Ingredients
1 package cocktail weiners or little smokies (sausages)(50 per package)
1 12 oz jar Smuckers currant jelly
1 9 oz (or 6 oz) jar of French’s mustard
Preparation
In a saucepan over medium low to medium heat, mix mustard and currant jelly, stirring often until smooth. Do not boil. Add weiners/sausages, heat until weiners/sausages or warm (approx. 10 minutes. Serve in a warmer/fondue pot/small crock pot to keep sauce warm.
