4 sliced smoked sausages, 2 sliced hot links.  Place slices sausages and links on a baking tray put them under the broiler, brown on both sides. Drain fat, pat sausage with paper towels to remove as much grease as possible.  In a saucepan mix 1 cup of grape jelly and ¼ cup yellow mustard.  Add browned sausages and links to the grape jelly mixture.  Heat and stir everything together.  Serve on a lettuce-lined platter with edible flowers.

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