Tangy Barbecue Franks
2 tablespoons mustard, prepared
15 ounces tomato sauce
1/2 cup dark corn syrup
1/3 cup vinegar, kale,
1/3 cup onion, minced
3 T. brown sugar, packed
2 tablespoons worcestershire sauce
1/2 teaspoon celery seed
1/4 teaspoon pepper
1 pound franks, scored
In skillet, blend mustard with small amount of tomato sauce; add remaining tomato sauce, corn syrup, vinegar, onion, brown sugar, worcestershire, celery seed, and pepper.
Cook over med heat, stirring often, till mixture comes to a gentle boil; reduce heat and simmer gently 30 minutes. Add franks, cook till hot and plumped, 7 to 8 minutes.
Serve over rice or mashed potatoes.