Goetta
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*Serves 6*

2 lb pork sausage, ground pork and/or beef
 or 4 lb neck bones
5 c pork broth or chicken or vegetable stock
 or 8 c water
1½ c finely chopped onion
 (1 large onion)
3 t salt
½ t pepper
½ t sage
¼ t thyme
4 bay leaves
2½ c pinhead or steel-cut oats
½ c cornmeal to thicken

PREPARE THE BROTH AND MEAT BASE
In a large stockpot or saucepan, brown the neckbones. Add the chopped onion
and sauté until soft. Cover with at least 8 c water, season with salt and
pepper, add spices and bay leaves, and simmer for 2-3 hours until meat
is tender. Strain broth and reserve 5 cups. Pull off meat from bones and
return to stock. Return onion to stock. Degrease stock (best method is to 
chill overnight and remove solidified fat from surface).

If using ground meat, sauté meat and chopped onion in large saucepan until
meat is brown. Season with salt, pepper, and spices, stir, add the chicken
or vegetable stock, and heat until boiling.

PREPARE THE GOETTA MIXTURE
Heat the base until boiling. Add the oats, stir, reduce heat, and cook
slowly, stirring occasionally, one hour or until thickened. If too thin, add
cornmeal as necessary to achieve desired consistency.

PREPARE THE GOETTA
Spoon the mixture into lightly greased loaf pans and allow to cool. 
Refrigerate overnight.

FINISH AND SERVE
Slice or form into patties. (Surplus may be frozen.) Dredge in flour if
desired. Fry in a small amount of hot fat. Do not allow the slices to touch
in the skillet or they will run together. Brown each side until crisp and
golden. Serve with eggs for breakfast, or as a polenta-like side dish, or 
use to make sandwiches.