Prepare the hot dogs and sauerkraut according to the directions on the packages. With a long-handled fork, divide the sauerkraut equally among 4 beer steins, or coffee mugs, filling each no more than half full. Carefully cut the cooked hot dogs into small pieces and drop into the steins. Allow guests to dribble mustard (yellow pus) or ketchup (thickened blood) over their Frank-in-Steins.