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.
STUFFED GOOSE NECKS
Goose meat (uncooked)
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.