The morning sausage meets the meatballs in this Cincinnati Breakfast icon

When I grew up in Cincinnati, I ate Goetta quite often, but I have no idea how the city's signature sausage was made. I considered it Goetta processedlike canning hash or lunch. In my opinion, it comes from the manufacturer facilities, where the pork and VAT sludge flowed from the pipes into molds and plastic packagers, or butcher shops where the old people with meat forearms are ground into stainless steel sets.

But a lot of Cincinnates make the city signature in their home kitchen. “If you just follow the instructions on the back of Pinhead Oats, it's very simple,” says Pat Haders, the city's highly German and Goetta-loving West Side's birthplace. He has been doing it for years.

For home chefs such as PAT, Dorsel Pinhead Zabs bags, a better known steel cutting oats, Goetta is a recipe for chocolate chips for chocolate cookies. It results in three or four hearty bread – enough to participate or share with friends and family. (Pat doubles.)

You're right: Goetta doesn't have much. Does not require any special machine or secret family recipe. But it takes time and therefore does not make a pan. It would not be practical and Goetta is a practical food. At least that's how it started.

Like Pennsylvania Scrapple and North Karolina Livemush, Goetta comes from the German Grützwursts family or “cereal sausages” made to stretch meat residues and interior sitting with cheap starch. Goetta is called sausage, but in fact, meatballs, made by cooking meat (s), oats and spices, which then cools into a sliced ​​solid.

Historically in Grutzwurst – Germany or the new world – meat was available. In the 19th century, Cincinnati, when the city acquired the “Porkopolis” nickname for meat processing plants, it was pork. Not the popular parts. These were sold alone. As in Germany, the butchers used cut cuts to make Grützwurst.

Goetta, like almost everything else, was domesticated. Today, some butcher shops in the Cincinnati subway proclaim that only pork is used shoulderto be comfortable with squeaking. This includes Bill Fink and SonsA butcher shop right across the river, from Ohio, at Kentucky Fort Wright, which he claims to have invented the sausage. Others are proud to continue their inner tradition. Glier's, Covington, Kentucky-based, industrial-sized operation that delivers local supermarkets, texture and taste with pork and heart.

How to make a goett at home

Goetta, which most home chefs make today, is even simpler. Cincinnati's porcopolis days are in the distant past, and most of the modern recipes, including the Dorsel bag, calls the pork (and often complementary beef). The following recipe is closer to Goetta's roots, respecting the ingenuous origin of the food. In addition, I improve the taste and consistency of the bread, through extra efforts that pass almost completely.

Instead of using the pre -ground meat, I start with a piece of bony pork shoulder. It gives a deeper taste and rich, gelatin texture. There is no stock purchased here in the shop. The oats cook in the broth of the pork shoulder and bring the food together to be more liked and satisfactory than the shortcut versions. I don't send out the pork heart, liver or skin, but you could easily add them to the mixture if you want. You can also replace beef or stem in half of the pork.

The spices are simple and relatively traditional. This includes MSG, which is used for both FINKE and GLIER. With black pepper and sage, it helps Goetta on the meaty, delicious side of pork and pirate. I call it optional, but I highly recommend it.

For the simplest possible, smallest maintenance cooking, I cook my goet in the slow, constant heat of the oven, inspiring the popular slow car method. All you have to do is mix quite often to prevent adherence or excessive tanning.

Warning: The next morning, when you pushing your goeta out of the pan, it will be a gray shadow that communicates “loaf” in the processed, industrial sense. It looks like what a-zablist is. Unappetizing? Don't worry: we'll fix it in the mail.

Slowly crunching in a frying pan, pork and oats are caramelized on a crispy brown surface. The porridge -like center remains soft and creamy. He eats like a morning meat croquet. The basic, affordable ingredients are transformed into something larger than the sum of them in a hot oven and a medium warm pan.

Fed up with Goetta like any other breakfast meat, with eggs and toasts, or a Goetta egg and cheese sandwich. Or you can become more creative, lay down slices on the pizza, crash into macaroni and cheese, and stack over the nachos. Use wherever you use sausage for extra taste and crisp texture.

“Goetta is time consuming,” says Pat Haders, but it's delicious. “And if you spend time, you can earn a lot. Like the famous Dorsel recipe, this recipe will result in three dishes – it is enough to share with your friends and family or save in the freezer for a time when you have no five hours (plus a night's rest) Low and slow cooking was the best way to make the cauldron of the remaining pork sheets something delicious.

Cooking method
(Keep on the screen awake)

• 1 (£ 3; 1.36 kg) pork shoulder1/2 inches thick fat cap (see notes)

• 1 large onion (10 ounce; 284 g), roughly chopped

• 3 stem celeryroughly chopped

• 2 bay leaf

• 2 1/2 cup (400 g) Pinhead or steel cutting oat

• 1 1/2 tablespoon Diamond crystal kosher salt; For table salt, use half a quantity

• 1 tablespoon fresh ground black pepper

• 1 1/2 teaspoon dried soil sage

• 1 teaspoon Msg (optional)

• Neutral oil, such as vegetable oil or bacon fat in the pan for goett slices oven

1. Set the baking rack to the middle position and heat the oven 350 ℉ (175 ℃). Add pork, onions, celery and bay leaves in a large dish or Dutch oven and cover with 10 cups (2.37 liters) water. Boil the stove on a large heat, then cover the pot, place in the oven and cook until the pork falls off the bone, 2 1/2-3 hours.

2. A spider-kimer or a large slotted spoon and pliers, move the pork, onion and celery into a large bowl. Discard the bay leaves. Let the meat cool slightly. Book cooking fluid, adding water if necessary, 8 cups. (Discard or occupy the excess.) With 2 forks, roughly chopped meat, throwing away large pieces of fat or crumbling. Then, use a food processor or meat grinder to grind the pork, onion and celery into small pieces.

3. Replace the meat mixture to the cooking liquid maintained in the pot. Stir in the oats, salt, pepper, dried ground sage and MSG when using and boil on the high heat. Place in the oven and cook, unsecured, stirring to prevent adherence and burn every hour, then every 15 minutes until the mixture becomes a thick pasta and the mixing requires some effort for a total of about 2 hours.

4. The third line is 9 to 5 inches or 8 1/2-4 1/2 inch bread pan with parchment paper or lightly grease them. Fill each pan with Goetta mixture (about 4 cups / pan) and press down as closely as possible to remove the airbag. Use a spatula to smooth the top.

5. Allow the frying pan to cool to room temperature for 1-2 hours, then cover with airtight lid or plastic packaging and cool for at least 10 hours to make the Goetta completely adjust.

6. For the pan and run a knife around the edges of the pan to loosen the meatballs, then turn and remove the goetta from the bread pan and cut into 1/2 inches into thick slices. In a large frying pan, add 1 tablespoon of oil or other fat (try bacon fat if any) and heat medium to high until glittering. Add the desired number of goetta slices, reduce the heat to medium, lightly press a spatula and cook without movement until it browns on one side for 7-10 minutes. For the smallest goett, sift a little more oil on top, then rotate and continue cooking until the second side is browned for 5-7 minutes (the goett slices will be delicious. Listen to them carefully!).

Special equipment

Large dish or Dutch oven, food processor or meat grinder, parchment paper, three 9-5 inches or 8 1/2- 4 1/2 inch bread pan (disposable pan

Note

2 pounds of boneless pork can be replaced with 1 ham with 3 pounds of skeletal shoulders.

Make-Head and Storage

Goetta can be frozen in airtight container for up to 4 days or up to 6 months. For easier melting, slice the goetta before freezing, separate the slices with wax paper and pack them tightly with plastic packaging. In the case of freezing, it completely melts in the refrigerator before cooking.