Do you need an easy appetizer that will make your guests feel special? These sweet and spicy Cocktail Wieners will disappear quickly at your next party.
My mother used to make these when they entertained (which was often) or when we would have "snacky dinner" on Christmas Eve.
While this recipe only takes a minute or two to mix up, it tastes so much better if you let the wieners cook in the sauce for at least 30 minutes (an hour is better). This lets the juices from the meat combine with the sauce and the meat absorb more of the sauce.
My advice for party time: cook them ahead, even a day or two ahead, refrigerate and reheat just before you want to serve.
To keep them warm during your party use a mini crockpot or chafing dish.
Mustard? In Cocktail Wieners?
I have seen plenty of versions of this simple recipe, but almost all involve combining grape jelly with either ketchup or cocktail sauce.
Mom always used mustard. Just plain and simple yellow mustard. You could try Dijon or any flavored mustard you want.
What type of meat to use for Cocktail Wieners?
Originally, mom made it with cut up hot dogs. I don't even know if Lit'l Smokies were around then. They probably were, but hot dogs were cheaper.
You could also use a rope of smoked sausage, which is what Lit'l Smokies are in mini size. Just cut it up in bite sized slices.
Other options include Vienna Sausages, bratwursts, polska kielbasa, even vegetarian sausages/hot dogs.
Breakfast or Italian sausage might not be the best mix with the sauce.
What type of jelly to use?
Mom and I usually used currant or raspberry jam. You could go with grape or strawberry if that's what you like.
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Recipe
Ingredients
- ΒΎ cup prepared mustard
- 1 cup currant or seedless red raspberry jelly (or grape, strawberry or other flavor)
- 1 pound bite sized beef sausages (see notes)
Instructions
- In a medium saucepan, combine mustard and jelly until smooth. Add sausages.
- Simmer over medium-low heat for at least 30 minutes. An hour or more is better. Serve immediately or refrigerate and reheat before serving.
- Serve in a chafing dish or mini crock pot with cocktail forks or toothpicks.
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Until next time, happy eating!
~Audrey
Christie
The simplicity of this classic recipe makes it stay a classic! I don't think we ever made these for our parties, but I definitely devoured them when we went to parties. I like the idea of current jelly for a different flavor. Or maybe a fig or marmalade!