Roast Goose with Sauerkraut

Rating: 3.48 / 5.00 (40 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For roast goose with sauerkraut, degrease goose and chop fat into small cubes. Wash goose, dry, rub inside and out with salt, pepper and caraway seeds.

For the stuffing, peel onion and chop finely. Peel and grate apples and potatoes. Wash sauerkraut, squeeze, cut a few times.

Heat 3 tablespoons of goose fat in a saucepan, roast onion in it until golden. Add sauerkraut, apples, potatoes, season and steam for 10 minutes.

Stuff goose and sew up. Heat 1 tablespoon of goose fat in a pan, put the goose in it and roast it in the oven, pouring the roasting fat and hot water over it several times.

The roasting time is 1 hour per kg. At the end, brush the goose with cognac and skim off the fat from the gravy.

Arrange the roast goose with sauerkraut and serve.

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