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Sausages

1 cup grape jelly (or any desired flavor)
1 cup prepared barbecue sauce
1/4 cup red wine (See note)
2 pounds fully-cooked smoked cocktail sausages


Combine the jelly, barbecue sauce and wine in a slow cooker or Dutch oven. Add the sausages and heat until hot. Serve in the slow cooker or a chafing dish.

Note: Or substitute with red wine vinegar, grape juice, tomato or vegetable juice or broth.

Some general comments about this recipe:


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