by turning the loaf pan upside down on a cutting board. Cut into slices 1/2 inch thick.

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Heat oil, butter or a combination of both in a skillet. Fry the goetta on both sides until golden brown. Serve for breakfast accompanied by maple syrup, ketchup or jelly, if desired.