Sunday, January 26, 2014


2 cans (8-oz each) water chestnuts, drained
1 lb bulk pork sausage
1 bl bulk hot pork sausage
1/4 cup cornstarch
1 cup maple syrup
2/3 cup cider OR red wine vinegar
1/4 cup soy sauce

Preheat oven to 350 degrees.

Process the water chestnuts in a blender or food processor until minced/ transfer to a large mixing bowl.

Add the sausage to the minced chestnuts; mix well. Shape mixture into 1-inch balls and place in ungreased 15 x 10-inch baking pans. Leave uncovered and bake at 350 degrees for 20-25 minutes or until the meat is no longer pink.

While meatballs are baking, combine the cornstarch, syrup, cider, and soy sauce in a saucepan; stir until smooth. Bring mixture to a boil; cook, stirring, for 2 minutes or until thickened and bubbly.

Drain meatballs.  Add meatballs to the sauce and heat through.

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