Cut the apple into small cubes, fry it in a pan along with the tinned sauerkraut.
Slice the rye bread and lightly toast it in the oven.
Fry the chicken frankfurters in a pan with extra virgin olive oil, for around 10 minutes until golden brown.
Fill a preserve jar with the sauerkraut and apples, put the mixture on the chicken frankfurters and toasted rye bread.
