Goose with mashed patatoes and sauerkraut
> 3 hours
6 persons
Difficult
Oven
Stuffed goose served with creamy mashed potatoes and tender sauerkraut. A comforting main course, perfect for a festive meal or special occasion.
Ingredients
- 1 goose (approx. 4 kg)
- 2 oranges
- 3 onions
- 2 tsp dried mugwort
- 2 bay leaves
- Salt
- Butcher's twine
Preparation
How to prepare this recipe!
- 1. Separate the goose fat for the sauce. Remove the wing tips and save them for the sauce.
- 2. Cut the oranges into pieces and roughly chop the onions. Mix them with mugwort and bay leaves and stuff the goose with this mixture. Loosely tie the legs together with kitchen twine. Rub the goose thoroughly with salt. Place the goose breast-side down in a deep roasting dish and add 100–200 ml of water. Put the dish in a preheated oven at 180 °C (do not use convection) on the lowest rack and roast for 30 minutes.
- 3. Turn the goose over and continue roasting for another 2.5 hours. After the first hour and then every 30 minutes, baste the goose with its own fat for a juicy result.
- 4. Increase the oven temperature to 220 °C during the last 15 minutes to make the skin nicely crispy. Remove the goose from the oven, carve, and serve with mashed potatoes and sauerkraut.