Cranberry Meatballs and Sausage

• egg↗1

  beaten

• small onion↗1

  finely chopped

• dry breadcrumbs↗3⁄4 cup
• dried parsley flakes↗1 tablespoon
• Worcestershire sauce↗1 tablespoon
• salt↗1⁄4 teaspoon
• bulk pork sausage↗1 lb
• jellied cranberry sauce1

  (16 ounce) can

• cider vinegar↗3 tablespoons
• brown sugar↗2 tablespoons
• prepared mustard1 tablespoon
• cocktail smoked sausage links↗1

  (1 lb) package

Step-by-step instructions

1. 1

   In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1-in balls. In a large skillet, cook meatballs over medium heat until browned, drain.

2. 2

   In a large saucepan, combine the cranberry sauce, vinegar, brown sugar, and mustard. Cook, stirring occasionally, over medium heat until cranberry sauce is melted. Add meatballs and sausage. Bring to a boil. Reduce heat; simmer, uncovered until the meatballs are no longer pink, about 10 minutes, and the sauce is slightly thickened.