Slow-Cooker Goetta

  Breakfast

My husband's grandfather, a German, introduced goetta to me when we first got married. I found a slow-cooker recipe and changed some of the ingredients to make this the best goetta around. Now, many people request the recipe. It makes a lot of sausage, but it freezes well.

Slow-Cooker Goetta

Average Rating: 5

TOTAL TIME: Prep: 45 min. + chilling Cook: 4 hours
YIELD: 2 loaves (16 slices each).

Ingredients

  • 6 cups water
  • 2-1/2 cups steel-cut oats
  • 6 bay leaves
  • 3 tablespoons beef bouillon granules
  • 3/4 teaspoon salt
  • 1 teaspoon each garlic powder, rubbed sage and pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds bulk pork sausage
  • 2 medium onions, chopped

Instructions

  • 1. In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves.
  • 2. In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, 8-10 minutes, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours.
  • 3. Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight.
  • 4. To serve, slice each loaf into 16 slices. In a large skillet, cook goetta, in batches, over medium heat until lightly browned and heated through, 3-4 minutes on each side.
    Freeze option:
    After shaping the goetta in loaf pans, cool and freeze, covered, until firm. Transfer goetta to freezer containers or wrap securely in foil; return to freezer. Partially thaw in refrigerator overnight; slice and cook as directed.

Nutrition Facts

1 slice: 121 calories, 7g fat (2g saturated fat), 15mg cholesterol, 450mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 5g protein.

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