Bologna and Sauerkraut Stew Recipe

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This old-fashioned stew conveniently bakes in the oven, so I can put it together and forget about it.

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Bologna and Sauerkraut Stew Recipe

Prep: 10 min. Bake: 50 min.

Yield: 8 Servings

10 50 60

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14 ounces) sauerkraut, undrained
6 small potatoes, peeled and halved
1 teaspoon caraway seeds
1 teaspoon sugar, optional
1 pound fully cooked ring bologna

Directions

In a skillet, saute onion and garlic in oil until tender. Transfer to a 2-1/2-qt. baking dish. Add tomatoes, sauerkraut, potatoes, caraway and sugar if desired; mix gently.
Cover and bake at 350° for 30 minutes. Cut bologna into 1-in. chunks; arrange over vegetables. Cover and bake 20 minutes longer or until potatoes are tender. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 306 calories, 19 g fat (6 g saturated fat), 30 mg cholesterol, 878 mg sodium, 28 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Bologna and Sauerkraut Stew in Country Pork , p42