Kraut 'N' Dogs In The Round
|Sauerkraut||3 Cup (48 tbs), drained|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Light brown sugar||1 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Prepared horseradish||1 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Frankfurters||6 (0.5 Pound Each)|
|Poppy seed hard rolls||6|
Combine sauerkraut, chili sauce, capers, and brown sugar in a saucepan; heat before using.
Cream butter, horseradish, and dry mustard together until of spreading consistency; set aside.
Cut 10 deep slits in each frankfurter without cutting all the way through.
Cover with boiling water in a saucepan.
Let stand tightly covered about 8 minutes.
Meanwhile, cut a slice off top of each roll; cut out centers (reserve centers for making bread crumbs).
Lightly toast rolls under broiler heat.
Spread with the horseradish butter.
Place frankfurters in rolls and fill centers with sauerkraut mixture; cover with roll tops.
Serve with Cream of Corn Soup