1. Remove the sausage meat from the casings if necessary and put in a mixing bowl. Add the egg, bread crumbs, and sage and mix well. Shape into 4 dozen balls. Refrigerate or freeze.
2. Combine the chili sauce, catsup, brown sugar, soy sauce, and vinegar and refrigerate or freeze.
3. To serve, let the sausage balls and sauce defrost, if frozen, and brown the sausage balls in a skillet on all sides. Pour off any fat.
4. Combine the sausage balls with the catsup-chili sauce mixture and simmer the sausage balls in the mixture 10 to 15 minutes, until they are cooked through. Serve from a chafing dish or, if you gave your mother's away, place the balls in a bowl and keep warm on a hot tray.
Wine Pairing(s)
Clos Mogador Priorato
Fuentespina Crianza
Conde de Valdemar Gran Reserva
El Puntido Rioja
Peique Tinto Mencia
El Quintanal Vendimia Seleccionada
Azabache Garnacha
St. Christopher Riesling Spatlese
Alvear 'Solera Reserva 1927'
MM Masia L'Hereu Cabernet Sauvignon
Calories From Fat 39 Protein 16 Total Fat 4 Carbohydrates 3
Calories 123 Calcium 14 Sodium 397 Vitamin A 116 Vitamin C 7 Cholesterol 50
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