Cranberry Meatballs and Sausage Recipe
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Accompanied by the tanginess and slight sweetness of the cranberry sauce, these delectable meatballs and mini sausages become an irresistible treat.
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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
:large bowl, large skillet, large saucepan
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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