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Ingredients
- 2 lb. bulk sausage
- 1 jar currant jelly
- 1 small jar yellow mustard
Method
- Roll sausage into 1-inch balls.
- Place on jelly roll pan. Bake at 500° until done (about 7 minutes).
- Melt jelly and mustard together.
- Add sausage balls.
- Serve warm in chafing dish.