Ingredients:
- 1 cup chili sauce
- 1 cup currant jelly
- 3 tablespoons lemon juice
- 1 tablespoon prepared mustard
- 2 pounds cocktail franks, or hot dogs cut into 1-inch pieces
- 2 cans (8 ounces each) pineapple chunks
Preparation:
Combine first four ingredients in Crockpot; mix well to break up jelly chunks. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.
More Hot Dog Appetizers and Hot Dog Recipes
Spicy Franks
Hot Dog Appetizer
Barbecue Hot Dogs
Sweet and Sour Franks
Glazed Cocktail Sausages
Cocktail Little Smokies
Chili Dogs
Saucy Hot Dogs
Beans and Hot Dogs
Skillet Hot Dogs with Macaroni
Barbecued Hot Dogs
Sweet Sour Hot Dogs
Hot Dog and Corn Casserole
Hot Dog Recipes Index
Sausage Recipes
Appetizer Index
Dips and Spreads
Cheese Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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