Goose Roast with Sauerkraut

Ingredients

• 1 pre-cooked goose (about 5kg)
• 6 Apples
• 3 onions
• Salt
• pepper (ground)
• 2 tbsp dried marjoram leaves
• 1 l poultry stock
• 100 g dried plums
• 180 ml dry white wine
• 1 onion
• 2 tbsp oil
• 1 kg sauerkraut (canned)
• 500 ml broth (meat or vegetable)
• 4 peppercorns
• 3 Juniper berries
• 1 bay leaf
• a pinch of sugar

Instructions

1. 1.

   Wash the goose thoroughly inside and out. Trim the neck and wings, then soak it in ice water for 4 hours. Wash the apples, quarter them, core them, cut half into wedges and peel and roughly dice the other half. Peel the onions and dice them as well. Mix both with salt, pepper and marjoram.

2. 2.

   Preheat the oven to 160°C (320°F) with fan and top heating.

3. 3.

   Remove the goose from the water and pat it dry thoroughly. Season inside and out with salt and pepper, then stuff it with the diced apple-onion mixture. Place the goose breast-side down in a roasting pot, pour in some stock, and roast in the oven for about 1.5 hours, basting occasionally and adding more stock as needed.

4. 4.

   Increase the temperature to 200°C (400°F), turn the goose over onto its back side, and continue roasting for another 30–45 minutes.

5. 5.

   Meanwhile, soak the dried plums in wine for 20 minutes for the sauerkraut. Drain them, reserve the wine, and chop the plums finely.

6. 6.

   Peel and finely dice an onion. Heat oil in a hot pot and sauté the onion cubes until translucent. Add the apple wedges, stir briefly, then add the drained sauerkraut and chopped plums, mixing well. Deglaze with the reserved wine and reduce almost completely. Pour in broth and simmer gently for about 45 minutes over low heat, adding more broth if necessary.

7. 7.

   Fill a spice sachet or disposable tea bag with peppercorns, juniper berries and bay leaf, tie it with kitchen twine. After about 30 minutes of cooking, add the sachet to the sauerkraut and let it simmer together.

8. 8.

   Finally remove the spice sachet and season the sauerkraut with salt, pepper and sugar.

9. 9.

   Skim off excess fat from the pan and season the roasting juices with salt and pepper.

10. 10.

    Take the goose out of the oven, carve it, and serve it alongside the sauerkraut. Offer the separate roasting broth on the side for dipping.