Ingredients
1 large egg, lightly beaten1 small onion, finely chopped3/4 cup dry bread crumbs1 tablespoon dried parsley flakes1 tablespoon Worcestershire sauce1/4 teaspoon salt1 pound bulk pork sausage1 can (14 ounces) jellied cranberry sauce3 tablespoons cider vinegar2 tablespoons brown sugar1 tablespoon prepared mustard1 package (1 pound) miniature smoked sausage links
Preparation
In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain.
In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.
