Goetta Recipe
This Goetta is a wonderful recipe to serve to your family and friends. Sometimes I feel amazed about the ease at which I whip up this Goetta; it gives out so inviting that anyone would fall for it. Believe me, this Goetta is worth trying!
Ingredients
| 1 pound high grade pork sausage | ||
| Water | 1 Quart | |
| 1 1/4 cups pin oats, uncooked | ||
| Bay Leaf | 1 | |
| Onion | 1 Small, chopped | |
| 1 small sage leaf, or to taste | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter or margarine, for cooking | ||
| Butter and maple syrup | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine sausage and water in a medium saucepan. (Use a pan that is heavy and has a tight fitting lid.)
Mash sausage with a potato masher.
Stir in oats; add bay leaf and chopped onion.
Bring to a boil, then reduce heat so mixture simmers gently.
Cook, covered, stirring every 10 or 15 minutes to make sure mixture doesn't stick.
Use a straight end spatula, pancake turner or similar device for stirring.
After about 2 hours of cooking, add one small sage leaf, rubbed fine, and salt and pepper as needed. (This depends on the seasoning in the sausage.)
Cook about 15 minutes longer.
Near end of cooking time, spoon off any fat that accumulates on surface.
Then pour cooked mixture into a 9x5x3 inch loaf pan which has been rinsed with cold water.
This will fill loaf pan about halfway.
Cover and refrigerate.
To use, cut into 1/2 inch slices.
Mix flour with salt, paprika and pepper.
Coat slices with seasoned flour.
Saute slowly in butter in a skillet or on a griddle, until golden on both sides.
Allow about 15 minutes cooking time.
Mash sausage with a potato masher.
Stir in oats; add bay leaf and chopped onion.
Bring to a boil, then reduce heat so mixture simmers gently.
Cook, covered, stirring every 10 or 15 minutes to make sure mixture doesn't stick.
Use a straight end spatula, pancake turner or similar device for stirring.
After about 2 hours of cooking, add one small sage leaf, rubbed fine, and salt and pepper as needed. (This depends on the seasoning in the sausage.)
Cook about 15 minutes longer.
Near end of cooking time, spoon off any fat that accumulates on surface.
Then pour cooked mixture into a 9x5x3 inch loaf pan which has been rinsed with cold water.
This will fill loaf pan about halfway.
Cover and refrigerate.
To use, cut into 1/2 inch slices.
Mix flour with salt, paprika and pepper.
Coat slices with seasoned flour.
Saute slowly in butter in a skillet or on a griddle, until golden on both sides.
Allow about 15 minutes cooking time.
Chef
