Dean Blevin’s Little Smokies

1 (10 oz.) jar of Red Currant Jelly
1 (6 oz.) jar of prepared mustard
1 ½ to 2 lbs. of Little Smokies (small link sausages)

Combine mustard and jelly by stirring over medium heat. When thoroughly combined and smooth, add smokies. More or less may be used. Cook until smokies are warmed through. May be reheated.