2 large squirrels or 3 small ones
Flour to coat squirrels
1/2 pound bacon
2 pound bag of sauerkraut (preferably Flanagan's)
1 pound hot bulk sausage
6-8 cloves garlic, crushed in a garlic press
1 tablespoon caraway seeds
2 bottles Beck's dark beer
Disjoint the squirrels into serving-size pieces and put them in a bag of flour and coat them with it. Fry the bacon slowly in a heavy skillet, and remove to a paper towel when crisp. Brown the flour-dredged squirrel pieces in the bacon fat, turning frequently until they're golden. After the browning is complete, remove the squirrel and set aside. Crumble the sausage into the pan and cook it until it is crisp but not dry. Meanwhile, the sauerkraut should be draining in a colander; when it's completely drained put it in a bowl, and add the caraway seed, the bacon, and the sausage, along with the crushed garlic. Stir this thoroughly to mix all ingredients well. Oil the bottom and sides of a heavy ceramic or glass casserole, and make a layer of the sauerkraut mix in the bottom. Place some of the squirrel pieces on that layer, cover them with another layer of sauerkraut, and repeat with the rest of the meat, ending with sauerkraut on top. Pour in the beer. Cover tightly and bake in a 325°-350° oven until the meat is tender, which will take an hour or two, depending on the age of the squirrels.