RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5593
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| Recipe Name: |
Goetta (Pork & Oats Patties) - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
German |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
2.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.05
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Goetta is a regional food found in Cincinnati, Ohio, and the greater Cincinnati metro area including Northern Kentucky.
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Ingredients:
2 Pounds oats, pinhead
1 to taste salt and pepper
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Directions:
Cover a pork shoulder and a large onion (quartered) with water. Add salt and pepper. Cover and bring to a boil. Reduce heat and simmer until meat is falling apart.
Remove from pot, but retain liquid. Pull the meat with a fork, discarding large pieces of fat, bone, and gristle.
Strain the broth to remove unwanted fat, gristle, etc. Keep the onion pieces if desired.
In a large pot, place layer of meat, layer of oats (not rolled oats, but oats that look like barley (usually found as pinhead oats) - although cracked is okay - sometimes hard to find). Pour some broth to just cover. Next layer meat, layer oats, broth. Do this until all meat used up. There should not be liquid above the last layer of oats. Let stand about 15 minutes.
Put the pot on low and start stirring slowly. You want to stir until all the liquid is absorbed by the oats and the meat and oats are thoroughly mixed. (good muscle builder!) Taste for salt and pepper. Allow to cool down to warm.
Line loaf pans with waxed paper and fill with warm mixture and refrigerate until solid. From this point you can pull each loaf out, put in baggie and freeze, or keep in refrigerator.
To serve, slice to desired thickness (I like thick, my father liked skinny, very crispy) and fry in small amount of Crisco.
Chef's Note: My grandmother, Margaret, kept most of the fat in, and effectively fried in its own fat. Being more health conscious, I modified to remove most of the fat and fry in slight amount of vegetable shortening. |
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| Nutrition per Serving: |
| Calories: |
64 |
Total Carbs: |
4.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
15.8 |
Fat: |
2.2 |
Protein: |
5.62 |
| Fiber: |
0.00 |
Sodium: |
17.25 |
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