Goetta is a mixture made out of meat, oats, onions and spices that is formed into sausages patties, fried, and eaten for breakfast.  The dish is of German origin and the name comes from the German words Grötte or Grütze (depending on the region), which translates to “groats.”

  • 2 1/2 cups steel-cut oats (aka pinhead oats)
  • 4 cups beef broth


  • 4 cups water


  • 3 teaspoons sea salt


  • 3 bay leaves


  • 1 1/2 teaspoons dried marjoram


  • 1 pound ground beef


  • 1 pound ground pork


  • 1 large yellow onion, finely chopped


  • 5 cloves garlic, minced


  • 1 teaspoon ground ginger


  • 1 teaspoon ground mace


  • 1/2 teaspoon freshly ground black pepper


  • 1/2 teaspoon freshly ground white pepper


  • 1/2 teaspoon ground coriander


  • 1/4 teaspoon ground cloves
  1. Place the broth, oats, water, salt, bay leaves and marjoram in a large pot.  Bring it to a boil then reduce the heat to low, cover, and gently simmer for 90 minutes, stirring occasionally, until it’s soft and the liquid is absorbed.


  2. Add the meat, onions, garlic and spices.  Return to a boil then reduce to low, cover and cook for another hour, stirring occasionally.   If the liquid has not all been absorbed, remove the lid and continue to cook uncovered, stirring occasionally until the mixture has thickened.


  3. Pour and press the mixture into 2 (9×5) greased loaf pans and let cool completely.  Cover with plastic wrap and refrigerate overnight.


  4. To serve, cut into thick slices, at least 1/2 inch (otherwise they’ll fall apart; I cut them inside the pan, if you invert the whole thing it will be very messy), and fry them in batches in a non-stick pan over medium-high heat without any oil.  Again, do not use oil, use a dry, non-stick pan.  Fry them on both sides for 4-5 minutes or until browned and crispy on the exterior.
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