1 jar (12 oz) currant jelly
1/2 cup Gulden’s Spicy Brown Mustard
2 pkgs (12 oz each) Hebrew National Beef Polish Cocktail Links
Stir jelly and mustard in large saucepan until combined. Bring to a boil over medium-high heat and cook 10 minutes, or until sauce thickens, stirring several times.
Add links and stir to coat with sauce. Reduce heat to medium-low; simmer 10 minutes, or until links are hot, stirring several times.