Sous Vide Goetta! Its whats for breakfast!
Ok, so Goetta does not make for a particularly appetizing picture, but I think everyone will like the post for its content anyway.
For those that are not familiar with Goetta, it is a German American breakfast meat made with ground pork and steel cut oats that is very local to the greater Cincinnati / Newport area. More about Goetta at Wikipedia.
Goetta is typically made in a pot on the stove, or in a crock pot overnight. I wanted to see if I could make it via the Sous Vide method.
- 1lb ground pork
- 1/2c steel cut oats
- 1c chicken broth
- 1/2c dried slivered onions
- 1/4c dried minced garlic
- 1tbs ground white pepper
- 1tsp ground black pepper
- 3 bay leaves
- 1tsp salt
- 1/2tsp msg
Sous vide time and temp:
165 degrees for 24hrs
I started with all of my ingredients vacuum sealed in a bag
I mixed everything in the bag by shaking, and mushing everything all around until homogenous.
I then processed via Sous Vide
I removed the bay leaves and transferred to a more appropriately sized bag in an attempt to maintain a “sausage” shape, and chilled overnight.
I tried to make patty shapes to begin, by slicing pieces off of the cooled “sausage”
But after I attempted to flip the “patties”, it was clear that they were not going to hold their shape, so I just muched them all into one big patty.
So here we have the finished “patty”. After it cools off a little bit, it gets a crisp on the surface.
You can eat the goetta as is, serve with eggs, or whatever you like. I chose to make Goetta, steak, and egg with dill mayo sandwiches!