Marcy Dineen Medeiros
This recipe has stood me in good stead when I need something hot to serve that is also filling!
- 1-10 oz. jar currant jelly
- 1-12 oz. jar chili sauce
- 1/2 C catsup
- 3 tbsp lemon juice
- 3 tbsp mustard
Blend all ingredients over low heat until creamy. Add a 12 oz jar of pineapple topping and two packages of smoky sausage links. Bring to a boil. Put in crock pot for one hour.
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