Roast Pheasants with Buffalo Sausages and Sparkling

Name: Roast Pheasants with Buffalo Sausages and Sparkling Cider Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 1/4 pound unsalted butter; 8 juniper berries, bruised; 2 fresh or dried sage sprigs; 2 pounds buffalo sausage links; 1/4 cup finely chopped fresh parsley

Servings: persons

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)
1/4 pound unsalted butter
8 juniper berries, bruised
2 fresh or dried sage sprigs
2 pounds buffalo sausage links
1/4 cup finely chopped fresh parsley

1
Preheat the oven to 325.
2
When the sauerkraut is washed and the moisture removed, fluff the sauerkraut strands and reserve.
3
In a large skillet or saucepan, render the bacon fat but do not allow the bacon to crisp or brown.
4
Remove the bacon to an ovenproof casserole.
5
Add the onions to the rendered fat and saute until wilted.
6
Add the apple and sauerkraut.
7
Pour in the sparkling cider and bring to a boil over moderate heat.
8
Mix in the caraway seeds.
9
Transfer the sauerkraut mixture to the casserole with the bacon.
10
Cover the casserole and bake for 3 hours, tossing the mixture every hour.
11
Remove and keep covered.
12
Preheat the oven to 425.
13
Melt the butter in a heavy ovenproof skillet.
14
Divide the juniper and sage between the cavities of both birds.
15
Truss the birds.
16
Brown the birds evenly on all sides.
17
Place the skillet in the oven and roast for 30 to 40 minutes, until the juices run pale pink.
18
While the birds are cooking, prick the sausages and cook them in a heavy skillet with about 1/2 cup water until browned.
19
To serve, cut up one or both pheasants.
20
Arrange the meats attractively over the sauerkraut and dust with the chopped parsley.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roast Pheasants with Buffalo Sausages and Sparkling Cider Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pheasants with Buffalo Sausages and Sparkling Cider Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions