A Very German Christmas: Goose with Potato Dumplings

Rita-👩‍🍳 und 📷 mit ❤ from Pixabay

As the festive season approaches, there's nothing quite like embracing the traditions and flavours of different cultures. This year, I'm diving into a classic German Christmas feast: Weihnachtsgans mit Blaukraut und Knödeln – a mouth-watering goose served with red cabbage and potato dumplings. Let's embark on this culinary journey together!

Ingredients

• For the Goose:

  • 1 Goose (about 4 kg, fresh not frozen)

  • Salt and Pepper to taste

  • 2 Onions

  • 2 Tart Apples

  • 1 bunch of Mugwort (Beifuß)

  • 1/4 litre Duck or Chicken Stock

  • 1-2 Tbsp Dark Sauce Thickener (optional)

• For the Potato Dumplings:

  • 1.2 kg Floury Potatoes

  • 2 Eggs

  • 1 Egg Yolk

  • Approx. 5 Tbsp Potato Starch

  • Salt

• For the Red Cabbage (Blaukraut):

  • 1 Head Red Cabbage (about 1.2 kg)

  • Salt

  • 1 Onion

  • 1 Tart Apple

  • 2 Tbsp Lard or Butter

  • 1/4 litre Red Currant Juice

  • 2 Bay Leaves

  • 1 Cinnamon Stick

  • 3 Cloves

  • Pepper

• Additional:

  • Wooden Skewers

  • Kitchen Twine

  • Potato Ricer

  • Kitchen Towel

Preparation

1. Preparing the Goose:

   • Preheat your oven to 220°C (428°F).

   • Clean the goose inside and out, pat dry, and remove excess fat and wing tips.

   • Season inside and out with salt and pepper.

   • Cut onions and apples into rough pieces. Wash and dry the mugwort.

   • Stuff the goose with onions, apples, and mugwort. Close the opening with skewers and tie it with kitchen twine.

2. Roasting the Goose:

   • Place the goose breast-side down in a roasting pan and roast in the lower third of the oven at 200°C (392°F) with a fan for 30 minutes.

   • Turn and roast for another 30 minutes.

   • Reduce oven temperature to 80°C (176°F), and let the goose cook for about 7 hours, checking for a core temperature of 70°C (158°F).

3. Preparing the Potato Dumplings:

   • Boil 400g of potatoes for about 25 minutes, then mash.

   • Grate the remaining potatoes and squeeze the liquid using a kitchen towel.

   • Mix mashed and grated potatoes with salt, eggs, egg yolk, and enough potato starch to form a dough.

   • Form into dumplings and cook in simmering salted water for about 20 minutes.

4. Preparing the Red Cabbage:

   • Shred the cabbage finely and mix with salt.

   • Sauté chopped onion and diced apple in lard or butter.

   • Add the cabbage, currant juice, and spices, then simmer covered for at least 30 minutes. Season with salt and pepper.

5. Final Steps:

   • Remove the goose, increase oven temperature, and prepare the sauce using the roasting juices and stock.

   • Carve the goose, serve with the crispy skin up, and accompany with red cabbage, dumplings, and sauce.

Serving Suggestions

This hearty meal pairs wonderfully with a robust beer or a full-bodied red wine, creating a genuinely festive German Christmas experience.

Closing Thoughts

There's something gratifying about preparing a traditional feast that has been enjoyed for generations. As you savour each bite, you're not just enjoying a meal but partaking in a rich cultural heritage. Frohe Weihnachten!