Currant Jelly Wiener Sauce

Currant Jelly Wiener Sauce
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  • 4 (16 ounce) packages little smokie sausages
  • ¾ cup brown sugar
  • ¼ cup ketchup
  • 1 cup prepared Dijon-style mustard
  • 1 cup red currant jelly

1. In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.

View full recipe at SpringPad


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