Sweet & Sour Smokies

“These always goes over like crazy. Who knew it could be so simple.” – Calla Ferre

“This is one of my Dad’s and my brother, Tom’s, favorites.” – April Ferre

Sweet & Sour Smokies

Course: Appetizer


  • 1 6-Ounce Jar Mustard
  • 1 10-Ounce Jar Currant Jelly
  • 1 Pound Cocktail Links


  • Bring mustard and jelly to a slow boil. Add links and cook for about 5 minutes. Serve in chafing dish to keep warm. Cut cup hot dogs may also be used.

1990 Recipe – Jean Hansen