Family Favorites...Ring Bologna and Sauerkraut

Myrna and I grew up in a German-speaking 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, (many folks here are Dutch) 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 in butter.   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