This recipe for cocktail weiners from Sandra Aylor are always very popular at parties, as you serve them in the slow cooker so they stay warm and guests eat them with a toothpick.
Cook. Dump in the grape jelly, the mustard and 12 ounces (355 ml) of the barbecue sauce. Stir until the jelly has melted and everything is blended well. Once this has warmed through, taste to see if you need to add the remaining 4 ounces of the barbecue sauce. It should be sweet and tangy. If you wish you can adjust it with a splash of vinegar or hot sauce or a pinch of salt.
Add the cocktail wieners. Stir well and simmer for 1 hour on low.
