2 tbsp. salad oil
1 c. sliced onion (2 med.)
1 (1 lb.) can sauerkraut
1/4 c. beef bouillon
1/4 lb. sausage meat
1/4 c. dehydrated potato flakes
1/4 c. Liebfraumilch wine
1/2 tsp. sugar
3 slices bacon, cut into 1 inch pieces
2 sm. tart apples, cored, peeled and cut into 1/2 inch rings
2 c. mashed potatoes
1/4 lb. frankfurters, sliced into 1/2 inch pieces (2 to 2 1/2)
2 tbsp. butter

Heat oil in large skillet. Saute onions in hot fat over medium heat until transparent. Add sauerkraut and bouillon. Cover and simmer about 25-30 minutes or until liquid has almost evaporated. Break up sausage meat into small pieces; stir into sauerkraut mixture. Blend in potato flakes, then wine and sugar. Bring to a boil. Simmer 1 minute and set aside. Fry bacon until browned. Remove bacon pieces. Drain on paper towels. Add apple rings. Saute until browned and tender, about 2-3 minutes. Spread one cup of mashed potatoes in bottom of greased 2 quart casserole. Cover with half the sauerkraut mixture; then the apples and bacon pieces. Spread remaining sauerkraut over the top with remaining mashed potatoes. Dot with butter. Bake at 350 degrees for 45 minutes or until potatoes are lightly browned. Serves 6.