Friday, July 9, 2010

Goose Stuffed With Sauerkraut

In honor of the goose reduction in Bend this week, we are going to post goose recipes this week. I will look up my Momma's Goose Stuffed with Sauerkraut recipe over the weekend, but thought that we should kick this off early (I need to get ready for work). I found this delightful looking recipe at
CatholicCultureDotOrg. , and thought I would share this.

Roast Goose with Sauerkraut

Pecena Husa se Zelim


Remove all fat from inside goose. Rub inside with salt, pepper. Stuffing: Heat 1 tablespoon goose fat in pan. Fry onion in fat until golden brown. Wash sauerkraut. Drain. Combine sauerkraut, onion. Add pepper, caraway seeds. Bring mixture to a boil. Grate potato into sauerkraut. Cook until mixture thickens. Add wine gradually, being careful not to make stuffing too moist. Stuff goose. Skewer or sew opening. Place in roasting pan, breast side down. Roast goose at 325°. Prick skin all over. Drain fat from pan as it accumulates. Roast 3 3/4-4 1/4 hours. At 2/3 of roasting time, turn goose breast side up for remaining period. If necessary, increase temperature to 425° at end of roasting to add color and crispness to skin. When goose is tender, remove from pan. Skim fat from gravy. Serve goose, being sure to carve across breast in 1-1 1/2-inch-wide slices instead of lengthwise. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965