Ring Bologna and Sauerkraut

Myrna and I grew up in a community where really good ring bologna was available from the local meat markets, each from their own recipe.  Now we are lucky enough to live near Pella, Iowa, where there are two meat markets that each make and market their own recipe for ring bologna and both are good.  You can buy Pella or Ulrich’s bologna at all the supermarkets around here.  I know that many Midwestern states have their own local favorites.
Here’s the way we like it at our house.  I use Frank’s brand canned sauerkraut – it tastes the most like our grandma’s homemade – and no, they didn’t pay me to say that.   This is a good, simple recipe that my husband likes with boiled potatoes or noodles, either one in brown butter.  The noodles in the photo are homemade.                  

Ring Bologna and Sauerkraut
  1          each  Ring Bologna -- (1 lb. or more cut into 4 pieces)
  32        fluid ounces  Sauerkraut
     ½      cup  Onion -- chopped
  2          tablespoons  Butter
     ½      teaspoon  Celery Seeds
     ½      teaspoon  Caraway Seeds
     ½      teaspoon  Salt
     ½      teaspoon  Pepper
In a large skillet, sauté onions, celery seed, caraway seed, salt and pepper. Add sauerkraut.   Add ring bologna on top. (Bologna could be pierced or slashed instead of cut into pieces.)
Cook, covered, 20 -30 minutes. 

4 Servings

3 comments:

  1. That looks so very delicious. Here in The Netherlands we eat sauerkraut prepared in many different ways.
    The most popular way is to mash cooked potatoes and sauerkraut with some milk and butter, seasoned with pepper and salt. It is served with Dutch smoked sausage and gravy.
    Have a wonderful day ; )

    ReplyDelete
  2. Yum! Mom always fixed Wieners and kraut and I fix Smoked Sausage and kraut! Bet we try this ring bologna and kraut recipe within the week!1 Sounds delicious! Thanks again!

    ReplyDelete

Hi...we'd love to hear from you.