Thursday, November 26, 2015

Sweet and Sour Sausages

My husband makes these little sausages for every holiday or special occasion. Randal grew up eating them as it is a recipe he got from his Mom and I love that unlike most recipes like this it does not include barbecue sauce. 

These sausages are a delicious holiday appetizer.  You might not think that mustard and jelly would make a good sauce, but it ends up true to it's name, a little tangy from the mustard and sweet from the jelly.

1 jar redcurrant jelly (it can be difficult to find redcurrant jelly, we prefer Crosse and Blackwell, but this recipe really doesn't work with any other flavour jelly)
1/2 cup yellow mustard
1 pack Eckrich little smokies

In a medium pan add the jelly and melt.  Add in the mustard and bring to a boil, turn down and simmer for about 5 minutes.  Add in the sausages and warm through.  Serve immediately.

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