Mini Hot Dogs in Currant-Mustard Sauce
Cocktail franks simmered in a sweet and tangy sauce of equal parts currant jelly and yellow mustard. A two-ingredient sauce and a party favorite.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This is Sandra Mills's Mini-Hot Dogs I: cocktail franks warmed in a glossy sauce of equal parts currant jelly and yellow mustard. The jelly melts into the mustard to make a sweet and tangy glaze that coats every frank.
Serve them in a chafing dish or slow cooker with toothpicks, and expect them to disappear.
Ingredients
- 1 jar currant jelly
- 1 small jar of yellow mustard
- 1 package of cocktail franks
Instructions
- Make the sauce. In a small saucepan, combine equal parts of currant jelly and yellow mustard.
- Melt. Heat over a low flame until the jelly is dissolved.
- Simmer. Add the cocktail franks and simmer until the hot dogs are cooked through and hot.
Tips
- Keep them warm for a party in a slow cooker on low.
- Grape jelly is a common substitute for currant jelly.
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