1 egg, lightly beaten
1 small onion, finely chopped
¾ c dry bread crumbs
1 T dried parsley flakes
1 T Worcestershire sauce
¼ t salt
1 lb bulk pork sausage
1 16oz jellied cranberry sauce
3 T cider vinegar
2 T brown sugar
1 T prepared mustard
1 1-lb pkg miniature smoked sausage links

In a large bowl, combine the first six ingredients. Crumble the bulk sausage over the mixture and mix well. Shape into 1 inch balls. In 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. Add the meatballs and sausage links. Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until meatballs are no longer pink and sauce slightly thickens.

Makes 14-16 servings.