|Canned sauerkraut||1 Pound (1 Can, 2 Cups)|
|Frankfurters||1 Pound (8 To 10)|
|Rye bread slice||10 , buttered|
|Prepared mustard||1 Tablespoon|
Drain kraut, reserving 1/2 cup juice.
Mix flour, sage, and reserved juice; stir into the drained kraut.
Heat and stir till 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 franks on bread; fill center with hot kraut; top with mustard.