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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a dish from the Alsace region on the French/German border. The recipe calls for a pepperoni sausage, but if you cannot find one, any dry, spicy pork sausage will do.
In a 10-inch pan or flameproof casserole, place 3 tablespoons of the butter, the sauerkraut, bacon, sausage, onion, juniper berries, bay leaf, wine, and some salt and pepper. Cover the pan and cook over a low heat for 30 minutes.
In another pan, melt the remaining butter over a low heat and brown the pheasants on all sides for about 30 minutes.
Add the pheasants to the first pan