St. Martin's goose with chestnut and veal sausage filling

Name: St. Martin's goose with chestnut and veal sausage filling
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 1 ready-to-cook goose with offal (approx. 4.5 kg); 150 g dried apricots; 4 (approx. 300 g) medium-sized onions; 1 pot of marjoram; 1/2 bunch Parsley; 50 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Veal sausage (from uncooked veal sausage); 1 glass (645 ml/ 360 g E) Whole chestnuts, peeled-vacuum; 150 g Carrots; 1.2 kg Brussels sprouts; 75 g Cornflakes; 150 g Canned vegetable maize; 3 Eggs (size M); 50 g clarified butter; 1 glass (400 ml) Goose stock; 20 g Flour; 75 g Fresh cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

1 ready-to-cook goose with offal (approx. 4.5 kg)
150 g dried apricots
4 (approx. 300 g) medium-sized onions
1 pot of marjoram
1/2 bunch Parsley
50 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Veal sausage (from uncooked veal sausage)
1 glass (645 ml/ 360 g E) Whole chestnuts, peeled-vacuum
150 g Carrots
1.2 kg Brussels sprouts
75 g Cornflakes
150 g Canned vegetable maize
3 Eggs (size M)
50 g clarified butter
1 glass (400 ml) Goose stock
20 g Flour
75 g Fresh cream
7-10 Tbsp grated nutmeg
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Liver from the goose take, clean, wash and in finely chop. Cut the apricots into small cubes. Peel 2 onions and chop them roughly. Wash marjoram and parsley, dab dry and chop except for something to garnish. Heat 25 fat in a pan and sauté the onions in it. Add liver, fry briefly, mix in apricots and herbs. Season with salt and pepper, mix with sausage meat and chestnuts. Remove remaining offal, neck and fat from the goose. Wash goose thoroughly inside and out and cut out the fat gland. Sprinkle abdominal cavity with salt and pepper. Fill the goose with the chestnut mixture. Close the neck and belly opening with wooden skewers and tie up with kitchen twine. Tie legs and wings together. Season the goose with salt and pepper on the outside and place it with the breast side on a grid. Pour 1/8 litre of water into the fat pan of the oven and push it under the goose. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 3 1/2 - 4 hours. Wash the offal and neck. Clean and wash the carrots and cut them into large pieces. Peel and quarter 2 onions. After 1 1/2 - 2 hours of frying time turn the goose. Put neck, offal, carrots and onions into the fat pan. Deglaze with 3/8 litres of water. Finish roasting the goose and scoop it several times with the frying stock in between. In the meantime clean, wash and drain the Brussels sprouts. Finely grind the cornflakes in the universal chopper. Drain the corn and chop half of it finely. Mix corn, cornflakes and eggs. Season with salt and pepper. Heat some clarified butter in a frying pan and add 1-2 tablespoons of the mixture to each pan. Spread to a round cake and fry on each side for 2-3 minutes until golden brown. Keep warm. Cook the Brussels sprouts in little boiling salted water for 15-20 minutes. Brush the goose with salted water about 15 minutes before the end of the cooking time. Turn up the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Fry the goose until crispy, lift it off the grid and keep it warm. Pour frying stock through a sieve into a pot. Dissolve the roast stock with a little water and add. Degrease the stock and fill up with 300 ml goose stock. Bring to the boil. Mix 100 ml goose stock and flour. Stir into the stock and simmer for 4-5 minutes. Stir in some crème fraîche and season with salt and pepper. Drain the Brussels sprouts and toss with 25 g fat and nutmeg. Carve the goose and arrange on plates with corn cakes and Brussels sprouts. Add some sauce and serve garnished with marjoram
2
With 8 people:
3
Attention: 500 g goose fat have been deducted!