Every time my dad heads back to our ancestral grounds in Ohio, I inevitably end up with a pound or two of Glier's Goetta. It's a taste treat that somehow has never made it outside the Ohio-Kentucky corridor, the blend of pork, beef, oats and spices languishing in Midwest obscurity.
Think sausage, but, well, chewy (those oats keep their texture even when ground, processed and fried). This pic shows the classic serving method - thick slices fried crisp on the outside, left creamy and chewy on the inside - but I prefer to mash the stuff in the pan and give every last grain some of that caramelized crunch, then drop a couple of lightly poached eggs right on top, the yolks oozing into the sausage. There's nothing quite like it.
