Recipe: Cocktail Sausages made with Jelly - Recipes for Lorraine Manz

APPETIZER

Hot dogs cut in small pieces- (or cocktail sausages)
1 jar chili sauce
1 jar grape jelly

Heat equal amounts of grape jelly and chili sauce in a crock pot until liquified. Stir mixture. Add hot dogs or sausages. Serve with toothpicks.

COCKTAIL SMOKIES

1 pound cocktail smokies- sausages
6 ounces grape jelly
6 ounces mustard

Put all ingredients into crock pot. Sir all ingredients together as jelly melts. Simmer for 1 hour. Serve warm. Serving Size: 12

BAR B QUE SMOKIES

1 lb. or more of Little Smokie- sausages or weiners cut in 1- inch pieces
3/4 c. mustard
1 c. grape jelly
1/2 c. brown sugar

Mix mustard, jelly and brown sugar. Heat to simmering. Stir in smokies or weiners cut in 1 inch pieces. Keep hot. Serve on toothpicks.

LITTLE SMOKIES APPETIZER

1 lb. Little Smokies sausages
1 (18 oz.) jar apple jelly
1 (18 oz.) jar plum jelly

Mix everything. Cook on top of the stove until everything is well mixed & the weiners are glazed. Serve.