Roasted Goose with Red Cabbage Sauerkraut & Creamy Mash Recipe

Name: Roasted Goose with Red Cabbage Sauerkraut & Creamy Mash
Total time: 210 min
Yield: 4
Ingredients: 1 Goose; 1 tbsp Salt; 1 tsp Pepper; 2 tbsp Thyme; 500 g Red Cabbage Sauerkraut; 50 g Butter; 1 tbsp Sugar; 50 ml Vinegar; 1 kg Potatoes; 50 ml Cream; 2 tbsp Cornflour, sifted; 100 ml Vegetable stock

This hearty holiday meal of roasted goose, tangy red cabbage sauerkraut and creamy mashed potatoes is sure to warm the hearts and bellies of your family.

medium

03:30

METHOD

Step 1.
Preheat your oven to 180°C. Remove the goose from the fridge and let it rest for 30 minutes.
Step 2.
Clean the goose and pat it dry. Season the inside and outside of the goose with salt, pepper and thyme.
Step 3.
Place the goose in a roasting pan and roast for 2 hours. Every 30 minutes, open the oven and baste the goose with its own fat.
Step 4.
Prepare the mash potatoes by peeling and cutting the potato into even chunks. Then boil them in salted water until soft. Drain thoroughly and add in butter and cream. Mash until smooth.
Step 5.
Remove the goose from the oven, let it rest for 20 minutes before carving.
Step 6.
Use the leftover juices from the goose to make the gravy, add the veg stock and whisk in the cornflour a little at a time to form desired consistency.
Step 7.
Carve the goose and serve with a spoonful or two of the sauerkraut and mash, pour the gravy over the top.