12 dove breasts, cut into pieces
3 tablespoons butter
1 pound can sauerkraut
5 slices bacon
1 pound hot Italian sausage, sliced into pieces
2 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cups beer
Salt and pepper to taste

Season the dove with salt and pepper, then sauté in butter until browned. Set aside; discard butter. Drain the sauerkraut, saving the liquid.
In a deep skillet, fry the bacon until it is half done. Set bacon aside, saving drippings. Brown the sausage in the bacon drippings. Add the sauerkraut, bacon, garlic, caraway seeds and beer. Mix thoroughly. Simmer for 10 minutes.
Pour half of this mixture in a medium pot, lay in the browned dove pieces, then cover with the remaining sauerkraut. Simmer, covered for 1 hour and 15 minutes. Add sauerkraut juice as needed to maintain adequate cooking liquid.

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