1 (7 to 9 lb.) goose
Salt and fresh ground pepper

Preheat the oven to 450 degrees. Wash and clean the goose inside and outside. Wipe dry. Burn off any hair that remains. Season the cavity with salt and pepper. Stuff cavity 3/4 full with the following stuffing.

SAUSAGE AND APPLE STUFFING:

1/2 lb. pork link sausages
4 or 5 crisp eating apples
1 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. sage
2 tbsp. cognac
1/4 c. port
1/4 c. stock or canned beef bouillon

Saute sausages until brown. Drain on toweling and keep sausage drippings. Mash roughly. Peel, core, and cube the apples. Saute a few at a time in the sausage drippings. Cook until almost brown and almost tender but still keep their shape. Place apple pieces on platter and sprinkle with seasonings and cognac. Pour fat out of skillet. Add the wine and stock or bouillon and boil rapidly until liquid has reduced to 2 or 3 tablespoons. Pour over cooked sausages. Cool. Now mix cooled apples and sausages together. Stuff loosely into the goose. Always cook goose soon after it is stuffed. Skewer, truss, and roast (put any leftover stuffing under the neck skin). Place goose on rack in shallow roasting pan. Roast 10 minutes. Reduce oven to 325 degrees and roast 20 minutes per pound of goose, removing all fat as it accumulates with a giant plastic syringe.