Christmas goose with sauerkraut
Description
The recipe won't take much time. This dish can confidently be served at a festive table. It's tasty, filling, and economical. I cook the goose whole, using sauerkraut as the stuffing. I add sweet apples and cranberries to the sauerkraut. Serve the finished dish as a main course, optionally with a side of potatoes, peas, vegetables, or the same sauerkraut used to stuff the goose. Serve hot.
Instructions
- 1
Step 1
1. I wash the apples, peel them, cut each into 2 halves, remove the seeds, dice the apples into small cubes, then mix them with sauerkraut, cranberries, and granulated sugar (to taste).
- 2
Step 2
2. My goose is home-raised and already gutted; I thoroughly rinse it inside and out, and singe off the feathers. I rub the goose with salt and pepper, and let it sit for 1 hour. Then I stuff it with the prepared filling made of apples and sauerkraut, and sew it up. I coat the bird with honey to get a nice crust.
- 3
Step 3
3. Place the goose in a roasting bag and put it in a preheated oven at 200 degrees for 2 hours.
- 4
Step 4
4. After the allotted time, I take it out, cut open the pouch, cook the dish for a few more minutes to get a golden crust, and then transfer the goose to a serving dish.
- 5
Step 5
5. Before serving, I portion the goose, and as a side dish, I use the same cabbage that was cooked inside the bird.