Gänseschmalz – German Goose Fat Spread

Goose Lard (Gänseschmalz or Gänseflomen) is a healthier alternative to butter and quite valued in Germany.

Goose fat is high in unsaturated fatty acids: 58.1 % monounsaturated fatty acids, 10.5 % polyunsaturated fatty acids, and 28.4 % saturated fatty acids. As a comparison, butter has 26.1 % monounsaturated fatty acids, 3.1 % polyunsaturated fatty acids, and 49.5 % saturated fatty acids. The given values are approximate.

Goose fat has a lower melting point (25 °C) so it gets soft quite fast at room temperature, therefore many people may mix it with pork lard to make it more stable.

I always make this spread when we’re having roasted goose. From a big goose (about 4-5kg), I usually get about 1kg of fat. I prepare it all and what it’s not going to be eaten in the next days, I freeze it in small containers so I only take out what I need.

This spread is not only good on bread, but it can also be used for cooking, instead of oil. I made a delicious cabbage dish with it. It also goes well with Red Cabbage.

Ingredients for about 1kg of fat:

• 4 apples (about 400-500g)
• 4 onions (about 400-500g)
• 1 kg goose fat (the fat left from roasting a goose)
• 100 g pig lard (optional – I usually don’t add it)
• 2 tsp marjoram (dried)
• 2 tsp thyme (dried)
• salt, pepper

1. Peel the onions and finely dice them.
2. Peel the apples, remove their core, and finely dice them.
3. Add the fat to a pot and heat it.
4. Add the diced onion and fry for about 10 – 15 minutes, constantly stirring so it doesn’t burn.
   
5. Add the apples, marjoram, and thyme, and fry in the fat for another 10 – 15 minutes.
   
6. Season to taste with salt and pepper.
7. Check if the lard has your desired consistency and taste, before removing it from the stove: some people like to only briefly fry the onions and apples in the fat (to get that light crunchy feeling in the mouth from onions and apples), while others like to fry them longer, to get a smoother paste.
   
8. Remove the pan from the heat and allow the lard to cool.
   
9. Pour the goose lard into containers and cool them down completely. Regularly mix them so the pieces of apple and onions don’t sink to the bottom.
   
10. The prepared goose fat lasts a couple of days in the fridge and a good few months frozen. You can also use it for cooking if you have some left.