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Stuffed Goose Neck

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Cleaned skin from a whole goose neck filled with meat stuffing, baked in the oven.

Ingredients:

Range for about 4 servings: 250 g of cleaned pork flank 80 ggoose liver 2 pcs garlic cloves 2 pcs eggs 2 pcs diced mushrooms 1 pc onions 1 pc cleaned skin from whole goose neck 3-4 tablespoons of cream 1 tablespoon butter 1 handful of fresh chopped parsley on the tip of a knife water pepper salt

Procedure:

1. Cook the pork flank in lightly salted water until tender, cut into small cubes when cooled
2. Fry the onion cut into small pieces in butter, crush the garlic, moisten the cubed buns with cream
3. Work the meat, cooled onion, garlic, bread rolls, chopped liver, eggs, parsley and spices well to make a tasty stuffing
4. Put the stuffed neck into a baking dish, cover with water and bake at a temperature of about 200 °C for about 40 minutes, basting the neck with the fat and turning it over during baking.