1 tablespoonsweet and hot mustard (we like mendocino sweet & hot mustard)
1/3 cupbrown sugar
2 packagesaidells chicken & apple minis (12oz packages, 64 mini links)
Melt the butter in a 10-inch sauté pan over medium high heat. Add the onion and sauté until translucent. Add the cranberries and sauté 2 minutes more. Add the wine, mustard and brown sugar and bring to a boil. Reduce the heat and simmer until reduced and thickened, about 3 minutes.
Add the sausages and toss to coat. Cook until the sausages are heated through, about 5 minutes. Serve in a warmed bowl, crock-pot or chafing dish with cocktail picks.