This is a really comforting and warming dish for a cold winters night – a great dish for entertaining. This dish can be prepared a day in advance and stored in the fridge and then can be re-heated for approximately 45 minutes.
- 1 x 8lb goose
- 1 x 900ml jar Polish sauerkraut
- Joint the goose into 8 pieces – each breast joint (off the bone) into two and each leg joint (on the bone) into two.
- Take a very large and heavy bottomed saucepan and put half the sauerkraut in the bottom. Place the goose joints on top and then cover with the remaining sauerkraut.
- Pour over enough cold water to come to the top of the sauerkraut. Place over a medium heat and gently bring up to a simmer. Cook like this, partially covered, for about 3 hours, until all the water has evaporated. Don’t let the pan catch.
- Allow to cool a little and then place in a large oven proof dish – with the sauerkraut at the bottom and the goose joints on the top. Place in a hot oven at 180°C for about half an hour to allow the goose to crisp up a bit. Serve with mashed potatoes.