To prepare the Goetta:

1. In a slow cooker set to high, bring the water, salt and pepper to a boil. Stir in the steel cut oats.
2. Cover, and cook 90 minutes.
3. In a large bowl, blend ground beef, ground pork sausage and onion. Stir the beef-pork mixture into the oat mixture. Reduce heat to low.
4. Cover, and cook, stirring occasionally, at least 3 hours.
5. Transfer mixture to a baking pan. Cool until solidified.
6. Turn the mixture out onto wax paper. Chill in the refrigerator until firm, about 1 hour.
7. In a heavy skillet over medium-high heat, heat the oil until shimmering. Working in batches, cook the mixture until each batch is evenly brown.

To prepare the dip:

1. Preheat oven to 350 degrees F.
2. Mix together 2 1/2 cups cooked Goetta sausage, cream cheese, Ro-Tel and reserved juice.
3. Lightly grease an 8×8 baking dish.
4. Place the mixture in the prepared baking dish. Sprinkle the Cheddar cheese on top.
5. Bake the mixture until cooked through and bubbling, about 20 minutes.