Goetta

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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.

SERVES 6 to 8

TIME 1¼ hours, plus 1 hour cooling and 3 hours chilling

Goetta

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...

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