I've had goetta in Cincinnati area restaurants, and it was a brown patty, crispy on the edges. So I bought a roll of goetta at Dorothy Lane Market this weekend and tried to cook it like I do regular sausage patties. I sliced the roll, flattened the patties, then put them in a non-stick frying pan and turned on the heat. They seemed to fall apart before they got brown, and ended up as a pile of oatmeal flavored loose meat. What's the secret? Should I flour the patties first, and add oil to the pan? Any suggestions? TIA!