This is a returning favorite- the Bavarian Meats Knackwurst. We like to slice it and add it to soups or noodle casseroles. There is a multitude of ways to use Knackwurst.
Here are two recipes I found at BigOven.com for pickled bologna ring and a soup.
1 c White vinegar
1 TB Mixed pickling spices
1 med Onion, sliced
1/4 c White sugar
1 lb Knackwurst, cut into discs
1/8 ts Salt
Mix together first 5 ingredients and boil for 8 minutes; cool. Put Knackwurst and onions in a large glass jar. Pour vinegar mixture over Knackwurst. Refrigerate overnight before serving. Store in refrigerator.
1 lb Knackwurst, chopped
4 c Water
1/2 c Chopped celery
1/2 c Chopped carrots
1 Onion, chopped
2 med 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 is tender.
Knackwurst about twice a month with sauerkraut and boiled potatoes. I can also recall someone who made there own sauerkraut in a big ceramic jar (5-gallon size) with a lid that pressed down on it, but I don't remember who it was. I guess that is what's called getting older! I've got to much to remember-lol!
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 sulforaphane.