Ingredients:

  • 1 lb ground pork shoulder (80/20 lean-to-fat ratio)
  • 1 lb ground beef chuck
  • 2.5 cups steel-cut oats (pinhead oats)
  • 6 cups beef or vegetable broth
  • 2 cups water
  • 1 large white onion, finely minced
  • 3 cloves garlic, grated or pressed
  • 2 bay leaves
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground sage
  • 0.5 tsp ground mace or nutmeg

Instructions:

  1. Combine broth and water in a large Dutch oven. Note: Bring this to a rolling boil before adding the grains.
  2. Add 2.5 cups steel cut oats and salt. Note: Stir immediately to prevent the oats from clumping at the bottom.
  3. Reduce heat to low and cover.
  4. Simmer oats 90 mins until the mixture is thick and the water is mostly absorbed.
  5. Mix in the 1 lb pork, 1 lb beef, minced onion, garlic, and all spices. Note: Use a sturdy wooden spoon; the mixture will be very heavy.
  6. Cook on low for another 1 hours 0 mins until the meat is fully cooked and the mixture looks like thick porridge.
  7. Remove bay leaves and pour the hot mixture into greased loaf pans.
  8. Cool to room temperature, then refrigerate for 8 hours 0 mins until the loaf is completely firm and cold.
  9. Slice the loaf into 1/2 inch thick pieces.
  10. Fry in a skillet over medium high heat 5 mins per side until deep golden brown and crackling.