3 lb. bulk sausage (1 hot, 2 mild or whatever combination preferred)
3/4 tsp. ground sage
3/4 c. catsup
3 tbsp. soy sauce
3 tbsp. vinegar
3 eggs, slightly beaten
1 c. Pepperidge Farm dry herb seasoned stuffing mix
3/4 c. chili sauce
5 tbsp. brown sugar
1 1/2 c. water

Combine sausage, eggs, stuffing mix and sage. Mix thoroughly. Shape into small balls. In dry skillet, brown all sides and drain on paper towels. Drain fat from skillet. Add catsup, chili sauce, soy sauce, brown sugar, vinegar and water; stir well. Return meatballs to skillet; cover and simmer 30 minutes. This recipe freezes well.