June 17, 2011

Goose Necks, Goose Necks Everywhere

Have you ever noticed that when you get a new vehicle, you suddenly see the same car here, there and everywhere? Sometimes they really are everywhere (as in the day I found my car was the third black Jetta in a row pulled up in front of the high school) and sometimes you've just never paid much attention before. Such seems to be the case with goose necks. Fool that I am, I thought the recipe I featured yesterday for Wintry Soup, featuring goose neck meatballs, was an oddity. Wasn't I surprised this morning to find that one of the recipes I had tagged in the Pennsylvania Dutch Cookbook featured goose necks, too.

When you go to make your goose neck meatballs, or last Wednesday's recipe of goose skin fried in fat (and I know you can hardly wait to taste both of them) make sure that you set aside the neck skin to use in today's recipe, Stuffed Goose Necks. In this case, goose neck skin forms a handy tube in which to stuff ground goose meat scraps and the ever-present-in-PA-Dutch-cooking bread stuffing to make a pseudo-sausage.  Practical jokesters might find this a handy recipe to use when you want to prank your sausage-loving friends and family - if you are callous enough to possibly turn them against sausage for life and/or have enough friends that you won't mind losing a few.

I've included a pictorial on the steps in this process, following the recipe. Don't look if you are squeamish. Seriously. Also don't look if you have a prurient turn of mind - once stuffed, it looks disconcertingly like Lorena Bobbitt has been at it again.


Goose meat (uncooked)
Bread Stuffing
Goose neck skins, whole
1 onion, sliced
1 cup hot water

Grind scraps of goose meat finely and mix with the stuffing. Tie one end of the skin tight with clean string and stuff with mixture. Tie second end, place in baking pan, add onion and water and bake at 350 degrees until brown and crisp, basting occasionally. Slice and serve hot.

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