Title: Goetta
Categories: German Pork
Yield: 1 Servings

2	lb	Pork neck bones
1/2	qt	Boiling water
6		Peppercorns
1	sm	Bay leaf
1	c	Oatmeal
		Salt
1		Onion; diced
		Cayenne
1	ts	Allspice

Cook meat in water with peppercorns and bay leaf until meat falls away from bone. (I prefer to put the pot in refrigerator all night and skim off fat in the morning). Grind meat. Cook oatmeal in liquid with rest of ingredients and ground pork (You may have to add more water). Cook to consistency of mush. Pour into loaf pans which have been rinsed in cold water. When ready to serve, remove from pan, slice and fry in a little melted butter or drippings until brown. Good for breakfast served with toast. Since I make a large batch, I remove the goetta from the pans when they are firm enough to hold their shape, wrap in plastic and freeze.

Joy of Cooking says that if you use corn meal you call if scrapple. If you use oats you call it goetta.

From: Jan Prell

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