Recipe Background
Also known as goetta, Cincinnati Sausage Patties are a classic way to get deliciously savory and spiced sausage patties on everyone's plates. Each slice of these sausage loaves can be easily fried up to a crisp golden-brown to be placed over eggs for breakfast, onto sandwich bread for a speedy, meaty lunch, or added as another course to a potluck dinner; they're as versatile as they are delicious. You need to plan ahead when making Cincinnati Sausage Patties, but the wait is well-worth it; you'll have a tasty main course when you need it, and you'll want it all the time!
Also known as goetta, Cincinnati Sausage Patties are a classic way to get deliciously savory and spiced sausage patties on everyone's plates. Each slice of these sausage loaves can be easily fried up to a crisp golden-brown to be placed over eggs for breakfast, onto sandwich bread for a speedy, meaty lunch, or added as another course to a potluck dinner; they're as versatile as they are delicious. You need to plan ahead when making Cincinnati Sausage Patties, but the wait is well-worth it; you'll have a tasty main course when you need it, and you'll want it all the time!
Ingredients
- 4 cups beef broth
- 2 1/2 cups steel-cut oats
- 4 cups water
- 3 teaspoons sea salt
- 3 bay leaves
- 1 1/2 teaspoons dried marjoram
- 1 pound ground beef
- 1 pound ground pork
- 1 large yellow onion finely chopped
- 5 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon ground mace
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
Directions
- Grease two 9x5-inch loaf pans.
- Place the broth, the oats, the water, the salt, the bay leaves, and the marjoram in a large pot.
- Bring the oats mixture to a boil and then reduce the heat to low and cover the pot.
- Gently simmer the mixture, stirring occasionally, until the oats are soft and the liquid is mostly absorbed, about 90 minutes.
- Add the beef, the pork, the onion, the garlic, the ginger, the mace, the black pepper, the white pepper, the coriander, and the cloves to the oats mixture.
- Return the oats mixture to a boil and then reduce the heat to low and cover the pot.
- Cook, covered and stirring occasionally, until the liquid is completely absorbed, about 1 hour. If the liquid is not entirely absorbed, remove the lid and cook uncovered until the mixture has thickened.
- Remove the bay leaves and discard them.
- Pour and press the mixture into the prepared loaf pans, allowing the loaves to cool completely.
- Cover the loaves and refrigerate them for at least 8 hours and up to overnight.
- When ready to serve, cut the loaves into thick slices (at least 1/2-inch thick).
- In a non-stick pan over medium-high heat, fry the slices until browned and crispy on the exterior, about 4-5 minutes per side. Do not use oil when frying or you'll find the slices far too oily.
- Serve hot.
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