This is a returning favorite- the Bavarian Meats Bologna ring. We like to slice it and add it to soups or noodle casseroles. There are a multitude of ways to use a bologna ring. And in case you are wondering - they do NOT taste like Knackwurst!
Here are two recipes I found at BigOven.com for pickled bologna ring and a soup.
Pickled bologna ring
1 c White vinegar 1 tb Mixed pickling spices 1/2 Water 1 md Onion, sliced
1/4 c White sugar 1 Ring bologna, cut into
1/8 ts Salt
Mix together first 5 ingredients and boil for 8 minutes; cool. Put bologna and onions in large glass jar. Pour vinegar mixture over bologna. Refrigerate overnight before serving. Store in refrigerator.
Bologna Ring Soup
Ingredients1 Ring bologna, chopped
4 c Water
1/2 c Chopped celery
1/2 c Chopped carrots
1 Onion, chopped
2 md Potatoes, diced
1 c Chopped cabbage
2 Green peppers, chopped
1 c Canned or fresh tomatoes,
Cook bologna in water for 30 minutes. Add remaining ingredients. Cook for an additional 30 minutes or until vegetables are tender. Both recipes are from Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
It is now known that the preservation of sauerkraut in an anaerobic environment (in the brine) keeps the vitamin C in it from being oxidized.
It also provides various cancer-fighting compounds including isothiocyanate and sulphoraphane.