Sausage Hors d’Oeuvres

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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