Serve this dish with extra mustard and thick slices of rye or pumpernickel bread and butter. Don't forget the beer.

• Place opossum in pot of salted water and bring to a boil. Lower heat and simmer for 1 hour, until slightly tender. Remove from pot and while warm, scrape off all the fat. Empty the water from the pot.

• Place opossum back in the pot and add sauerkraut, beer, mustard, and salt and pepper to taste. Simmer for about an hour or until meat falls from the bones. Serve in shallow bowls.