2 lbs. hot sausage
1 c. catsup
1/2 c. light brown sugar
2 tbsp. soy sauce
1/2 c. wine vinegar
1 tsp. ginger

Roll sausage into balls about the size of pecans. Broil in oven 10 minutes. Turn while broiling; drain. Mix sauce in pan and heat until bubbly; add sausage balls to sauce. Serve on chafing dish. Yield: 80 balls.