Sausage and Sauerkraut Stew with Duck Fat Dumplings Recipe

Serves: 6 Save

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