What party would be complete without mini sausages in grape jelly and chili sauce? I know. Totally not gourmet. Completely unhealthy. But I like them and they have been with us since the very beginning when grape jelly and chili sauce was a novelty.
Well, actually, I haven't used grape jelly in years. I usually use lingonberries or cranberry relish and a reasonable quality bottled chili sauce. I always pre-make the sauce and keep it refrigerated until it is time to heat up the sausage. I also pre-bake the sausages, drain the grease and freeze those until the day of the party.
This year, I used a bottle of elderberry orange marmalade with the chili sauce. The bits of orange peel give it an interesting depth. This is probably one of my favorite versions.
UMMMM. no offense...but.....ummmmm.....YUK!
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