Hot Dogs In Mustard Sauce

Warning: This recipe stains EVERYTHING, including silicone scrappers and Tupperware or Rubbermaid.

1 package Beef Hot Dogs
1 12 ounce jar of Currant Jelly
12 ounces of French's Mustard (do not substitute a store brand)

In a large sauce pan, melt the jelly over low to medium heat stirring frequently. You can whisk it to break up clumps.
Slice hot dogs into disks a little less than a 1/4 inch thick
When jelly is melted, add mustard (you can use the empty jelly jar to measure it out) and stir frequently until it is a mostly even brown.
Add hot dog slices, increase to medium and cook for 1 and 1/2 to 2 hours.
Stir frequently, almost constantly. You cannot walk away from this or it may scorch and burn. Reduce heat if it starts to bubble up. Keep stirring. Cook until the hot dog edges are a dark brick red and the centers bulge.

This is actually best the next day, so I usually remove from heat and let it cool for an hour or so before putting it in the fridge over night in a sealed container. Heat it up the next day in a crock pot or fondue pot or microwave individual servings. Goes great with potato chips, the sauce is excellent for dipping.

Ball Park or Oscar Meyer hot dogs are fine, do not use Sahlen's because the casing cracks and falls off. Beef hot dogs are preferred. You can substitute grape jelly, I have also used cut up grilled chicken breast instead of hot dogs.