Strange but true: This midwestern breakfast favorite combines oats and meat. Also true? It’s really good.
Why This Recipe Works
Usually a mixture of offal meats and pinhead oats, this German American breakfast staple is formed into a loaf, chilled, sliced, and fried up for a hearty meal. To streamline our version, we use ground breakfast sausage, enhancing the flavor with onion, sage, fennel, and allspice. While pinhead (or steel-cut) oats take too long to soften, and rolled oats turn to mush, quick-cooking steel-cut oats strike the perfect balance. Sliced and browned in a skillet, our Goetta is salty, meaty, crispy, and satisfying.
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