Fry a half pound of chopped bacon until crisp. Spoon out onto paper towels and reserve. In the bacon grease, saute sliced Spanish onions until golden - season with salt and some sugar. When onions are ready, add drained and rinsed sauerkraut, stir well and when hot, stir in the bacon. Serve on top of hot dogs or whatever. Yum!
That sounds good too.