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Partridge With Sauerkraut And Pears

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Ingredients
  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
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Poultry
Cook Time: 
10 Minutes
Servings: 
4

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