12 oz. prepared mustard
20 oz. red currant jelly
1/4 c. lemon juice
4 1/2 lb. wieners (12 count to lb.)

In large pan, mix mustard, jelly, and lemon juice. Cut the wieners diagonally into about 3 pieces. Add to above mixture; heat slowly over low heat until wieners are very hot and tender. Let mixture marinate for an hour or 2, and then reheat in order for the meat to be completely seasoned.

For extra-special dish, use "opa's" ring sausages, also, 1 mix beef and pork sausages sometimes. 1 cup favorite barbecue sauce may be added, if desired.