Heat 1 1/4 litre of milk, dissolve yeast in it. Mix 500 g flour, 1 teaspoon salt and sugar. Add yeast milk, 70 g fat and egg. Knead with the dough hooks of the hand mixer until smooth.
Cover and leave to rise in a warm place for about 30 minutes. Peel the sausage and cut into cubes. Peel and roughly dice the onions. Heat oil in a large pan. Brown the sausage and 2/3 of the onions in it.
Remove and put aside. Sauté the remaining onions in the frying fat. Add sauerkraut, bay leaf and juniper and fry. Pour on 1/4 litre of water, season with salt and pepper. Cover and stew for about 30 minutes.
Knead the dough on a little flour, form into a roll and cut into 12 pieces. Shape them into balls and put 1 tablespoon of sausage-onion mixture in the middle of each ball as a filling. Spread the sauerkraut and the rest of the sausage mixture in an ovenproof dish (approx. 30 cm long).
Place the cuffs close together on top of each other. Heat the cream, 150 ml milk and 30 g fat. Pour the mixture evenly over the dumplings. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
Wash and chop the parsley. Sprinkle over the bays.