one 1 pound can (2 cups) of sauerkraut 1 tablespoon of flour 1 teaspoon of sage 1 pound (8 - 10) frankfurters 8 - 10 slices of rye bread, buttered prepared mustard
Drain the sauerkraut, reserving 1/2 cup of juice. Mix flour, sage and reserved juice, stir into the drained kraut. Heat and stir until mixture thickens. At 1/2 inch intervals, cut slits across franks, going almost but not quite through. Broil franks over hot coals until hot through, they'll curl as they cook. Place the franks on bread, fill center with hot kraut, top with mustard.
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