Crockpot Goetta

Smokin Don’s version of Jim Reinhart’s Crockpot goetta

Here are Jim’s comments: “Add enough salt or it will be bland. I use bouillon cubes instead of beef broth because of the salt content. Be careful not to add too much water or you’ll be frying mush in the morning”.

 

3 cups pinhead oatmeal, I used Irish Oats

5 cups water

1 1/2 – 2 tablespoons salt, I used 1 Tbs. gray sea salt

1 pound each of ground beef and pork sausage

2 medium diced onions

6 bay leaves

1 teaspoon each of garlic powder, black pepper, Cajun seasoning

½ tsp. celery seed

1 tsp. better than beef bullion

2 additional cups of water.

 

Combine 3 cups of oatmeal with 5 cups of water in Crockpot and cook on high for 1 ½ hours, stirring occasionally. If you use standard steel cut , (pin head), oats do for 2 hours. An hour, into the cooking, an hour & half for standard steel cut oats, combine all ingredients, except the ground meat and onions, into a saucepan. Bring to a boil and let simmer until reduced in 1/2 (one cup). Strain and stir liquid into Crockpot.

 

While spice liquid is still reducing, brown beef and pork with onions then add to Crockpot. When all ingredients are in the pot, turn to low and mix well, stirring often for another 2 to 3 hours. Mine looked ready after 2 hours.

 

Don’t be tempted to add water, even though the goetta gets very thick. Let cool and spoon into 2 large loaf pans. Put in the fridge over night to set up. To cook, brown in a non-stick pan or cast iron skillet until personal preference of crispiness is reached.

 

Good fried as is but I like to smoke it. Smoke low & slow until an IT of 150 deg, I did mine at 170 deg for 1 ½ hours then 190 deg. for ½ hr. then 225 for another ½ hr. It is pretty fragile so I do mine on a grill pan then carefully remove with a spatula. It needs to be in the fridge 8 hours or over night again to set up before slicing to fry. Instead of frying I also like it cold on crackers.

 

If you want hot, I thought mine was mild, add more Cajun seasoning or some crushed red pepper. Freezes well. Make sure you press well into the loaf pans.

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