I have been looking for this receipe-used to make it all the time-best thing for breakfast with toast and Getta fried nice and brown and crisp-ummmm good-)

Add summer savory, 1 large finely chopped apple, really adds to the flavor

Not bad, but goetta is miles better (and more authentic) when made with pork, not beef.
A bit of sage and savory also wakes the flavor up a bit. A bit more than a pinch of pepper (especially white pepper) is also desirable.

This is so easy in a crock pot - mix all ingredients above and cook on high for an hour then on low for 2, add water little bit at a time if necessary.

Try using pork breakfast sausage instead of just ground pork. Dont forget the garlic - 1-2 or cloves.

I use venison breakfast sausage and ground venison instead of beef and pork- its healthier and really good.

Finally dont be afraid to wrap the congealed goetta in foil and put in the freezer for later thawing!!

Mix 1 lb ground beef and 1 lb spicy sausage. Delicious!

I last tasted this splendid dish made by neighbours of ours in North Carolina. The wife was of German o origin and came originally from Ohio. As a young girl (there with my Scottish parents as dad taught at Duke for ten years) it was the most delicious breakfast I had ever had. I have been back in Scotland for 40 years and have only made the recipe twice-each time I have failed with the consistency.....when fried it breaks up. Perhaps not enough of the oats. Our cups are perhaps rather different. However, the taste albeit a mush took me back on a nostalgia trip. It wasn't solid enough to serve to the family and if anyone has a simplified -say 4 person recipe I would be grateful .Goetta is not dissimilar in taste to,the Scottish "white pudding" served in chip shops.

I have been eating this since I was a kid. My grandma made it, love that I can make it for my kids. Also in the southern states they call pinhead oatmeal - steel cut oats. If you live in warm climates you should also freeze or refrigerate uncooked oats (you could get meal bugs).

I've been following family tradition for 30 yrs. I follow the basic recipe above but chop onions and use a bit of chopped garlic and red pepper flake. My choice of meat is sausage -- half spicy, half regular. I freeze some of mine and I always dredge it in seasoned flour prior to frying. We're having goetta for dinner tonight -- can't wait!

Delicious!

The original Dorsels Goetta recipe is the same except for 6 cups of water.
A Cincinnati area favorite.