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1
Drain sauerkraut, rinse thoroughly; soak in cold water to cover for 20 minutes.
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2
Rinse again until all brine has been removed.
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3
Squeeze out as much water as possible; fluff strands of sauerkraut with fork.
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4
Preheat oven to 325 degrees.
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5
Melt fat in heavy casserole big enough to hold pheasants and sauerkraut.
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6
Saute onion and garlic until onions are soft.
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7
Add apple and sauerkraut and mix thoroughly.
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8
Stir in the bouquet garni and wine.
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9
Add just enough stock to cover sauerkraut.
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10
Cover casserole, bring to boil on top of stove, place it in oven and simmer gently for about 45 minutes.
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11
Season to taste with salt and pepper.
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12
The liquid should have almost evaporated.
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13
If not, uncover the casserole, place on top of stove and cook over high heat.
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14
While the sauerkraut is cooking heat the vegetable oil in a frying pan and brown the pheasants all over.
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15
Bury pheasants in sauerkraut in casserole and bake for one to one and a half hours, or until the pheasants are tender but not overcooked.
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16
Prick sausages all over with fork.
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17
Add them with the ham to sauerkraut after 30 minutes of baking time.
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18
Carve the pheasants.
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19
Place the sauerkraut on a large platter and arrange slices of pheasant over the top with sausages and ham.
