1/2 c. chili sauce
1/2 c. currant jelly
1 1/2 tbsp. lemon juice
1 1/2 tsp. prepared mustard
27 oz. pkg. cocktail frankfurters
13 1/2 oz. can pineapple chunks, drained

In skillet combine all ingredients. Simmer 15 minutes, stirring occasionally. Serve warm with cocktail picks. Or,

1 jar grape jelly
1 bottle chili sauce
1 bottle hot catsup
1/2 c. mustard

Combine and heat over medium heat. Add to smokies and cook for 1 hour, stirring occasionally.