Ingredients
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2 12-ounce bottles of chili sauce
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1 18-ounce jar of grape jelly (I used Smucker’s)
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3 14-ounce packages of smoked link mini-sausages
Instructions
- Combine chili sauce and grape jelly in a large sauce pan
- Cook over medium heat, stirring constantly, 3 minutes or until mixture beings to boil. Lower heat and simmer, stirring frequently, until jelly has completely dissolved.
- Add sausages, cover and cook on low heat for 20 minutes. Remove cover, stir, and continue cooking on low heat for an additional 20 to 30 minutes, stirring occasionally, until sauce is slightly reduced.
- Serve with wooden picks.
- May be made in advance and refrigerated; reheat before serving, but bring to room temperature before reheating.
