Braised Goose Legs with Sauerkraut

Name: Braised Goose Legs with Sauerkraut
Prep time: 105 min
Cook time: 60 min
Total time: 165 min
Yield: 4 Portionen
Ingredients: 4 piece Goose legs; Salt; 1 Stange Leek; 850 ml Sauerkraut; 2 Blätter Bay leaves; 3 Scheiben Bacon (approx. 40 g each); Pepper; 2 Stiele Parsley; 1 piece untreated Orange

Main course

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Cook Time

2 h 45 min

Servings

Difficulty

Medium

Prep Time

105 Min

This Thermomix® recipe for Braised Goose Legs with Sauerkraut is ready in 2 h 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

I especially like to make braised goose legs with sauerkraut in autumn and winter. The dish is hearty, festive and simply delicious! The goose legs are first pre-cooked in the Thermomix® and then braised in the oven with sauerkraut. The sauerkraut wonderfully absorbs the taste of the goose legs. Refined with fresh parsley and orange zest, this dish is an absolute highlight. The preparation takes a little time, but it's definitely worth it! Ideal for a festive Christmas dinner or a cozy Sunday.

Ingredients (9 ingredients)

4 piece Goose legs
Salt
1 Stange Leek
850 ml Sauerkraut
2 Blätter Bay leaves
3 Scheiben Bacon (approx. 40 g each)
Pepper
2 Stiele Parsley
1 piece untreated Orange

Preparation (8 steps)

Pre-cook goose legs

Thermomix® Setting

40 min/212°F/Speed 1 100

Wash goose legs. Add plenty of water to the mixing bowl, add salt and place the goose legs in it. Cook for 40 min./100°C/speed 1.

2400

Prepare leek

In the meantime, clean and wash the leek and cut into fine rings. Then mix with the sauerkraut and bay leaves in a bowl.

Prepare roasting pan

Line a roasting pan with the bacon slices. Add the cabbage mixture and press down lightly.

Place legs on the cabbage

Remove the pre-cooked goose legs from the mixing bowl and place on the sauerkraut in the roasting pan. Season with salt and pepper.

Braise in the oven

Place the roasting pan in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and braise for approx. 30 minutes to begin with.

Prepare stock

Degrease the stock from the mixing bowl.

Prepare parsley and orange

Wash and finely chop the parsley. Wash the orange, rub dry and grate the orange zest. Halve the orange and squeeze out the juice.

Deglaze and finish braising legs

Deglaze the legs with 250 ml of goose stock and the orange juice. Sprinkle with the chopped parsley and orange zest and braise in the oven for a further approx. 15 minutes until done.