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, cover, and cook gently for a further 30 minutes or until the meat is tender. Remove the trussing string, cut each pheasant in half lengthwise and place on a deep serving platter surrounded by the sauerkraut mixture.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.