You can make this several days ahead and warm up before you serve it.
Cut up a link type sausage into 1/2 inch long pieces. The sausage needs to be a firm sausage. Venison sausage is really great for this.
Mix equal amounts of picante sauce (medium or hot) and grape jelly, enough to almost cover the cut up sausage. Pour the sauce/jelly mixture over the sausage and simmer for 2 hours.
Chill and dip out the congealed fat. At this point you may freeze them, or reheat to serve them. Serve with toothpicks.