📝 About This Recipe
This soul-warming dish is a cornerstone of Central European winter tradition, where the richness of pasture-raised goose meets the bright, fermented tang of slow-simmered sauerkraut. As the goose braises, its decadent fat renders down to mellow the cabbage, creating a silky texture and a complex profile of smoky, sour, and savory notes. Enhanced with tart apples and aromatic juniper berries, this recipe transforms a festive bird into a rustic masterpiece that celebrates the art of slow cooking.
🥗 Ingredients
The Goose
- 5-6 lbs Goose (cut into 6-8 pieces (legs, thighs, and breasts), skin on)
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Goose or Duck Fat (only if needed for initial searing)
The Sauerkraut Base
- 2 lbs Sauerkraut (high quality, rinsed and squeezed dry)
- 4 ounces Smoked Bacon (thick-cut, diced into lardons)
- 2 large Yellow Onion (thinly sliced)
- 2 medium Granny Smith Apples (peeled, cored, and grated)
- 3 cloves Garlic (minced)
Braising Liquid & Aromatics
- 1.5 cups Dry Riesling or White Wine (a crisp German wine is traditional)
- 2 cups Chicken or Goose Stock (low sodium)
- 8-10 pieces Juniper Berries (lightly crushed to release oils)
- 1 teaspoon Caraway Seeds (whole)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Brown Sugar (to balance the acidity)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Use a sharp knife to lightly score the skin of the goose pieces in a diamond pattern, being careful not to cut into the meat. This helps the significant fat stores to render out.
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2
Generously season the goose pieces on all sides with kosher salt and black pepper.
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3
In a large, heavy-bottomed Dutch oven over medium heat, place the goose pieces skin-side down. Sear for 8-12 minutes, allowing the fat to render and the skin to become deep golden brown and crispy. Flip and sear for 2 minutes on the other side.
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4
Remove the goose from the pot and set aside on a plate. Pour off all but 2 tablespoons of the rendered goose fat (save the rest in a jar for roasting potatoes later!).
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5
Add the diced bacon to the pot and cook until crisp. Add the sliced onions and cook for 5-7 minutes until softened and beginning to caramelize.
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6
Stir in the minced garlic and grated apples, cooking for another 2 minutes until fragrant.
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7
Add the rinsed and dried sauerkraut to the pot. Use a wooden spoon to toss it with the onions and bacon, ensuring it is well-coated in the flavorful fats.
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8
Stir in the juniper berries, caraway seeds, bay leaves, and brown sugar.
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9
Deglaze the pot by pouring in the Riesling, scraping the bottom to release any brown bits (fond). Let the wine simmer for 3 minutes to reduce slightly.
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10
Add the stock and bring the mixture to a gentle simmer.
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11
Nestle the goose pieces back into the sauerkraut, skin-side up. Ensure the skin remains above the liquid level to keep it from becoming rubbery.
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12
Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until the goose meat is fork-tender and pulls away easily from the bone.
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13
For a final touch, remove the lid and increase the oven temp to 400°F for the last 10 minutes to re-crisp the skin if needed.
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14
Remove the bay leaves and juniper berries (if you can find them) before serving. Taste the sauerkraut and adjust seasoning with salt or a splash of apple cider vinegar if more tang is desired.
💡 Chef's Tips
Rinse your sauerkraut under cold water before cooking to control the saltiness and intensity of the brine. Don't discard the rendered goose fat; it is liquid gold for roasting vegetables or making the best fried eggs. If the sauce feels too thin at the end, remove the meat and simmer the cabbage on the stovetop uncovered for 10 minutes to reduce. Goose is much fattier than turkey or chicken; if you notice too much oil pooling on top during the braise, gently skim it off with a spoon. For the best flavor, make this dish a day in advance; the sauerkraut flavors develop beautifully overnight.
🍽️ Serving Suggestions
Serve alongside buttery Schupfnudeln (potato noodles) or classic German bread dumplings (Semmelknödel). A side of braised red cabbage with lingonberries adds a lovely sweetness to the plate. Pair with the same dry Riesling used in the cooking or a crisp, cold Pilsner. A dollop of spicy German mustard on the side of the plate cuts through the richness of the goose perfectly. Finish the meal with a warm apple strudel for the ultimate Alpine dining experience.