Goulash With Sausage And Sauerkraut

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3/4 pound Hungarian sausage, such as kolbász (smoked with paprika), sliced crosswise 1/2 inch thick

1 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes

1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes

1/3 cup bacon fat or vegetable oil

4 large onions (4 pounds), finely chopped

1/3 cup sweet Hungarian paprika

1 pound sauerkraut, drained

3 cups chicken stock or canned low-sodium broth, plus more, if needed

4 bay leaves

1/2 teaspoon dried thyme

Salt and freshly ground pepper

1 cup sour cream, plus more for serving

Snipped chives, for sprinkling

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