Find Recipes Instantly! (Type the Recipe name or any Ingredient) Currant Jelly Weiner Sauce 1 cup red currant jelly 1 cup prepared Dijon-style mustard 1/4 cup ketchup 3/4 cup brown sugar 4 (16 ounce) packages little smokie sausages Directions 1 In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks. Makes 24 servings Texas Hot Dog Sauce 1 tablespoon vegetable oil 4 ounces ground beef 4 ounces ground pork 4 ounces skinless pork link sausage, diced 1/4 cup diced sweet onion 1/2 clove garlic, peeled and minced 1/2 teaspoon browning sauce 1/4 teaspoon ground black pepper 3/4 teaspoon salt 1/4 (10.75 ounce) can tomato soup 2 1/2 cups water 3/4 teaspoon paprika 1/2 teaspoon chili powder 3/4 teaspoon ground cinnamon 1/2 cup fine dry bread crumbs Directions 1 Heat vegetable oil in a large, deep skillet over medium high heat. Place ground beef, ground pork, skinless pork link sausage and sweet onion in the skillet. Cook until meat is evenly brown and onion is soft. Drain and lower heat. 2 Mix in garlic, browning sauce, ground black pepper, salt, tomato soup, water, paprika, chili powder, cinnamon and dry bread crumbs. Slowly simmer until thick, about 25 minutes. Makes 1 quart New York System Hot Weiner Sauce 3 pounds ground beef 2 teaspoons chili powder 2 teaspoons dry mustard 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon onion salt 1/2 teaspoon garlic salt 1/2 teaspoon celery salt 1/4 teaspoon minced fresh ginger root 1 teaspoon ground cumin 1/2 teaspoon Worcestershire sauce 1 teaspoon soy sauce 10 ounces ketchup Directions 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain. 2 Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot. Makes 12 servings. BBQ gift Idea Peach and Pepper Grilling Sauce Brush this sweet pepper and fruit sauce over grilled or roasted meats or brush on beef, pork, or chicken during the last 5 minutes of grilling. 2 cups chopped red sweet peppers 1 cup chopped onion 1 teaspoon crushed red pepper 2 cloves garlic, minced 1 tablespoon olive oil 4 pounds fresh peaches or three 16-ounce packages frozen unsweetened peach slices, thawed 1-1/2 cups packed light brown sugar 1 5-1/2 ounce can peach or apricot nectar 1/4 cup rice vinegar 1 tablespoon lemon juice 1 tablespoon soy sauce 2 teaspoons grated fresh ginger 1/4 teaspoon salt 1. In a large skillet cook sweet pepper, onion, crushed red pepper, and garlic in hot oil just until tender. Remove from heat. 2. Wash fresh peaches, if using, Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor bowl or blender container. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart Dutch oven or kettle. Repeat with remaining peaches (you should have 7 cups finely chopped peaches). Process or blend the pepper mixture until finely chopped. Transfer to the Dutch oven with peaches. Add brown sugar, nectar, vinegar, lemon juice, soy sauce, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. 3. Immediately ladle hot sauce into hot, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks. Makes 7 half-pints sauce (fifty-four, 2-tablespoon servings). To Present This As a Gift: You will need a ruler; scissors to cut metal; brass crafting metal; paper punch; silver eyelets and eyelet tool (available in the sewing notion department of crafts, discount, and fabric stores); and 18-inch length of 1/4-inch-wide ribbon. Measure the height and circumference of the jar lid. Cut a strip of brass this size. Use a paper punch to make a hole in the center of the strip every inch. Use an eyelet tool to secure an eyelet in each punched hole. Thread the ribbon through the eyelets. Tie the ends into a bow, securing brass ring around lid. Include preparation directions, below, with gift. For the tag, cut a small tag from brass. Add a hole and eyelet at the top. Thread onto the ribbon before tying into a bow. Also Try This: Use colored leather cording or shoelaces instead of ribbon.