2 lbs. regular hot dogs or small sausages
1 c apricot or peach preserves
1 c prepared mustard (may use all one kind of 1/2 hot mustard and 1/2 regular mustard)

Cut hot dogs in half diagonally. Mix mustard and preserves and heat thoroughly until preserves are melted. Heat hot dogs but do not cook through. Combine hot dogs with sauce mixture. Serve in fondue pot or crock pot.

NOTE: This should be made the night before and refrigerated so flavor goes through hot dogs.