Slow-Cooker Goetta

Directions

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