1 lb. pork sausage meat
1/4 c. minced onion
1/3 c. water
1/4 c. lemon juice
2 tbsp. vinegar
2 tsp. Worcestershire sauce
2 tbsp. sugar
1/2 tsp. salt
1 tsp. prepared mustard

Form sausage into 3/4 inch balls. Brown slowly on all sides. Drain all but 1 tbsp. fat. Brown onion lightly. Add remaining ingredients. Simmer until thickened, about 20 minutes. Pour sauce into chafing dish. Stick each ball with a pick and stand up in sauce. Makes about 4 dozen balls.