A savory, sweet sauce with a touch of currant jelly glazes these yummy little sausages. They make a great appetizer, and both adults and kids seem to love these baby hot dogs. —Kathryn Bainbridge, PA Furnace, Pennsylvania
Ingredients
- 3/4 cup red currant jelly
- 3/4 cup barbecue sauce
- 3 tablespoons prepared mustard
- 1 package (28 ounces) miniature smoked sausages
Directions
- In a large saucepan, combine jelly, barbecue sauce and mustard. Cook, uncovered, over medium heat until blended, 15-20 minutes, stirring occasionally. Stir in sausages; cook, covered, until heated through, about 5 minutes.
Loading Popular in the Community
