Cranberry Meatballs and Sausage

Ingredients

• 1 large egg, lightly beaten
• 1 small onion, finely chopped
• 3/4 cup dry bread crumbs
• 1 tablespoon dried parsley flakes
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1 pound bulk pork sausage
• 1 can (14 ounces) jellied cranberry sauce
• 3 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 1 package (1 pound) miniature smoked sausage links

Directions

• 1. 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.
• 2. 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.

ORIGINAL recipe: Taste of Home