8 Polish sausages or lg. frankfurters
1 (8 oz.) can sauerkraut, drained & snipped
1/4 c. chili sauce
2 tbsp. finely chopped onions
1 tsp. caraway seed

Slit sausage or frankfurters lengthwise, cutting almost to ends and 3/4 the way through. Combine sauerkraut, chili sauce, onion and caraway seed. Stuff about 2 tablespoons of the mixture into the slit of each sausage or frankfurter, secure with wooden picks. Grill over hot coals for 10 to 12 minutes, turning frequently. Remove picks. Serve in frankfurter buns, if desired. Serves 4.