Sausage and Sauerkraut Stew with Duck Fat Dumplings

Name: Sausage and Sauerkraut Stew with Duck Fat Dumplings
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 12 juniper berries, crushed and bundled in cheesecloth or spice infuser; 1 teaspoon baking powder; 1 large egg; 355 milliliters flour; 8 medium cloves garlic, minced; 1 teaspoon kosher salt; 946 milliliters homemade duck or chicken stock, or low-sodium store-bought stock; 2 larges onions, sliced thin; 2 teaspoons half-sharp paprika; 454 grams sauerkraut, drained; 454 grams spicy sausage (sujuk, kielbasa, or a Hungarian sausage) sliced into 1/2 inch disks; 6 servings Sour cream for serving; 2 teaspoons sweet paprika; 79 milliliters water

Sausage and Sauerkraut Stew with Duck Fat Dumplings might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 25g of fat, and a total of 447 calories. A mixture of sauerkraut, egg, spice infuser, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your Autumn event.

Instructions

Heat 1 teaspoon fat in a 5-quart Dutch oven on medium heat until lightly smoking.

Equipment you will use

Dutch Oven

Add sausages and cook, stirring occasionally, until browned, about 10 minutes.

Ingredients you will need

Sausage

Transfer to paper towel-lined plate to drain (leave excess fat in pan).

Equipment you will use

Paper Towels

Frying Pan

Add onions to pot and cook, stirring frequently, until deep brown, about 20 minutes, adding 1 tablespoon of water if onions start to burn.

Ingredients you will need

Onion

Water

Equipment you will use

Pot

Add garlic and cook, stirring frequently, until fragrant, about 1 minute.

Ingredients you will need

Garlic

Add sauerkraut, stock, paprikas, and juniper berries. Stir to combine, increase heat to high, and bring to a boil. Reduce to a simmer and cook, uncovered for half an hour. Season to taste with salt. Meanwhile, make the dumplings.

Ingredients you will need

Juniper Berries

Sauerkraut

Stock

Salt

For the dumplings: In a medium bowl, whisk together water, egg, 3 tablespoons cold fat, and salt. In separate bowl, whisk together flour and baking powder. Dump flour mixture into wet ingredients and stir with wooden spoon until the shaggy dough forms.

Ingredients you will need

Baking Powder

Dough

All Purpose Flour

Water

Salt

Egg

Equipment you will use

Wooden Spoon

Whisk

Bowl

Let it rest for 5 minutes. Meanwhile, bring 1 quart water to a boil over high heat.

Ingredients you will need

Water

Drop rounded teaspoons of dough into boiling water. After three minutes, retrieve one dumpling and cut it open. If doughy or chalky inside, return to pot for one minute longer. When cooked, drain dumplings on paper towel-lined plate.

Ingredients you will need

Dough

Water

Equipment you will use

Paper Towels

Pot

Add 2 tablespoons fat to heavy-bottomed 12-inch stainless steel skillet and heat over medium-high heat until shimmering. Swirl to coat bottom of pan.

Equipment you will use

Frying Pan

Add drained dumplings and cook until lightly-browned on all sides, turning occasionally, about 4 minutes total. Reheat stew, ladle and serve with dumplings and sour cream.

Ingredients you will need

Sour Cream