Currant Jelly Wiener Sauce
- 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.