Currant Jelly Wiener Sauce

Ingredients

• 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.

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