Ingredients:
16 ounces hot dogs
16 ounces sauerkraut -- canned
mustard
ketchup
Prepare the hot dogs and sauerkraut according to
the directions on the packages. With a long-handled fork, divide the
sauerkraut equally among 4 beer steins, or coffee mugs, filling each no
more than half full. Carefully cut the cooked hot dogs into small pieces
and drop into the steins. Allow guests to dribble mustard (yellow pus) or
ketchup (thickened blood) over their Frank-in-Steins.
