Gänsebraten

Name: Gänsebraten (Roast Goose) with Onion, Thyme & Almonds
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6-8
Cuisine: Germany
Ingredients: 1 whole (1 whole (about 4 kg / 8.8 lb)) goose, cleaned and patted dry; 3 large onions; 20 g (¾ oz) fresh thyme leaves; 100 g (3½ oz) blanched almonds; 2 tsp salt; 1 tsp black pepper; 2 tbsp butter or goose fat

★ 4.2

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Gänsebraten is a beloved goose dish, traditional to Germany.

About Gänsebraten

Gänsebraten is a beloved goose dish, traditional to Germany. The dish is built around onions, thyme, goose and almonds.

🏛️ History & Culture

Gänsebraten, or roast goose, holds a cherished place in German culinary tradition, particularly as the centerpiece of festive autumn and winter meals. Its strongest association is with Martinstag (St. Martin’s Day, November 11) and Christmas, where the bird is roasted until crispy-skinned and served with red cabbage, dumplings, and gravy. Historically, goose was more affordable than other meats, making it a celebratory dish for families across social classes, though its origins as a specific recipe are not precisely documented.

Regional variations reflect local tastes: in Bavaria and Franconia, the goose is often stuffed with apples, chestnuts, or onions, while in northern Germany, it may be paired with kale and sausages. The dish also carries cultural weight as a symbol of harvest abundance and community feasting, with many families preserving their own recipes passed down through generations. Despite modern shifts toward lighter meats, Gänsebraten remains a nostalgic and eagerly awaited tradition, especially in rural areas and during the Christmas season.

🍳 How to make Gänsebraten

AI-assisted, not kitchen-tested

Gänsebraten (Roast Goose) with Onion, Thyme & Almonds

A festive German roast goose with a fragrant stuffing of onions, thyme, and almonds, yielding crisp skin and tender, juicy meat. Perfect for a special Sunday dinner or holiday feast.

Prep: 30 min
Cook: 180 min
Total: 210 min
Serves: 6-8
Difficulty: Hard

Recipe ingredients

1 whole (1 whole (about 4 kg / 8.8 lb)) goose, cleaned and patted dry, ask butcher for a fresh or fully thawed goose
3 large onions, 2 finely chopped for stuffing, 1 quartered for roasting
20 g (¾ oz) fresh thyme leaves, stripped from stems, plus a few sprigs for the roasting pan
100 g (3½ oz) blanched almonds, coarsely chopped
2 tsp salt, plus more for the skin
1 tsp black pepper, freshly ground
2 tbsp butter or goose fat, softened, for basting

Steps

1 Preheat the oven to 220°C (425°F). Prick the goose skin all over with a fork, especially around the thighs and breast, to help render the fat. Rub the skin generously with salt, inside and out.
2 In a bowl, combine the chopped onions, thyme leaves, chopped almonds, 1 teaspoon salt, and ½ teaspoon pepper. Mix well. Stuff this mixture into the goose cavity. Do not overstuff; leave some room for air to circulate. Close the cavity with kitchen twine or skewers.
3 Place the quartered onion in a large roasting pan (or use a rack if you have one). Put the goose on top of the onions, breast side up. Rub the skin with the softened butter or goose fat. Add a few thyme sprigs and a splash of water (about 200 ml / ¾ cup) to the pan.
4 Roast at 220°C (425°F) for 20-30 minutes, until the skin starts to brown and sizzle. Reduce the oven temperature to 160°C (325°F). Continue roasting, basting every 30 minutes with the pan drippings, for about 2.5 to 3 hours. The goose is done when the internal temperature in the thickest part of the thigh reaches 74°C (165°F) and the juices run clear when pierced.
5 Carefully transfer the goose to a cutting board, tent with foil, and let rest for 30 minutes before carving. This allows the juices to redistribute. Reserve the pan drippings for gravy if desired.
6 Carve the goose, serving slices of breast and leg with some of the onion-thyme-almond stuffing on the side.

Report an issue with this recipe

🧺 Key ingredients

onions
thyme
goose
almonds

🍴 Where to eat it

In Berlin, families gather for Gänsebraten on St. Martin’s Day, sharing the roast with red cabbage and dumplings at long, candlelit tables.

Find Gänsebraten restaurants on Google Maps

🍽️ Do you serve this?

Own or manage a restaurant that serves Gänsebraten? List it for free.

Do you serve this in your restaurant?

Planning a trip to Germany?

Find places to stay and ways to get there.

→ Hotels & stays → Find flights → Travel guides

Recipes from travellers

No one has shared their own Gänsebraten recipe yet. Yours would be the first.

Share how you make Gänsebraten

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Title

Short intro (optional)

Prep (min)

Cook (min)

Serves

Difficulty

Ingredients

Steps