German Christmas Goose with Apples and Brussels Sprouts

Category5 627 Last Update: Mar 19, 2021 Created: Mar 19, 2021 0 0 0
German Christmas Goose with Apples and Brussels Sprouts
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 6 hours
  • Calories: -
  • Difficulty: Easy
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Goose stuffed with apples is a traditional Christmas dish in Germany. The Germans serve the goose with red cabbage, dumplings and gravy based on roast juice. In this recipe, we replaced the dumplings with Brussels sprouts.

Ingredients

Directions

  1. Start cooking the day before serving. Check for giblets inside the goose, remove them. Cut off the last wing phalanges. Prick the skin of the goose frequently with a fork or toothpick. Place the goose in a colander and pour a teapot of boiling water over from all sides. Set the goose upright and dry. Rub the goose with salt and white wine inside and out, put in the refrigerator (you can leave it open) for 24 hours. Bring the goose to room temperature before cooking.
  2. For the filling, peel the onions, carrots, celery and apples, cut into 1.5 cm cubes. Cut the brisket in the same way. Melt and cool the butter slightly. Crush, peel and chop the garlic along with the thyme. Mix prepared ingredients.
  3. Add yolks, cranberries, cloves, marjoram, salt and pepper. Pour in about 80 ml of wine and stir with your hands until smooth. Stuff the goose with this filling, stab the belly with toothpicks or sew up with thread.
  4. Preheat oven to 140 ° C. Place the goose on a wire rack with the breast side down, pour 2 cups of water into the baking sheet, cover the entire structure with oiled foil (butter down) and place the goose in the bottom third of the oven for 2 hours.
  5. Carefully open the foil, pour the liquid from the baking sheet on the goose and return it back, covered with foil, for 2 hours.
  6. Peel and core the apples by cutting 6 pieces each. Slice the leek thinly. Use the tip of a sharp knife to remove the stalks from Brussels sprouts. Boil Brussels sprouts in slightly boiling salted water, 15 minutes, then drain in a colander and dry.
  7. Increase the oven temperature to 200 ° C. Place the goose on a board, brush on all sides with a mixture of 2 tbsp. l. honey with 2 tbsp. l. liquid from the baking sheet. Drain any remaining liquid from the baking sheet by scraping off the fry. Place in a baking sheet in the center of the leek, pour 3 tbsp. l. the same liquid. Lay the goose breast side up on the leek. Spread apples and Brussels sprouts around, sprinkle with the same liquid. Place in the bottom third of the oven for 25 minutes. Place the finished goose on a dish, cover with foil, let it rest for 20 minutes.
  8. Fry 2 tablespoons in a saucepan. l. flour, stirring, 3 min. Pour in the remaining liquid from the baking sheet and the remaining white wine. Stir so that there are no lumps, cook until thick, season with salt and pepper.
  9. Serve the goose in portions, stuffed with Brussels sprouts and apples, and sprinkle the filling and cabbage with sauce.

German Christmas Goose with Apples and Brussels Sprouts



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 6 hours
  • Calories: -
  • Difficulty: Easy

Goose stuffed with apples is a traditional Christmas dish in Germany. The Germans serve the goose with red cabbage, dumplings and gravy based on roast juice. In this recipe, we replaced the dumplings with Brussels sprouts.

Ingredients

Directions

  1. Start cooking the day before serving. Check for giblets inside the goose, remove them. Cut off the last wing phalanges. Prick the skin of the goose frequently with a fork or toothpick. Place the goose in a colander and pour a teapot of boiling water over from all sides. Set the goose upright and dry. Rub the goose with salt and white wine inside and out, put in the refrigerator (you can leave it open) for 24 hours. Bring the goose to room temperature before cooking.
  2. For the filling, peel the onions, carrots, celery and apples, cut into 1.5 cm cubes. Cut the brisket in the same way. Melt and cool the butter slightly. Crush, peel and chop the garlic along with the thyme. Mix prepared ingredients.
  3. Add yolks, cranberries, cloves, marjoram, salt and pepper. Pour in about 80 ml of wine and stir with your hands until smooth. Stuff the goose with this filling, stab the belly with toothpicks or sew up with thread.
  4. Preheat oven to 140 ° C. Place the goose on a wire rack with the breast side down, pour 2 cups of water into the baking sheet, cover the entire structure with oiled foil (butter down) and place the goose in the bottom third of the oven for 2 hours.
  5. Carefully open the foil, pour the liquid from the baking sheet on the goose and return it back, covered with foil, for 2 hours.
  6. Peel and core the apples by cutting 6 pieces each. Slice the leek thinly. Use the tip of a sharp knife to remove the stalks from Brussels sprouts. Boil Brussels sprouts in slightly boiling salted water, 15 minutes, then drain in a colander and dry.
  7. Increase the oven temperature to 200 ° C. Place the goose on a board, brush on all sides with a mixture of 2 tbsp. l. honey with 2 tbsp. l. liquid from the baking sheet. Drain any remaining liquid from the baking sheet by scraping off the fry. Place in a baking sheet in the center of the leek, pour 3 tbsp. l. the same liquid. Lay the goose breast side up on the leek. Spread apples and Brussels sprouts around, sprinkle with the same liquid. Place in the bottom third of the oven for 25 minutes. Place the finished goose on a dish, cover with foil, let it rest for 20 minutes.
  8. Fry 2 tablespoons in a saucepan. l. flour, stirring, 3 min. Pour in the remaining liquid from the baking sheet and the remaining white wine. Stir so that there are no lumps, cook until thick, season with salt and pepper.
  9. Serve the goose in portions, stuffed with Brussels sprouts and apples, and sprinkle the filling and cabbage with sauce.

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