|Hot italian sausage||1 1⁄2 Pound (Links)|
|Water||1⁄3 Cup (5.33 tbs)|
|Frankfurters||16 Ounce, each sliced lengthwise into 4 wedges (1 Package)|
|Fully cooked bratwurst||1 Pound, cut into bite sized chunks (German Style Veal Sausage)|
|Cocktail frankfurters||8 Ounce (1 Package)|
|Orange marmalade||12 Ounce (1 Jar)|
|Grated orange peel||1 Tablespoon, grated|
1. In 12-inch skillet over medium heat, heat Italian-sausage links and water to boiling. Cover; simmer 5 minutes. Remove cover and continue cooking until water evaporates and sausages brown, about 20 minutes. Remove sausages to paper towels; drain well. Pour off fat from skillet. Cut sausages into 1-inch diagonal slices; set aside.
2. In same skillet over medium-low heat, cook frankfurters until they curl. Add bratwurst, cocktail frankfurters, orange marmalade, orange peel, and cooked Italian sausages; cook, stirring occasionally, until marmalade is melted and mixture is heated through. Place mixture in a chafing dish and serve with cocktail picks.