Preheat the oven to 325°. When the sauerkraut is washed and the moisture removed, fluff the sauerkraut strands and reserve.

In a large skillet or saucepan, render the bacon fat but do not allow the bacon to crisp or brown. Remove the bacon to an ovenproof casserole. Add the onions to the rendered fat and sauté until wilted. Add the apple and sauerkraut. Pour in the sparkling cider and bring to a boil over moderate heat. Mix in the caraway seeds. Transfer the sauerkraut mixture to the casserole with the bacon. Cover the casserole and bake for 3 hours, tossing the mixture every hour. Remove and keep covered.

Preheat the oven to 425°. Melt the butter in a heavy ovenproof skillet. Divide the juniper and sage between the cavities of both birds. Truss the birds. Brown the birds evenly on all sides. Place the skillet in the oven and roast for 30 to 40 minutes, until the juices run pale pink.

While the birds are cooking, prick the sausages and cook them in a heavy skillet with about ½ cup water until browned.

To serve, cut up one or both pheasants. Arrange the meats attractively over the sauerkraut and dust with the chopped parsley.