Appears in Cook's Country February/March 2014
Strange but true: This midwestern breakfast favorite combines oats and meat. Also true? It’s really good.
WHY THIS RECIPE WORKS
Usually a mixture of offal meats and pinhead oats, this German American breakfast staple is formed into a loaf, chilled, sliced, and fried up for a hearty meal. To streamline our version, we use ground breakfast sausage, enhancing the flavo...