Sausage Balls - cooking recipe

Ingredients

5 lb. hot bulk sausage
1 medium sized jar chutney
1 pt. sour cream
1 c. dry sherry

Preparation

Roll hot sausage into small balls.
Fry and place on paper towel to drain.
Chop chutney into small pieces (very fine), saving juice.
Combine chutney, juice, sour cream and sherry; heat.
Place in chafing dish and add sausage balls.
Serve with toothpicks.