Ingredients

The goose:

  • 1 8-10 pound goose
  • 2 tablespoons caraway seeds
  • Coarse salt
  • 2 cups water

Sauerkraut dressing:

  • 2 pounds fresh sauerkraut, rinsed
  • ½ pound bacon
  • 1 medium onion
  • 1 teaspoon caraway seeds
  • 1 teaspoon sugar (optional)
  • 1 teaspoon vinegar (optional)
  • Coarse salt

Sauce:

  • 1 tablespoon flour
  • 1 cup chicken stock
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      4120 calories; 367 grams fat; 107 grams saturated fat; 0 grams trans fat; 191 grams monounsaturated fat; 42 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 173 grams protein; 855 milligrams cholesterol; 2852 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 – 6 servings

Preparation

  1. Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
  2. Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
  3. Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.

About 3 hours 45 minutes

Dining and Cooking