Recipe by JAZZY-GIRL
"These are the best cocktail wieners I've ever tasted! Just put in a slow cooker and forget about them, they could not be any easier. Red currant jelly is the special ingredient in this rich, sweet and tangy sauce."
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red currant jelly
prepared Dijon-style mustard
4 (16 ounce) packages
little smokie sausages
I cannot begin to tell you how amazing this recipe's sauce is. I first made these for a potluck dinner party last year. They were a *huge* hit. I began making them for other potluck events. Now all my invites to such parties are conditioned with a "as long as you bring your famous cocktail wieners". I am repeatedly asked for the recipe.
Again, the sauce is what is to rave about with this recipe. In the end, the cocktail wieners almost serve simply as a means to an end; eating the sauce. :) For something different, try substituting small pieces of (cooked) chicken breast; this is also a yummy treat.
I have also slow cooked chicken breasts in this sauce for an amazingly tasty main dish.
This is an easy to make recipe with fantastic results. As other reviewers have said, the key is to slow cook it. The longer the better. While the actual cook time is long, the actual prep time and "in the kitchen" time is very minimal. You must give it a try.
A note on what sizes of items to purchase if you do not want any extras; a 12oz jar of Red Currant Jelly is exactly 1 cup. A 12oz bottle of Dijon mustard is a little bit more then the 1 cup you will need. A 10oz bottle would probably be the perfect size, but I have never found one.
I liked the sauce but don't eat too many. I ate about 30 for my new years eve party and I spent New years with my head in the toilet.
Awesome, will definitely use again and again!!!!! Have noticed that several people haven't found the red current jelly this calls for. If you have a Kroger store in your area-they almost always carry it-and if they don't-they can order it in for you.Enjoy!!!
this was probably the best lil' smokie recipe I have ever tried, and a great change from the usual bbq sauce, or frying. SO easy to make, I had to quadruple this recipe, an hour into my party they were all wiped out - and none were left after 3 more servings were made! I found the red current jelly at Albertson's. The longer they cook, the better they taste, and the musard really cools off and the flavors combine nicely after a few hours in the cooker.
I will DEFINITELY make these again, they were the hit of the party!
This is the best tasting sauce I have ever had. Everyone that I have fed it to loves it. I can't find the currant sauce anywhere though, so I use concord grape jelly.
This is a fantastic sauce. I've made it using both Dijon and standard yellow mustard; both sauces were well-received. One guest even attempted to *drink* the sauce. (I don't recommend this.)
It's a sweet sauce with twang, and much richer than standard weiner sauces.
Yummy!!! I used a 16oz jar of the jelly from Whole Foods- actually came to 1 1/2 cups. Be sure to drain your lil smokies before dumping them in! Cook at least 4 hours. A very popular dish.
Yummy! Especially if you're like me, and like that sort of sweet and salty combination. We used Muscadine Grape jelly instead of the Current, and it was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Currant Jelly Wiener Sauce
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 184
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