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4-6

1 goose (2 ½ kg); 1 ½ cup of sauerkraut; 1-2 big sour apples; ½ cup of dark beer; 10 juniper berries; 3 sweet pepper corns; ½ tsp. of oregano; ½ tsp. of ground caraway seed; 1 tbsp. salt; 1 tbsp. ground black pepper


Roast goose with cabbage

Cut off extra goose fat (cut into pieces, heat to extract liquid fat and store it for other recipes), splash the goose with boiling water, dry, rub with a mixture of salt, pepper, caraway seed and oregano, wrapped in a linen cloth, refrigerate for 2 days. Squeeze sauerkraut to remove extra liquid, mix with sliced ​​apples and remaining spices, stuff the bird to ¾ of its volume, close the opening with a wooden skewer, previously soaked in water. Put the goose breast side down in a baking pan with grill. Pour beer over the bird and add 2 glass of water to the pan. Place the pan with the bird in a preheated to 480°F (250°C) oven and cook for 15 minutes. Reduce temperature to 300°F (150°C), turn the goose breast up, cook for 2 hours, turning occasionally and basting with fat from the pan. Remove the goose from the oven and set aside for 30 minutes, keeping warm. Remove the cabbage and carve the goose. Serve with flour sauce with horseradish and apples and lingonberry jam.


Запечёный гусь с капустой (Печаная гусь, Gęś w kapuście)

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Андрей (talerka).

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