Bring the spices, sugar and pickling salt to the boil in about 2 liters of water. Rinse the goose legs and put them into the cooled brine form. Leave in a cool place for 48 hours with the lid closed. Then remove the legs from the brine, dab with kitchen towel, rub with germ oil and put into the 180 °C hot stove. Roast until brown in about one and a half hours.
The legs are now nicely red on the inside due to the curing process. The best accompaniment is either red cabbage and pretzel dumplings or simply bread.
Served with bacon on sauerkraut, this makes an Alsatian choucroute.
Our tip: Use bacon with a fine, smoky note!
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