2 tbsp. butter
Speck of dried marjoram, savory, thyme, and rosemary
2 (4 oz.) cans Vienna sausages, halved
1 (3 oz.) can whole button mushrooms, drained
3 tbsp. dry red or white wine

Melt butter. Add speck of each seasoning. Stir in sausages and jellied liquid, mushrooms and wine. Heat gently in chafing dish and serve at once with cocktail picks.