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Sweet and Spicy Sausage Balls

2 pounds bulk hot Italian sausage
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup brown sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger


Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball. Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes. Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

Source: allrecipes.com