Stuffed Goose with Apple Sauerkraut

Ingredients

• 4.5 kg goose (pre‑cooked; 4–1 goose)
• Salt
• Pepper
• 1 onion
• 1 tsp Rapeseed oil
• 100 g fine turkey ham cubes
• 800 g sauerkraut
• 150 ml white wine or apple juice
• 50 g dried apricots (5 dried apricots)
• 200 g tart apples (1 tart apple; e.g., Boskoop)
• 5 stalks marjoram
• 800 g young small potatoes (e.g., triplets)
• 4 Carrots
• 2 sprigs Rosemary

Instructions

1. 1.

   Wash the goose, remove all visible fat, and pat dry. Rub salt and pepper inside and out. Peel and finely chop the onion.

2. 2.

   Heat oil in a pot, sauté the onion for 2 minutes over medium heat. Add ham cubes and cook another 2 minutes. Rinse sauerkraut, drain, and mix in. Pour wine or juice and simmer the sauerkraut on low heat for 5–10 minutes.

3. 3.

   Meanwhile, dice apricots. Peel, quarter, core apples, cut into pieces, and mix with apricots into the sauerkraut. Wash marjoram, shake dry, pluck leaves from two stalks, add to the sauerkraut, and fill the goose hot. Secure with toothpicks or kitchen twine.

4. 4.

   Place the goose breast‑down in a greased oven pan. Baste with boiling water and roast in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 3 hours 20 minutes. About an hour in, turn the bird and pierce legs several times to allow fat to drip.

5. 5.

   While roasting, wash potatoes well and drain. Clean carrots, peel, and cut into long quarters or strips depending on thickness. Wash rosemary, shake dry, and pluck needles.

6. 6.

   Remove the goose and brush with cold salted water. Arrange potatoes and carrots around it, season with salt and rosemary. Return the goose to the oven and roast for an additional 40 minutes until done.

7. 7.

   Serve the goose with its vegetables on a platter, garnished with remaining marjoram.