Back in 2009, we asked Jason Cohen to share his personal recipe for our other notorious local delicacy:
There's no right way to cook goetta – just somebody's favorite way. After several months of research, inspiration and a half a dozen batches, this is mine. For now.
INGREDIENTS2 cups pork stock2 cups beef stock4 cups water2 ½ cups of oats1.25 lbs. ground pork butt/shoulder.75 lbs. ground beef chuckone large onionfour cloves garlic1 bay leaf1 tsp of white pepper1 tsp of marjoram5 tsp of salt (or less to taste)2 tsp of black pepper¼ tsp of cayenne pepper (or to taste)
INSTRUCTIONSPre-heat oven to 200 degrees. Combine stock and water in cast iron or enameled cast iron dutch oven. Heat on stovetop until just short of a boil. Stir in oats and spices. Allow mixture to heat back up to simmering. Add meats, stir. Cover and transfer to oven. Cook for four hours, stirring once an hour. At hour three, taste and adjust seasoning if necessary. Lay out goetta mixture in two oiled metal loaf pans. Cover, cool and refrigerate. Slice and fry the next day.
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