Baked goose with apples and sauerkraut
8 servings
120 minutes
Roasted goose with apples and sauerkraut is a true embodiment of Russian culinary tradition, combining rich aromas and diverse flavor nuances. The goose, infused with spices and fragrant herbs, reveals itself under a crispy crust, while the tangy cabbage along with tender pieces of Antonovka apples adds an exquisite harmony of sweetness and spiciness. This dish is perfect for festive gatherings, bringing warmth and a cozy family atmosphere. It pairs wonderfully with a glass of tart wine or homemade fruit drink, creating a sense of celebration. Prepared slowly to absorb rich aromas, it becomes a true centerpiece on the table, awakening memories of traditions and warm family evenings.
1
Preparing the carcass. Brush it with olive oil inside and out.
- Olive oil: 50 ml
2
Gently! Rub with salt and pepper (the sauerkraut is already salty).
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
3
We stuff the carcass with sauerkraut, sliced Antonovka apples, rosemary, and thyme.
- Sauerkraut: 500 g
- Antonovka apples: 2 pieces
- Fresh rosemary: to taste
- Fresh thyme: to taste
4
We place the carcass in the goose pan, surround it with sauerkraut, and top it with a couple of sprigs of rosemary and thyme.
- Sauerkraut: 500 g
- Fresh rosemary: to taste
- Fresh thyme: to taste
5
Bake in the oven at 220 degrees for one hour.
- Goose: 1 piece
6
After an hour, take it out, flip it, and put it back for another 40 minutes. This depends on the size (weight) of the goose.
