Gansebraten mit Fullsel

Gdnsebraten mit Fullsel (gayns-brah-ten mitt fool-sell) is a very popular German Christmas dinner dish of roast goose with a rich fruit and nut stuffing. Serve with parsley potatoes and sweet and sour red cabbage.

2 oz. butter

2 large onions, finely chopped

12 oz. pork sausage meat

4 large cooking apples, peeled, cored and sliced

6 oz. dried apricots, soaked in water overnight, drained and chopped grated rind of

2 oranges

8 oz. blanched hazelnuts, lightly toasted and chopped

4 oz. fresh breadcrumbs

2 tablespoons chopped chives

½ teaspoon dried marjoram

2 teaspoons salt

1 teaspoon black pepper

1 x

82 lb. goose

1 lemon, cut into quarters

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown. Add the sausage meat and cook for 5 minutes, stirring frequently to break up the meat. Continue cooking for a further 3 to 5 minutes, or until the mixture is smooth and the sausage meat has lost its ‘pinkness’.

Stir in the apples, apricots, orange rind, nuts, breadcrumbs, chives, mar-joram, ½ teaspoon of the salt and ½ teaspoon of the pepper. Combine the mixture thoroughly and cook, stirring frequently, for 3 minutes. Remove the pan from the heat. Set aside.

Rub the goose inside and out with the lemon and discard the lemon. Sprinkle a little of the remaining salt and pepper inside the goose and rub the rest over the skin of the goose. Prick the goose all over with a fork, especially around the thighs.

Fill the goose with the stuffing and close the cavity with a trussing needle and thread, or with a skewer. Secure the neck flap and truss the bird.

Place the goose, breast side up, on a rack in a roasting tin and place the tin in the centre of the oven. Roast the goose for 20 minutes. Then reduce the oven temperature to fairly hot 375°F (Gas Mark 5, 190°C).

Roast for a further 2 hours, occasion-ally removing and discarding the fat from the baking tin with a large spoon or bulb baster, or until the goose is cooked. Test by piercing the thigh with a skewer; the juice that runs out should be clear.

Do not baste the goose.

Remove the goose from the oven and untruss it. Place the goose on a heated serving platter and serve.

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