Stuffed Goose Neck

Töltött Libanyak


  • 1 small onion, chopped fine
  • 4 tablespoons goose fat
  • 1 hard roll
  • ½ cup milk or water
  • 1 pound goose meat, diced
  • 2 eggs
  • 1 teaspoon paprika
  • Salt and pepper
  • ½ pound goose liver
  • 1 whole large goose neck


  1. Wilt chopped onion in 2 tablespoons goose fat over very low heat.
  2. Soak roll in milk or water. Squeeze it well.
  3. Mix the wilted onion, diced goose, soaked squeezed roll, eggs, paprika, 1 teaspoon salt and a pinch of pepper. Put through the grinder twice, using the smaller holes.
  4. Dice goose liver and gently mix it with the rest of the stuffing. Taste and add more salt if necessary.
  5. Remove neck from its skin and sew the narrower end of the skin to make a kind of stocking out of it.
  6. Put in the stuffing mixture and sew up the other end too.
  7. Heat remaining 2 tablespoons goose fat in a pot or frying pan with a cover. Turn heat to lowest and add the stuffed neck. Cover, and cook it slowly till it is done.
  8. For the last 10 minutes take off cover and turn up heat to brown both sides.
  9. Serve hot or cold. Slice it like a sausage. Serve as a hot appetizer, as a luncheon dish, or as a garnish for roast goose. If served as a luncheon dish, accompany with pickles or a salad.


Hard-boil 2 more eggs, cut lengthwise into quarters, and arrange them with stuffing.

Mix ½ pound ground veal or ½ pound ground lean pork with ½ pound goose meat. Generally the goose meat used is scraped from the giblets and the bones, but you can also add some chicken meat to it.