1 lg. can/jar sauerkraut
6 lg. turkey franks or turkey knockwursts
1/2 c. chopped onion
1/2 tsp. minced garlic
2 tbsp. cooking oil
1 (20 oz.) can pineapple slices
2 tbsp. vinegar
1 tbsp. each brown sugar and cornstarch
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. crushed celery seed
1/4 tsp. crumbled bay leaf
Parsley buttered new potatoes

Turn sauerkraut into a colander. Rinse with cold water and drain well. Score franks and saute with onion and garlic in oil in large skillet over low heat 5 minutes, stirring frequently. Lift pineapple from can and set aside. Stir remaining ingredients except potatoes into syrup in can and mix well. Push meat to one side of skillet and add sauerkraut to pan. Pour syrup over, stirring lightly with fork. Heat until mixture boils. Add pineapple slices. Turn heat low, cover and simmer 15 minutes. Serve with potatoes.