Wrapped goose feet

Ingredients for 1 servings:

• 2 pairs of giblets (4 goose feet), scalded and cleaned
• 2 stomachs (goose stomachs), cleaned
• salt water
• 2 intestines (goose intestines), cleaned
• ½ liter of vinegar
• 400 g salt
• 3 liters of water, cold
• 1 bay leaf
• 3 juniper berries
• some rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

An old recipe from Pomerania, East Prussia, and Lusatia. Ideal for home butchers. The vinegar gives it a pleasantly sour flavor.

The intestines (if they haven’t already been cleaned) are cut open lengthwise and scraped out. Most of the fat adhering to the outside can be removed at the same time. Then rinse the cleaned intestines. Mix vinegar, 1 liter of water, and salt and let the intestines soak for 15 minutes, kneading them gently every now and then. Then let them rest in 2 liters of fresh, cold water for half an hour. In the meantime, boil the gizzards in a little salted water with bay leaves and juniper berries. After half an hour, add the goose feet and let them cook. When the gizzards are tender, remove them from the broth along with the feet and let them cool slightly. Remove the intestines from the water and drain. Place the feet parallel to one another, place the gizzard on top, and wrap the intestines tightly around them. Tie a knot at the ends if necessary. Heat the oil in a pan and add the wrapped feet. Fry on both sides, season with salt, and serve hot. Serve with red cabbage, potatoes, or bread. The feet are taken in the hands and nibbled.