Now I've seen a lot of what I would have to call frankfurter art in vintage cookbooks, but this is unusual even for my collection. These are from the Better Homes and Gardens Barbecues and Picnics, c1963. The top dish in this photo is "Circle Pups," with "Rafted Wieners" on the bottom.
1 1 pound can sauerkraut
1 tablespoon flour
1 tsp. sage
1 pound frankfurters: If using the chubby dinner-size franks, count on 2 to make each circle. Curve on break making ends touch. (Seriously, it says that.)
8 - 10 slices rye bread, buttered
Drain kraut, reserving 1/2 cup juice. Mix flour, sage and reserved juice; stir into the drained kraut. Heat and stir till mixture thickens. At 1/2 inch intervals, cut slits across franks, going almost but not quite through. Broil franks over hot coals until hot through. They'll curl as they cook. Place franks on bread; fill center with hot kraut; top with mustard.
Yum yum. Should we drink any leftover kraut juice?
Slit frankfurters lengthwise, not quite through. Grill over hot coals. Arrange bacon slices on piece of foil, turning up edges to catch drippings; cook on grill top. Insert a strip of pickle and cheese in each frank and heat on foil a few minutes, place 2-3 franks crosswise on toasted and buttered coney buns. Lay 2 slices crisp bacon across the top.
Which do you want for dinner tonight?