Partridge with Sauerkraut and Pears
|Celery salt||1⁄2 Teaspoon|
|Paprika pepper||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Onions||2 , chopped|
|Liver sausage||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|Sauerkraut||2 Cup (32 tbs)|
|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.