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Sweet & Sour Sausage Balls

Course: Appetizer, Main Courses - Pork

Ingredients

  • 2 Pounds Bulk Pork Sausage
  • 2 Eggs Slightly Beaten
  • 3/4 Cups Soft Bread Crumbs
  • 3 Cups Catsup
  • 3/4 Cup Brown Sugar Firmly Packed
  • 1/2 Cup White Wine Vinegar
  • 1/2 Cup Soy Sauce

Instructions

  • These are best prepared at least 1 day ahead or make ahead and freeze.
  • Mix together sausage, eggs, and bread crumbs. Using palms of hands, shape mixture into balls the size of walnuts.
  • Sauté in frying pan until browned on all sides. Drain into colander.
  • Alternately, place meatballs into two 9x13-inch baking dishes and brown in a 475 degree oven.
  • Combine catsup, brown sugar, vinegar, and soy sauce in a large Dutch oven.
  • Pour over sausage balls and simmer 20 minutes, stirring occasionally. Refrigerate overnight.
  • The next day return the meatballs to the Dutch oven and simmer for 5 minutes or until the meatballs are heated through. You can also reheat these in the microwave. Serve in hot chafing dish.
  • If balls are to be frozen, freeze in sauce, then reheat slowly to thaw until hot.

Gluten-Free Adaptation:

  • Substitute cooked white rice for bread crumbs and tamari for soy sauce.