The Chicken and the Egg: A Family Cookbook

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Sweet-Hot Sausage Meatballs

2 8-Ounce Cans Water Chestnuts, 1/4 Cup Cornstarch
-Drained 1 Cup Maple Syrup
1 Pound Bulk Pork Sausage 2/3 Cup Cider Or Red Wine Vinegar
1 Pound Bulk Hot Pork Sausage 1/4 Cup Soy Sauce

Mince water chestnuts. Add pork sausage. Mix well. Shape into 1-inch balls. Place into ungreased 15x10x1-inch baking pan. (I use my jelly pan lined with foil.) Bake uncovered at 350 degrees for 20-25 minutes or until meat is no longer pink.

In a sauce pan, combine cornstarch, maple syrup, vinegar and soy sauce. Stir until smooth. Bring to a boil; cook and stir until thickened. Drain meat balls and add sauce. Heat through. Makes 12-14 servings.

* I usually cut this recipe in half. Also, if you feel the sauce is too thick, add a little water.

2004 Recipe - Jean Hansen


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