Roast Goose with Apple Sausage Stuffing, Cumberland Sauce and Sweet Potatoes


1 goose (4.5 kg/10 lb)

sea salt

freshly cracked pepper

5 freshly ground allspice berries
apple sausage stuffing (recipe below)

1. Preheat the oven to 425F / 220C / Gas Mark 7

2. Season the goose, inside and out, liberally with the sea salt, pepper and allspice.

3. Stuff the bird with your stuffing (This will add moisture and help to flavour the meat). Sew up the vent with a trussing needle and kitchen thread. Use the needle (or a fork) to pierce the skin all over which will allow the fat to render out during the roasting. Place the needle almost parallel to the skin so it is the skin, not the meat, that is pricked.

4. Pour a glass of water into the bottom of the pan to stop the released fat from burning. Place the goose breast-up on a rack in the roasting pan. Stick it in the oven. After 30 minutes turn the oven down to 350F / 180C / Gas Mark 4. Using a baster, transfer most of the fat to a bowl (the amount of fat that is rendered off during the cooking will boggle the mind).

5. Return it to the oven. Baste every 15 minutes or so with the drippings. Remove excess fat to the bowl.

6. At the 2 hour mark (very, very carefully) check the temperature in the thigh and breast. USDA recommends cooking whole duck or goose to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

N.B. - Goose fat gets ridiculously hot, do not use a plastic baster as it will melt. Metal or silicon is your best choice.



1½ med onion

1 lb pork sausage (about 3 big links, removed from the casings)

2 Granny Smith apples (or another tart type)

½ tsp caraway seeds

3 tbsp minced sage

1 tsp sea salt
½ freshly ground pepper
8 slices whole wheat bread, dried and broken up

¼ cup toasted and chopped walnuts

¼ cup toasted and chopped cashews

¼ lbs unsalted butter (I like uncultured), melted
2 large eggs, beaten lightly
½ cup (approximately, maybe less) low sodium chicken broth


1. Over a medium-high heat, cook the sausage. Break it up as it cooks until it's completely cooked and lightly browned.

2. Mix the first ten ingredients together in a big mixing bowl.

3. Pour the melted and eggs over the mixture and toss together until you a a moist mix.



½ c red wine

½ c beef stock

1 shallot, minced

1 c red currant jelly (if none on hand raspberry will do)

2½ tbsp slivered orange peel

½ tsp freshly ground ginger

½ tsp Dijon mustard

juice from 1 orange
juice from 1 lemon
pinch ground cloves

pinch cayenne
sea salt and freshly ground pepper
2 tsp cornstarch


1. Heat everything together (except cornstarch, salt and pepper) for 5 minutes.

2. Mix the cornstarch in a little water and add to sauce and stir to thicken. Salt and pepper to taste



4 boiled Sweet Potatoes

½ Walla Walla Onion, in wedges

2 garlic cloves, sliced

3 tbsp goose fat
couple of sprigs of thyme
1 tbsp white balsamic vinegar
sea salt and freshly ground pepper


In a large bowl, combine sweet potatoes, onion wedges, garlic slices, fat and thyme sprigs and toss well.

Place vegetables in shallow roasting pan. Bake in 425F / 218C / Gas Mark 7 oven, turning frequently, for about 30 minutes or until vegetables are soft and golden brown.

Add pecans during the last 10 minutes of baking. Drizzle with vinegar. Season with salt and pepper.

To Serve
I put the stuffing down on the plate first and then top with slices of the roasted goose. Around the plate I scatter the roasted sweet potatoes and then drizzle the Cumberland sauce over the top.


DAH said...

Your lovely wife was raving about the goose today, I'm sure these pics don't do it justice.
I've yet to try the Chili Blanco that you posted - I'm gonna use the slow cooker, so I hope it works out as well!
Love your blog...

Splendid Communications said...

Hi Paul
I’m a big fan of sweet potatoes!

One thought though – have you considered replacing the goose fat with hemp seed oil, such as Good Oil:

Not only does it have a slightly fresher taste (in my opinion), but it’s also a good healthy alternative to goose fat, dramatically reducing the calorie count in the dish, while not compromising on taste.

I should disclose that GOOD OIL is a client of mine, so feel free to get in touch for more information, I can also send out a sample for you to try if you like.

All the best – keep the recipes coming…


Paul said...

Thanks, Doris.

Thanks, Chris. The reason I used the goose fat is because of the delicious flavour (being freshly rendered during the roasting). The good bird gave it up and it seems only proper to use as much as I could of it.

Grace said...

These things look gorgeous and I am sure are delicious. I'm bookmarking these to try this weekend.

Jennifer said...

Your apple sausage and egg combo is so amazing. I'll definitely try this at my place.

Anonymous said...

Had a wonderful goose dinner last night at my friend Lynn's. She referred me to your blog for the recipes. LOVED it ALL!
Thank you (and thank you, Lynn!)