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LOCATION: Recipes >> German >> Goose 02

Print this Recipe    Goose 02

Gefullte Gans zwischen "Himmel und Erde"
Stuffed Goose between "Heaven and Earth"
Serves 8

1 nice, plump goose
3 Blutwurste (blood sausages, i.e. black pudding)
500 g (1.1 pounds) minced pork and veal
150 g (5.3 oz) bread, soaked in milk
1 onion
40 g (1.4 oz) parsley
oil
butter
salt and freshly ground pepper
1 apple (Boskop)
1 egg

Carefully rinse and gut the goose. Mince the goose heart and liver
in the grinder, then the onions and parsley which you have sauteed
in butter and oil, the squeesed-out bread, salt and pepper. Mix
all of this with the minced pork and veal and add the egg and the
cubed apple.

Fill the goose with the mixture. Peel the blood sausages and add
them, too. Sew the aperture with coarse thread.

Cook the goose slowly in the oven in its own fat, about 2 1/2-3
hours, basting it every 15 minutes. Salt and pepper after one
hour. Serve with a celery puree and chestnuts sauteed in some
butter.

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