2 lb. sausage (Jimmy Dean preferred)
1 or 2 cans water chestnuts, chopped fine

SAUCE:

2 tbsp. oil
1 tsp. garlic salt
2 tbsp. chopped green pepper
1/2 c. dark brown sugar
1/2 c. red wine vinegar
1 can undiluted frozen pineapple juice

Mix sausage and water chestnuts and form into cocktail size meatballs. Bake on rack in broiler pan at 350 degrees for 1 hour and drain fat. Saute green pepper and garlic salt in oil for 3 minutes. Then add remaining ingredients. Pour over meatballs. Serve.