German-Style Goose Legs with Sauerkraut and Mashed Potatoes

Goose legs

Ingredients

For the legs:

  • 4 goose legs
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme

For the side:

  • 500g sauerkraut
  • 4 medium potatoes, peeled and chopped
  • 2 tablespoons butter
  • 1/2 cup milk
  • Salt and pepper to taste

Preparations

Prepare the legs:

  • Preheat the oven to 180°C (356°F).
  • Season the goose legs with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat.
  • Brown the legs on all sides, then transfer to a large casserole dish.
  • In the same skillet, add onion and garlic, and sauté until golden.
  • Add chicken broth, red wine, bay leaves, and thyme, and bring to a boil.
  • Pour the mixture over the goose legs in the casserole.

Bake:

  • Cover the casserole and bake for 1.5 hours, or until the legs are tender and the meat falls off the bone.

Prepare the side:

  • Cook potatoes in salted water until tender.
  • Drain and mash with butter and milk, adjusting salt and pepper to taste.
  • Heat sauerkraut in a skillet until hot.

Serve

  • Serve the goose legs with sauerkraut and mashed potatoes

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

 

For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

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internacional@atlasmarketingstudio.com

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

 

For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: 

https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

Privacy Policy – Legal Notice – Cookie Policy