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Easy Cocktail Weiners
By CindiJ on September 30, 2005
Photo by lets.eat
4 Reviews
- Prep Time: 5 mins
- Total Time: 3 hrs 5 mins
- Servings: 20
Photo by lets.eat
About This Recipe
"This is a quick and incredibly easy appetizer! We make these for family get togethers and pot lucks. Nobody ever guesses the ingredients! Note - cooking time is crock pot time."
Ingredients
- 2 (1 lb) packages cocktail franks or 2 (1 lb) packages Little Smokies sausages
- 1 cup prepared yellow mustard
- 3 cups grape jelly
Directions
- Place all ingredients in crock pot.
- Heat on low 3-4 hours stirring occasionally.
- Serve warm.
- *You can adjust how spicy to prepare according to your tastes, add more mustard, less jelly, etc. This is a great recipe base that takes all kinds of changes according to individual tastes easily.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (108 g)
Servings Per Recipe: 20
- Amount Per Serving
- %
- Calories 276.7
- Calories from Fat 112
- 40%
- Amount Per Serving
- %
- Total Fat 12.5g
- 19%
- Saturated Fat 5.1g
- 25%
- Cholesterol 28.1mg
- 9%
- Sugars 26.8 g
- Sodium 594.1mg
- 24%
- Total Carbohydrate 37.1g
- 12%
- Dietary Fiber 0.9g
- 3%
- Sugars 26.8 g
- 107%
- Protein 6.1g
- 12%
Reviews
-
"So simple and tasted great! Next time I make them I will probably use a little less mustard so they are a bit sweeter. But everyone loved them, even people who don't like mustard!"
By Sarah (Chef #937038) on February 02, 2009 | 802412
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"Quick, easy, and loved by everyone --- just what I like!"
By Chef Molly Ann on December 17, 2008 | 767740
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"I already have a recipe for coctail weiners posted on here but thought I would try yours. It was great and I loved the fact that the almost same taste is still there but with less ingredients. My guests couldn't get over the fact that it has grape jelly in it. Thanks for posting a great recipe that is so easy to prepare."
By carolinafan on January 03, 2007 | 354361
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"Delicious and quick, much less of a 'bite' than a recipe that I normally use, this was a nice sweeter version. Thanks CindiJ!"
By lets.eat on January 02, 2006 | 234230
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