Tasted okay, but I could not get it to hold together for slicing. What I ended up with was sort of "goetta hash." It was okay, but it reminded me quite a bit of holiday stuffing.

Just like my mother used to make back in Cincy! I don't cook mine nearly as long as shown in the recipe. I found the oatmeal (steel cut) in the health foods section at Krogers. I have cut back on the amount of water as it gives the goetta a thicker consistency that makes it easier to fry. I also line the bread pan with wax paper that allows me to remove it from the pan and makes it easier to slice.

This is a great recipe. We have had a similar version of this recipe in our family for many generations. My only suggestion is add 1 1/2 cups barley in the slow cooker along with the steel cut oats, with an additional cup and a half of water. Great, great, great, must try it!!

Wow! this is probably more "Cincinnati" than Skyline Chili! Taste great fried extra crispy & served with eggs-your-way. It is interesting to note that almost all larger meat-packing-cities with significant ethnic populations have come-up with some version of this dish. It is bassically a "poor-man's sausage", geberrally using soome knid of grain as a "filler" (think "Hamburger Helper"). The addidtion of cooked oats can stretch a little bit of pork & beef a long way! (originally the early immigrants would use those cuts of meat unwanted by the meat packers, i.e. neck bones, etc. Goetta could be fried in the morning and packed as a sandwich for the guys going out to earn a living. Try this recipe for a real authentic German/American treat!

This will probably be the 5th time I'm gonna make this...love it. Even my kids love it too and I love that they're getting their fiber and protein. I do use lean ground beef and less fat sausage and that doesn't seem to cause a problem. I do always half the recipe because it makes a bunch. Also wanted to add that if you freeze portions, it makes it easier to slice and cook when it's only partially thawed...otherwise can be crumbly when frying. I also use a nonstick pan which is well coated with cooking spray. It gets nice and crunchy...thanks :)

This is a great recipe and tastes very close to a commercial goetta I've had many times in the Cincinnati area. It is a long process but worth it in the end. When you cook it it should be sliced thin and cooked over a low heat until crisp on the first side, this will help keep it from falling apart. I also don't fry it in oil but use a dry, non-stick pan. I've found that adding oil causes it to fall apart.

This really is an ordeal, but the final result is awesome. I make it without cutting the batch and freeze it in small batches. It works best if you use a lower fat sausage. I really messed up one batch a while back...it turned to glue, but it was user error. I left it to simmer way too long. I add black pepper, sage and a little red pepper flake as well. Well worth the effort.

D-E-L-I-C-I-O-U-S!!!! I have made only once, but this recipe is definitely a keeper. I have not changed anything when I made it and it is very easy to make. Only I, even though it is quite contrary to the whole idea of it, next time will use ground beef. Our family does not really like pork, and this recipe turned out pretty greasy.

This is a savory version of something my mother and grandmother used to make when we were kids. They would make a large pot of sweet oat meal, we would have a serving and the rest would be shaped into a loaf and the next day it would be sliced and fried, than drizzled with maple syrup. Mmmm.

This was ok. Nothing that I would make again though. The trick to these, you have to slice it very very thin and fry it on a low setting for a longer period of time. If you don't - like mine, they will taste a bit mushy in your mouth. Smelled great when cooked in the slow cooker.

I wouldn't change a thing. Great dish!!

I was very unsure of this recipe, cause I'm not an oatmeal person. But this recipe was awesome and I will make it again. My husband loved it!

This sounded so interesting to me I had to try it! I did cut the recipe in half...glad I did because it made SO much. I might spray the crock pot with "Pam" next time...the oats stuck for me, as one other person mentioned. Also, I don't know why, but my slices kind of go to mush when I fry them...guess I need to us a teflon pan. But, all in all, I really enjoyed the recipe and will make it again. Thanks!

My husband was very skeptical when he saw how much was in the crock pot and no matter what I told him about the rave reviews this recipe receives convinced him that it would taste like his favorite (Gliers)- until he tried it the next morning! He said it was delicious. Since it made so much, I gave my dad a 'loaf' and he says it's the best he's ever had. I usually don't fry my goetta in oil or butter, but rely on the fat in the product. I'll use butter or a little bit of oil next time since the fat was absorbed by the oats. I had little refrigerator space and it was late when the product finished cooking, so I put the mixture into a 9 x 13 pan, evened it out and let it cool off a bit at room temperature before putting it into the refrigerator. The next morning, I turned it out onto waxed paper and cut it into 3 loaves. I plan to freeze the 3rd- but next time, I'll cut the recipe in half.

Tried this. Worked great. Did make a few changes. Used only pork (meat from pork neck bones cooked for 2 hrs). Added 1 bay leaf and 1/2 tsp. sage. As good or better than Gliers in Cincinnati, OH.

I couldn't wait to try this, so I paid a high price at the health food store for the oats. It wasn't difficult to make and my family loves it. I froze it on a wax papered cookie sheet and then put into freezer bags. This will be a regular for us. Thank you for sharing.