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. 1 x 8lb goose
  2. 1 x 900ml jar Polish sauerkraut


  1. Joint the goose into 8 pieces – each breast joint (off the bone) into two and each leg joint (on the bone) into two.
  2. 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.
  3. 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.
  4. 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.