Circle Pups

• 1 1-lb. can (2 cups) sauerkraut
• 1 tbsp. flour
• 1 tsp. sage
• 1 lb. (8 to10) frankfurters*
• 8 to 10 slices rye bread, buttered
• Prepared mustard

Drain kraut, reserving ½ cup juice. Mix flour, sage and reserved juice; stir into drained kraut. Heat and stir till mixture thickens. At ½ 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 franks on bread; fill center with hot kraut; top with mustard.
*If using the chubby dinner-size franks, count on 2 to make each circle. Curve on bread making ends touch.