2 tbsp. prepared mustard
2 (8 oz.) cans tomato sauce
1/2 c. dark corn syrup
1 lb. frankfurters, scored diagonally
1/4 to 1/2 tsp. bottled hot pepper
1/3 c. vinegar
1/3 c. onion, minced
2 tbsp. Worcestershire sauce
1/2 tsp. celery seed

In skillet, blend mustard with small amount of tomato sauce; add remaining tomato sauce along with remaining ingredients, except franks. Cook over medium heat, stirring frequently until mixture comes to boiling; reduce heat and simmer gently 30 minutes. Add franks, cook until franks are hot and plumped, 7 to 8 minutes. Serve in warm buns or over rice.

Zesty sauce is also nice with thin slices of leftover roast pork.