Carefully rinse the goose inside and out. Remove visible fat. Pluck sage leaves from stems and shave dry. Lift off the skin of the goose from the belly and neck side, push the sage leaves underneath and press the skin smooth repeatedly.
Peel and dice onions. Rinse and clean greens and dice very finely. Dice pretzels. Chop goose fat (1) and heat in a saucepan. Sauté vegetables and onions in it, turning. Stir in pretzels. Season with a little salt, pepper and cayenne pepper. Put the stuffing in the belly of the gnas form, sew it up.
Rinse a roasting pan with water and place the goose breast side down.
fill. Roast in the heated stove for about 2 1/2 hours, when the breast turns brown, turn the goose to the other side.
Stir salt (2) and beer in between and baste the goose alternately with it and roasting fat.
Degrease the roast stock and serve with the goose.
Serve with red cabbage and potato dumplings.
E-kitchen stove: degree: 200
Gas stove: Level: 3
convection oven: degree: 180
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