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Goose Stuffed with Sauerkraut

A goose stuffed with sauerkraut, simmered, then roasted and served over boiled sauerkraut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Goose Stuffed with Sauerkraut

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the goose

  1. Draw and singe the goose.

  2. Wipe the goose inside and out with a damp towel.

  3. Fill the goose with sauerkraut and sew it up.

  4. Tie it into shape.

Simmer

  1. Place the goose in a large kettle and cover it with sauerkraut and boiling water.

  2. Simmer gently for three hours.

Roast and serve

  1. Remove the goose, place it in a baking pan, and baste with melted butter.

  2. Dredge the breast thickly with flour.

  3. Roast in a 400°F (200°C) oven until browned, about one hour.

  4. Serve on a bed of boiled sauerkraut.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Goose
Provides the main meat, and its fat renders during the long cook to moisten the bird.
Sauerkraut
Flavours the goose with its acidity and keeps the meat moist while it simmers.
Butter
Adds fat and richness and helps the skin brown during roasting.
Flour
Coats the breast so it browns and forms a crisp surface in the oven.

The step that matters

Simmer gently for three hours. Gentle heat cooks the goose through without toughening the meat or breaking it apart, while the sauerkraut and liquid keep it moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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