AuthorKathleen GloverCategoryGluten Free, SidesDifficultyIntermediateBreakfast meats are fascinating to me. Where I'm from in New Jersey, the residents are constantly fighting about whether a version of breakfast ham is called Pork Roll or Taylor Ham. To the West, in Pennsylvania they prefer Scrapple and in the South they have something called Livermush, which definitely needs a PR overhaul with a name like that. During a recent visit with a friend from Cincinnati she mentioned that she grew up with Goetta Slices.
I had never heard of that and insisted she make it for me. Though it's no pork roll (😉) I was surprised how great it tasted! Goetta Slices are pork or beef, sometimes both, mixed with cooked oats for added texture and crispiness. You pre-cook and shape a loaf and then cut slices from it, similar to breakfast sausage!
First, heat 2 tbsp oil in a saucepan over medium heat, and add the chuck. Cook for about 5 minutes, or until browned.
Remove from the pan to a plate and set aside. Heat the rest of the oil and cook the pork shoulder for 5 minutes, or until browned. When done, transfer it to the same plate where the chuck is resting.
Into the same pan, add the onion, stir and cook for couple of minutes until soft and golden. Remove from heat and transfer to a bowl.
After that, put the meat back into the pan, and add enough water to almost completely cover the meat. Turn the heat down to low. Cover it and cook for 2 hours.
Meanwhile, in a small pot, bring 3 1/2 cup of water to a boil. When water is boiling, add the oats, turn heat to low and simmer for about 30 minutes, or until oats absorbed the water.
When the meat is cooked through and tender, remove it from the pan to a blender. Reserving 1 cup of the cooking liquid. Let the meat to cool off.
Next, add the oats, onion, thyme, 1/2 cup reserved liquid, Worcestershire sauce, garlic salt and pepper to the meat in the blender. Process until the mixture starts to look like a paste, adding a bit more of the liquid if necessary.
When done, prepare a loaf pan, line it with plastic wrap, leaving couple of inches over the edges. Then press the meat paste into the pan, cover with plastic wrap, and leave it in the fridge overnight.
When needed, heat the butter in a skillet, over medium-high heat. Then pull the goetta from the pan, and slice it. Transfer the slices into the skillet with melted butter. Cook for couple of minutes, until golden brown on both sides.
Ingredients
Directions
First, heat 2 tbsp oil in a saucepan over medium heat, and add the chuck. Cook for about 5 minutes, or until browned.
Remove from the pan to a plate and set aside. Heat the rest of the oil and cook the pork shoulder for 5 minutes, or until browned. When done, transfer it to the same plate where the chuck is resting.
Into the same pan, add the onion, stir and cook for couple of minutes until soft and golden. Remove from heat and transfer to a bowl.
After that, put the meat back into the pan, and add enough water to almost completely cover the meat. Turn the heat down to low. Cover it and cook for 2 hours.
Meanwhile, in a small pot, bring 3 1/2 cup of water to a boil. When water is boiling, add the oats, turn heat to low and simmer for about 30 minutes, or until oats absorbed the water.
When the meat is cooked through and tender, remove it from the pan to a blender. Reserving 1 cup of the cooking liquid. Let the meat to cool off.
Next, add the oats, onion, thyme, 1/2 cup reserved liquid, Worcestershire sauce, garlic salt and pepper to the meat in the blender. Process until the mixture starts to look like a paste, adding a bit more of the liquid if necessary.
When done, prepare a loaf pan, line it with plastic wrap, leaving couple of inches over the edges. Then press the meat paste into the pan, cover with plastic wrap, and leave it in the fridge overnight.
When needed, heat the butter in a skillet, over medium-high heat. Then pull the goetta from the pan, and slice it. Transfer the slices into the skillet with melted butter. Cook for couple of minutes, until golden brown on both sides.