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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranberry Cocktail Sausages and Meatballs Recipe

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This recipe for Cranberry Cocktail Sausages and Meatballs is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg beaten
1 small onion, finely chopped
3/4 cup dry bread crumbs
1 T. dried parsley flakes
1 T. Worcestershire sauce
1/4 teaspoon salt
1 pound bulk pork sausage
1 can jellied cranberry sauce
3 T. cider vinegar
2 T. brown sugar
1 T. prepared mustard
1 pound miniature smoked sausage links
Directions:
Directions:
In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mi well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until browned; 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.

Ad the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until meatballs are not longer pink and sauce is slightly thickened.
Number Of Servings:
Number Of Servings:
14-16
Personal Notes:
Personal Notes:
Just as a side note, the sausage balls alone are delicious, without the sauce. Tim loved them, and they are perfect to make up and freeze, to have on hand for quick breakfast choices.

 

 

 

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