1 lb. frankfurters, cut into thirds crosswise
2 tbsp. salad oil
1 c. chopped onion
1 (16 oz.) can tomatoes, undrained
1 med. green pepper, diced
3 med. carrots, sliced
2 c. drained sauerkraut
3 med. potatoes, peeled & diced
2 c. water
2 tbsp. brown sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. basil leaves

Brown franks in oil in large pot; remove with slotted spoon and set aside. Add onions to drippings in pot; saute until lightly browned. Add tomatoes and liquid; break tomatoes into pieces. Add all remaining ingredients. Cover and simmer 25 minutes, stirring occasionally. Stir in franks, simmer 3 minutes more. I keep the sauerkraut out until I add the franks and then cook until heated through. Tastes better the next day.