Goose Sauce with Luganega Sausage and Chestnuts

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0 People
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INGREDIENTS for 0 people
  • 1 goose
  • 10 Slices Luganega sausage , 2 inches long
  • 5 oz chestnuts
  • 1 onion
  • 1 carrot
  • ½ cup dry white wine
  • 2 tablespoons all-purpose flour
  • broth
  • 1 clove of garlic
  • 3 ½ oz tomato sauce
  • 1 sprig thyme
  • bay leaf
  • parsley
  • 4 ½ oz lard
  • 7 oz spring onions
  • 7 oz carrot

Cut the goose into pieces, heat a little fat in a low casserole, put in the pieces of goose, and season with salt and pepper. Add the sliced carrot and onion, brown, douse with the wine and allow it to evaporate. Reduce almost completely and then add, a little at a time, the flour. Mix frequently and let the flour take on a golden color over moderate heat. Pour in enough stock to cover the meat well. Add the crushed garlic, the tomato sauce, and the bunch of aromatic herbs. Bring to the boil, cover the casserole and cook over moderate heat for about one hour. Drain off the pieces of goose and transfer them to another casserole after boning them. Sieve the sauce and keep hot. Separately, heat a little fat in a pan, lightly brown the pieces of lard in it, then the spring onions and baby carrots, and lastly the chestnuts. Put this garnishing in dollops into the casserole containing the pieces of goose, pour the sauce over everything, check the salt, bring to the boil, skim, cover the casserole, and continue cooking over moderate heat for about one more hour. A quarter of an hour before serving, mix in the pieces of sausage. Arrange all the ingredients on a concave serving plate and serve hot.

Main courses
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