Summary

Ingredients

• 1 goose, weighing approx. 4 kg
• 1 tablespoon salt
• 1 teaspoon pepper
• 400 g potato (s)
• 400 g sausae, raw
• 150 g bacon, mixed, cut into cubes
• 2 onion (s), chopped
• 2 bunches parsley, finely chopped
• 1 tablespoon marjoram
• 4 egg (s)
• 50 grams flour
• 50 g breadcrumbs

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Instructions

1. Wash the goose inside and out, season with salt and pepper. Boil the potatoes unpeeled in salted water, peel them, turn them through the fine disk of the meat grinder or mash them finely.
2. First leave the diced bacon in a hot pan, sweat the chopped onions until translucent, then heat the sausage mixture in it. Mix with the mashed potatoes, the finely chopped parsley and the marjoram. Add the eggs, mix with flour and breadcrumbs to make a farce. Then stuff the goose with it. Important: Press the solid filling (farce) into the goose with your fist, then sew the belly flaps together with thread.
3. Heat a roaster in an oven preheated to 250 degrees, scoop the goose on all sides with a little water and sear it, then fry it for about 160 - 170 minutes while turning and turning several times. Now and then add a little water and scoop the goose with it.
4. If the time is too uncertain: Use a grill fork to pierce the thigh to the bone. If the roast juices appear brown, the goose is well done, and if the roast juices are streaked with blood, it will still need some time.