2 lbs. hot country sausage (meat or links)
1 c. catsup
1 c. red wine vinegar
1 c. brown sugar
2 tbsp. soy sauce
1 tsp. ginger

Form sausages into balls or cut links into bite sized pieces. Fry slowly, until well done. Drain on paper towels. Combine and heat ingredients. Gently add meat balls or link pieces, making sure they are completely covered. Cool. Refrigerate for at least 24 hours. Reheat to serve. Will yield 40 to 50 servings. Will keep 4 or 5 days, or may be frozen.