Set aside 4 leaves from the sauerkraut, chop the rest finely into a bowl. Sprinkle the chopped sauerkraut with paprika and stir.
Braise the chopped onions in a little oil, add the mince. Stir until it's crumbled, add the rice, savory and pinch of paprika. Stir and remove from the stove.
Place mixture onto the sauerkraut leaves, wrap them up. Debone the chicken legs and chop all the meats into bites.
Cut the sujuk into large pieces. Put 1 tbsp pork lard at the bottom of each clay pot. Cover with the chopped sauerkraut and arrange the various meats + 1 sauerkraut roll in each pot.
Add a bay leaf and several grains back pepper to each. Add more chopped sauerkraut and pour water halfway up the dish.
Bake at 392°F (200 °C), lower oven to 320°F (160 °C) and bake another 3 hours.
I used foil to cover the openings of my clay pots before baking.