 | | Directions | - In large bowl, combine the egg, onion, bread crumbs, parsley, Worcestershire sauce and salt.
- Incorporate the bulk sausage and mix well. Shape into 1" balls.
- In large skillet, pour 1 tablespoon oil and cook meatballs over medium heat until browned, turning occasionally. Drain onto paper towel.
- In large saucepan, combine cranberry sauce, vinegar, sugar and mustard; cook and stir over medium heat until cranberry sauce is melted.
- Add the cooked meatballs and the sausage links and bring to a boil. Reduce heat, simmer uncovered for 10-15 minutes until sauce is slightly thickened and meats are cooked thoroughly.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: large bowl, large skillet, large saucepan
Servings: 16
|  | | Ingredients | | - | | 1 egg - beaten |
| - | | 1 onion - small, finely chopped |
| - | | 3/4 cup dry Italian bread crumbs |
| - | | 2 tablespoons parsley - fresh, chopped or 1 tablespoon dry |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1/4 teaspoon salt |
| - | | 1 pound bulk pork sausage |
| - | | 16 ounces can of jellied cranberry sauce, chunky or smooth |
| - | | 3 tablespoons cider vinegar |
| - | | 2 tablespoons brown sugar |
| - | | 1 tablespoon prepared mustard |
| - | | 1 pound mini smoked sausage links |
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