Mom’s Sauerkraut, Potatoes and Ring Baloney

A Simple Family Favorite with Old-Fashioned Flavor

Growing up, I never liked sauerkraut. My mom, dad, and grandfather loved it, but I wanted nothing to do with it. Whenever Mom made sauerkraut with potatoes and sausage, I would pick every piece of sauerkraut off my plate and give it to her.

Years later, my taste buds finally changed, and I realized sauerkraut wasn't nearly as bad as I remembered. In fact, I discovered that it adds a wonderful tangy flavor to the potatoes and sausage that wouldn't be there otherwise.

This is a simple, old-fashioned meal that doesn't require much preparation. The sauerkraut, potatoes, and sausage bake together in one dish, creating a hearty and comforting meal with very little fuss. It's the kind of recipe that reminds me how our tastes can change over the years—and how sometimes the foods we didn't appreciate as children become foods we enjoy as adults.

Ingredients:

2 (14 ounce cans) sauerkraut, undrained 
5 or 6 potatoes, peeled and quartered
1 c. water
1 pound ring baloney, or hotdogs
1 tsp. caraway seeds
1 bay leaf
1/4 tsp. pepper

Directions:

Preheat the oven to 350°F.

In a Dutch oven or oven-safe baking dish, add the undrained sauerkraut, quartered potatoes, water, caraway seeds, bay leaf, and pepper. Stir gently to combine.

Arrange the ring baloney or hot dogs evenly over the top of the sauerkraut and potatoes.

Cover the Dutch oven or baking dish with a lid and place it in the preheated oven. Bake for about 1 hour, or until the potatoes are easily pierced with a fork.

If the potatoes are still firm, cover the dish again and continue baking for another 15 to 30 minutes, or until tender.

Carefully remove the bay leaf before serving. Spoon the sauerkraut, potatoes, and sausage onto plates and enjoy!

Tips for Best Success:

• Cut the potatoes into similar-sized pieces. This helps them cook evenly.
• Use the sauerkraut undrained. The liquid provides moisture and helps the ingredients cook together.
• Check the potatoes for doneness. Cooking time can vary depending on the size of the potato pieces.
• Keep the dish covered while baking. This helps prevent the sauerkraut and potatoes from drying out.
• Don't forget the bay leaf. Remember to remove it before serving.
• Prefer milder sauerkraut? You can drain and lightly rinse it if the flavor is too strong for your taste. Keep in mind that this will make the finished dish milder than the original recipe.

Variations and Substitutions:

• Ring baloney: Substitute smoked sausage, kielbasa, or another fully cooked sausage you enjoy.
• Hot dogs: Hot dogs work well when you want an inexpensive and familiar option.
• Potatoes: Yellow or red potatoes can be used in place of regular russet potatoes. They may hold their shape especially well during baking.
• Caraway seeds: If you're not a fan of caraway, you can leave them out. They add a distinctive flavor but aren't essential to the recipe.
• More sausage: If your family loves sausage, you can increase the amount to make the meal even heartier.
• Milder flavor: For a less tangy sauerkraut flavor, drain and rinse the sauerkraut before adding it to the dish.

Serving Suggestions:

This is a hearty meal on its own, but you can serve it with a few simple sides.

• Crusty bread or dinner rolls
• Cornbread
• Applesauce for a touch of sweetness alongside the tangy sauerkraut
• A simple green salad
• Steamed green beans
• Roasted or steamed vegetables

How to Store:

• Refrigerator: Allow leftovers to cool, then place them in an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat larger portions gently on the stovetop or in the oven until heated through.
• Freezer:  For longer storage, you can freeze the cooked sauerkraut, potatoes, and sausage in an airtight freezer-safe container for up to 2 to 3 months. The potatoes may become somewhat softer after freezing and thawing.

Frequently Asked Questions:

Can I use fresh sauerkraut instead of canned?
Yes. You can use refrigerated or fresh sauerkraut, but you may need to adjust the amount of liquid depending on how moist the sauerkraut is.

Do I have to use ring baloney?
No. Ring baloney is what makes this recipe feel especially old-fashioned, but smoked sausage, kielbasa, or hot dogs can be substituted.

Can I make this recipe without caraway seeds?
Absolutely. Caraway seeds add a traditional flavor that pairs well with sauerkraut, but you can leave them out if you don't care for them.

Why are my potatoes taking longer to cook?
The cooking time depends on the size of your potato pieces and your oven. If the potatoes are still firm after an hour, simply cover the dish and continue baking for another 15 to 30 minutes.

Can I make this recipe less sour?
Yes. Drain and lightly rinse the sauerkraut before using it. This will reduce some of its tangy flavor.

What kind of potatoes work best?
Russet, Yukon Gold, or red potatoes will all work. The most important thing is to cut them into fairly even pieces so they cook at about the same rate.