1 cup ketchup
1/2 cup firmly packed brown sugar
1 tablespoon red wine or white vinegar
2 teaspoons soy sauce
1 teaspoon Dijon mustard or spicy brown mustard
1 medium clove garlic, finely minced
1 pound hot dogs, cut into 1-inch pieces, or 1 pound cocktail franks

Combine ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot. Cover and cook on HIGH for 1 hour, stirring occasionally. Add hot dogs; stir to coat with sauce. Cover and cook on LOW for 1 1/2 hours, or until hot.