Goetta Recipe

Toast oats (optional)

In a dry skillet over medium heat, toast the steel-cut oats, stirring frequently, 3–4 minutes until they are aromatic and slightly golden. This step deepens flavor but can be omitted.

Combine water and milk in a medium saucepan and bring to a gentle boil over medium-high heat.

Add the toasted (or untoasted) steel-cut oats to the simmering liquid, stir, reduce heat to low, and simmer, uncovered, stirring occasionally, for 20–25 minutes until oats are tender but not mushy. They should absorb most of the liquid but still be slightly loose because they'll continue cooking with the meat.

While oats cook, heat 2 tablespoons unsalted butter in a skillet over medium heat. Add the diced onion and sweat until translucent and beginning to brown lightly, about 6–8 minutes. Remove and set aside.

If using pork liver, sauté it separately very briefly (1–2 minutes) in a teaspoon of butter until just cooked through, then finely mince or puree — this ensures even distribution and avoids large liver pieces in the final product. Set aside.

In a large heavy-bottomed pot or Dutch oven, combine the cooked oats, sautéed onions, minced pork shoulder, minced liver (if using), salt, black pepper, white pepper, sage, thyme, and bay leaf. Stir to combine thoroughly.

Cook the mixture over low heat, stirring frequently, for 25–35 minutes. The oats will swell and absorb remaining liquid; the meat will break down and integrate. Scrape the bottom to prevent sticking. Adjust seasoning to taste; add up to ½ teaspoon more salt if needed.

When the mixture is cohesive and thick (like a firm porridge that holds shape when pressed), remove the bay leaf. Transfer the hot goetta mixture into a lightly oiled 8x8-inch (or similar) loaf pan or baking dish, smoothing the top. Press firmly to remove air pockets; an even, compact surface helps it fry evenly later.

Cover the pan and refrigerate at least 4 hours, preferably overnight, until the block is thoroughly chilled and firm. Chilling is essential so the goetta slices hold together when fried.

When ready to fry, turn the chilled goetta block out onto a cutting board. Using a sharp knife, slice into ½-inch to 3/4-inch thick slices.

In a large skillet, heat 2 tablespoons oil and 2 tablespoons butter over medium-high heat until the butter foams and the fat is hot but not smoking.

Add goetta slices in a single layer without crowding. Fry 3–4 minutes per side, pressing gently with a spatula once or twice so each slice makes full contact with the pan. Cook until each side is crisp and deep golden brown.

If slices are browning too quickly before heating through, lower heat to medium and cover loosely for 1–2 minutes, then uncover and crisp again to finish.

Transfer fried goetta to a paper-towel-lined plate to drain briefly. Serve hot with lemon wedges and hot sauce or brown mustard on the side, if desired.