1/2 c. red currant jelly
1/2 c. prepared brown mustard
1 tbsp. Worcestershire sauce
2 tbsp. minced onion
1 lb. frankfurters, cut into 1 inch chunks

In a medium saucepan mix jelly, mustard, onion and Worcestershire sauce. Bring to boiling point. Add frankfurters; return to boiling point.