Sausage and Sauerkraut Stew with Duck Fat Dumplings | Serious Eats : Recipes

Ingredients

  • For the stew
  • About ½ 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 ½ 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
  • + 11 more ingredients
    • 2 teaspoons sweet paprika
    • 2 teaspoons half-sharp paprika
    • 12 juniper berries, crushed and bundled in cheesecloth or spice infuser
    • 1 ½ teaspoons kosher salt
    • For the dumplings
    • 1 ½ cups flour
    • 1 large egg
    • 1/3 cup water
    • 1 teaspoon baking powder
    • Sour cream for serving
    • 1 teaspoon kosher salt

1 For the stew: Heat 1 teaspoon fat in a 5-quart Dutch oven on medium heat until lightly smoking. Add sausages and cook, stirring occasionally, until browned, about 10 minutes. Transfer to paper towel-lined plate to drain (leave excess fat in pan). 2 Add onions to pot and cook, stirring frequent...

View full recipe at SpringPad

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