Frank's Recipes! Hungarian Roast Goose

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Hungarian Roast Goose

3/4 lb (325 g) sausage, hot or mild
4 tablespoon (60 ml) butter
1 medium onion, chopped
2 stalks celery, chopped
5 cups (1.25 L) toasted white bread cubes
1 large apple, peeled and chopped
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground black pepper to taste
1- 6 to 8 lb (2.5 to 3.5 Kg) goose
1 lemon

Remove the sausage from the casing and fry over medium heat in a large skillet until well browned, breaking it into small pieces as it cooks. Drain well and reserve. Melt the butter in the same skillet and add the onion and celery, cooking for about 5 minutes until tender. Combine in a large mixing bowl the reserved sausage, the onion and celery mixture, bread cubes, apple, marjoram, salt, and pepper, and mix well. Set aside. Wash the goose well and pat dry. Squeeze the lemon and rub the goose inside and out with the lemon juice. Season the goose inside and out with salt and pepper. Stuff the neck and body cavities with the stuffing. Place the goose on a cooking rack in a large roasting pan, breast side up.

Prick the skin on the breast and thighs several times with a sharp fork to allow the fat to drain out. Roast at 350F (160C) for 3 to 3+1/2 hours, until a meat thermometer registers 185F (85C) in the thickest part of the thigh. Prick the skin approximately every 30 minutes to allow more fat to escape. Allow to rest at room temperature for 10 to 20 minutes before carving.

Serves 6 to 8.