Slow Cooker Goetta

• 6 cups water
• 2-1/2 cups steel-cut oats
• 6 bay leaves
• 3 tablespoons beef bouillon granules
• 3/4 teaspoon salt
• 1 teaspoon each garlic powder, rubbed sage and pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper flakes
• 2 pounds bulk pork sausage
• 2 medium onions, chopped

1. In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves.
2. In a large skillet, cook sausage and onions over medium heat 8-10 minutes or until meat is no longer pink, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low 2 hours.
3. Transfer mixture to 2 waxed paper-lined 9x5-in. loaf pans. Refrigerate, covered, overnight.
4. To serve, slice each loaf into 16 slices. In a large skillet, cook goetta, in batches, over medium heat 3-4 minutes on each side or until lightly browned and heated through.
5. After shaping the goetta in loaf pans, cool and freeze, covered, until firm. Transfer goetta to resealable plastic freezer bags or wrap securely in foil; return to freezer. Partially thaw in refrigerator overnight; slice and cook as directed.

water, oats, bay leaves, beef bouillon granules, salt, garlic, ground allspice, red pepper, pork sausage, onions

Taken from www.tasteofhome.com/recipes/slow-cooker-goetta/ (may not work)