Sausage and Sauerkraut Stew with Duck Fat Dumplings Recipe

Ingredients

• 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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