Roast Pheasants with Buffalo Sausages and Sparkling Cider Sauerkraut
Ingredients
- 1 medium size yellow onion, diced
- 1 tablespoon caraway seeds
- 1 tart apple, diced
- 2 fresh or dried sage sprigs
- 2 pheasants (each about 3 pounds)
- 2 pounds buffalo sausage links
- 3 thick slices smoked bacon
- 6 pounds sauerkraut, washed in cold water to remove brine and squeezed dry
- ¼ cup finely chopped fresh parsley
- ¼ pound unsalted butter
Instructions
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