1 (6oz)	jar	yellow French's mustard
1 (10oz)	jar	currant jelly
1	lb	Frankfurters, smokies or Vienna sausages

Mix mustard and jelly in sauce pan. Heat and stir until jelly melts. Diagonally slice frankfurters (or use the cocktail size) into bite sized pieces. Add to sauce. Simmer gently until sauce is thickened and absorbed by wieners. Serve on toothpicks.