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goetta

I was able to pull it out of pdf file....
GERMAN GRITS
1 beef heart
1 beef tongue
5 pounds neck bones or short ribs
1 large onion (chopped)
2 cloves garlic (chopped)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon mustard seed
2 cups pearled barley (1 pound)
Old-fashioned oatmeal
Cook heart and tongue in one kettle. Cook neck
bones in another kettle. Add enough water to
cover meat and simmer until tender (2 to 3 hours).
Skim off any extra fat from broth. Remove meat
from broth, remove meat from bones and skin
tongue. Grind meat through fine plate. To each
kettle of broth add the spices and herbs and
simmer for 1 hour. Strain broth and add pearled
barley. Simmer until barley becomes plump. Mix in
cooked ground meat. Add enough old-fashioned
oatmeal to soak up excess broth. Season to taste
with salt and pepper. NOTE: If a beefier taste is
desired, add beef bouillon cubes to broth, form
grits into patties and fry.

Thanks CGinLA

Jan 11, 2012
IA2CA in General Topics

goetta

I am from Iowa originally and my father grew up with German "gritz loaf" My brother and I both love it and when I go back dad has 5 to 10 one pound packs for me to take back to LA. The reciepes may differ in the ingredients and the texture as we have had a dryer loaf that didn't cook as well. What we get and how we prepare it is a little different too. Still fried in pan or electric skillet, as my dad uses, we break it up and try to get it thin and fry it crispy (I tend to flip and press to get nice crispy flat pieces) On the Meat Markets label it reads: Gritz Loaf ingredients: pork, water, beef, beef hearts, oatmeal, salt, spices. I see why my aunt doesn't like it. I had a loaf this morning and thought I would look for it again this time I found this forum and then this recipe seems to be very similar it's on page nine called German Grits in the following link if it posts http://www.ag.ndsu.edu/pubs/yf/foods/... or pdf file http://www.ag.ndsu.edu/pubs/yf/foods/... thanks CG in LA

Jan 11, 2012
IA2CA in General Topics

Gotta Get Goetta

I am from Iowa originally and my father grew up with German "gritz loaf" My brother and I both love it and when I go back dad has 5 to 10 one pound packs for me to take back to LA. The reciepes may differ in the ingredients and the texture as we have had a dryer loaf that didn't cook as well. What we get and how we prepare it is a little different too. Still fried in pan or electric skillet, as my dad uses, we break it up and try to get it thin and fry it crispy (I tend to flip and press to get nice crispy flat pieces) On the Meat Markets label it reads: Gritz Loaf ingredients: pork, water, beef, beef hearts, oatmeal, salt, spices. I see why my aunt doesn't like it. I had a loaf this morning and thought I would look for it again this time I found this forum and then this recipe seems to be very similar it's on page nine called German Grits in the following link if it posts http://www.ag.ndsu.edu/pubs/yf/foods/... or pdf file http://www.ag.ndsu.edu/pubs/yf/foods/... thanks CG in LA

Jan 11, 2012
IA2CA in Features