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This recipe was adapted from a recipe that my mother gave me years ago. I believe that it was handed down to her by her grandmother on her mother's side. I have modified the recipe to make it my own by adding the ground celery seed, beef broth, garlic powder and sage. I hope my mother forgives me and you enjoy!
In a heavy pot or dutch oven, bring water and beef stock to a gentle boil. Add diced onion, celery seed, bay leaves and stir. Add oats, salt, pepper, garlic, sage and red pepper flakes and stir until mixture becomes thick.
Add ground chuck and pork sausage and stir breaking up any lumps. Cover with lid and cook for abut an hour and a half, stirring often.
Goetta mixture will be very thick. Turn off heat and remove lid and let cool. Stir occasionally to aid with the cooling process. Remove bay leaves.
After mixture has cooled, pour into a 9x13in pan and allow to cool further. Do not cover until mixture has completely cooled and no more evaporation is taking place. Cover and refrigerate to set overnight.
At this point you will have a 2 inch thick slab of Goetta. Cut into 8 equal sized blocks and wrap with plastic wrap. Goetta freezes very well so only keep what you will use in a week's time in the frig.
When ready to serve, slice into 1/2 inch thick slices and fry in a hot, non-stick skillet with bacon grease. Allow to crisp before turning. Goetta is a soft mixture so make certain not to over handle in the skillet.
I have posted mom's recipe below.
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