Piping Pigs

This was another recipe I developed for an ethnic benefit dinner. It is Czech in origin and definitely not a cheese ball for the faint hearted. It has a unique, hearty flavor.

Piping Pigs

1 pkg. weiners

1 cup prepared salad mustard

1 cup red currant jelly

Cut weiners into bite size pieces. Put in 1 1/2 qt. oven casserole. Mix mustard and jelly together and pour over cutup weiners. Put in oven at 300° and cook till bubbly hot, - about 20 min. Put in chafing dish and serve with toothpicks. Tastes exotic but it's so easy.