Ingredients
6 cups water2-1/2 cups steel-cut oats6 bay leaves3 tablespoons beef bouillon granules3/4 teaspoon salt1 teaspoon each garlic powder, rubbed sage and pepper1/2 teaspoon ground allspice1/2 teaspoon crushed red pepper flakes2 pounds bulk pork sausage2 medium onions, chopped
Preparation
In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves.
In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, 8-10 minutes, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours.
Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight.
To serve, slice each loaf into 16 pieces. In a large skillet, cook goetta, in batches, over medium heat until lightly browned and heated through, 3-4 minutes on each side.
