Ingredients
2 pkg. Little Smokies (I buy regular, they're more economical)
1 small jar grape jelly (off brand will do fine)
1 small jar good ole yeller mustard
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
Sour fruit paste — pad thai, curries, agua fresca
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Put Smokies (along with any liquid from package) into a large skillet and brown lightly. Originally they were not supposed to be browned, but I usually did by accident and they turned out okay, so I put that part in the recipe. When good and hot, add your jelly and stir well. You will need to get out all of the jelly lumps. Now you will add approximately 1/2 of the mustard. Mix well. At this point, it is very unattractive and you'll be tempted to deposit the whole mess down the garbage disposal, but I promise it will get better. You will need to heat over medium burner until thickened.