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1 lb pork sausage
2 eggs
1 c fresh bread crumbs
1 tsp salt
1/2 tsp poultry seasoning
1 16-oz can jellied cranberry sauce
1 tbsp mustard


Place sausage, eggs, crumbs, salt, and poultry seasoning in large bowl; mix well. Shape into 24 meatballs. Place large skillet over medium heat; cook until brown on all sides. Drain on paper towels. Pour out all fat from skillet; wipe skillet clean with paper towels. Melt cranberry sauce in same skillet over low heat, stirring occasionally; stir in mustard, meatballs, and 1/2 c water. Cover; simmer for 20 minutes or until meatballs are tender. Yield: 4 servings.