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1
Preheat the oven to 350F.
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2
Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick).
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3
Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.
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4
Roast the goose for 20 minutes, prick the exposed skin again, then roast for another 20 minutes, or until it begins to brown.
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5
Then turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty).
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6
Roast for another hour, pricking the skin and basting 2 or 3 times during that period.
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7
Take the roasting pan out of the oven and remove the goose.
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8
Lay the sauerkraut on the bottom of the roasting pan and return the goose to the pan.
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9
Raise the heat to 400F and continue to roast until the meat is done, about another 30 minutes.
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10
At that point, all juices, including those from the interior, should run clear, and the leg bone should wiggle a little in its socket.
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11
When the bird is done, an instant-read thermometer inserted into the thigh will read about 180F.
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12
Remove the goose from the pan and set the pan over low heat on the stovetop.
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13
Stir in the sugar and wine, scraping the browned bits from the pan, and simmer until the sauce has reduced slightly and the sauerkraut is moist but not swimming in liquid.
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14
Carve the goose and serve with the sauerkraut.
