Goose With Sauerkraut Recipe
Ingredients
| Goose | 10 Pound | |
| Sauerkraut | 2 Pound | |
| 8 frankfurters, hot | ||
| White wine | 1 Cup (16 tbs) | |
| Giblet | 1 Cup (16 tbs) | |
| STUFFING | ||
| Butter | 2 Tablespoon | |
| 2 Bermuda onions, sliced | ||
| Sausage meat | 2 Pound | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Caraway seeds | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 425°F (220°C).
First make the stuffing.
Melt the butter in a frying pan and fry the onions until soft.
Put them in a bowl and mix in the sausage meat, bread crumbs, caraway seeds and seasoning.
Put the stuffing into the goose and sew it up with strong thread.
Prick the goose all over with a fork and rub with salt and pepper.
Put the bird on its side on a rack in the roasting pan and roast for 20 minutes.
Lift out the bird and pour off the fat from the roasting pan.
Reduce the oven temperature to 375°F (170°C) and roast, turning the bird, for 3 hours more or until the goose is tender and the juices run clear when the thigh is pierced with the point of a sharp knife.
Put the goose on a large serving dish.
Surround it with the sauerkraut and frankfurters and keep hot.
Pour away all the fat from the roasting pan.
Pour in the wine and stock and bring to a boil, stirring.
Boil rapidly until the gravy is reduced by half.
Pour the gravy into a gravy boat and serve with the goose.
First make the stuffing.
Melt the butter in a frying pan and fry the onions until soft.
Put them in a bowl and mix in the sausage meat, bread crumbs, caraway seeds and seasoning.
Put the stuffing into the goose and sew it up with strong thread.
Prick the goose all over with a fork and rub with salt and pepper.
Put the bird on its side on a rack in the roasting pan and roast for 20 minutes.
Lift out the bird and pour off the fat from the roasting pan.
Reduce the oven temperature to 375°F (170°C) and roast, turning the bird, for 3 hours more or until the goose is tender and the juices run clear when the thigh is pierced with the point of a sharp knife.
Put the goose on a large serving dish.
Surround it with the sauerkraut and frankfurters and keep hot.
Pour away all the fat from the roasting pan.
Pour in the wine and stock and bring to a boil, stirring.
Boil rapidly until the gravy is reduced by half.
Pour the gravy into a gravy boat and serve with the goose.
Chef
