steel cut oats
Goetta is a little known German type of sausage that is almost exclusively made in Cincinnati, Ohio; one of the biggest producers worldwide is Glier's (tm); that uses steel-cut (also known as pinhead, or coarse) oats to extend the meat. Here is a recipe for it, had to explore it on the Meatcutter's Board for someone:
2-3 pounds pork shoulder
8 cups water
3-4 cups chopped onion
2 large bay leaves
2 ribs celery, chopped with leaves
1 tablespoon salt, or more to taste
1 tablespoon pepper, or more to taste
Poultry seasoning to taste
3 cups pinhead oats
Cut meat into big pieces and put in pot with water, onions, bay, celery, salt and pepper. Bring to a boil and lower to simmer.
Cook, uncovered, and stirring occasionally, for 2 hours. Meat should be real tender and fall off bone if that’s what you’re using. Strain and chop meat finely. Set meat and veggies aside. Pour liquid back into pan and add pinhead oats. Bring to a boil, then lower to asimmer.
Cook, uncovered, stirring often, for another 2 hours. Mixture will be thick. Add meat,veggies, and seasonings. Simmer another 1 -2 hours. Taste and adjust seasonings if necessary. Line 3-4 loaf pans with aluminum foil and spray each one. Pour goetta into pans, packing down firmly. Let cool to room temperature, then refrigerate. For a creamy, softer goetta, cover pans. Uncovered, you get a crisper crust.
Keeps for a couple weeks in frig, or several months in freezer. To serve, slice goetta and fry with pieces of bacon.
Goetta is a great breakfast treat.
Also, this one submitted by another:
3 quarts water
2 tablespoons salt
2 teaspoons ground black pepper
5 cups steel cut oats
2 pounds ground beef
2 pounds ground pork sausage
2 large onions, finely chopped
1/4 cup cooking oil
Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.
From either of these recipes they can also be stuffed and/or smoked too, or alternate ways also, like in this thread:
Steel cut or pinhead oats, from Wikipedia:
They are available at most major chains.