Roast Pheasants with Buffalo Sausages and Sparkling Cider Sauerkraut

Name: Roast Pheasants with Buffalo Sausages and Sparkling Cider Sauerkraut
Cuisine: American
Ingredients: 6 pounds sauerkraut, washed in cold water to remove brine and squeezed dry; 6 pounds sauerkraut, washed in cold water to remove brine and squeezed dry; 6 pounds sauerkraut, washed in cold water to remove brine and squeezed dry; 3 thick slices smoked bacon; 1 medium-size yellow onion, diced; 1 tart apple, diced; 2 quarts sparkling cider; 1 tablespoon caraway seeds; 2 pheasants (each about 3 pounds); ¼ pound unsalted butter; 8 juniper berries, bruised; 2 fresh or dried sage sprigs; 2 fresh or dried sage sprigs; 2 pounds buffalo sausage links; ¼ cup finely chopped fresh parsley