Sweet-Hot Sausage Meatballs

Sweet-Hot Sausage Meatballs




2 cans (8-ounce each) water chestnuts, drained

1 pound bulk pork sausage

1 pound bulk hot pork sausage

� cup cornstarch

1 cup maple syrup

2/3 cup cider or red wine vinegar

� cup soy sauce



In a blender or food processor, process water chestnuts until

minced. Transfer to a bowl; add sausage. Mix well. Shape into 1-

inch balls. Place in ungreased 15-in.x 10-in. x 1-in. baking pans.

Bake, uncovered, at 350� for 20 to 25 minutes or until meat is no

longer pink. Meanwhile, in a saucepan, combine cornstarch, syrup,

vinegar and soy sauce; stir until smooth. Bring to a boil; cook and

stir for 2 minutes or until thickened and bubbly. Drain meatballs;

add to sauce and heat through.

Yield: 12-14 servings