Goetta and Eggs

Cook the oats: In a large heavy pot, bring the water or broth to a boil. Add the steel-cut oats and bay leaves. Reduce heat and simmer, stirring occasionally, for about 1 hour until the oats are very soft and have absorbed most of the liquid.

Add the meat: Stir the ground pork, ground beef, and diced onion into the cooked oats. Mix thoroughly to combine everything evenly.

Season the mixture: Add the salt, pepper, sage, and allspice. Stir well. Continue cooking over low heat for another 30 minutes, stirring frequently to prevent sticking. The mixture should be thick and the meat fully cooked.

Remove bay leaves: Fish out and discard the bay leaves. Taste and adjust seasoning if needed. The mixture should be well-seasoned since it will be sliced and fried.

Form the loaves: Line 2 loaf pans with plastic wrap, leaving overhang. Pack the goetta mixture firmly into the pans, pressing to remove air pockets. Fold plastic over the top. Refrigerate overnight or for at least 4 hours until firm.

Slice the goetta: Remove the goetta from the pan using the plastic wrap. Slice into 1/2-inch thick slices. The goetta should be firm enough to hold its shape.

Fry until crispy: Heat butter in a cast iron skillet over medium heat. Fry the goetta slices for 4-5 minutes per side until deeply browned and crispy. Don't move them while cooking - let them develop that crucial crust.

Fry the eggs: In the same skillet or a separate pan, fry eggs to your liking. The goetta drippings add great flavor to the eggs.

Serve Cincinnati style: Plate 2-3 slices of crispy goetta alongside fried eggs and toast. In Cincinnati, it's traditionally served with ketchup or maple syrup - or both. Don't knock it till you try it.