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Sausage and Sauerkraut Stew with Duck Fat Dumplings Recipe
Ingredients (18)
- For the stew:
- About 1/2 cup cold solid cooking fat (duck fat, chicken fat, lard, or shortening), divided
- 1 pound spicy sausage (sujuk, kielbasa, or a Hungarian sausage) sliced into 1/2 inch disks
- 2 large onions, sliced thin
- 1 pound sauerkraut, drained
- 8 medium cloves of garlic, minced
- 1 quart homemade duck or chicken stock, or low-sodium store-bought stock
- 2 teaspoons sweet paprika
- 2 teaspoons half-sharp paprika
- 12 juniper berries, crushed and bundled in cheesecloth or spice infuser
- 1 1/2 teaspoons kosher salt
- For the dumplings:
- 1 1/2 cups flour
- 1 large egg
- 1/3 cup water
- 1 teaspoon baking powder
- Sour cream for serving
- 1 teaspoon kosher salt
Directions
Learn how to make this recipe at Serious Eats