| Servings |
|
Ingredients
- 2-4 pkgs Eckrich link sausage
- 8-12 oz currant or grape jelly
- 4-6 oz yellow mustard
Ingredients
|
|
Instructions
- Melt jelly and mustard together in a pan.
- Cut links into 4 or 5 pieces according to desire.
- Add to the liquid in pan and simmer for 1 hour or so.
