Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast. This recipe first appeared in our May 2013 issue with Keith Pandolfi’s article Welcome One, Welcome All.
- 1 1⁄2 lb. boneless beef chuck, cut into 1″ pieces
- 3⁄4 lb. boneless pork shoulder, cut into 1″ pieces
- 4 cups beef stock
- Kosher salt, to taste
- 1 cup steel-cut oats
- 1⁄4 cup dried onion flakes
- 1 1⁄4 tsp. ground white pepper
- 1⁄4 cup canola oil
- Line a 9″ x 5″ loaf pan with plastic wrap, letting at least 4″ hang over the edges; set aside. Bring beef, pork, stock, salt, and 4 cups water to a boil in a 6-qt. saucepan over high heat. Reduce heat to medium-low; cook until meat is very tender, 1½-2 hours. Strain meat, reserving ⅓ cup of cooking liquid. Transfer meat to a food processor; pulse until finely ground and set aside.
- While meat is cooking, bring 3⅓ cups water to a boil in a 4-qt. saucepan over high heat. Stir in oats and salt; reduce heat to medium and cook, stirring occasionally, until oats are tender, about 15 minutes. Transfer oats to a food processor; add meat, reserved cooking liquid, onion flakes, white pepper, and salt. Purée until mixture becomes a thick paste. Press into loaf pan and fold excess plastic wrap over top; refrigerate overnight.
- To serve, heat oil in a 12″ cast-iron skillet over medium-high heat. Unwrap goetta and slice crosswise into ½”-thick pieces. Working in batches, fry slices, flipping once, until crisp and browned, 4-5 minutes.