📝 About This Recipe
A true masterpiece of Ashkenazi culinary heritage, Helzel is a decadent, savory delicacy that transforms a humble goose neck skin into a golden, crispy vessel of flavor. Filled with a rich mixture of schmaltz, toasted flour, and caramelized onions, this dish offers a nostalgic taste of tradition with a texture that is simultaneously soft, fluffy, and satisfyingly crisp. It is the ultimate comfort food, historically served as a prized addition to a slow-cooked Cholent or roasted alongside a festive goose.
🥗 Ingredients
The Casing
- 2 pieces Goose neck skin (whole, cleaned, and feathers removed)
- 1 teaspoon Coarse salt (for cleaning and seasoning)
The Filling
- 1 cup All-purpose flour (lightly toasted for deeper flavor)
- 1/4 cup Matzo meal (adds texture and structure)
- 1/2 cup Goose fat (Schmaltz) (rendered, can substitute with duck fat)
- 1 large Yellow onion (very finely minced)
- 2 cloves Garlic (pasted or finely grated)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Sweet paprika (for color and mild warmth)
- 1 tablespoon Fresh parsley (finely chopped)
Basting and Roasting
- 1/2 cup Chicken or Goose stock (to keep the pan moist)
- 1 teaspoon Honey (optional, for a lacquered finish)
👨🍳 Instructions
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1
Thoroughly clean the goose neck skins by rinsing them under cold water. Use a pair of tweezers to remove any remaining pinfeathers. Pat them completely dry with paper towels.
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2
Secure one end of each neck skin by sewing it shut with kitchen twine and a needle, or by using sturdy wooden toothpicks. Leave the other end open for stuffing.
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3
In a small skillet over medium-low heat, melt 2 tablespoons of the schmaltz. Add the minced onions and cook slowly for 8-10 minutes until they are soft, translucent, and just beginning to turn golden.
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4
In a separate dry pan, lightly toast the flour over medium heat for 3-5 minutes, stirring constantly, until it smells slightly nutty and turns a very pale ivory. Do not let it brown deeply.
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5
In a medium mixing bowl, combine the toasted flour, matzo meal, the remaining schmaltz, the sautéed onions (with their fat), garlic, salt, pepper, paprika, and parsley.
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6
Mix the filling thoroughly with a fork. The consistency should be like wet sand—moist enough to hold together when squeezed, but not a liquid paste.
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7
Carefully spoon the filling into the open end of the goose necks. Important: Do not pack the filling too tightly! The flour will expand as it cooks, and a tight pack will cause the skin to burst.
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8
Once stuffed (aim for about 3/4 full), sew or toothpick the open end shut to seal the 'sausage'.
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9
Preheat your oven to 325°F (165°C). Place the stuffed necks in a small roasting pan or heavy oven-proof skillet.
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10
Prick the skin 3-4 times with a fine needle to allow excess steam and fat to escape during the roasting process.
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11
Pour the stock into the bottom of the pan. Cover the pan tightly with foil and roast for 45 minutes.
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12
Remove the foil. Increase the oven temperature to 375°F (190°C). Baste the necks with the rendered fat and juices from the pan.
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13
Roast uncovered for another 30-40 minutes, turning once and basting occasionally, until the skin is deep golden brown and crispy.
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14
Remove from the oven and let rest for 10 minutes. This allows the filling to set so it can be sliced cleanly.
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15
Remove the twine or toothpicks carefully. Slice into 1-inch thick rounds and serve warm.
💡 Chef's Tips
Never overstuff the neck; the flour needs room to hydrate and expand or the skin will tear. For the most authentic flavor, use homemade rendered goose fat (schmaltz) with 'gribenes' (fried skin bits) mixed in. If you don't want to roast them alone, place the stuffed necks directly on top of a Cholent or stew for the last 3 hours of cooking. To get the skin extra crispy, you can give the sliced rounds a quick sear in a hot pan with a little fat before serving. If the neck skin is too short, you can use the skin from the breast, though it requires more careful sewing.
🍽️ Serving Suggestions
Serve as a traditional side dish alongside a roasted goose or chicken. Place slices on top of a hearty bowl of Cholent or beef stew. Pair with a side of sweet and sour red cabbage to cut through the richness. Serve as an appetizer with a dollop of spicy brown mustard or horseradish. A glass of medium-bodied red wine, like a Merlot or a Kosher Cabernet, complements the savory fats perfectly.