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 PENNSYLVANIA FURNACE, PA
START TO FINISH: 25 MIN. • MAKES: 8 DOZEN
3/4 cup red currant jelly
3/4 cup barbecue sauce
3 tablespoons prepared mustard
2 packages (1 pound each) miniature smoked sausages, drained
1. In a large saucepan, combine the jelly, barbecue sauce and mustard. Cook, uncovered, over medium heat for 15-20 minutes or until jelly is melted and mixture is smooth, stirring occasionally.
2. Add the sausages; stir to coat. Cover and cook 5-6 minutes longer or until heated through, stirring occasionally. Serve the sausages with toothpicks.
