4 lb. pork sausage
4 eggs, slightly beaten
1 1/2 c. soft bread crumbs
3 c. catsup
3/4 c. brown sugar, packed
1/2 c. each white wine vinegar and soy sauce

Combine sausage, eggs, crumbs. Saute until brown, drain. Combine rest of ingredients and pour over balls. Simmer 30 minutes. Make ahead, refrigerate or freeze. Reheat at 350 degrees for 20 minutes. Serve in chafing dish. Makes 150.