The personal data you have provided us with will be treated confidentially and in accordance with the legal data protection regulations as well as the valid General Data Protection Regulation (DSGVO 2018). Season it with salt, pepper, nutmeg and ensures a very careful handling of personal data and respects the personal rights of customers as well as organizers. Add the potatoes and roast it until the potatoes turn brown and crispy. Shortly before they are done you take them out, peel it and cut into 5mm thick rings.įinally cut the onion and heat up with some garlic in the pan. Roasted potatoesĬook potatoes with the peel.
Wash the sauerkraut, put it in the pan and simmer it for an hour. Add the beef broth, juniper berries, bay leaves and cumin and season with salt and pepper. Fry it with some oil and garlic in a pan and add sugar. But for perfect sauerkraut you should always refine the packaged one from the supermarket.įirstly cut onion and bacon into small pieces. That’s why you can buy sauerkraut at every supermarket in Austria. However the fermenting process takes about 4 weeks. Especially during the winter Sauerkraut was eaten a lot as it contains many vitamins and can be stored for a long time. Sauerkraut is fermented cabbage and it is served to a lot of dishes in Austria. You have to fry the sausages for a few minutes on medium heat until they turn brown. You can also eat buns or salted potatoes instead. We decided to go for the balanced dish with roasted potatoes. The bratwurst – fried sausage – has a long tradition in Austria and it is eaten with many different side dishes all year round. Remove the cloves and bay leaves and season with salt and pepper.Ĭhristmas carp with potatoes and vegetableĪnother Christmas classic for dinner is sausages with sauerkraut and potatoes.
Add the mixture and steam it for 40 minutes. If you have the time let it rest for the night.Ĭut the onion into thin slices and fry it. Mix cabbage, apples, vinegar, apple juice, wine and cowberry jam with cloves and bay leaves.
Peel and stone the apples rub it with a vegetable shredder. Red cabbageĬut the red cabbage into half, remove the stalk and cut it with a vegetable shredder. Serve it with the stuffing and the meat juice. Heat your oven to the maximum and roast the goose pieces until they are crispy. If only clear juice spills out after recessing the goose it is well done.Ĭut up the goose and keep the stuffing warm. Sprinkle it from time to time with its own meat juice. Then you change the temperature slowly until it reaches 160 ☌. Fill your pan with water for 1 cm and add the goose with the chest facing the bottom. If your goose is very greasily you should recess the goose with a fork. Stuff the goose with the mixture and sew the open end with a butcher’s string. Cut off pinions, neck and big fat pads inside and season with salt and pepper. If the mixture is too soft you can add some white bread crumbs. Let them cool down and cut them into small pieces.Ĭut the buns into small pieces and mix them with the onions, cream, eggs and egg yolks and season with salt and pepper. In the next step you cut in the chestnut and boil them in water until they are soft. Therefore you cut the onions into really small pieces und fry them in a pan. Stuffed Christmas gooseįirstly you have to prepare the stuffing. If you have less time you can also serve convenience croquettes. This is one of the most time consuming ways to cook your goose. With our recipe we go for the traditional version served with stuffing and red cabbage. In fact this dish is a load of work and you need some experience to keep the meet juicy but if you serve it and everyone is cherry-picking the best pieces you know it was worth the effort. One of Austria’s most famous Christmas dinner is definitely the Christmas goose.
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