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Categories:Viewed: 54 - Published at: 6 years ago
Ingredients
- 1 lb. hot or mild bulk sausage
- 1 egg, slightly beaten
- 1/3 c. seasoned bread crumbs (dry herb stuffing)
- 1/4 tsp. sage, ground
- 1/4 c. catsup
- 1/4 c. chili sauce
- 1 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. vinegar
- 1/2 c. water
Method
- Combine first four ingredients and mix thoroughly. Shape into balls about the size of a quarter.
- Brown on all sides in a dry skillet; drain on paper towels.
- Drain fat from skillet, then add remaining ingredients.
- Stir well.
- Return meatballs to sauce. Refrigerate until time to use.
- When ready to use, reheat, simmering for 20 minutes.
- Serve in a chafing dish with cocktail picks.
- Yields 36 balls.
- For a party of 50, triple recipe.
