1-2 lbs. Eckridge sausage link
1 jar grape jelly
1 jar cocktail sauce

Slice sausage into bite size pieces. Mix jelly and cocktail sauce, put sausage in mixture. Bake at 350 degrees until bubbly. Remove from oven, cool, let set overnight in refrigerator. Remove from refrigerator, skim excess fat off of top and place in crock pot on low until warm.