In honor of father’s day, today’s recipe is one of my dad’s favorites. Easy, tasty and meaty, this appetizer was a staple growing up. Dad has several specialties he’s perfected over the years. Sausage balls, a Christmas morning must have, is a variation of my maternal grandmothers. Hot bean dip was passed down from his parents. But where this recipe came from is a mystery…yellow mustard, grape jelly and barbeque sauce. Sounds weird but tastes A-maz-ing!
With the simplicity of ingredients, quality and flavors play a big role. The little sausages come in pork, beef or turkey. Mustard and BBQ sauce come in all varieties. I like French’s yellow mustard and KC Masterpiece barbeque sauce. Maybe I’m just nostalgic but why mess with success?
Little Smokies are perfect for a dinner party with cheese, a football game with sour cream and onion potato chips or anytime you don’t really want to cook.
1 package of Hilshire Farm Litt’l Smokies (I use turkey)
2 tbsp. yellow mustard
2 heaping tbsp. grape jelly (prefer sugar-free)
1/3 bottle of KC Masterpiece Barbeque sauce, any flavor
¼ cup of water
- In a medium sauce pan, stir together mustard, jelly, bbq sauce and water over medium heat.
- Once mixed, add the little smokies and bring to a boil.
- Simmer over high heat for 15 – 20 minutes or until sauce thickens, stirring occasionally.
- Serve with cheese, baked beans or potato chips AND frilly toothpicks!