Partridge with Sauerkraut and Pears Recipe

Summary

Cooking Time10 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Partridges2
 Salt1⁄2 Teaspoon
 Celery salt1⁄2 Teaspoon
 Paprika pepper1 Teaspoon
 White pepper1⁄4 Teaspoon
 Onions2 , chopped
 Liver sausage2 Tablespoon
 Oil5 Tablespoon
 Butter1⁄2 Cup (8 tbs)
 Bay leaf1
 Sauerkraut2 Cup (32 tbs)
 Sugar1 Teaspoon
 Pears4
 Bacon3 Tablespoon, diced

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 mg

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

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.
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