Sausage Balls In Hot Sauce - cooking recipe

Ingredients

2 lb. bulk sausage
8 oz. jar prepared mustard
8 or 10 oz. jar currant jelly

Preparation

Form sausage into balls about 1 to 1 1/4 inches in diameter. Brown well.
Remove cooked sausage balls from pan and pour off grease.
Add jelly and mustard to skillet and blend well to make the hot sauce.
The sauce and the balls may be stored separately until ready to serve.
Put balls in sauce and keep hot in a chafing dish to serve.