Slow Cooker Goetta

Name: Slow Cooker Goetta
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

10 ingredients

5 steps

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

Directions

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 8-10 minutes or until meat is no longer pink, 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 3-4 minutes on each side or until lightly browned and heated through.
5

After shaping the goetta in loaf pans, cool and freeze, covered, until firm. Transfer goetta to resealable plastic freezer bags or wrap securely in foil; return to freezer. Partially thaw in refrigerator overnight; slice and cook as directed.