Reviewed: Feb. 27, 2012

Very good, my grandmother use to make this when we lived in Cincy and now we make it in Florida, very good and so easy! Love mine smothered in syrup with pancakes and eggs mmmm mmm good

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Reviewer:

Kfrancis

Cooking Level: Expert

Home Town: New Port Richey, Florida, USA

Reviewed: Jan. 19, 2012

Delicious! My mom used to make this when I was a little girl in rural Indiana. Sure brings back memories! Thanks for sharing. Made it exactly as directed.

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Reviewer:

Carol

Reviewed: Nov. 30, 2011

I grew up eating this with breakfast. I'm thrilled to have found the recipe for my family. It's unique, and delicious!

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Reviewer:

msfields07

Reviewed: Nov. 17, 2011

This recipe takes too long. I want to put my grandmothers recipe she has been doing for 60+ yrs on here. Baked in the oven so its easier. Stay tuned. But soooo happy this recipe is on here! Nice to see others from Ohio enjoying it still!

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Reviewer:

verchip

Cooking Level: Intermediate

Reviewed: Sep. 22, 2011

Man this was so easy. I used Beef Broth & Beef Bouillon cube. Tennessee Pride Hot sausage. Fresh ground Black Pepper, minced white onion and ground bay leaf. I cooked the steel cut oats with beef broth, bay leaf, and Bouillon in the rice cooker. Snipped the metal ends off the sausage and defrosted. Cooked the sausage on the stove and some of the broth. (Used a potato masher to break up and cook through). Added minced onion..cooked a bit. Added all to rice cooker. it was done in no time. I did stir and reset rice cooker. I used 32 oz broth 1 3/4 cup oats. 1 pound sausage. 2/3 medium onion. Added a bit more water to cook thoroughly. I greased some small lunch meat containers to store the sausage. I cannot believe how easy this was. And by using my favorite sausage it has to be great! I love steel cut oats. I'm sure my husband will help me with the proper spice..but it cooks up nice and crispy. Takes great to me! I eat cooked in an all clad skillet with some friend apples, & tiny bit of I can't believe it's not Butter.....yum.

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Reviewer:

Foxes

Reviewed: Sep. 13, 2011

Since I like scrapple, and I'd just bought some steel cut oats, I thought I'd give goetta a try. Cut recipe in half and the slow cooker was filled to the top. Used quality Gunnoe's pork sausage and added a tablespoon of Mrs Dash Table Blend as suggested in on review. I still prefer scrapple, but this was very good along with fried eggs. Next time I'll be careful to not overcook the oats (left them going about two hours), will probably add minced garlic, may increase the sausage to 1 1/2 lb. and decrease the ground beef by 1/2 lb. to ramp up the sausage flavor. I'll also make sure the meat and onions are very well mixed. Recommend that you slice thin and fry in butter (or better yet bacon grease) in medium high skillet until browned and crispy on both sides. Good country eaten'.

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Reviewer:

TWL

Cooking Level: Expert

Living In: Mount Solon, Virginia, USA

Reviewed: Aug. 17, 2011

Great Recipe! I cut the recipe in half and made six mini loaves. I couldn't wait to get up this morning and have some with my eggs and toast.

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Reviewer:

mimi

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 6, 2011

I lived in Cincinnati all my life. I recently moved to Long Island, New York. I miss my Goetta. They never heard of it here. AMAZING, I know. I made this just today, OMG!! It was AWESOME!!! I did use Pin Oats though. I had to order them online, bay leaves, sage, & Mrs. Dash. For those that NEVER had or HEARD of Goetta here in the Big Apple LOVED IT!!! Thanks for sharing this with us!!

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Reviewer:

tommyswife

Reviewed: Apr. 6, 2011

I've only had goetta once, when I visited Cincinnati several years ago, so this recipe intrigued me. Even though I made a much smaller batch, just a quarter of the original recipe, I follwed the directions exactly. Like others have noted, there was no way that this was going to become "sliceable," so I just formed it into patties. I fried it in bacon grease and it did seem to hold together much better if I didn't flip the patties as often, let it get really brown and crispy before turning the patties. The first day, I thought that this must be an acquired taste; the second day I thought that it was pretty good; the third day I really enjoyed it, but I was getting kind of tired of eating goetta every day! Overall, I'm glad I made this and I'll no doubt do so again.

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Reviewer:

Lori

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Glendale, Arizona, USA

Reviewed: Mar. 12, 2011

I am a big goetta fan and this is pretty close. I added some crushed red pepper to give it a little heat without changing the taste. Another thing, don't use anything other than just plain pork sausage or you will alter the true authentic taste. A lot of people commented that it would fall apart. I believe the problem is that there is no gelatin in the mix to hold it together. Recipes handed down within families call for the boiling of either a pork shoulder or butt with the bone and then using that broth for your "steel cut" pin oats. The boiling of the meat (bone) produces the gelatin that ultimately keeps it together. Its a little more work, having the grind the meat and all, but the outcome is significant.

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