Local dishes mainly consist of fish, chicken, and pork, often served with potatoes. Due to Hungarian influences, the food in Burgenland tends to be spicier than in other parts of Austria.
On St. Martin's Day, November 11th, stuffed goose is prepared as a traditional dish throughout Austria, and the version from Burgenland is considered to have a particularly special flavor. There are many legends surrounding the origin of Martinigans, but the most popular is the story of St. Martin in a goose stable.
Legend says that Martin was born in 316 and served the Roman emperor as an officer. Due to his deep faith, he resigned from his officership and was later appointed bishop. Martin, feeling unworthy of such a high office, hid himself in a goose coop. However, unable to bear the noise of the geese, he left and became bishop. In feudal times, a goose was also a common gift given on St. Martin's Day. Whatever the truth may be, Martinigans has remained one of the most popular holiday dishes ever since and is at the top of the Viennese menu on St. Martin's Day.
Martinigansl has many variations today, but the most popular is still goose stuffed with chestnuts and dried plums, then roasted and drizzled with sauce. Because it's a traditional dish for special occasions, the recipe for stuffed goose is quite elaborate. After preparation, the goose is marinated with a mixture of chopped onions, apples, and oranges, along with salt and pepper, and then slow-roasted. To complete this dish, the chef needs to prepare a side dish of red cabbage. The red cabbage is cooked with various other ingredients such as caramelized sugar, along with cloves, cinnamon sticks, bay leaves, and juniper berries, then combined with apple juice, red wine, and orange juice... to create a distinctive side dish and sauce. Traditionally, Martinigansl is served with red cabbage, potatoes, or dumplings.
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