1 package Kielbasa
2 jars apricot preserves
1 jar currant preserves
2 tablespoons lemon juice, more or less
2 tablespoons dry mustard
2 tablespoons cooking sherry

Boil the Kielbasa for 15 minutes. Slice the Kielbasa into bite-size pieces.

In a large pot combine the preserves and cook over low heat until they have achieved a more liquid form. Add the remaining ingredients and adjust the seasoning to taste. Add the sausage and serve in a chafing dish over low heat.

Snausages can be made up to a month in advance and frozen. Serves 10 to 12 as an appetizer.