1 cup or 6 oz (dry wt) steel cut oats
2 cups boiling water
3 each bay leaves (dry)
1 cube chicken bouillon
¾ lb ground beef chuck 80/20
1 lb ground pork
1 ½ Tbsp kosher salt
½ (large) yellow onion diced fine
2 Tbsp fresh cracked pepper
In a glass measuring cup, combine oats, bay leaves, and bouillon with the boiling water – cover container with plastic wrap and let sit on the counter overnight.
Note: Chicken bouillon adds a distinct flavor and sometimes has msg – this is a personal preference – you can substitute 2 cups of chicken stock for the bouillon cube and the water if desired but if you do use any type of stock the mixture should rest in the refrigerator overnight after it has thoroughly cooled.
Combine remaining ingredients with cooled, steeped oats and mix thoroughly – a potato masher works great for stirring and mixing.
Place in crock pot or other slow cooker and begin heating on high.
Cook slowly for 1-2 hours while mixing every 15 minutes. Overall time will depend on preference for “crunchiness” of the oats – more time =softer oats. After about an hour you should begin tasting the mix to cook to your preference on texture.
Remove from pot and place into molds such as meatloaf pan or form into sausage rounds using plastic wrap.
Chill or freeze quickly.