Goetta Made In A Pressure Cooker Food

GOETTA

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.

GOETTA MADE IN A PRESSURE COOKER

Steps:

• Brown beef, pork and onion in the pressure cooker brown setting.
• Add steel cut oats, garlic powder, salt, pepper and bay leaves and stir into meat mixture.
• Add chicken or beef broth and stir, then close and lock lid
• Set pressure cooker to high pressure for 30 min. after the 30 min let the pressure come down naturally.
• When all the pressure has been release open lid and stir mixture, then put into bread pans. Cover pans with plastic wrap (this will prevent it getting a crust one it) after it has cooled put in refrigerator overnight to let it set up.
• The next day cut the Goetta into slices fry in a little oil or bacon grease until brown.

DORSEL'S GOETTA VARIATION NO. 2 (CROCK POT)

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.

SLOW-COOKER GOETTA

Steps:

• In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves., 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., Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight., 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.

CROCK POT GOETTA

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.