morsels45

morsels45 said

Goetta

Pork and steel-cut oats, sliced and fried until the edges go dark.

Goetta
Photo: David Berkowitz from New York, NY, USA, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make goetta

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Made and sliced

180 minutes · serves 8 · Easy

What you need

  • 500g pork shoulder mince
  • 300g steel-cut oats
  • 1.2L stock
  • 2 onions, finely chopped
  • 3 bay leaves
  • 1 tsp allspice
  • Plenty of black pepper

What you do

  1. 1Simmer the oats in the stock with the bay and onion for 90 minutes, stirring often. It goes from soup to porridge to paste.
  2. 2Work in the raw mince, allspice, salt and a lot of pepper and cook another 30 minutes.
  3. 3Pack into loaf tins and refrigerate overnight. It must be properly cold and firm.
  4. 4Slice 1cm thick and fry in a dry pan, without touching it, for 6 minutes a side until the outside is dark and crisp.
  5. 5Patience at the frying stage is the difference between goetta and porridge.

Frying a bought loaf

15 minutes · serves 2 · Very easy

What you need

  • Goetta loaf
  • Oil

What you do

  1. 1Slice 1cm thick, cold.
  2. 2Medium-hot pan, 6 minutes a side, turned once only.