Crock Pot Goetta Recipes

Steps:

• Place water, oats, salt and pepper into the crock pot and mix well.
• Cover and cook on high for 1 hour, stirring 2 or 3 times.
• Add meats and break up well.
• Add onion, sage, thyme and bay.
• cook for 4 hours on low, stirring now and again.
• Uncover and add cornmeal-stir well.
• Cook uncovered for 30 minutes.
• Turn out into 3 loaf pans, cool and chill in fridge.
• When set turn out and freeze what you want.
• Slice and fry in a little butter or oil until brown and crusty, but dont let them touch in the pan or they will run.

Steps:

• Line the pot with the bag. Bring water, salt, bay leaves and pepper to boil in a slow cooker set to High. (If this isn't happening, cheat... start it up on the stove... and dump in to a warmed up crock pot that has a little water in it already). Stir in steel cut oats, cover, and cook 90 minutes. In a large bowl, mix beef, pork, onions and garlic. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 1.5 - 2 hours, stirring occasionally. SPECIAL NOTE: I had doubled the original recipe the first time and had 5 cups of oats and 4 cups of meat... NO WAY it would all fit in the crock pot. If the mixture seems to be too much to add to the crock pot at this time, simply take it out after the oats are finished cooking and transfer to a large roasting pan (such as a Turkey Roaster). Set the temp to 300 degrees. Mix the Oats and Meat together and continue cooking in oven for about 90 minutes, stirring every 30 minutes. Continue to the next step... everything will be fine. Remember, you are only partially cooking the Goetta. It will be fully cooked when you fry it for breakfast. Transfer the mixture to a medium baking pan/ loaf pans lined with plastic wrap (easier to remove and clean), and cool until semi-solid by chilling 1 hour or more in the refrigerator, or until firm. I did this at night, so I covered with plastic wrap and left in refrigerator overnight. After completely cooled, turn out onto wax paper onto cutting board, and cut into thin slices. Heat oil in a large, heavy skillet over medium high heat. Cook slices one at a time in the heated oil until evenly brown on each side. You can freeze the slices up to 3 months if you are not ready to eat the entire mixture at once. Just put freezer paper between slices. Pull out and defrost what you need and fry up one at time when ready. Be careful in oil, if any frozen ice hits the oil.

Steps:

• 1. Place water,oats,salt and pepper into a 6 quart crockpot and mix well.
• 2. Cover and cook on high for 1 hour, stirring 2-3 times.
• 3. add ground beef and pork sausage to a large pan and cook until no longer pink;make sure the meats are well broken up. Add onion to skillet and cook until soft. Drain, and add all to crockpot. Stir well.
• 4. Add sage, thyme, and bay leaves to crock pot, Stir well.
• 5. Set crock pot to low and cook for 4 hours.
• 6. Uncover, and add cornmeal. Stir well. Cover and cook for additional 1/2 hour.
• 7. Turn out into 3 greased loaf pans, cool and then chill in refrigerator overnight. When set, turn out out one pan and slice into patties. Freeze remainder of 2 loaf pans.
• 8. Slice and fry in a little butter and oil until brown and crusty. Don't let them touch in the pan or they will run. Enjoy with eggs and toast.Serve as sandwiches for lunch or dinner in place of meat.

Steps:

• Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
• In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
• Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
• Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.

Steps:

• Blend the ground meat. Set aside.
• 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.
• Add meat and savory seasoning at the end of the 90 minutes -- blend well. Cover and cook on low for 3 more hours.
• At the end of the 3 hours, if the goetta is not thick enough, cook it a little longer, stirring often.
• Pour into bread pans, cover with cling wrap, and place in refrigerator. It will keep for days.
• 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.
• Serve.
• 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.

Steps:

• In a large pot bring water to a boil and add oats, salt and pepper-reduce to a simmer, cover and cook for 2 hours.
• Add meat, onion, spices and cover, cooking for 1 hour more.
• Pour into pan/s-cool and then refrigerate.
• Turn out, slice and fry until brown in a bit of butter or oil.