(Contributed to the Glier collection by her grandsons, Don and Mark Urban)

3 to 4 pound piece of pork shoulder

8 cups of water

2 1/2 cups of pinhead oats

1 large onion

Salt and pepper to taste

1. Remove any rind from the pork shoulder and discard.
2. Cut pork shoulder into manageable pieces.
3. Add pork shoulder and onion to eight cups of water.
4. Cook pork shoulder and onion in water (covered pot) for approximately 2 to 3 hours.
5. Remove meat and onion from water and remove all gristle – grind while still warm using a 3-prong grinder.
6. Save pork water for cooking oats.
7. Add 2 1/2 cups of otas to pork water and cook for approximately two hours stirring frequently (oats have a tendency to burn).
8. Add ground-up pork and onions and cook mixture for approximately one hour.
9. Mold into bread pans.
10. Refrigerate after cooling to room temperature.
11. Note: above makes 6 to 8 breadpans.
12. Can be frozen. Note: Goetta fries better after being refrigerated for a week or so.
13. When ready to use, slice about 1/4 inch thick and fry slowly over low to medium heat with a little bacon grease turning only once.
14. Salt and pepper to taste.

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