Salted Spiced Goose

Sprängd Găs. Sweden

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 goose, 10-12lb
  • 5oz salt
  • 4oz sugar
  • 2 black peppercorns
  • 2 white peppercorns
  • 1 bay leaf
  • 1 small carrot
  • 1 small onion
  • sprig of parsley


    Wash and dry the goose, and rub it inside and out with the salt and the sugar. Keep the goose in a cold place for twenty-four hours. Mix a brine by adding 3oz salt and 3oz sugar to each quart of water, and bring this to boiling point. Cool and pour over the goose to cover the bird. Leave in a cold place for three days, turning the bird occasionally. Drain the bird and truss it neatly, and put breast up into fresh boiling water. Bring to boiling point and strain the liquid. Add the peppercorns, bayleaf, carrot, onion and parsley and cover the saucepan. Simmer for two and a half hours until the bird is tender. Serve hot with boiled potatoes, Brussels sprouts, red cabbage and a hot tomato sauce. The goose can also be served cold with potato salad.