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1
Wrap the pheasants with the bacon, securing it with string.
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2
Loosely tie the legs together.
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3
Melt the butter and oil in a heavy pan over moderate to high heat and fry the pheasants on all sides until the bacon fat starts to run.
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4
Drain the excess fat from the pan, reduce the heat and pour the wine over the pheasants.
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5
Add the peppercorns and bayleaves and bring the wine to simmering point.
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6
Cover the pan tightly and cook for 30-40 minutes, or until the birds are almost tender.
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7
Pack the sauerkraut around the sides of the birds and pour the beer over.
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8
Cover and simmer for 10 minutes, then add the sausage, cover and heat through.
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9
To serve, carefully lift the pheasants from the pan.
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10
Snip the string and remove without disturbing the bacon.
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11
Place the birds on a warmed serving dish and keep hot.
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12
Remove the sausage and set aside for a moment.
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13
Adjust the seasonings of the sauerkrat before arranging it around the pheasants.
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14
Discard the bayleaves and peppercorns if you find them.
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15
Quickly cut the sausage into 1cm slices and lay over the sauerkraut.
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16
Using snips or poultry shears, cut into halves or quarters to serve, trying not to disturb the bacon slices.
