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Sausage and Sauerkraut Stew with Duck Fat Dumplings

kept bytihleigh
recipe bySerious Eats

Dumpling recipe adapted from Real Stew by Clifford Wright.


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



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