|Written by Toelken69|
Goetta is a blend of pin oats, pork, beef, and seasonings. Goetta sometimes contains onions. The mixture is then poured into loaf pans and refrigerated until firm; then sliced for frying.
Goetta was brought to the U.S. by German immigrants who moved to the Cincinnati, Ohio, area in the late 1800s. Originally, goetta was a peasant dish that stretched the amount of meat available over several days. Goetta is a regional favorite in the greater Cincinnati area. Festivals celebrating goetta are popular in Cincinnati and Covington Kentucky area. "Goettafest" is an annual event held in Covington, Kentucky, in MainStrausse Village, an area of businesses and restaurants located a few blocks from the Ohio River. Goetta is readily available in grocery stores in the Northern Kentucky and Southwestern Ohio areas. The Great American Ballpark in Cincinnati sells goetta burgers and goetta dogs in its concession stands. Local restaurants feature goetta in omelets, hash, on a sandwich, and much more.
Crockpot GoettaCook 2 1/2 cups of pin head (steel-cut) oats in 7 cups of water for 1 1/2 hours on high in at least a 6 quart crockpot (oats will soak up most or all the water). Brown 1 pound of ground beef, and drain grease.Brown 1 pound of bulk sausage (1 roll), and drain grease. Add meat to cooked oats.
To the oats and meat mixture, add: 2 medium/large onions, chopped fine. 3 to 4 bay leaves, 2 crumbled sage leaves, 1 tablespoon of accent, 1 beef bouillon cube, 3 teaspoons salt, and pepper to taste. Mix all ingredients together, place lid on crockpot and cook for 5 hours (on low) stirring occasionally.
When goetta is done cooking; pour into 2 greased loaf pans.Let cool in loaf pans about 15-20 minutes before refrigerating. Goetta needs to refrigerate for about 3 to 4 hours so it can be sliced without falling apart.Slice and fry in skillet on about med/high; 10-15 minutes on each side or until golden brown (do not over-cook goetta or it will become dry).
Goetta ReubenCut and fry 2 slices goetta until golden brown (1/2 inch slices), using a non-stick skillet.Spread butter or margarine on one side of a slice of rye bread; butter two slices of rye for each Reuben (1 side only).
Preheat non-stick skillet a couple minutes before cooking Reuben. Place 1 slice of rye in skillet, buttered side down. Lay 1 slice of swiss cheese on non-buttered side of bread, put the 2 pieces of goetta on the swiss cheese, lay a mound of sauerkraut on top of goetta, place another slice of swiss cheese over sauerkraut; finish with the other slice of rye bread on top (buttered side up).
Cook on medium-high heat until toasted; turn carefully and cook on other side until bread is toasted and cheese is melted.When done, lift top piece of rye and drizzle with thousand island dressing.Perfect sandwich for a panini grill. You can use a heavy plate as a weight on the Reuben while cooking to ensure the cheese melts. Enjoy!!
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