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Partridge with Sauerkraut and Pears

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  Partridges 2
  Salt 1⁄2 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Paprika pepper 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Onions 2 , chopped
  Liver sausage 2 Tablespoon
  Oil 5 Tablespoon
  Butter 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Sauerkraut 2 Cup (32 tbs)
  Sugar 1 Teaspoon
  Pears 4
  Bacon 3 Tablespoon, diced

Rub the insides of the partridges with salt, celery salt, paprika and white pepper.
Cut the rolls into four, pour over hot water to soften them, then squeeze dry.
Beat the softened bread and mix with the diced onions and the liver sausage.
Use to stuff the partridges.
Heat the oil in a flameproof casserole and quickly brown the partridges all over.
Add the butter and bay leaf, cover and simmer for 30 minutes.
Heat the sauerkraut separately with 5 tablespoons water for 10 minutes.
Add the sugar, peeled, cored and chopped pears and diced bacon and cook for a further 10 minutes.
Arrange the sauerkraut on a serving dish with the partridges on top.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
10 Minutes

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1270 Calories from Fat 738

% Daily Value*

Total Fat 83 g127.5%

Saturated Fat 29.1 g145.5%

Trans Fat 0 g

Cholesterol 360.8 mg120.3%

Sodium 1199 mg50%

Total Carbohydrates 35 g11.8%

Dietary Fiber 8.5 g34%

Sugars 20.4 g

Protein 95 g190.2%

Vitamin A 66.3% Vitamin C 74.6%

Calcium 11.1% Iron 40.5%

*Based on a 2000 Calorie diet

Partridge With Sauerkraut And Pears Recipe