Ingredients:
2 cans (8 oz. each) water chestnuts, drained
1 lb. bulk pork sausage
1 lb. bulk hot pork sausage
1/4 c. cornstarch
1 c. maple syrup
2/3 c. cider or red wine vinegar
1/4 c. soy sauce
Directions:
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 an ungreased baking pan. Bake, uncovered, at 350 degrees for 20-25 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.
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