Lexi Webster
In Austria, goose is traditionally eaten around St. Martin's Day, which falls on the 11th of November. The dish, known as Martinigansl, is particularly popular in Vienna and is usually served with red cabbage, cooked with apples and red wine, and potato dumplings or bread dumplings. The tradition of eating goose in November is believed to date back to at least 1171, when it was mentioned in texts that farm workers received a goose as part of their payment. Today, Austrians consume about 500,000 geese each year, with 90% served in the weeks around November 11th.
| Characteristics | Values |
|---|---|
| Time of year | November, especially around St. Martin's Day (November 11) |
| Religious significance | St. Martin's Day, St. Martin of Tours |
| Secular significance | End of the work year for farm workers |
| Typical dishes | Goose soup, roasted goose, goose liver soup, potato dumplings, red cabbage, roasted apples, glazed chestnuts |
| Drinks | Austrian red wine |
| Dessert | Coffee, schnapps |
| Where to eat it | Restaurants, guesthouses, heurigen (wine taverns) |
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What You'll Learn
- Goose is traditionally served in Austria in November, on St. Martin's Day, November 11th
- The tradition of eating goose in November was first mentioned in texts from 1171
- Austrians consume around 500,000 geese each year, with 90% served in the weeks around November 11th
- Goose is usually served with red cabbage, cooked with apples and red wine, and potato dumplings or bread dumplings
- In Vienna, goose is often served as a complete meal with various courses
Goose is traditionally served in Austria in November, on St. Martin's Day, November 11th
In Austria, goose is traditionally served in November, with the peak of the season being St. Martin's Day on November 11. The tradition of eating goose in November dates back to at least 1171, when it was mentioned in texts that farm workers received a goose as part of their payment at the end of the work year, which fell on November 11. Over time, the tradition of serving geese expanded beyond just this date, with goose being served in restaurants throughout most of November.
The dish is known as "Martinigansl" in Austria and is typically served roasted and stuffed with chestnuts and dried plums or prunes. It is usually accompanied by red cabbage cooked with apples and red wine, and potato dumplings or bread dumplings. In the lead-up to St. Martin's Day, children walk in processions carrying lanterns and sing songs.
St. Martin's Day is celebrated as a harvest festival in Austria, with events including art exhibitions, wine tastings, and live music. The day commemorates Saint Martin of Tours, who was born in the 4th century in what is now Hungary and served as a bishop. One legend surrounding the origins of the Martinigansl dish involves Saint Martin hiding himself in a goose pen because he did not deem himself worthy of high office, only to be given away by the chattering of the geese. Another legend states that St. Martin's Day was initially the day farmers were taxed and had to give away parts of their harvest, often in the form of geese.
In addition to the traditional Martinigansl, there are other ways to enjoy goose in Austria. For example, goose liver soup is a popular first course, followed by a main course of golden-roasted goose with various sides. Goose is also traditionally served at Christmas in Austria, often accompanied by red cabbage, potato dumplings, roasted apples, and glazed chestnuts.
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The tradition of eating goose in November was first mentioned in texts from 1171
The tradition of eating goose in November in Austria was first mentioned in texts from 1171. This tradition is linked to the celebration of St. Martin of Tours, who was born in the 4th century in present-day Hungary and worked in France for much of his life. St. Martin's Day falls on November 11 and is marked by various traditions and festivities, especially for children.
According to the 1171 texts, the work year for farm workers ended on November 11, and they would receive a goose as part of their payment. This practice of serving geese in November has evolved over time, and while some restaurants may offer goose for a week or two before or after November 11, the month of November is generally associated with eating goose in Austria.
The consumption of goose in November coincides with the end of the harvest season, when geese have had time to fatten up in the fields, feeding on the leftover grain from the harvest. This tradition is not unique to Austria, as other European countries with large Catholic populations also share this custom.
In Austria, the traditional dish for St. Martin's Day is "Martinigansl" or roasted goose. It is typically served with red cabbage, cooked with apples and red wine, and potato dumplings or bread dumplings. The goose is often stuffed with chestnuts and dried plums, and the dish is accompanied by seasonal roasted vegetables like pumpkin or red beets.
Preparing and cooking goose requires specific techniques due to its narrower body and stronger leg and wing ligaments. The fat of the goose is highly valued, and it is used in cooking and sold in delicatessens and supermarkets.
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Austrians consume around 500,000 geese each year, with 90% served in the weeks around November 11th
In Austria, it is a tradition to eat goose in November, particularly around November 11th, which is St. Martin's Day. This tradition dates back to at least 1171, when it was first mentioned in texts. Over time, the tradition of serving geese expanded beyond just St. Martin's Day to include the weeks before and after. Today, Austrians consume around 500,000 geese each year, with 90% served in the weeks around November 11th.
The tradition of eating goose in Austria is rooted in both religious and secular history. St. Martin of Tours, born in the 4th century, is one of the most famous saints in Austria and Europe. According to legend, Martin, a former officer who became a bishop, hid himself in a goose pen because he did not feel worthy of his high office. However, he was betrayed by the loud cackling of the geese and ultimately found and appointed bishop. Another version of the legend states that Martin cut his coat in half to give to a beggar and was hiding in a goose pen to avoid being ordained a bishop.
In addition to its religious significance, the tradition of eating goose in November also has secular origins. In the past, a goose was a common feudal gift that became due around St. Martin's Day. It is also said that the work year for farm workers ended on November 11th, and they would receive a goose as part of their payment.
Today, Austrians continue the tradition of eating goose in November, particularly around St. Martin's Day. The dish, known as "Martinigansl," is typically roasted and served with traditional sides such as red cabbage, cooked with apples and red wine, and potato or bread dumplings. It is a popular dish in restaurants and homes alike, and many restaurants offer special "Gansl" menus during this season.
While goose is traditionally consumed around St. Martin's Day in November, it is also a common dish at Christmas time in Austria. A roasted goose is often served on Christmas Day, accompanied by similar sides such as red cabbage, potato dumplings, roasted apples, and glazed chestnuts.
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Goose is usually served with red cabbage, cooked with apples and red wine, and potato dumplings or bread dumplings
In Austria, goose is traditionally consumed around November 11th, the celebration day of St. Martin of Tours. The Austrian roast goose, or "Martinigansl", is usually served with red cabbage, cooked with apples and red wine, and potato dumplings or bread dumplings.
The red cabbage is braised and cooked with spices, sugar, and wine, resulting in a tender and flavourful side dish. Apples add a touch of sweetness to the dish, while the red wine enhances its flavour. The potato dumplings, also known as "knödel", are prepared by mixing mashed potatoes with flour, eggs, and seasonings, forming a dough, and boiling the dumplings until they float, indicating doneness. Alternatively, bread dumplings, or "Semmelknödel", are made with bread cubes, milk, eggs, and seasoned with parsley and nutmeg.
The goose itself is typically stuffed with chestnuts and dried plums, giving it a sweet and nutty flavour. Before roasting, the goose is seasoned with marjoram, thyme, salt, and pepper, and studded with apples and onions. The goose is then roasted in the oven until the skin is crispy and golden brown.
The dish is often served with a rich gravy made from the pan drippings, and garnished with fresh parsley. In addition to the red cabbage and dumplings, roasted vegetables such as pumpkin or red beets are also common accompaniments to the Austrian roast goose.
Preparing and cooking the entire meal can take several hours, but the end result is a delicious and hearty feast, perfect for celebrating St. Martin's Day or Christmas in Austria.
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In Vienna, goose is often served as a complete meal with various courses
In Vienna, goose is a traditional meal, particularly in November around St. Martin's Day on the 11th. The tradition of eating goose at this time of year dates back to at least 1171, when it is said that farmworkers were given a goose as part of their payment.
Today, goose is often served as a complete meal with various courses. The first course is often a soup, such as goose-liver soup. This is followed by the main course of roasted goose, which is usually served with red cabbage, cooked with apples and red wine, and potato dumplings or bread dumplings. The goose may also be stuffed with chestnuts and dried plums and served with roasted apples on the side.
To prepare the goose, it is first washed and then placed on a deep baking tray or frying pan. The skin is pricked all over with a knife and the bird is rubbed with marjoram, thyme, and salt and pepper. Apples and onions studded with cloves are stuffed into the cavity of the bird, and the legs are tied together with kitchen twine. The goose is then cooked in a large heavy roasting pan over medium-high heat until browned all over, which takes around 15 minutes. The goose is then set aside and the fat is drained off, before being returned to the heat with wine and water, and the browned bits stuck to the bottom of the pan are scraped off and cooked for a further 2 minutes.
To make the red cabbage, sugar is caramelized with cloves, a cinnamon stick, a bay leaf, and juniper berries. This is then strained through a sieve and poured over the cabbage, which is cooked for around 45 minutes. The goose giblets can also be used to make a soup or roasted as a starter.
After the meal, some people opt for coffee or schnapps to aid digestion.
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Frequently asked questions
Goose is traditionally served in Austria on St. Martin's Day, which falls on November 11.
St. Martin's Day is a harvest festival that celebrates Saint Martin of Tours, who was born in the 4th century in what is now Hungary and served as a Roman officer before becoming a bishop.
Goose is often served as a complete meal with multiple courses. The main course typically consists of roasted goose stuffed with chestnuts and dried plums, served with red cabbage and potato dumplings.
Yes, goose is also traditionally served at Christmas in Austria.
