Meatballs:

1 lb. bulk Pork Sausage
1 Egg (slightly beaten)
1/3 c. Fine Bread Crumbs
1/2 tsp. Sage

Mix sausage, egg, bread crumbs and sage. Shape into about 2 dozen 1 1/2-inch balls. In ungreased skillet, brown balls slowly on all sides, about 15 minutes.

Pour off grease.

Sauce:

1/2 c. Catsup
2 tbsp. Brown Sugar
1 tbsp. Vinegar
1 tbsp. Soy Sauce

Combine ingredients for sauce; pour over meat. Cover and simmer 30 minutes, stirring occasionally to coat meatballs. Can be served as an appetizer (if meatballs are made smaller). Serve over rice as a main dish.