Click here to advertise on CatholicCulture.org

Catholic Recipe: Roast Goose with Sauerkraut

    INGREDIENTS

  • 1 10-12 pound goose
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper Stuffing:
  • 1 tablespoon goose fat
  • 1 large onion, minced
  • 2 pounds sauerkraut
  • 1/2 cup white wine, as needed
  • Details

  • Serves: 8
  • Prep Time: 6 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Czechoslovakia

Also Called: Pecena Husa se Zelim

DIRECTIONS

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Each of us is destined to marry Jesus Christ 4 hours ago
From simple husband to ascetical priest 9 hours ago
St. Augustine's warning to pastors 10 hours ago
Side effects of the Pill? Oh, don't worry. September 17
Scotland demonstrates the provisional nature of sovereignty September 17

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - 4 hours ago