Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Yield: serves 6-8
- 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.