1 pkg. hot dogs
1 jar currant jelly
1 sm. jar yellow mustard (2 oz.)

Bring jelly and mustard to boil. Mix thoroughly. Cut hot dogs into 1 inch pieces. Add to sauce and boil about 3 minutes. Then simmer about 20 minutes. Refrigerate all day. Simmer about 1/2 hour. Serve hot in chafing dish. Make a day ahead.