The year is winding down (or is it speeding up?) and this "cookbook" is almost complete. It would not be totally complete without this recipe as my kids LOVE their little smokies. I promised them I would make them again Thanksgiving morning.
sweet and sour smokies (cooks.com)
1 (6 ounce) jar prepared mustard
1 pound little smokies
1 (10 ounce) jar currant jelly
Mix mustard and jelly in a double boiler and cook until jelly is melted. Add little smokies to sauce and heat.
What I have to say- Do not make these in a crock pot. I did the last time and it did not work as the sauce turned into a runny, soupy, tasteless mess.
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