The jury of the "Competition for "Traditional Preparations and Foods from Goose," which was held from September 27 to November 8, 2020, in accordance with the rules of the competition, selected the winners in six competition categories:
1 In the category "Meat products", first place went to the recipe for "Goose sausage" submitted by the Circle of Rural Housewives "Topola" from Topola in the municipality of Skalbmierz (Kazimierski district, Świętokrzyskie voivodeship). The following places (second and third ex aequo) were taken by the recipe for "Half-meat smoked in warm smoke" submitted by the KGW in Mniszek in the municipality of Gościeradów (kraśnicki district) and the recipe for "Stuffed neck with goose" submitted by the KGW "Boróweczki in Srebrny Borek" from the village of Srebrny Borek in the municipality of Szumowo (zambrowski district, Podlaskie voivodeship);
(2) In the "delicatessen products" category, first place went to the recipe for "Roast goose with fruit from Gorczyn, " submitted by the Rural Housewives' Circle "Gorczynianki" from Gorczyn in the municipality of Łask (Łask County). Second place went to the recipe for "Breast of goose marinated in rosemary and thyme, in a red wine-based forest blueberry sauce," submitted by KGW Barcikowice and Białowice from the Zielona Góra municipality (Zielona Góra district). The third place was awarded by the Jury for "Lard" submitted by KGW Women with Ikra in Skrzatusz (Pilski district, Wielkopolska province);
3. in the category "Products in glass packaging", first place went to the recipe for "Smarowidło z podlaskiej gąski" submitted by the Circle of Rural Housewives "Boróweczki w Srebrnym Borek " from the village of Srebrny Borek in the municipality of Szumowo (Zambrowski district, Podlaskie voivodeship). Second place went to the recipe for "Pasteurized goose meat in jars" submitted by KGW "Porzeczki w Purzycach" from Purzyce in the Lubwidz municipality (Żuromiński district, Mazowieckie voivodeship), and third place went to "Goose carcass in jars and lard with herbs" submitted by KGW in Rossosz from Rossosz in the Rossosz municipality (Biala district).
4 In the "Frozen dish" category, the first place was awarded to the recipe for "Pierogi with goose" submitted by the Circle of Rural Housewives "Sośno" from the village of Sośno in the municipality of Sośno (Sępoleński district, Kuj.-Pomeranian voivodeship). Second place was awarded to the recipe for "Forszmak lubelski z pampuchami" also submitted by the aforementioned KGW in Rossosz, and third place was awarded to "Pierogi with goose meat and rowan" submitted by KGW "Boróweczki in Srebrny Borek".
5 In the "Snacks" category, the first place went to the recipe for "Baked Goose with Cistercian Apple Thicket with Baked Boskoop Apple" submitted by the Circle of Rural Housewives in Boglewice from the village of Boglewice in the Jasieniec municipality (Grójec district, Mazowieckie voivodeship). Second place went to the recipe for "Country goose with stuffing" submitted by KGW in Strojec (Praszka municipality, Opolskie voivodeship), and third place went to the recipe for "Yeast and boiled dumplings with goose" submitted by KGW Gorczynianki.
6 In the "Other Products" category, first place was awarded to the recipe for "Szaszłyki " submitted by the Circle of Rural Housewives "Women with Ikra" from the village of Skrzatusz in the municipality of Szydłowo (Pilsen district, Greater Poland voivodeship). Second place was awarded to the recipe "Roztoczańska roast goose with stewed cabbage" submitted by KGW in Roztoka Wielka from the Łabowa municipality (nowosądceki district, Małopolskie voivodeship), and third place for the recipe "My Mom's stuffed goose" submitted by KGW "Czerwona Jarzębina" in Kamesznica, Milówka municipality (żywiecki district, Silesian voivodeship).
We congratulate the winners, and we thank all the Circles that decided to send us their recipes! In accordance with the rules of the Competition, the winning KGWs will receive cash prizes, in the amount of PLN 1 thousand gross, and the winning recipes will be promoted by us.
The competition was also open to other entities, such as schools. Of the entries submitted, under the "delicatessen products" category, the Jury awarded an honorable mention for the recipe for "Goose pate" submitted by the District Education Center in Kętrzyn, and for "Stuffed goose neck and breast skin." In the "Other Products" category, an honorable mention was also awarded to student Wiktoria from the Agricultural Training Center School Complex in Stary Lubiejewo for her recipe "Goose leg with flambéed pears." Congratulations to the distinguished winners!
The competition was very popular with the Rural Housewives' Circles, with as many as 90 entries! The jury of six judges evaluated for two days and did not have an easy choice. The submitted recipes were very interesting and, above all, very appetizing... In order to objectivize the evaluation of the submissions, a number of qualitative criteria were applied, in accordance with the rules of the competition. Submissions were evaluated in terms of form and substance. Substantive criteria included:
-fulfillment by the submitted applications of the conditions described in the individual competition categories;
-the share of goose meat or giblets in the recipe (at least 20%);
-content of natural ingredients;
-the manner of serving/presentation;
-tradition of the dish: connection to the region, history, community.
Przepisy nagrodzone w Konkursie „Tradycyjne Przetwory i Potrawy z Gęsiny” łączą w sobie idee konkursu tj. upowszechnianie przetworów wytworzonych z mięsa gęsiego oraz przypominanie dawnych i nowych tradycji kulinarnych związanych z gęsiną, które Narodowy Instytut Kultury i Dziedzictwa Wsi zamierza przy współudziale uczestników konkursu dalej promować. Poniżej prezentujemy zwycięskie przepisy!
Place 1 Goose sausage
Category: sausage products. Recipe submitted by the Circle of Rural Housewives "Poplar".
Ingredients:
Goose meat 2.5 kg (from breast, thighs)
Pork meat 1.5 kg (e.g., from pork neck)
Pork meat 1 kg (e.g., from pork knuckles)
fat from the cutting of geese and skins
pepper 1.5 g/kg
allspice 0.5 g/kg
marjoram 1 g/kg
coriander 0.5 g/kg
Fresh garlic 3 g/kg
celery salt 17-22 g/kg
pork intestines
Description of the preparation of the dish:
We make sausage from unsealed meat. We separate the meat, remove the membranes, fat, skin and bones. We grind the goose meat and pork meat in a 6-8 mm sieve, and we grind the fat, skins and membranes from the goose and pork meat in a 3 mm sieve. Mix all types of meat thoroughly. While mixing, we add spices, salt and gradually add water up to 5%. Knead the meat by hand for 30 minutes until it no longer sticks to your hands. We set the mixed meat mixture aside in a cool place for 3 hours. Then we mix it again and fill the previously prepared intestines. If you are not skilled in performing this activity, it is better to use a hand razor. It will be easier to control the speed of stuffing. We attach an oblong tip to the razor and grease it with fat so that it is easier to put the whole intestine on it. At the end of the intestine we make a knot, put the first portion of meat into the machine and start spinning. It is advisable to do it in two so that no air holes are formed between the pieces of meat. When you stuff about 10-15 cm of sausage, you can wrap it several times around its axis. This will create neat sausages. The pieces can be longer. When 
We reach the end of the intestine, we tie a knot on it. We tie the ends of the intestines. We hang the sausages in a cool place and settle 1-2 hours. Preheat the smokehouse to 50 degrees, hang the sausages in the smokehouse so that they do not touch each other. We dry them with a lot of air movement and a little smoke until the surface of the sausages is dry to the touch. We smoke the sausages at 40-50 degrees for 3-4 hours until light brown. We raise the temperature in the smokehouse to 80 degrees and bake the sausages until the internal temperature reaches 68-70 degrees, or we can steam the sausages. This sausage is quite fatty due to its goose fat content. Then we cool the sausage to below 18 degrees in a cool room. The sausage has a crumbly texture and may approach fat during baking. The goose sausage tastes delicious. We wish you to enjoy it!
Take a look at the video showing the preparation of Goose Sausage
Place 1. roast goose with fruit from Gorczyn
Category: "delicatessen product." Recipe submitted by the Gorczynianki Rural Housewives' Circle, which was established in 2019. The village of Gorczyn is located in Lodz province in the Łask municipality. Residents grow rose bushes and fruit trees, including orchards. The goose also comes from the farm of one of our residents. The geese are fed potatoes and grain from their own fields. The filling for the goose; apples, pears and plums came from the orchard of one of the Gorczyn villagers.
Description of goose preparation:
The traditional goose recipe requires a long marinade. The goose should rest in brine for 2 days (we give 10 tablespoons of salt per 5 liters of water). After this time, the goose is taken out and dried with a paper towel and rubbed with coarse salt, marjoram and rosemary inside and out. The seasoned goose lies again 12 hours in the refrigerator. On the fourth day, we put a lemon, apples, plums and pears without seed nests, cut into large pieces with the skin inside. We sew the hole with thread. Bake in a deep roasting pan, breast side up, and add a little water. We put in a preheated oven to 150 degrees up and down and bake for 5 hours (the goose weighed 6 kg). After 3 hours of baking, pour rendered fat over the goose every 30 minutes. The roasted goose can be served immediately after roasting, for example, with modra red cabbage as it was in our case.
Enjoy a video showing the preparation of goose dishes
Place 1. grease from Podlasie gooseberry
Category: "Processed product in glass packaging". Recipe submitted by the Circle of Rural Housewives of Boróweczki in Silver Borek. The circle from beautiful Podlasie offered a goose dish from a local breeder.
Ingredients:
about 1 liter of goose lard
3-4 goose gizzards
2-3 blades of bison grass
2-3 tablespoons of bison grass
½ kg of wine apples
1 large onion
2 cloves of garlic
allspice, bay leaf, salt, pepper, marjoram.
Description of the preparation of the dish:
Clean the stomachs, wash, dice, fry and stew. Finely dice onions, garlic and apples and fry. Melt the goose's lard, add bison grass, spices, bison soup and gizzards and onions with apple. Cook the whole thing for about 10 minutes over low heat. Then pour into scalded jars cap and wait for it to set. It tastes great with country bread and pickled cucumber. Such a spread is healthy and nutritious and very popular in our Podlasie region.
Place 1. dumplings with goose meat
Category: "Frozen dishes". The dish submitted by the Circle of Rural Housewives of Sosno
Dough:
flour type 450 with a little salt mix with boiled fairly warm water, make a dough, it must be elastic, but not tear.
Stuffing:
Peel and grind goose meat cooked in broth with vegetables in a larger mesh machine, the stuffing should have the consistency of a lump. Season with salt, pepper and marjoram to taste. Put the stuffing on the rolled out and cut discs of dough and stick the edges together. Put into boiling water and cook about 2 minutes after rising to the surface of the water. Cooled can be frozen.
Place 1. Baked goose with "Cistercian Apple Thicket" topped with baked Boskoop apple
Category: "Snacks/Desserts." Recipe submitted by the Circle of Rural Housewives in Boglewice
Ingredients:
goose breast about 0.5 kg
3-4 tablespoons of marjoram, salt, pepper
½ kg of Boskoop wine apples
2 cloves of garlic
glass of dry wine
1 sprig of rosemary
Description of preparation of the dish:
We wash the goose and soak it all night in water with salt, the so-called brine (2 teaspoons of salt per 5 liters of water). We prepare a marinade by mixing all the ingredients, marjoram, salt, pepper, squeezed garlic and fresh rosemary. Rub the marinade over the meat and keep it in the refrigerator for another hour. Set the oven to 200 degrees C and bake covered for about 80-90 minutes. Transfer the prepared breast to an ovenproof dish, watered with 6 tablespoons of water and sprinkled with water mixed with wine on top of the roasted goose. We drape all around the goose with pieces of apple cut into so-called eights. During roasting, remove the cover and pour several times over the sauce - the fat rendered while the goose is roasting. Before the end of roasting for about 20 minutes we remove the cover so that the crust browns. After finishing roasting, we wait for the meat to cool down and cut it into thin slices. We serve it cold with a side of Cistercian apple goose (a regional preparation of the Boglewice lands of the Grójec district prepared by KGW Boglewice) with a bead of barley pearl groats and baked Boskoop apple.
Place 1. skewers of goose in sauce
Category: "Other products". Recipe submitted by z Koło Gospodyń Wiejskich "Women with Ikra" in Skrzatusz.
Ingredients:
5 goose livers
4 goose breasts (without skin)
2 goose legs
1 red bell pepper
2-3 sprigs of fresh rosemary
pinch of savory, marjoram
salt, pepper
flour
pure goose lard
There will also be a sauce, the ingredients of which are:
4 onions
2 red peppers
4-5 tablespoons of plum jam
6 plums (can be frozen)
250 ml of dry red wine
3 teaspoons of sugar
salt and pepper
pure goose lard
Description of the preparation of skewers:
Clean the livers from the veins, rinse and dry. Cut the breasts into 1 cm pieces. From the leg, we tear out the bones. Cut the separated meat with skin into 1 cm pieces. We put the sliced breasts and meat from the leg of the goose into a heated grill pan with goose lard. Pepper and salt to taste. Fry for about 30 minutes, turning the meat occasionally. After frying, set the meat aside to drain the fat. Coat the liver in flour. Place the liver on a heated frying pan with goose lard. Fry on both sides for about 15 minutes. At the end of frying add salt to taste. We set aside the liver prepared in this way to drain from the fat. Cut the peppers into about 3 cm pieces. We put on a heated grill pan with a little goose fat. Fry for about 5 minutes and then drain. On the skewer sticks soaked in water, we stuff the breasts, goose leg meat, peppers, liver. Prepared skewers, arranged on a baking tray, pour melted lard from the goose. Arrange 2-3 sprigs of fresh rosemary on top. Sprinkle the whole thing with a pinch of salt and pepper. Bake in a preheated oven to 180 degrees for about 30-40 minutes.
Description of sauce preparation:
Into melted (not hot) goose lard, put onions sliced in half-circles. Fry for a while over low heat, adding sugar. Then add sliced red bell pepper (2x). We stir all the time. We water the whole thing down with 1 cup of red wine. After obtaining a thick consistency, we add plum halves. We continue to heat the sauce until the plums are slightly cooked. Finally, add salt, pepper to taste.
Honorable mention 1. Goose pate and stuffed goose neck and breast skin
Category: "delicatessen products." The application was sent by the District Education Center in Kętrzyn
Goose pâté
Ingredients:
3 kg of goose wings
250 g of goose hearts
250 g goose liver
200 ml of goose broth
1 onion
1 parsley
1 blackened roll
3 eggs
3 tablespoons of goose fat
spices (salt, pepper, nutmeg)
orange liqueur
Description of the preparation of the dish:
Pour water over wings and hearts, bring to a boil, remove the scum, add parsley, spices, cook slowly until the meat is tender. Cool, strain, remove bones. Cut the livers into strips. Melt the fat in a frying pan, add finely chopped onion, fry for three minutes (it should be glassy), add livers, fry together some more until livers are tender. In the broth, soak the bun, and after it swells, drain it. Pass all the ingredients (cooked meat, hearts, parsley, liver with onions, strained bun) several times through a meat grinder with a fine sieve, add eggs, spices, knead to a smooth paste. Add liquor. Fill aluminum disposable molds with the prepared mass, bake about 1 hour in an oven at 180 degrees. The top of the pate before baking is good to grease with goose fat to prevent excessive drying. Region - Powiśle.
Stuffed goose neck and breast skin
Ingredients:
goose neck with skin
goose stomach
goose liver
broth
goose lard
cooked oat groats
onion
salt, pepper, marjoram, bay leaf, allspice
Description of preparation of the dish:
Cut the skin of the neck carefully, wash it thoroughly, you can soak it a little. We lightly salt it. Cool the meat from the broth and the gizzards cooked in it, separate the meat from the bones, cut the gizzards into cubes. In goose fat fry the livers with chopped onions, cool, cut part of them into cubes. Chop the meat and part of the livers. Season with pepper and marjoram, salt carefully, because the meat from the broth is salty. Add the diced livers and gizzards and semolina. Into the stitched or tied at one end of the neck put the stuffing, but not too tightly, so that the necks do not crack. After stuffing, sew the ends carefully, goose necks bake in the oven. Region - Suwalszczyzna.
Distinction 2. leg of goose with flambéed pears
Category: "Other products". The entry was sent by student Wiktoria from the School Complex of the Agricultural Training Center in Stare Lubiejewo
Ingredients:
-goose leg - 2 pcs.
-cloves - 6 pcs.
-honey - 1 tsp.
-mayenne - 1 tsp
-pepper
-salt
-oil - 1 tbsp
-clarified butter - 1 tbsp
-dried prunes - 200 g
-apple - 2 pcs.
-dry white wine - 0.5 cups
-Roman cumin - 1 tsp.
-rosemary - 1 teaspoon
Description of preparation of the dish:
We wash the thighs from the goose, wipe and cut off the membranes. We prepare the spices we will use: marjoram, cloves, salt, pepper, Roman cumin and rosemary. We crush the cloves in a mortar. Rub the thighs with salt and pepper and the rest of the spices, and finally pour honey over the thighs. Put the thighs in an airtight container and put them in the refrigerator, preferably overnight, so that they get a good penetration of the spices. After taking the thighs out of the refrigerator, heat the pans with fat, preferably goose fat. When the fat is well heated then put the thighs in and fry on both sides until golden. While the thighs are frying, peel the apples, cut them into coarse cubes, put them into the hot butter and fry until they turn golden. We prepare a large porch, put there fried thighs, apples, add dried plums and water this with a small amount of water. Every 15 minutes we stir and alternate water and wine. Simmer the thighs covered for 1.5 hours. After this time, remove the lid and braise about 30 minutes more (Region - Mazovian Voivodeship)
Flambéed pears
-2 pears
-sugar - 3 tablespoons
-orange juice - 2 tablespoons
-rum - ¼ cup
-butter - ½ tsp
-cherry juice - 1/3 cup
Wash and dry pears, cut in half, hollow out the seed nest. We put 1/3 cup of cherry juice in a pan and put the pears on it, add sugar, butter, orange juice and cherry juice. Simmer this for 5-7 minutes so that the juices reduce a little. Then we add rum and from the fire we set it on fire. Finally, we put everything on a plate and decorate.
Editor. TGW team
Photos and videos sent by participants of the "Traditional Goose Preparations and Foods" Competition
