2 tbsp. butter
1/3 c. chopped onion
1 can sauerkraut
1 can (8 oz.) tomatoes
2 tbsp. light brown sugar
4 all-beef frankfurters

In a 9 or 10 inch skillet over low heat melt the butter. Add onion and cook, stirring often until lightly browned. Drain kraut and wring dry with hands. Add to onion with tomatoes and sugar; mix well and heat. Place franks over kraut; cover tightly. Simmer until franks are hot through and some of liquid from tomatoes has evaporated, 10 to 15 minutes. Makes two servings with extra serving of kraut that may be reheated to serve at another meal.