Little Smokies

1  (6 oz)  jar  prepared mustard
1  (10 oz)  jar  currant jelly
2  pkgs  (16 each)  little smokie sausages

Combine mustard and jelly by stirring over medium heat. When thoroughly heated, add smokies. Heat until sausages are warmed. Serve in a chafing dish, as it needs a heat source to keep warm.