Crispy Pan-Fried Goetta with Eggs and Onions

Crispy pan-fried goetta—pork scraps bound with pinhead oats, sage, and onion—sits beside soft eggs for a savory breakfast plate. It echoes Hogs at the Public Landing, when Porkopolis kitchens stretched packing-house scraps into German scrap-and-grain sausage along the Ohio.

Serves 4

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Ingredients

• 1 pound pork sausage scraps
• 2 cups pinhead oats
• 4 cups water
• 1 medium onion
• 2 tsp dried sage
• 1 tsp black pepper
• 1.5 tsp kosher salt
• 4 large eggs
• 3 tbsp lard

Instructions

1. 1Bring water to a boil in a large saucepan, add pinhead oats, reduce to simmer, and cook 20 minutes until thick, stirring often.
2. 2Finely chop the onion. In a skillet over medium heat, gently render lard and cook half the chopped onion until soft.
3. 3Mix cooked oats with pork sausage scraps, cooked onion, sage, black pepper, and salt until evenly combined. Press mixture into a loaf pan and chill until firm.
4. 4Slice the chilled goetta into ½-inch pieces. Heat remaining lard in a cast-iron skillet over medium-high, fry slices until deeply crisp on both sides. Fry eggs in the same pan and serve with remaining raw onion.