Stuffed goose neck (Roaster)

Ingredients for Stuffed goose neck (Roaster)

Instructions for Stuffed goose neck (Roaster)

To prepare the Stuffed goose neck (Roaster) recipe, please follow these instructions:

Grate the skin of the goose neck and gently close the skin at one end with a kødpind or sew it together with cotton yarn or Twine. Put the afskorpede franskbrøds slices soaked in so much milk that the during the 10 minutes have absorbed it all. Mix the bread in the minced meat with minced liver, eggs and spices. The onion must rives fine, until it be fulfilled in the forcemeat. Fill forcemeat in Goose neck and close in the same way as in the other end of the neck. Rub them with salt and put in the gennemfugtede roaster. Cut a cross in the kastanjernes ends and style them down at the side of the neck. Roast it for about 1 hour at 220 degrees, so both father's and chestnuts should be finished. Instead of chestnuts can be eaten mashed potatoes to the goose neck.