- 1 cup red currant jelly
- 1 cup prepared Dijon-style mustard
- 1/4 cup ketchup
- 3/4 cup brown sugar
- 4 (16 ounce) packages little smokie sausages
In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.