St. Martin’s Day

This filling goose banquet involves beak to tail eating; all parts of the goose are used. Start with the sweet and sour svartsoppa, black soup, a broth of goose blood seasoned with fruit pureés, spirits, cloves and ginger that is served with goose offal dishes, goose-liver sausage, stewed prunes and potatoes. Follow with the roasted goose, stuffed with apples and prunes. The surplus goose fat is used to prepare the sides: red cabbage, roasted apples and potatoes. Finish with an apple charlotte. Wear expandable pants.

  • Geese in Skåne

Geese in Skåne

skane.com/sydpol.com

When:

November 10th.

Where:

Typically in the Skåne region in the south of Sweden, but the feast tradition has gradually spread northwards.

Who:

Families and work parties.

How to do it like a local:

Eat it in a restaurant (few cook this feast at home).

Find out more about St. Martin’s Day

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