Rating: 4.5 stars 4.5
105 Ratings
  • 5 star values: 80
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 3

This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon.

Recipe Summary

prep:
5 hrs
cook:
10 mins
additional:
1 hr 20 mins
total:
6 hrs 30 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.

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  • 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.

Nutrition Facts

511 calories; protein 18g; carbohydrates 29g; fat 35.6g; cholesterol 69.5mg; sodium 1036.3mg. Full Nutrition
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