CRANBERRY MEATBALLS AND SAUSAGE

1 egg, beaten
1 small onion finely chopped
3/4 cup dry bread crumbs
1 tbsp parsley flakes
1 tbsp Worcestershire sauce
1/4 tsp salt
1 lb bulk pork sausage
1 (1 lb) can jellied cranberry sauce
3 tbsp cider vinegar
2 tbsp brown sugar
1 tbsp prepared mustard
1 lb pkg. mini smoked sausage links

In a large bowl, combine the first 6 ingredients. Crumble bulk sausage over the mixture and mix well. Shape into balls.

In a large skillet cook meatballs over medium heat until browned; drain; set aside.

In large saucepan, combine the cranberry sauce, vinegar, sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted.

Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until meatballs are no longer pink and sauce is slightly thickened.