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Catholic Recipe: Roast Goose with Sauerkraut


  • 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


Serves: 8

Prep Time: 6 hours

Difficulty: • • • •

Cost: $$$$

For Ages:15+

Origin: Czechoslovakia


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Also Called: 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