TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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).
Originally published as Bologna and Sauerkraut Stew in Country Pork 1996, p42

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imrecipelover User ID: 1632811 259542
Reviewed Jan. 11, 2017

"The flavor is very good. The potatoes were hard and I kept it in the oven an extra 10 minutes."

MY REVIEW User ID: 3864962 202258
Reviewed Sep. 3, 2014

"Loved the flavor."

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