YIELD: 24 SERVINGS
24 baguette bread, cut into 6" pieces
4 lbs. yellow onions, large, cut into ¼" rings
24 spicy country sausages, cooked
1½ qts. sauerkraut with caraway seeds, heated
1. Per serving: Grill onion rings until tender but still holding their shape. Split warm baguette slice lengthwise and cover with ⅓ cup sauerkraut.
2. Slice sausage lengthwise and place on sauerkraut, top with 3 onion rings.
Photo and recipe: the National Onion Association